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A bubbly, golden-brown Taco Casserole is presented in a baking dish, garnished with fresh cilantro and a dollop of sour cream.

Hearty Skillet Taco Casserole

This one-pan Taco Casserole is a vibrant, flavorful dish featuring seasoned ground beef, beans, corn, and Rotel, topped with cheesy corn tortillas. It's an easy and satisfying weeknight meal perfect for the whole family.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American, Mexican
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

For the Beef Base
  • 1 lbs ground beef 80/20 lean preferred
  • 1 tbsp olive oil
  • 1 medium yellow onion diced
  • 2 cloves garlic minced
  • 1 packet taco seasoning 1 oz
  • 1/2 cup water
  • 1 can black beans 15 oz, rinsed and drained
  • 1 can corn 15 oz, drained
  • 1 can Rotel diced tomatoes with green chilies 10 oz, undrained
For the Topping and Garnish
  • 6 corn tortillas cut into 1-inch strips or triangles
  • 1.5 cups shredded Colby Jack cheese or cheddar/Mexican blend
  • 1/4 cup fresh cilantro chopped, for garnish (optional)
  • Sour cream, salsa, sliced jalapeños for serving (optional)

Equipment

  • Large oven-safe skillet (e.g., cast iron)
  • Mixing spoon
  • Measuring cups and spoons
  • Can Opener

Method
 

Prepare the Beef Base
  1. Preheat your oven to 375°F (190°C).
  2. Heat olive oil in a large oven-safe skillet (preferably cast iron) over medium-high heat. Add ground beef and cook, breaking it apart with a spoon, until fully browned. Drain any excess grease from the skillet.
  3. Add the diced yellow onion to the skillet and cook, stirring occasionally, until softened, about 3-5 minutes. Stir in the minced garlic and cook for another minute until fragrant.
  4. Stir in the taco seasoning packet and 1/2 cup water. Bring the mixture to a simmer and cook for 2-3 minutes, stirring, until the liquid has mostly absorbed and the beef is well coated.
  5. Add the rinsed black beans, drained corn, and the undrained can of Rotel diced tomatoes with green chilies to the skillet. Stir everything together until well combined. Spread the mixture evenly across the bottom of the skillet.
Assemble and Bake the Casserole
  1. Evenly arrange the corn tortilla strips or triangles over the beef and vegetable mixture in the skillet.
  2. Generously sprinkle the shredded Colby Jack cheese over the top of the tortillas.
  3. Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the cheese is completely melted and bubbly, and the tortilla edges are slightly crispy.
Serve
  1. Carefully remove the skillet from the oven using oven mitts. Let the casserole rest for 5 minutes before serving.
  2. Garnish with fresh chopped cilantro, if desired. Serve hot with optional toppings such as sour cream, salsa, or sliced jalapeños.

Notes

This Taco Casserole makes excellent leftovers! Store any remaining casserole in an airtight container in the refrigerator for up to 3-4 days. To reheat, you can microwave individual portions or warm it in the oven until heated through. For a spicier kick, add a pinch of cayenne pepper along with the taco seasoning.