Taco Casserole with Ground Beef
Try this Taco Casserole with Ground Beef recipe, or contribute your own.
Try this Taco Casserole with Ground Beef recipe, or contribute your own.
- shredded cheese
- salt
- 1/2 tsp salt
- chopped green onions
- sour cream
- ground cumin
- ground coriander
- 1/4 tsp black pepper
- tortilla chips for serving
- ingredients
- 1
- 1/2
- 1 1/2
- cups
- 1/4
- cup
- salsa
- black pepper
- chili powder
- 6
- cooking oil
- ground beef
- 1 tsp ground cumin
- 1/2 tsp ground coriander
- sliced black olives
- 3/4
- tomato paste
- tbsp
- tsp
- lb
- 1 tbsp tomato paste
- ingredients6 taco-sized corn or flour tortillas sliced into thick strips (be sure to use gluten-free tortillas if needed) 1 tbsp cooking oil (i use avocado oil or grape seed oil) 1 lb ground beef (80% lean; see note) 1 tbsp tomato paste 1 tsp ground cumin 1 tsp chili powder (this casserole isn’t super s
- 6 taco-sized corn or flour tortillas sliced into thick strips (be sure to use gluten-free tortillas if needed) 1 tbsp cooking oil (i use avocado oil or grape seed oil) 1 lb ground beef (80% lean; see note) 1 tbsp tomato paste 1 tsp ground cumin 1 tsp chili powder (this casserole isn’t super s
- 6 taco-sized corn or flour tortillas sliced into thick strips (be sure to use gluten-free tortillas if needed) 1 tbsp cooking oil (i use avocado oil or grape seed oil) 1 lb ground beef (80% lean; see note) 1 tbsp tomato paste 1 tsp ground cumin 1 tsp chili powder (this casserole isn’t super s
- 6 taco-sized corn or flour tortillas sliced into thick strips (be sure to use gluten-free tortillas if needed)
- taco-sized corn or flour tortillas sliced into thick strips
- (be sure to use gluten-free tortillas if needed)
- 1 tbsp cooking oil (i use avocado oil or grape seed oil)
- (i use avocado oil or grape seed oil)
- 1 lb ground beef (80% lean see note)
- (80% lean see note)
- 1 tsp chili powder (this casserole isn’t super spicy but if you don’t want any spice at all, use paprika instead of chili powder)
- (this casserole isn’t super spicy but if you don’t want any spice at all, use paprika instead of chili powder)
- 3/4 cup frozen corn
- frozen corn
- 1 1/2 cups mild red enchilada sauce
- mild red enchilada sauce
- 1 1/2 cups monterey jack cheese divided (sub shredded mexican blend)
- monterey jack cheese divided
- (sub shredded mexican blend)
- optional toppings (anything you like on tacos will
- optional toppings (anything you like on tacos will
- sliced black olives chopped fresh tomatoes chopped
- chopped fresh tomatoes
- chopped fresh tomatoes
- shredded romaine or iceberg lettuce
- shredded romaine or iceberg lettuce
- Carbohydrate 129.273158327781 g
- Cholesterol 872.86 mg
- Fat 579.783101666507 g
- Fiber 24.3765829718845 g
- Protein 196.24649999867 g
- Saturated Fat 180.997198666638 g
- Serving Size 1 1 recipe (3563g)
- Sodium 5674.44066663825 mg
- Sugar 104.896575355896 g
- Trans Fat 36.4627861666144 g
- Calories 6407 calories
Step-by-step
- 6 taco-sized corn or flour tortillas sliced into thick strips (be sure to use gluten-free tortillas if needed)
- 1 tbsp cooking oil (i use avocado oil or grape seed oil)
- 1 lb ground beef (80% lean; see note)
- 1 tbsp tomato paste
- 1 tsp ground cumin
- 1 tsp chili powder (this casserole isn’t super spicy)
- 3/4 cup frozen corn
- 1 1/2 cups mild red enchilada sauce
- 1 1/2 cups monterey jack cheese divided
- Optional toppings including sliced black olives, chopped fresh tomatoes, and shredded lettuce
An ingredient list fails to reveal how moisture transforms a layered tortilla dish into a soggy failure. Canned salsas and heavy sauces introduce liquids that compromise the structural integrity of corn or flour strips. Managing this requires precise management of reduction phases. Sauté the beef until moisture fully evaporates and the fat renders clear. This prevents excess water from pooling during baking.
Controlling Moisture and Texture
Layering components directly impacts the final slice stability. Simmering the beef with tomato paste and spices creates a concentrated paste rather than a thin soup. Drain frozen corn thoroughly before incorporation to eliminate trapped ice crystals. Bake the assembly uncovered at 375 degrees Fahrenheit for 25 minutes. This timeframe allows the Monterey Jack cheese to melt without boiling the underlying tortillas into paste. Letting the casserole rest for 10 minutes post-bake firms the internal layers for cleaner portions.
- Pat frozen corn dry with paper towels to remove surface moisture before mixing into the meat base.
- Shred block cheese manually rather than using pre-bagged varieties coated in cellulose to ensure smooth melting.
- Serve alongside fresh shredded romaine lettuce and raw tomatoes to provide a crisp thermal contrast to the warm, dense bake.
