Taco Crunch Casserole
This easy Taco Crunch Casserole is packed with bold taco flavors and layered with seasoned ground beef, rice, beans, melty cheese, and crunchy tortilla chips. A family favorite that’s ready in under an hour!
Why You’ll Love This Taco Crunch Casserole
Taco Crunch Casserole is the ultimate easy dinner recipe. Packed with bold taco flavors and hearty ingredients, it makes enough to feed a larger family or provide delicious leftovers the next day. This is the kind of comforting meal you’ll find yourself coming back to again and again.
One of the best things about this recipe is how simple it is to make. It’s practically a dump-and-bake situation. The only real prep required is browning the ground beef and onions, after that, everything comes together right in one dish. Fewer steps, minimal cleanup, and great flavor — yes please!
For serving, don’t skip the taco toppings! Setting out classic taco fixings like shredded lettuce, diced tomatoes, sour cream, jalapeños, and fresh avocado truly elevates this casserole and makes it fun and interactive, just like taco night!
You might also enjoy my Enchilada Casserole with Toasted Corn Chips. One of my family’s favorite meals!
Ingredients You Need
- Ground beef
- Fresh garlic and onions
- Pantry spices– chili powder, cumin, smoked paprika, oregano, salt and pepper.
- Chicken broth will help cook the rice.
- Fire roasted tomatoes with green chiles offers depth and a subtle smoky flavor.
- White rice– Make sure it’s long-grain white rice.
- Black beans from a can.
- Cheese– Cheddar, Colby Jack, or pepper Jack for a kick works great in this casserole.
- Tortilla chips– Use plain or your favorite Doritos flavor.
Highlighted Tip
You have the option to prepare and bake the casserole in an oven safe dish with a lid for minimal clean-up, or transfer the ingredients to a casserole dish.
How To Make Taco Crunch Casserole
- Preheat your oven to 375℉.
- In a large skillet brown ground beef with onions and garlic, then stir in seasonings.
- Next stir in broth, canned tomatoes, rice and beans. NOTE: if you don’t have an oven safe skillet, transfer this mixture to a baking dish like I did here.
- Cover baking dish tightly with foil and bake in the oven for 35-40 minutes, until all the liquid has absorbed in the rice.
- Fluff the cooked rice and combined the ingredients with a fork, then top with cheese and crushed tortilla chips. Place back in the oven to melt the cheese and toast the chips. Garnish with green onions.
Ang’s Tips and Suggestions
- Don’t over-crush the chips – Larger pieces hold their crunch better.
- Protein swaps: Ground turkey or shredded chicken work great.
- Vegetarian: Skip meat and add extra beans, bell peppers, zucchini, or corn.
- Meal train recipe: This is a great meal train recipe or simply sharing a meal with someone in need. Assemble and bake the casserole as directed in a disposable baking dish for easy transfer.
Serving Ideas
Serve with a fresh salad like my Avocado Corn and Tomato Salad, or something a bit heartier, try my Southwestern Corn Bread Layered Salad. An easy, always crowd-pleaser addition, is a fresh salsa, Classic Pico de Gallo, or Guacamole Dip.
Can I Freeze Taco Crunch Casserole?
Yes, you can freeze baked taco crunch casserole, however, the chips won’t crisp up the same once frozen. It is not recommended to freeze this casserole “unbaked”.
Storing Leftovers
Store leftovers in an airtight container up to 4 days. Reheat in the oven at 350℉ covered until warmed through, then uncovered to crisp up the top. You can also gently reheat in the microwave, however, the chips won’t be crisp.
More Easy Casseroles To Try
If you love easy casseroles with lots of flavor, make these next:
- Mexican Quinoa Casserole
- Italian Meatball Casserole
- Mexican Tater Tot Casserole
- Tuna Noodle Casserole
- Stuffed Pepper Casserole
Taco Crunch Casserole
Equipment
- large skillet with fitted lid oven safe
- 9×13-inch baking dish if you don't have an oven safe skillet
Ingredients
- 1 lb lean ground beef
- 1/2 medium onion, diced
- 2 garlic cloves, minced
- 1 tbsp chili powder
- 1/2 tbsp ground cumin
- 1/2 tsp smoked paprika
- 1 tsp dried oregano
- 1/2 tsp each, kosher salt and black pepper
- 1 cup long-grain white rice we use basmati
- 1 cup black beans from a can, drained and rinsed
- 14 ounce can fire roasted tomatoes with green chiles undrained
- 2 1/2 cups chicken broth, low sodium
- 2 cups shredded cheddar or Colby Jack cheese
- 2 cups lightly crushed tortilla chips
- green onion slices to garnish
Instructions
Preheat oven to 375℉. If transferring the ingredients to a baking dish, make sure to lightly spray with non-stick cooking spray.
- Heat a large oven-safe skillet to medium heat, crumble and cook ground beef until no longer pink. Remove any excess grease.
- Add onions and garlic and cook until softened, about 3-4 minutes, then stir in seasonings. Toast spices for 30 seconds then stir in rice, black beans, canned tomatoes, and broth. Bring to a simmer and place the lid on. Bake in the oven without stirring for 35-40 minutes. Note: transfer the ingredients to a baking dish if you don't have an oven safe skillet and cover tightly with foil.
- After the baking time, fluff the mixture with a fork to combine the ingredients. The rice should be cooked and tender, with little to no liquid in the pan. Top with cheese then with crushed tortilla chips. Bake an additional 10-minutes to melt the cheese and toast the top. Garnish with green onion slices and serve.
Notes
Nutrition
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