The first time I pulled my Taco Casserole out of the oven, I knew I had stumbled onto something special. My entire kitchen was filled with this incredible, warm, and spicy aroma that instantly felt like a hug. The cheese was bubbling and golden, the edges were perfectly crisp, and I could hear the faint sizzle from the still-hot dish. It was the kind of meal that promised—and delivered—pure, uncomplicated joy. For me, this casserole is more than a recipe; it’s my go-to for busy weeknights, potlucks where I want to be the hero, and those evenings when only the coziest, most flavorful food will do. It combines everything I love about taco night into one effortless, crowd-pleasing dish
Ingredients
- 1 lb ground beef (90/10 works best)
- 1 medium yellow onion, finely diced
- 1 packet (1 oz) taco seasoning
- 1 can (10.5 oz) condensed cream of chicken soup (see my tip below!)
- 1 cup sour cream
- 1 can (10 oz) diced tomatoes with green chilies (like Ro-Tel), drained
- 1 can (15 oz) black beans, rinsed and drained
- 1.5 cups frozen corn kernels
- 8 small flour or corn tortillas, cut into 1-inch strips
- 3 cups shredded Mexican blend cheese, divided
- For topping: chopped fresh cilantro, diced avocado, sliced jalapeños, extra sour cream
Let’s talk about that cream of chicken soup for a second. I know it might seem like a retro ingredient, but trust me, do not skip it or try to substitute it with a simple broth or roux. This is the magic glue that creates the creamy, luxurious sauce binding everything together without making it soggy. I’ve tried it with cream of mushroom, and while it works, the chicken version adds a subtle depth that just works better with the taco flavors. Also, for the cheese, I always shred a block myself. Pre-shredded bags contain anti-caking agents that can make the melt less smooth and silky. The extra two minutes of shredding makes a huge difference in that glorious, gooey cheese pull.(See the next page below to continue…)