This taco casserole is truly one of my go-to recipes – I make it for company, I take it to people when they need a meal, and I make it in double batches for the freezer because I love having it on hand!
Make sure you take note of the two different ways this can be assembled and my sneaky vegetable tip at the end.
TACO CASSEROLE
- 1 pound ground turkey
- 1 packet of taco seasoning
- 1 can diced tomatoes with basil and oregano
- 2 teaspoons chili powder
- 1/2 teaspoon salt
- 1 can black beans, drained
- 1/2 cup salsa
- 1/2 cup cheese + extra for the top (I use the mexican blend)
- flour tortillas (optional – see below)
Rinse out the food processor and add a little water to the bottom. Pour in the black beans (I do this a half of a can at a time so it blends evenly) with a spoonful of salsa and blend until smooth. Pour the beans, remaining salsa and cheese into a saucepan and heat over medium heat until the cheese is melted. Stir often so it doesn’t scorch. Add salt to taste.
You can also make this a layered casserole with flour tortillas – the only difference is in the assembly process. Here’s how to do that:
Spray the bottom of a baking dish with nonstick spray. Arrange flour tortillas so they cover the bottom, then add a layer of the meat followed by all the bean mixture. Top with another layer of tortillas, then meat. Top with cheese. Bake at 350 for 30 minutes or until hot and bubbly.
- Sometimes I blend a handful of fresh spinach in the tomato sauce – once it’s blended in the food processor and cooked with the meat, you cannot taste it and nobody knows they’re eating spinach! 🙂 Win!
- This dish can be assembled, cooled and then frozen for up to three months. It makes a great meal to take to a new mom – just defrost in the fridge overnight and bake for the same 30 minutes at 350 degrees.
If you make this recipe, be sure to share it on Instagram and tag me (@homeforcomfort)! I know you’ll love it!
Making a double batch of this recipe for a friend with a 1 month old, and for my sister and nephew who are quarantined with Covid! Thanks!
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They will be so appreciative!!
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Thanks for this recipe. It s a keeper. It can also replace nachos which I love but hubby doesn’t cuz I want them weekly. This recipe allows us to have our individual way: salad or nachos!! Win, win, win!!!
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Definitely! It’s a super versatile recipe!
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This casserole was so good, Whitney! I’m glad it was among your top five recipes, because I needed to find the recipe for a friend who wanted it.
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Oh yay! I know how that is, when you’re trying to remember where you saw a recipe. Glad you found it! 🙂
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I love it!!!
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Me too! 🙂
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This taco casserole looks delicious! I could eat tacos several times a week and be perfectly happy 🙂
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Whitney, what size baking dish do you use for this?
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I usually use a square 8×8 dish or a pie pan, but any casserole dish around that size will work. 🙂
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I’m due with my first February 18 and have been on the lookout for some yummy dinners to stash in my freezer. This looks perfect! Thanks for sharing!
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Congratulations, Rebecca! Hope you have lots of energy to get those freezer meals all prepped. That will be a big help to your future self! 🙂
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