5.0 from 15 votes
Beef and Bean Taco Casserole
This beef and bean taco casserole is a fun twist on taco night, and is a great way to feed a crowd or hungry family!
Prep Time
10 mins
Cook Time
10 mins
Total Time
45 mins
Servings: 10 servings
Calories: 407 kcal
Course:
Main Course
Cuisine:
Mexican
Ingredients
- 2 Tbsp olive oil
- 2 lbs. ground beef (I usually use 80/20)
- 2 medium yellow onions, peeled and diced
- 2 jalapeno peppers, seeded and finely diced
- 5 cloves garlic, minced
- 2 pkg taco seasoning
- 1 - 2 (15 oz each) cans black beans, drained and rinsed
- 2 (4 oz each) cans diced green chiles, drained
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 5 Tbsp tomato paste
- 2 (16 oz each) jars picante sauce or salsa
- 3 cups Mexican blend shredded cheese, divided
Instructions
- Preheat oven to 350 F degrees. Spray a 9×13 or 3 quart baking dish with nonstick spray and set aside.
- Heat a large, deep skillet over medium high heat and add olive oil. Add ground beef and cook, crumbling with a wooden spoon or potato masher, until browned and mostly cooked, about 4-5 minutes.
- Add onion and jalapeno to beef. Cook, stirring often, until softened and fragrant, about 4 minutes. Add garlic and cook about 1 minute. Beef should be fully cooked and brown at this point.
- Drain any fat and return to skillet. Stir in taco seasoning, black beans, green chiles, salt, pepper, tomato paste and picante sauce. Cook 1-2 minutes.
- Set skillet aside and add 1 1/2 cups of shredded cheese.
- Transfer beef mixture to prepared baking dish and top with remaining 1 1/2 cups of cheese.
- Bake approximately 25 minutes, until hot and bubbly and cheese is melted. Top with desired toppings and serve!
Cup of Yum
Notes
- TO FREEZE
- Cook beef mixture in skillet and assemble in baking dish, omitting 1 cup remaining cheese on top. Cool completely and cover tightly with plastic wrap and aluminum foil, then freeze for up to 3 months.
- Thaw overnight in refrigerator until casserole is completely thawed. Remove plastic wrap and aluminum foil, set out on the counter for about 20 minutes, top with 1 cup of cheese, then bake at 350 F degrees for about 45-55 minutes, until hot and bubbly and cheese is melted.
- TOPPING OPTIONS
- Salsa, Shredded iceburg lettuce, Sliced black olives, Chopped tomatoes, Sliced jalapenos, Minced fresh cilantro, Lime wedges, Frito corn chips, Cheddar Cheese, Sour Cream, Refried Beans.
Nutrition Information
Calories
407kcal
(20%)
Carbohydrates
8g
(3%)
Protein
24g
(48%)
Fat
30g
(46%)
Saturated Fat
13g
(65%)
Cholesterol
96mg
(32%)
Sodium
1158mg
(48%)
Potassium
399mg
(11%)
Fiber
2g
(8%)
Sugar
3g
(6%)
Vitamin A
1030IU
(21%)
Vitamin C
10.3mg
(11%)
Calcium
248mg
(25%)
Iron
2.7mg
(15%)
Nutrition Facts
Serving: 10servings
Amount Per Serving
Calories 407
% Daily Value*
| Calories | 407kcal | 20% |
| Carbohydrates | 8g | 3% |
| Protein | 24g | 48% |
| Fat | 30g | 46% |
| Saturated Fat | 13g | 65% |
| Cholesterol | 96mg | 32% |
| Sodium | 1158mg | 48% |
| Potassium | 399mg | 8% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 1030IU | 21% |
| Vitamin C | 10.3mg | 11% |
| Calcium | 248mg | 25% |
| Iron | 2.7mg | 15% |
* Percent Daily Values are based on a 2,000 calorie diet.