This healthier taco casserole can go directly from the freezer into the oven for an easy weeknight dinner! Made with ground meat, black beans, tortillas, tomatoes, corn, and bell peppers. Family-friendly and super easy to prep.
Make ahead freezer meals are such a lifesaver for busy nights. Favorites of ours include this Mexican spaghetti squash casserole as well as this butternut squash enchilada casserole.
If you are the kind of person who likes to have a solid freezer meal stocked and ready for the week ahead, this lighter taco casserole needs to be on your list. It is built with lean ground meat, black beans, corn, bell pepper, tomatoes all layered with tortillas and cheese. It freezes beautifully without loosing any of the flavor or texture that makes it worth putting together in the first place.
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Reasons you'll ♡ this recipe
- All the flavors and ingredients of a conventional taco, but made into a prep ahead freezer meal!
- This casserole can go directly into the oven from frozen (perfect for when you forget to thaw something for dinner!)
- There is plenty of protein (21 g per serving) and lots of sneaky veggies packed into this healthy dish
Recipe video
Watch the video below to see exactly how I prepped taco casserole. It’s so easy! You can find more of my recipe videos on my YouTube channel.
Taco Bake Ingredients
- Taco seasoning - make a batch of my homemade taco seasoning or use store bought as a shortcut.
- Ground meat - turkey or beef works great for this recipe; swap for extra black beans if you want to make it vegetarian.
- Tortillas - I used organic wheat & corn tortillas, but multigrain or original tortillas would work great as well; we've used 6 inch tortillas but you can cut what you have to fit the baking dish.
- Cheese - mozzarella cheese or Monterey Jack works perfectly in this recipe
- Black beans - you can used canned, or make a batch of black beans on the stove top or in the Instant Pot.
How to Make Taco Casserole
- Cook meat: brown the meat in a large skillet, breaking it up as you go. Drain off any grease.
- Combine: Add the cooked meat, diced tomatoes, taco seasoning, bell pepper, corn, and optional black beans to a bowl and mix until combined.
- Assemble: Layer the casserole in the baking dish: Start by covering the base with tortillas (arrange them so there are no holes). Next, add ⅓ of the mixture from the bowl. Sprinkle with ⅓ of cheese. Repeat with all remaining ingredients, finishing with cheese.
- Bake: cover casserole and bake for 20 minutes. Uncover and bake for another 10 minutes.
FAQ
I cut them in halves and quarters and arrange them (see photo above) to cover any gaps or holes.
Absolutely! Skip the ground meat and be sure to include the black beans.
If freezing (uncooked) this casserole will last for up to 3 months. It will last in the fridge for up to 4 days once cooked, but is best enjoyed within the first 2-3 days as the tortillas do get mushy as it sits.
IMPORTANT - if you are planning to bake from frozen, make sure that you freeze in a metal baking dish (not glass!), to avoid risk of shattering. I use this 9 inch baking pan
More casserole recipes
- Broccoli Cheese Casserole
- Crockpot Breakfast Casserole
- Crockpot French Toast Casserole
- Tortellini Casserole
Did you make this? Tag me on social @sweetpeasandsaffron and be sure to leave a comment and rate the recipe!
Healthier Taco Casserole
Video
Ingredients
- 1 lb ground beef or turkey
- 15 oz diced tomatoes or 19 oz
- 3 tablespoons taco seasoning store bought or homemade both work great
- 1 bell pepper chopped
- 1 can corn drained
- 1 can black beans drained & rinsed; optional; they make this casserole VERY full!
- 1 ½ cups mozzarella cheese shredded; or Monterey Jack
- 4 tortillas 6 inch recommended; cut in half or to fit the casserole
Instructions
- Heat oven to 350°F. Spray a deep 9 x 9 inch baking dish with spray oil and set aside.
- In a large pan sauté the ground meat, breaking it up with a spatula. Cook until no longer pink. Drain excess liquid.
- Add the cooked meat, diced tomatoes, taco seasoning, bell pepper, corn, and optional black beans. Mix it up until well combined.
- Assemble the casserole in the greased baking dish. Start by covering the base with tortillas (arrange them so there are no holes). Next, add ⅓ of the mixture from the bowl. Sprinkle with ⅓ of cheese. Repeat with all remaining ingredients, finishing with cheese.
- Cover the casserole and bake for 20 minutes. Uncover and bake for another 10 minutes. Let casserole stand 5-10 minutes before serving. Enjoy with tortilla chips, avocado slices, or greek yogurt.
Tips:
- Assemble up to the baking step, but don't bake.
- Wrap in tin foil, label with the baking directions, and freeze.
- Store for up to 3 months uncooked in freezer.
- Heat oven to 350°F
- Bake frozen casserole (covered) for 55 minutes
- Remove cover and bake for another 10 minutes until cheese is bubbly and everything is warmed through
- Heat oven to 350°F
- Bake thawed casserole (covered) for 20 minutes
- Remove cover and bake another 10 minutes until cheese is bubbly and everything is warmed through
- Cool completely after baking.
- Store in the fridge in the baking dish (covered), or portioned out into meal prep containers for up to 4 days (best consumed within the first 2-3 days to avoid mushy tortillas)
- Reheat in the microwave until steaming hot, or reheat entire casserole (covered) in a 350°F oven for at least 15-20 minutes.
Nutrition Information
© Sweet Peas & Saffron - Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.
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Hi, I'm Annie. With a Bachelor of Science degree, a minor in nutrition and nearly 20 year of both classical training, and self-taught experience, I've spent my career proving that home cooking can be practical, delicious and inspiring. What started in 2013 as one food blog has grown into a full-time business. Today, my husband Clayton and I run five food websites that connect with millions of home cooks every month.
When I'm not in the kitchen or behind the camera, I'm using fueling my love of travel, or chasing down new ideas that keep food fun and fresh.
Susan Evett says
Easy & amazingly delicious 😋
Alexis says
This is one of those rare recipes that checks all the boxes—it is affordable, easy, quick, satisfying, and makes leftovers! I use corn tortillas to make it gluten free, and it turns out great. I make this in a 9”x13” glass casserole dish and it fills it with the beans.
Marianne says
Delicious, i made 1 for tonight and 2 for the freezer and we are looking forward to it in the next weeks. Easy and quick to make too. We named it Mexican Lasagna 🙂
Rebecca says
Should the tomatoes be drained? I just made this an it was a little bland for my liking. (I did drain the corn and the beans.)
I think I’m going to add the taco seasoning to the meat next time.
Christina says
They was an easy meal to assemble. It was a hit with the family and a win because my teen approved and cleared her plate!! Also doubled the recipe and had enough to make another meal. Thanks for the recipe!
Sarah says
I have been enjoying making this recipe for family/friends. It is easy to batch make a few casseroles at once. I have begun to add diced chiles for additional flavor too. Thank you for the recipe!
Jill says
My husband has a sensitivity to tomatoes. Do you think the recipe will work without them? Will it be too dry?
Hannah says
For the construction of the casserole is the first layer tortilla or is the first later filling?
Jasmine @ Sweet Peas & Saffron says
Hi Hannah, the first layer is the tortilla. Then you can alternately layer the filling and tortilla until all remaining ingredients are used up. Enjoy, and be sure to come back and leave a review to let us know how it turns out for you!
Annie says
So yummy! I used steamed bite-sized cauliflower rather than the tortillas (because I confused myself/believe I was combining this recipe with your Low Carb Chicken Enchiladas 🙃) and swapped tomatoes with Rotel. I’d make it the same way again! Thank you for another delicious and healthy recipe!
Denise Bustard says
Hi Annie! Ooh sounds like a delicious mash-up that I need to try! Thank you so much for reporting back 🙂
Mark Worley says
Used the wheat tortillas, black beans and Monterrey jack. We added sliced avacado it was delicious!
Denise says
So happy to hear this! Thank you for your review, Mark!
Colleen Curran says
substitute cabbage leaves for the tortillas (or for that matter, noodles in any lasagna recipe).
Denise says
Great tip! Thanks Colleen 🙂
Lynn says
Loved it! I omitted the tortillas, added the black beans and used pepper jack cheese. I then served with crispy tortilla strips! Will definitely make this again!
Denise says
Yay! I'm happy you enjoyed, Lynn! Thank you for your feedback!