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Blue bowl filled with a piece of healthier taco casserole
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4.86 from 7 votes

Healthier Taco Casserole

This healthier taco casserole is loaded with your favorite taco ingredients, and the convenience of a casserole. Freezer & family friendly.
Prep Time10 minutes
Cook Time40 minutes
Resting Time5 minutes
Total Time50 minutes
Course: Dinner
Cuisine: Mexican
Servings: 6
Calories: 361kcal


  • 9 x 9 Inch Baking Dish


  • 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


  • Prep - Heat oven to 350°F. Spray a deep 9 x 9 inch baking dish with spray oil and set aside.
  • Cook meat - in a large pan sauté the ground meat, breaking it up with a spatula. Cook until no longer pink (around 10 minutes). Drain excess liquid and transfer to a large bowl.
    cooked ground turkey in frying pan
  • Mix ingredients - to the bowl, add the diced tomatoes, taco seasoning, bell pepper, corn, and optional black beans. Mix it up until well combined.
  • Assemble casserole - 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. Let casserole stand 5-10 minutes before serving. Enjoy with tortilla chips, avocado slices, or greek yogurt. see recipe notes for freezing instructions



Instructions for freezing
  1. assemble up to the baking step, but don't bake.
  2. wrap in tin foil, label with the baking directions, and freeze.
  3. store for up to 3 months uncooked in freezer.
To bake from frozen
  1. heat oven to 350°F
  2. bake frozen casserole (covered) for 55 minutes
  3. remove cover and bake for another 10 minutes until cheese is bubbly and everything is warmed through
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.
To bake after thawing
  1. heat oven to 350°F
  2. bake thawed casserole (covered) for 20 minutes
  3. remove cover and bake another 10 minutes until cheese is bubbly and everything is warmed through
  1. Cool completely after baking.
  2. 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)
  3. Reheat in the microwave until steaming hot, or reheat entire casserole (covered) in a 350°F oven for at least 15-20 minutes.


Serving: 1/6 of the batch | Calories: 361kcal | Carbohydrates: 16g | Protein: 21g | Fat: 22g | Saturated Fat: 9g | Cholesterol: 75mg | Sodium: 474mg | Potassium: 466mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1035IU | Vitamin C: 34.2mg | Calcium: 204mg | Iron: 3.3mg