This Taco Casserole formula is loaded with all of your Mexican favorites and flat-top with Doritos, Fritos, or griddlecake Chips! It’s simple to assemble days sooner than time and bake later for a straightforward dinner!

I’ve been on a casserole kick recently, particularly ones that you simply will build sooner than time. It’s superb what quantity easier your life becomes once you do a bit meal homework sooner than time.


The fact that you simply will assemble this up to two days sooner than time is actually handy. And also the ingredients square measure very easy to customise.

Taco Casserole for a Crowd or meal
These tin foil pans build it simple to arrange this formula for a crowd and also the pans may be disposed of subsequently.

This formula serves half-dozen folks. There's a slider on the highest left of the formula card which will be captive to extend the amount of servings if you’re creating this for a bigger crowd.



  • 1 lb. ground beef I use 80% lean
  • 1 oz. taco seasoning equivalent to 2 Tablespoons
  • 16 oz. refried beans
  • 1 small yellow onion diced
  • ¾ cup sour cream
  • ¼ cup black olives sliced
  • 1/3 cup tomatoes diced
  • 2 cups cheddar cheese shredded
  • ¾ cup crunchy toppings such as tortilla chips Doritos, and/or Fritos

To garnish:

  • 1/3 cup lettuce shredded
  • Green onions (optional)


  1. Preheat oven to 350 degrees.
  2. Add the ground beef and diced onions to a large pan and cook and crumble over medium heat until the meat is cooked through.
  3. Drain excess grease.
  4. Add ¾ cup water and taco seasoning.
  5. Bring to a boil.
  6. Reduce the heat and simmer for 5 minutes, stirring occasionally. Remove from heat.
  7. Spread the refried beans in an even layer within a casserole dish. (Mine was 13.25"x9" but varying sizes are fine.)
  8. Spread the sour cream over the refried beans.
  9. Top with cooked ground beef mixture, then with cheese.
  10. If you’re preparing this head of time, let it cool and cover and refrigerate until ready to bake.


  1. If baking right away: Bake, uncovered, for 15 minutes, or until the cheese is hot and melted.
  2. If baking after the casserole has been refrigerated: Bake, covered, for 25 minutes. Remove the cover and bake for an additional 5 minutes.

Add the toppings:

  1. Top the casserole with black olives, tomatoes, and crunchy toppings. (Add additional cheese if you like as well.)
  2. Bake uncovered for 8 minutes.
  3. Garnish with green onions and/or shredded lettuce and serve!

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