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This beef and bean taco casserole is incredibly easy, made from scratch, freezer-friendly, and a huge hit families!  All the flavors of taco night that you love, in a comforting casserole to feed a crowd. #taco #tacocasserole #mexican #freezermeal #casserole #makeahead #tacotuesday
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5 from 5 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 Time10 minutes
Cook Time35 minutes
Total Time45 minutes
Course: Main Course
Cuisine: Mexican
Keyword: casserole, taco casserole, Tacos
Servings: 10 servings
Calories: 407kcal


  • 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


  • 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!


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.
 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.


Calories: 407kcal | Carbohydrates: 8g | Protein: 24g | Fat: 30g | Saturated Fat: 13g | Cholesterol: 96mg | Sodium: 1158mg | Potassium: 399mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1030IU | Vitamin C: 10.3mg | Calcium: 248mg | Iron: 2.7mg