Scrambled Eggs, Cheese, and Avocado Tortilla Bowl Recipe
September 16, 2025
Taco Salad Casserole Recipe
Taco salad casserole features well-seasoned ground beef layered over crushed tortilla chips and refried beans, then baked with melted cheese for ultimate comfort food satisfaction. This hearty casserole transforms the beloved taco salad concept into a warm, filling dinner that feeds the whole family. The combination of crispy chips, savory beef, and melted cheese creates irresistible texture and flavor contrasts.
This taco salad casserole features well-seasoned ground beef over crushed tortilla chips and refried beans, baked with a cheesy top. The salad component is added over each serving, a really fun way to make a taco salad.
Prep Time:
15 mins
Cook Time:
35 mins
Total Time:
50 mins
Servings:
6
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Ingredients
1 pound ground beef
1 cup chopped onion
1 green bell pepper , chopped
1 cup frozen roasted corn
3/4 cup water
1 (1 ounce) packet taco seasoning
1 (16 ounce) can refried black beans
6 cups nacho cheese or ranch flavor tortilla chips, plus more for serving
1 (8 ounce) shredded Mexican cheese blend
1 heart of Romaine lettuce , finely shredded
1 Roma tomato, chopped
1/3 cup sour cream
1/3 cup taco sauce
Directions
Gather all ingredients. Preheat the oven to 375 degrees F (190 degrees C). Coat a 9×13-inch baking dish with cooking spray.
Jason Donnelly / Food Styling: Holly Dreesman / Prop Styling: Lexi Juhl, Dera Burreson
Cook ground beef, onion, and green bell pepper in a 12-inch skillet over medium heat, breaking up the meat with a wooden spoon, until meat is browned and vegetables are tender, 8 minutes; drain fat.
Jason Donnelly / Food Styling: Holly Dreesman / Prop Styling: Lexi Juhl, Dera Burreson
Stir corn, water, and taco seasoning mix into the skillet. Bring to a boil. Reduce heat and simmer, uncovered, stirring occasionally, until thickened, 3 to 4 minutes.
Jason Donnelly / Food Styling: Holly Dreesman / Prop Styling: Lexi Juhl, Dera Burreson
Heat refried beans in a small bowl in the microwave until softened, 1 to 3 minutes, stirring once.
Jason Donnelly / Food Styling: Holly Dreesman / Prop Styling: Lexi Juhl, Dera Burreson
Place tortilla chips in the prepared baking dish and coarsely smash with your hands. Spoon refried beans over the chips and spread in an even layer. Top with ground beef mixture.
Jason Donnelly / Food Styling: Holly Dreesman / Prop Styling: Lexi Juhl, Dera Burreson
Bake in the preheated oven until heated through, about 15 minutes.
Jason Donnelly / Food Styling: Holly Dreesman / Prop Styling: Lexi Juhl, Dera Burreson
Top with cheese. Bake until cheese melts, about 5 minutes.
Jason Donnelly / Food Styling: Holly Dreesman / Prop Styling: Lexi Juhl, Dera Burreson
Top individual servings with romaine and tomato. Drizzle with sour cream, and taco sauce. Serve with additional tortilla chips.
Jason Donnelly / Food Styling: Holly Dreesman / Prop Styling: Lexi Juhl, Dera Burreson
Nutrition Facts (per serving)
| 593 | Calories |
| 26g | Fat |
| 58g | Carbs |
| 34g | Protein |
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| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 593 | |
| % Daily Value * | |
| Total Fat 26g | 33% |
| Saturated Fat 9g | 44% |
| Cholesterol 82mg | 27% |
| Sodium 622mg | 27% |
| Total Carbohydrate 58g | 21% |
| Dietary Fiber 13g | 46% |
| Total Sugars 7g | |
| Protein 34g | 69% |
| Vitamin C 27mg | 30% |
| Calcium 172mg | 13% |
| Iron 6mg | 36% |
| Potassium 1226mg | 26% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
