Ground Beef Taco Casserole
A cozy, cheesy taco-inspired casserole made with seasoned ground beef, beans, salsa, and melty cheddar cheese. This easy weeknight dinner comes together quickly, bakes beautifully, and is perfect topped with crisp lettuce, tomatoes, and a dollop of Greek yogurt or sour cream.
Ingredients
For the Casserole
- 2 tablespoons olive oil divided, plus more for greasing the baking dish
- 1 pound lean ground beef
- 1 medium white or yellow onion diced
- 1 medium red bell pepper diced
- 2 cloves garlic minced
- 1 15-ounce can pinto beans, drained and rinsed
- 2 tablespoons tomato paste
- 1 tablespoon chili powder
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 15 ounces tomato salsa
- 1 ½ cups shredded mild cheddar or Monterey Jack cheese divided
For Serving
- 1 cup chopped romaine lettuce
- 1 medium tomato diced
- Greek yogurt or sour cream
- Optional toppings: avocado jalapeños, scallions, black olives, tortilla chips, cilantro
Instructions
Preheat the oven to 350°F. Lightly grease a 9x13-inch baking dish.
Brown the beef:
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the ground beef and cook until browned and cooked through, breaking it apart as it cooks, about 6–8 minutes. Transfer beef to a plate and drain excess grease if needed.
Cook the vegetables:
- Reduce heat to medium. Add remaining tablespoon olive oil, onion, bell pepper, and garlic. Cook until softened, about 5 minutes.
Season the filling:
- Return the beef to the skillet. Stir in the pinto beans, tomato paste, chili powder, cumin, oregano, salt, and pepper. Cook for 2 minutes.
Add salsa and cheese:
- Remove skillet from heat. Stir in the salsa and 3/4 cup shredded cheese. Transfer mixture to the prepared baking dish and spread evenly. Top with remaining cheese.
Bake:
- Bake uncovered for about 20 minutes, until hot and bubbly and cheese is melted.
Serve:
- Let rest 5 minutes before serving. Top with lettuce and tomato and serve with Greek yogurt or sour cream.
Notes
- Black beans can be substituted for pinto beans.
- Add jalapeños or hot sauce for extra heat.
- Great for meal prep and reheats beautifully.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.