Layered Taco Bake

This layered taco bake turns all your favorite taco-night flavors into a bubbly, scoopable casserole. Seasoned ground beef, saucy tomatoes, crunchy corn chips, and plenty of cheese all bake together so you get a little bit of everything in every bite. It’s easy to assemble, endlessly customizable, and ideal for nights when everyone wants “tacos” but you don’t feel like standing at the stove assembling them one by one.

It’s also a great “use what you have” recipe. You can swap in different cheeses, add beans or corn to stretch the filling, and finish the top with whatever taco toppings are hanging out in the fridge. Serve it straight from the baking dish with bowls of sour cream, salsa, and avocado on the side, and let everyone dress up their own slice.

What You’ll Like About This Recipe

• All the taco flavor, less fuss. Instead of filling individual shells, you build layers right in a baking dish. The seasoned beef, tomato sauce, and taco sauce mimic classic taco filling, but in a format that’s easy to scoop and serve.
• Great texture contrast. Crumbled corn chips give you salty crunch against the soft, saucy beef and melted cheese. The fresh tomato, onion, and lettuce on top add brightness and a little bite so it doesn’t feel heavy.
• Customizable toppings and layers. You can treat this as a template: add beans, corn, or jalapeños to the filling, and use your favorite cheese or toppings on top. It’s very forgiving, so it’s easy to adapt to picky eaters or whatever you have on hand.
• Crowd-friendly casserole. This bakes in one dish and serves easily to a tableful of people. It’s ideal for casual dinners, game-day spreads, or potlucks where a pan of something hearty and familiar always disappears.

Ingredient Notes

• Ground beef – Lean ground beef keeps the bake flavorful without too much excess fat. If you use a fattier blend, you can drain off some drippings after browning so the casserole isn’t greasy. Ground turkey or a mix of beef and pork can also work.
• Chili powder and garlic powder – These pantry spices build classic taco flavor quickly. A standard American-style chili powder blend is ideal here and gives warmth without a lot of heat. Garlic powder seasons the meat evenly without needing to mince garlic.
• Taco sauce – Taco sauce adds extra seasoning, a bit of tang, and just enough moisture to the beef mixture. Use mild, medium, or hot depending on your preference; you can even mix a smoky chipotle-style sauce with a milder one for more depth.
• Tomato sauce – A small can of tomato sauce stretches the filling and helps it simmer into a cohesive layer. It gives the beef mixture a saucy consistency that spreads easily in the dish and keeps the chips from drying out too much.
• Corn chips – Coarsely crumbled corn chips add salt, crunch, and that familiar toasty corn flavor. Use plain or lightly salted chips, or go for a chili-lime or spicy variety if you want more punch. You can also substitute homemade baked tortilla strips if you prefer.
• Tomato, cheese, and onion – Fresh chopped tomato adds juiciness and a cool contrast to the hot filling. Shredded cheese melts into a bubbly top layer; cheddar, Colby Jack, or a Mexican-style blend all work well. Onion adds bite and a little crunch—red or white both are fine.

Steps to Make Layered Taco Bake

1. Preheat the oven and set out a baking dish so it’s ready for layering once the beef mixture is cooked.
2. Brown the ground beef in a large skillet, letting it cook undisturbed at first so it can develop some color on the bottom before you start breaking it up.
3. Stir in the chili powder, garlic powder, and other seasonings and continue cooking until the meat is crumbly and no longer pink, so the spices have a chance to bloom in the hot fat.
4. Add the taco sauce and tomato sauce to the skillet and bring the mixture to a gentle simmer, reducing the heat so it bubbles steadily without splattering. Let it cook until slightly thickened and well combined, then taste and adjust the seasoning.
5. Spoon about half of the beef mixture into the baking dish and spread it into an even layer, then sprinkle with a layer of crumbled corn chips so they cover most of the surface without being densely packed.
6. Add the remaining beef mixture on top, spreading it to the edges, then scatter the chopped tomato, shredded cheese, onion, and a layer of shredded lettuce over the surface.
7. Finish with the remaining crumbled chips on top and bake until the casserole is hot throughout and the cheese has melted. Serve hot with your favorite taco toppings on the side.

Pro Tips

• Drain excess fat from the skillet if your beef is not very lean. Removing some of the drippings keeps the casserole from becoming greasy while still leaving enough flavor behind.
• Simmer the beef and sauce mixture long enough for it to thicken slightly. A thicker filling holds the layers together better and prevents the bottom from becoming soupy.
• Crush the corn chips into coarse pieces, not fine crumbs. Larger pieces keep more crunch after baking and give better texture contrast in each scoop.
• Layer the lettuce lightly on top so it warms slightly without completely wilting in the oven. You can also hold some back to add fresh to each portion after baking.

Recipe Variations

• Add beans for extra heft. Stir a drained can of black beans or pinto beans into the beef mixture before layering. This stretches the filling, adds fiber, and makes the casserole even more satisfying.
• Make it spicier. Use a hotter taco sauce, add a pinch of cayenne or crushed red pepper to the beef, or layer in sliced jalapeños with the tomatoes and cheese for more heat.
• Use a different cheese. Try pepper Jack, a smoky cheddar, or a Mexican blend instead of or in addition to the standard shredded cheese. Each choice brings a slightly different flavor and melt.
• Swap the chips. Use crushed tortilla chips or homemade baked tortilla strips in place of corn chips. You can even mix blue and yellow corn chips for a more colorful top.

Serving Suggestions

• Serve generous scoops with extra shredded lettuce, sour cream, salsa, and avocado or guacamole so everyone can dress their plate like a taco.
• Add a simple side such as Mexican-style rice, cilantro-lime rice, or seasoned black beans to round out the meal.
• Pair with a bright, crunchy salad—like cabbage slaw with lime dressing or a corn and black bean salad—for contrast to the warm, cheesy casserole.
• Choose smaller portions and offer chips and salsa on the side if you’re serving this as part of a game-day or party spread.

How to Store

• Refrigerate: Let the casserole cool to just warm, then cover the dish tightly or transfer portions to airtight containers. Refrigerate for up to 3 to 4 days. The chips will soften, but the flavors deepen and it still reheats well.
• Reheat: Warm individual portions in the microwave until hot, or reheat larger amounts in the oven, covered, until heated through. For a bit of renewed crunch, you can sprinkle on a small handful of fresh chips and a little cheese near the end of oven reheating.
• Freeze: For longer storage, cool completely, portion the casserole into freezer-safe containers, and freeze for up to 2 to 3 months. Thaw overnight in the refrigerator, then reheat gently. Adding fresh lettuce and toppings after reheating helps restore some of the original texture.