Beef and Bean Taco Casserole
A beef and bean taco casserole is an all-in-one meal that will satisfy everyone on taco night. Serve it with shredded lettuce for a low carb dinner.
This beef and bean taco casserole is everything you want in a weeknight dinner—simple, flavorful, and family-friendly. It’s layered with seasoned ground beef, black beans, tomatoes, salsa, and plenty of cheese for that irresistible taco flavor.
It’s low in carbs when served over lettuce, but you can just as easily scoop it into taco shells or pair it with tortilla chips. It’s easy to make ahead, endlessly adaptable, and perfect for feeding a crowd or making into leftovers.
What You’ll Like About This Dish
Flexible serving options. Serve it over lettuce for low carb or with tortillas and chips for classic taco night.
Simple pantry ingredients. Canned tomatoes, beans, salsa, and basic seasonings keep it easy.
One-pan prep. Everything comes together in one skillet and one casserole dish.
Family favorite flavors. Beef, beans, and melty cheese never disappoint.
Ingredient Notes
- Ground beef: Use 90/10 lean ground beef to keep the casserole flavorful without too much grease.
- Black beans: Rinse and drain canned beans before adding to the mix.
- Tomato paste: Helps thicken the beef mixture and add rich tomato flavor.
- Salsa: Chunky tomato salsa adds extra texture and zing.
- Fire roasted tomatoes: A 14.5-ounce can adds smoky depth.
- Cheddar cheese: Use cheddar or a blend like cheddar jack for gooey topping and melty texture inside.
- Chili powder and cumin: These classic taco seasonings deliver bold flavor.
- Lettuce and toppings: Optional for serving—use what you love, from sour cream to jalapeños.
Steps to Make Beef and Bean Taco Casserole
- Preheat oven and grease a 9×13-inch baking dish.
- Brown the ground beef in oil until no longer pink; remove and set aside.
- Sauté onion and bell pepper in the skillet, then add garlic and cook briefly.
- Return beef to the skillet and stir in tomato paste, seasonings, salsa, fire roasted tomatoes, and beans.
- Simmer the mixture briefly, then stir in half of the cheese.
- Transfer the mixture to the prepared casserole dish and top with remaining cheese.
- Bake until hot and bubbly, then let rest briefly before serving.
- Serve with shredded lettuce, taco chips, and favorite toppings.
Tips
- Use pre-shredded cheese to save time, or shred your own for better melt and flavor.
- Drain excess fat from the beef to keep the casserole from getting greasy.
- Adjust spice level by using mild or hot salsa, or adding cayenne for extra heat.
- If using taco seasoning instead of spices, reduce or omit the added salt.
Recipe Variations
- Swap the protein. Ground turkey or chicken works well in place of beef.
- Add corn. Stir in 1 cup of corn kernels for sweetness and color.
- Make it creamy. Add 2 tablespoons of sour cream or cream cheese to the meat mixture.
- Top with tortilla chips. Add a layer of crushed chips before baking for added crunch.
Serving Suggestions
- Serve with shredded lettuce and a squeeze of lime for a taco salad feel.
- Add tortilla chips, sour cream, or guacamole on the side.
- Scoop the casserole into taco shells or warm flour tortillas.
- Pair with Spanish rice, refried beans, or a corn and avocado salad.
How to Store and Reheat
Refrigerate: Let cool completely, then cover and refrigerate for up to 4 days.
Freeze: Store in freezer-safe containers for up to 2 months. Thaw in the fridge overnight before reheating.
Reheat: Bake at 350°F until warmed through or microwave individual portions on high, stirring halfway through.
If you love Mexican and Tex-Mex flavors, try this recipe for Instant Pot taco meat or our burrito casserole.
Beef and Bean Taco Casserole
Ingredients
- 2 tablespoons vegetable oil, divided
- 1 pound ground beef, lean, preferably 90/10
- 1 cup onion, chopped
- 1 bell pepper, red or green, chopped
- 3 cloves garlic, minced
- 1 15-ounce can black beans, drained, rinsed
- 2 tablespoons tomato paste
- 1 tablespoon chili powder
- 1 1/2 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper, fresh ground
- 1 cup salsa
- 1 14.5-ounce can tomatoes, fire roasted, diced
- 2 cups cheddar cheese, or a Mexican blend, divided
- 1 cup shredded lettuce
- Optional: sour cream, jalapeno pepper rings, chopped cilantro
Instructions
- Preheat the oven to 350 F. Spray a 9-by-13-by-2-inch baking dish with cooking oil spray.
- Heat 1 tablespoon of the vegetable oil in a large skillet over medium heat. Add the ground beef and cook for about 7 minutes, or until no longer pink, breaking it up into small pieces. Remove the ground beef to a plate and discard any excess drippings in the skillet.
- Add the remaining 1 tablespoon of vegetable oil to the skillet. When the oil is hot and shimmering, add the onion and bell pepper. Cook for about 5 minutes, or until the onion is softened. Add the garlic and cook for 1 minute longer.
- Return the beef to the skillet and add the black beans, tomato paste, chili powder, cumin, paprika, oregano, salt, pepper, salsa, and tomatoes. Stir to blend the ingredients and bring to a simmer. Simmer for 2 minutes.
- Stir 1 cup of the cheese into the meat mixture and turn it into the prepared baking dish. Sprinkle the remaining 1 cup of cheese over the mixture.
- Bake the casserole for 20 to 30 minutes, or until the cheese is melted and the casserole is hot and bubbling around the edges.
- Remove to a rack and let stand for 5 minutes before serving.
- Serve with shredded lettuce, taco chips, and your favorite toppings.
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
