Taco Casserole

Erin Bamberger


This is a modification recipe for two delicious recipes I have used in the past:

- Taco Bake:

- Fantastic Taco Casserole:

I really enjoyed different elements from both recipes so I wanted to create a combination of the two. I hope you enjoy, and if you like this be sure to try out the two recipes listed above!


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40 Min
35 Min


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  • 1 lb
    ground chuck
  • 1 c
    medium thick and chunky salsa
  • 1 pkg
    mild taco seasoning (1.5 oz)
  • 1 pkg
    pillsbury crescent rolls (12 oz.)
  • 1 can(s)
    refried beans (16 oz.)
  • 1 pkg
    monterey jack cheese (8 oz.)
  • 1 heaping Tbsp
    chopped green onions
  • 1 can(s)
    tomato sauce (8 oz.)
  • 1 can(s)
    diced tomatoes - zesty chili style (14.5 oz.)
  • 1 bag(s)
    frito lays corn chips, crushed ( 9¾ oz.)
  • ¼ c
  • ·

How to Make Taco Casserole


  1. Preheat the oven to 350ºF.

    While the oven preheats brown the ground chuck then drain.

    Start heating the refried beans on the stove so they are nice and hot by the time you are done with the remaining steps.
  2. In a deep skillet combine the ground chuck, taco seasoning, diced tomatoes including the liquid, tomato sauce, and ¼ cup of water. Simmer covered over medium low for 10-15 mins (until most of the water has evaporated).
  3. In a 9" x 13" glass dish lay the crescent rolls flat and press down with your fingers to create a bottom crust.
  4. Spread the heated refried beans in a layer over the crescent rolls.
  5. Add the beef mixture in a layer over the refried beans.
  6. In a small bowl combine the salsa with 1 cup of cheese then layer over the beef mixture.
  7. Use the remaining cheese to cover the entire top of the salsa mixture.
  8. Top with the chopped green onions.
  9. Cover with tinfoil and then bake in the 350ºF oven for 30 minutes on the middle rack.
  10. After 30 minutes remove the tinfoil, top the gooey cheese with the entire bag of crushed Frito Lays and bake for an additional 5 minutes on the lowest oven rack.
  11. ~ Enjoy.

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