Taco Casserole

Patricia J.


I've made this casserole for close to 50 years and it is a family favorite through 3 generations. I received the original recipe from a co-worker and tinkered with it to get the flavor my family likes. This makes a big casserole and you can make it to your taste...mild, medium, hot or super hot! This looks goopy when you're making it on top of the stove, but sets up once it finishes baking in the oven.


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Stove Top


  • 2 lb
    ground chuck
  • 1 large
    onion, diced
  • 1 large
    green pepper, diced
  • 1 can(s)
    tomato soup, undiluted
  • 1 can(s)
    cream of mushroom soup, undiluted
  • 1 12-ounce can(s)
    evaporated milk
  • 1 can(s)
    rotel tomatoes with green chilies
  • ·
    picante sauce to taste
  • ·
    chili powder to taste
  • 14-ounce pkg
    tortilla chips

How to Make Taco Casserole


  1. Preheat oven to 350 degrees.
  2. In a Dutch oven on top of stove over medium heat (this makes a lot of filling) brown hamburger, onion and green pepper.
  3. Drain any grease from hamburger mixture.
  4. Add rest of ingredients (except chips).
  5. Simmer for 15 to 20 minutes.
  6. Crumble a 14-oz. package of tortilla chips (leave them in the unopened package that you have put a few small slits in and crush them with a rolling pin).
  7. Place crushed chips in the bottom of a 9x13-inch greased casserole.
  8. Pour hamburger mixture over crushed chips and top with an 8 ounce package of shredded colby-jack cheese.
  9. Bake in a preheated 350 degree oven for 20 to 25 minutes.
  10. Cool for about 10-15 minutes and then cut into squares and serve.
  11. Serve topped with shredded lettuce, diced tomatoes, extra shredded cheese, diced green onions, sour cream, guacamole, picante sauce or salsa, etc. for topping.
  12. Set extra taco sauce and tortilla chips on table so that people can have them if they want them.

Printable Recipe Card

About Taco Casserole

Course/Dish: Casseroles
Main Ingredient: Beef
Regional Style: American
Other Tag: Heirloom

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