Taco Casserole

Cindy Russell


I had to tweak this recipe to accomodate a very picky eater. It is really simple to do and tastes really good. It tastes better the next day. (4/30/12) Just want everyone to know that you can double recipe and freeze. I works well for a fast dinner, just take out of freezer, let sit for about half hour, then back about 15-20 minutes longer and you have dinner


★★★★★ 3 votes

30 Min
45 Min


  • 2 lb
  • 1 can(s)
    whole kernal corn
  • 1 can(s)
    stewed tomatoes, italian-style or mexican
  • 1 can(s)
    sliced olives (i use whole and cut them up
  • 1
    yellow onion (diced)
  • 2 pkg
    taco seasoning (i use tones' from sam's club and use amount for 2lbs hamburger
  • 3-4 c
    shredded colby jack cheese
  • 18
    corn tortillias
  • ·
    parmesan cheese

How to Make Taco Casserole


  1. Brown hamburger and onions, drain extra liquid, add corn, stewed tomatoes, olives and taco seasoning. Let simmer for approximately 15-20 minutes.
  2. I use a 9x12 lasagna pan, (or something similiar), coat bottom with some of the juice from hamburger mixture, then place 6 tortillas on bottom, put hamburger mixture, then cheese, then I sprinkle some parmeasan cheese on top, repeat until you end up with meat mixture and finish off with cheese
  3. Bake at 350 degrees for approximately 45 minutes to an hour. I usually check at 45 min,when cheese looks bubbly.
  4. Take out of oven and let set for about 5-10 minutes. cut and serve like lasagna

Printable Recipe Card

About Taco Casserole

Course/Dish: Beef Casseroles
Main Ingredient: Beef
Regional Style: Mexican
Other Tag: Quick & Easy

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