Real Recipes From Real Home Cooks ®

taco casserole

(3 ratings)
Recipe by
Cindy Russell
Sacramento, CA

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 ratings)
yield 8 -10
prep time 30 Min
cook time 45 Min
method Bake

Ingredients For taco casserole

  • 2 lb
  • 1 can
    whole kernal corn
  • 1 can
    stewed tomatoes, italian-style or mexican
  • 1 can
    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