Easy Taco Casserole with Homemade Taco Seasoning

A simple, flavorful family dinner made with ground beef, tomatoes and green chilies, and melted cheddar cheese.

This Easy Taco Casserole with Homemade Taco Seasoning is a simple, flavorful meal made with everyday ingredients and a little homemade goodness. Seasoned ground beef, tender onions, tomatoes with green chilies, and freshly grated cheddar cheese come together in one skillet before being baked until the cheese is melted and bubbly.

Growing up, many of the dishes my family enjoyed came from recipes passed down by my parents and grandparents. They believed in using simple ingredients to prepare meals that were easy to make but never lacked flavor or nourishment.

They grew and raised much of their own food and didn't rely on the processed foods that are so common today. Eating out wasn't part of our routine, either. Instead, we gathered around the family table, gave thanks to God for our meal, and appreciated the food that nourished our bodies.

This taco casserole follows that same spirit of simple home cooking. It uses familiar ingredients, homemade seasoning, and a few fresh toppings to create a satisfying meal the whole family can enjoy. Serve it straight from the skillet with crunchy corn chips and your favorite taco toppings for an easy dinner that brings everyone to the table.

Ingredients:

Taco Seasoning Mix:
1 Tbs. chili powder
1 1/2. tsp ground cumin
1 tsp. fine sea salt
1 tsp. ground black pepper
1/2 tsp. paprika
1 tsp. garlic powder
1 tsp. onion powder
1/4 tsp. crushed red pepper flakes
1/4 tsp. dried oregano

Taco Casserole:
1 lb lean ground beef
1 medium yellow onion diced
1(10 oz.)  can of tomatoes and green chilies, mild or hot, undrained
1/4 cup water
2 cups freshly grated sharp cheddar cheese

Toppings:
Corn chips
Jalapeno sliced and diced 
Shredded lettuce
Tomatoes halved
Onions, chopped
Cilantro, diced
Sour cream
Salsa

Directions:

Preheat your oven to 375°F.

In a small bowl, combine the chili powder, cumin, sea salt, black pepper, paprika, garlic powder, onion powder, crushed red pepper flakes, and dried oregano. Stir until evenly mixed, then set aside.

Heat a large cast-iron skillet, over medium heat. Add the ground beef and diced onion. Cook, breaking the beef into crumbles, until the beef is browned and the onion is soft and translucent. Drain any excess grease.

Stir in the homemade taco seasoning, water, and undrained tomatoes with green chilies. Bring the mixture to a gentle bubble, stirring to combine the ingredients evenly.

Remove the skillet from the heat and sprinkle the freshly grated cheddar cheese evenly over the beef mixture.

Bake for about 10 minutes, or until the cheese is melted and bubbly.

Carefully remove the skillet from the oven and allow the casserole to cool slightly. Spoon into serving bowls and top with corn chips, shredded lettuce, tomatoes, onion, cilantro, jalapeño, sour cream, and salsa as desired.

Serve and enjoy. Serve warm, with extra toppings on the side so everyone can customize their bowl.

Tips for Best Success:

Grate your own cheese. Freshly grated sharp cheddar melts smoothly and gives the casserole wonderful flavor.
Brown the beef thoroughly. Break the meat into small crumbles so the seasoning coats every bite.
Let the seasoning bloom. Stir the taco seasoning into the hot beef mixture before adding the cheese so the spices are evenly distributed.
Keep the corn chips crunchy. Add them just before serving rather than baking them with the casserole.
Customize the heat. Choose mild or hot tomatoes with green chilies, and adjust the crushed red pepper flakes and jalapeño to suit your family's taste.
Use an oven-safe skillet. A cast-iron skillet makes this a convenient one-pan meal. Otherwise, use a baking dish.
Prepare the toppings ahead. Chop the vegetables and arrange the toppings while the casserole bakes for an easy serving setup.

Variations and Substitutions:

Ground turkey or chicken: Substitute lean ground turkey or chicken for the beef. Cook until fully done before adding the seasoning.
Use a different cheese: Monterey Jack, Colby Jack, or a Mexican-style shredded cheese blend can replace the cheddar.
Make it spicier: Use hot tomatoes with green chilies, increase the crushed red pepper flakes, or add extra jalapeño.
Make it milder: Use mild tomatoes with green chilies and omit the crushed red pepper flakes and jalapeño.
Add beans: Stir in a drained can of black beans or pinto beans for extra texture and a heartier casserole.
Add corn: Stir in about 1/2 cup of drained corn for a touch of sweetness.
Use store-bought taco seasoning: If you are short on time, substitute a taco seasoning packet for the homemade blend. Adjust the added salt to taste, since packaged seasoning can be salty.
Try different toppings: Diced avocado, sliced green onions, pickled jalapeños, or crushed tortilla chips are all tasty additions.

Serving Suggestions:

This taco casserole is a complete, satisfying meal when served with fresh toppings and crunchy corn chips. For a little variety, try one of these serving ideas:

Classic taco bowl: Spoon the casserole into bowls and top with corn chips, lettuce, tomatoes, salsa, sour cream, and cilantro.
With Mexican-style rice: Serve alongside seasoned rice for a heartier family dinner.
With beans: Add refried beans or seasoned black beans on the side.
With a fresh salad: Pair with a crisp green salad or a simple tomato and avocado salad.
With warm tortillas: Offer flour or corn tortillas for scooping up the beef and melted cheese.
For a casual gathering: Set out the casserole with small bowls of toppings and let everyone build their own taco bowl.

Serve the corn chips and fresh vegetables at the table so everyone can add them just before eating.

How to Store:

Refrigerator: Allow leftover casserole to cool slightly, then transfer it to an airtight container and refrigerate within 2 hours of cooking. Store for 3 to 4 days. Also return the toppings back to the refrigerator.  
Freezer: For best results, freeze the beef mixture before adding the fresh toppings and corn chips. Place it in a freezer-safe container, label it with the date, and freeze for up to 2 to 3 months for best quality.
Reheating: Reheat leftovers in a covered oven-safe dish at 350°F until heated through, or microwave individual portions in a microwave-safe bowl, stirring as needed. Add a small splash of water if the beef mixture seems dry.

Frequently Asked Questions:

Can I make taco casserole ahead of time?

Yes. Cook the beef, onion, seasoning, and tomato mixture ahead of time. Refrigerate it in a covered container, then transfer it to an oven-safe dish, add the cheese, and bake when ready to serve. For food safety, refrigerate within 2 hours of cooking.

Do I have to use a cast-iron skillet?

No. Any large skillet will work for browning the beef. If it is not oven-safe, transfer the mixture to a baking dish before adding the cheese and baking.

Can I make this casserole less spicy?

Yes. Choose mild tomatoes with green chilies, omit the crushed red pepper flakes, and leave out the jalapeño. You can also serve salsa on the side so everyone can control the heat.

Can I add beans or vegetables?

Yes. Drained black beans, pinto beans, corn, and diced bell peppers are good additions. Cook firm vegetables with the onion, and drain canned ingredients well when appropriate to avoid excess liquid.

What is the best way to keep the corn chips crunchy?

Add the corn chips just before serving. If you expect leftovers, keep the chips and other toppings separate from the casserole.

How do I know when the casserole is done?

The beef mixture should be hot throughout, and the cheddar cheese should be completely melted and bubbly. Since the beef is browned before baking, the oven time is primarily for melting the cheese and heating the casserole through.