Name: Loaded Taco Casserole with Corn and Black Beans Recipe
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Cuisine: Mexican
Ingredients: 2 lb ground beef; 1 bell pepper seeded and diced; 1 onion diced; 2 cloves garlic minced; 1 tsp kosher salt; 1 tbsp chili powder; 1 ½ tsp cumin; 1 tbsp all-purpose flour; 1 4-oz can hatch chiles; 1 cup canned or frozen sweet corn; 1 15-oz can black beans rinsed and drained; 1 28-oz can diced tomatoes; 12 corn tortillas; 12 oz cheddar cheese shredded

There’s something irresistibly satisfying about layering bold flavors and hearty ingredients in a casserole, and this Loaded Taco Casserole with Corn and Black Beans Recipe is just that. With its melty cheese, tender ground beef, and the perfect touch of spice, it’s a one-dish meal that fills the kitchen with amazing aromas you’ll want to dive into right away.

A white round plate sits on a white marbled surface, holding a layered serving of a baked dish. The dish has a base layer of melted orange cheese that covers a mixture with visible black beans, corn, and browned bits of meat mixed with red sauce, showing through the top melted cheese. Next to it are three slices of fresh, light green avocado and a pile of shredded green lettuce. A silver fork with a small spicy layered bite rests on the plate’s edge, next to the main dish. At the top right corner, part of a white baking dish shows more of the cheesy layered casserole, and at the top left, a half avocado is placed on a white plate. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Loaded Taco Casserole with Corn and Black Beans Recipe
Top Tip
How to Serve Loaded Taco Casserole with Corn and Black Beans Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Loaded Taco Casserole with Corn and Black Beans Recipe

Why You'll Love This Recipe

What excites me most about this Loaded Taco Casserole with Corn and Black Beans Recipe is how it balances hearty, wholesome ingredients with bold Tex-Mex flavors — all baked into a cozy, cheesy masterpiece. It’s truly the kind of comfort food that never disappoints!

Savory Layers: Each bite hits you with a blend of seasoned beef, spicy chiles, and sweet corn that keeps you coming back for more.
Simple Prep & Assembly: You don’t need to be a pro cook to whip this up—layering the casserole is straightforward and fun.
Family-Friendly: It’s great for feeding a crowd or making ahead for easy weeknight dinners.
Customizable: Whether you want it spicier, vegetarian, or loaded with extras, this recipe adapts with ease!

The image shows a close-up view of a baked dish in a white rectangular ceramic pan with one slice removed. The dish has three clear layers: the bottom layer is a dense, golden-brown base mixed with small bits of red and yellow ingredients; the middle layer is thicker and contains chunks of black beans, corn, and red bell peppers, giving it a colorful, textured look; the top layer is covered with melted yellow cheese that looks bubbly and slightly browned in places. The background features a blurred plate with green leafy salad on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

This recipe brings together familiar taco ingredients that complement each other beautifully, ensuring every layer adds excitement to the dish. Also, most pantry staples paired with fresh veggies make it an accessible and satisfying meal.

Flat lay of a mound of fresh raw ground beef, a whole bright red bell pepper sliced in half revealing seeds, a whole yellow onion diced into chunks, two peeled garlic cloves, a small white ceramic bowl of coarse kosher salt, a small white ceramic bowl containing reddish chili powder, a small white ceramic bowl with light brown cumin powder, a small white ceramic bowl filled with pale all-purpose flour, a small white ceramic bowl holding diced green hatch chiles, a small white ceramic bowl of golden sweet corn kernels, a small white ceramic bowl of shiny black beans, a small white ceramic bowl of red diced tomatoes with juice, a neat stack of twelve fresh yellow corn tortillas, and a small white ceramic bowl heaped with shredded bright orange cheddar cheese placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Ground beef: I like using 90% lean for flavor without too much grease, but you can choose what you prefer; browned thoroughly for a rich base.
Bell pepper: Adds a slight sweetness and crunch; make sure to seed and dice finely for even cooking.
Onion: Provides necessary depth to the filling, and I always sauté until soft to bring out its natural sweetness.
Garlic: Just a couple of cloves give a fragrant layer that complements the spices.
Kosher salt: Always essential to amplify flavors—don’t skip it or skimp!
Chili powder & cumin: Classic taco spices that bring warmth and smokiness; fresh spices definitely make a difference.
All-purpose flour: Helps thicken the filling perfectly so it sets nicely in the casserole.
Hatch chiles: These canned chiles add a subtle heat and complex flavor; you can substitute with green chilies if needed.
Sweet corn: Its natural sweetness contrasts beautifully with the spiced meat—frozen works just fine if fresh isn’t handy.
Black beans: They offer protein and texture while soaking up all those tasty seasonings.
Diced tomatoes: Adds moisture and a bit of acidity, balancing the richness of the cheese and meat.
Corn tortillas: The star for layering—overlapping these gives you that lovely handheld, soft-yet-slightly-crispy texture.
Cheddar cheese: Freshly shredded is key for melty, gooey goodness—trust me, the difference is worth it!

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love mixing this casserole up depending on the occasion. The beauty is in the layers, so you can easily swap ingredients to suit your taste or dietary needs. You can keep it classic or add a personal twist without breaking a sweat.

Variation: Sometimes, I swap ground beef for ground turkey or a plant-based meat substitute to lighten it up—works like a charm and still packs great flavor.
Vegetarian: Leave out the meat, double up on beans, and add extra veggies like zucchini or mushrooms for a hearty vegetarian version.
Spice Level: Throw in a diced jalapeño or a pinch of cayenne to spice it up, or keep it mild for little ones.
Cheese Options: Mixing cheddar with Monterey Jack or even pepper jack can add unbeatable creaminess and flavor complexity.

Step-by-Step: How I Make Loaded Taco Casserole with Corn and Black Beans Recipe

Step 1: Brown That Beef and Sauté the Veggies

Start by heating a large saucepan over medium heat. I add the ground beef and cook until fully browned — this usually takes about 6-8 minutes. Drain excess fat if needed but leaving a little adds flavor. Next, toss in the diced bell pepper, onion, garlic, and kosher salt. Cook everything together until the onion is soft and translucent, roughly 4-6 minutes. This is where the base of your filling builds lovely aroma and flavor.

Step 2: Spice It Up and Thicken

Sprinkle in the chili powder and cumin, stirring to coat the mixture. Cook another minute or two until the spices bloom and smell just right. Then, add the tablespoon of flour—this helps thicken the liquid that will come from the veggies and tomatoes, so don’t skip it! Stir well and cook for two more minutes. This step really pulls everything together tightly.

Step 3: Toss in the Good Stuff and Simmer

Next, stir in the canned hatch chiles, sweet corn, black beans, and diced tomatoes along with their juices. Mix until everything looks evenly combined. Bring the mixture to a gentle simmer and let it cook for 3-4 minutes—you want the flavors to meld but avoid overcooking as it’ll bake later.

Step 4: Layer Your Casserole

Grease your 9x13-inch baking dish. Start by spreading about 1 cup of the meat mixture in a thin even layer on the bottom. Then arrange six corn tortillas over the filling, overlapping them slightly, so they go up the sides a bit. Spread half of the remaining meat filling over the tortillas, then sprinkle half of the shredded cheddar on top. Repeat your layers, ending with cheese for a golden, melty crust.

Step 5: Bake to Melty Perfection

Bake in your preheated 350°F oven for 35-45 minutes, or until the casserole is hot all the way through and the cheese turns a delicious golden brown. When you pull it out, let it rest for 10 minutes—this helps it slice cleanly and makes serving much easier.

Top Tip

After making this Loaded Taco Casserole with Corn and Black Beans Recipe a bunch of times, I’ve learned a few tricks that really elevate the dish. Paying attention to texture and seasoning before baking transforms this from good to unforgettable.

Drain the Beef Wisely: Using leaner beef means less grease, but if you opt for fattier ground beef, be sure to drain excess fat to avoid a soggy casserole.
Char Your Tortillas: I love giving the corn tortillas a quick char on a hot skillet before layering—they get a subtle smokiness and better texture.
Freshly Shred Cheese: Pre-shredded cheeses often contain anti-caking agents that affect melting; shredding from a block makes a creamier, softer finish.
Let it Rest: Don’t skip resting the casserole after baking—it holds together beautifully and makes cutting square pieces so much neater.

How to Serve Loaded Taco Casserole with Corn and Black Beans Recipe

Loaded Taco Casserole - Serving Suggestion

Garnishes

My go-to garnishes are a dollop of cool sour cream, fresh cilantro leaves, and slices of ripe avocado. I also love a splash of lime juice right before serving—it adds such a bright, fresh pop that cuts through the richness perfectly.

Side Dishes

I often serve this Loaded Taco Casserole with a simple green salad dressed in lime vinaigrette or some Mexican rice on the side. For a heartier meal, corn on the cob is a crowd-pleaser and balances the spices nicely.

Creative Ways to Present

For parties, I’ve layered this casserole in individual ramekins or mini cast iron skillets for personal servings—it makes for a fun, cozy presentation. Sometimes, stacking it in a trifle dish with alternating layers works well too, especially for potlucks.

Make Ahead and Storage

Storing Leftovers

If you have leftovers (and you probably will!), I store them in an airtight container in the fridge for up to 4 days. It reheats beautifully, making next-day meals so convenient—just cover and microwave or reheat in the oven until warmed through.

Freezing

This casserole freezes really well. I usually cut leftovers into portions, wrap them tightly with foil and plastic wrap, then freeze for up to 3 months. When ready, thaw overnight in the fridge before reheating to keep textures intact.

Reheating

Reheating in the oven at 350°F works best to keep that cheesy top layer melty and avoid sogginess. If you’re in a hurry, microwave covered with a damp paper towel helps prevent drying out.

Frequently Asked Questions:

Can I make this Loaded Taco Casserole with Corn and Black Beans Recipe gluten-free?

Absolutely! Swap regular all-purpose flour for a gluten-free flour blend to thicken the filling, and check that your corn tortillas don’t have any gluten-containing additives. This way, you’ll keep all the flavor without compromise.

Is it okay to use canned corn and beans instead of fresh?

Yes, canned corn and black beans work perfectly and save prep time. Just be sure to drain and rinse the beans well to reduce excess sodium and avoid watering down your casserole. Frozen corn is also a great option, just thaw before using.

Can I prepare this recipe ahead of time?

Definitely! You can assemble the whole casserole the night before and refrigerate it. When you’re ready to eat, just bake it straight from the fridge—it’ll take a few extra minutes but the flavors will be even more developed and delicious.

What’s the best way to get crispy edges on the casserole?

For a bit of baked crispiness, make sure to overlap your tortillas so some edges stick up, and use fresh shredded cheese. Also, baking uncovered helps the cheese brown nicely. If you love extra crunch, you can broil for 1-2 minutes at the end, but watch it carefully to avoid burning.

Final Thoughts

This Loaded Taco Casserole with Corn and Black Beans Recipe holds a special place in my recipe repertoire because it manages to be both simple and spectacular. Every time I make it, the layered flavors remind me of why comfort food works so well—nourishing, flavorful, and easy to serve. I’m confident you’ll find it a go-to for dinner parties, family meals, or whenever you want to cozy up with something delicious and fuss-free. Give it a try, and I think you’ll love having this one in your regular rotation!