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.
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!
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.
- 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!
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
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:
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.
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.
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.
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!
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Loaded Taco Casserole with Corn and Black Beans Recipe
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 20 minutes
- Yield: 15 servings
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Description
Loaded Taco Squares Casserole is a hearty and flavorful Mexican-inspired dish featuring seasoned ground beef, bell peppers, onions, and a blend of spices layered between corn tortillas and topped with melted cheddar cheese. Perfect for a family dinner or potluck, this casserole combines rich textures and bold flavors baked to perfection.
Ingredients
Meat and Vegetables
- 2 lb ground beef
- 1 bell pepper seeded and diced
- 1 onion diced
- 2 cloves garlic minced
Seasonings and Thickener
- 1 teaspoon kosher salt
- 1 tablespoon chili powder
- 1 ½ teaspoon cumin
- 1 tablespoon all-purpose flour
Additional Ingredients
- 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
Instructions
- Preheat Oven and Prepare Dish: Preheat the oven to 350°F. Grease a 9 x 13-inch baking dish and set aside to prevent sticking.
- Cook Ground Beef and Vegetables: In a 4-quart saucepan, brown the ground beef over medium heat. Add the diced bell pepper, onion, garlic, and kosher salt. Cook, stirring occasionally, until the onions become soft and translucent, about 4-6 minutes.
- Season the Mixture: Stir in chili powder and cumin, cooking for 1-2 minutes until fragrant. Sprinkle the all-purpose flour over the mixture and stir continuously for about 2 minutes to help thicken the sauce.
- Add Remaining Ingredients and Simmer: Add the hatch chiles, sweet corn, black beans, and diced tomatoes along with their liquid to the saucepan. Stir well and bring to a simmer. Let it cook for 3-4 minutes to blend the flavors before removing from heat.
- Assemble the Casserole: Spread one cup of the meat mixture in a thin layer on the bottom of the prepared baking dish. Layer six corn tortillas over the meat, slightly overlapping and lining the sides of the dish. Spread half of the remaining meat mixture over the tortillas, then sprinkle half of the shredded cheddar cheese on top. Repeat the layers with the rest of the meat filling and finish with the remaining cheese on top.
- Bake until Golden and Hot: Place the casserole in the preheated oven and bake for 45 minutes until the filling is hot throughout and the cheese is browned and bubbly.
- Cool and Serve: Remove the casserole from the oven and let it cool for about 10 minutes before slicing into squares. Serve warm and enjoy.
Notes
- Using leaner beef such as 90% lean reduces excess liquid, though it may require draining if too much moisture is released.
- For enhanced flavor and texture, char the corn tortillas lightly on a stovetop griddle before layering.
- Freshly shredding cheese from a block instead of pre-shredded cheese produces a creamier melt and richer taste.
- If you prefer spicier casserole, increase chili powder or add jalapeños to taste.
- The casserole can be made ahead and reheated; just add a few extra minutes to baking time if baking from cold.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 20 g
- Saturated Fat: 8 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 6 g
- Protein: 22 g
- Cholesterol: 65 mg
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