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
Scale
Meat and Vegetables
- 2 lb ground beef
- 1 bell pepper seeded and diced
- 1 onion diced
- 2 cloves garlic minced
Seasonings and Thickener
- 1 tsp kosher salt
- 1 tbsp chili powder
- 1 ½ tsp cumin
- 1 tbsp 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
