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A serving of the casserole on a white plate topped with sour cream, tomatoes, lettuce, and avocado.
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Taco Salad Casserole

Taco Salad Casserole is a delicious layered casserole that is a twist to the classic taco salad recipe. Layers of tortilla chips, seasoned ground beef mixture, and lots of shredded cheese. This is so good served with shredded lettuce, diced tomatoes, sour cream, and avocado slices. 
Course Dinner
Cuisine Mexican
Keyword taco salad casserole
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 8
Calories 496kcal
Author Jessica - Together as Family

Ingredients

  • 1 lb ground beef
  • ½ teaspoon kosher salt
  • 1 teaspoon chili powder
  • 1 teaspoon garlic powder
  • 1 teaspoon cumin
  • 1 teaspoon onion powder
  • 1 teaspoon brown sugar
  • ¼ cup all-purpose flour
  • 1 can (14.5 oz) beef broth
  • 1 can (8 oz) tomato sauce
  • 1 bag (12-15 oz) tortilla chips crushed
  • 2 cups shredded cheese any variety

Instructions

  • Heat oven to 350°. Prepare a 9x13 baking pan by spraying with cooking spray. Set aside.
  • Cook and crumble the ground beef and salt in a skillet pan, over medium high heat, until beef is no longer pink. Drain the excess grease and moisture.
  • Add chili powder, garlic powder, cumin, onion powder, brown sugar, and flour to the ground beef. Stir to combine until all the ground beef is coated.
  • Add the beef broth and tomato sauce. Stir and let it come to a boil.
    Once boiling, reduce heat to medium-low and let it simmer for 20 minutes. Most of the liquid should be absorbed but there should still be some liquid left. Mixture will be thicker.
  • In the prepared baking dish, layer half of the crushed chips, half of the beef mixture and half the shredded cheese. Repeat layers one more time.
  • Cook for 20 minutes.
    Serve with all your favorite taco salad toppings. We like shredded lettuce, sour cream, chopped tomatoes, and avocado slices.

Notes

Chips : Don't crush the tortilla chips into super small, crushed crumbs. You want to keep some pieces larger and some smaller. I just use my hands and crush the chips inside the bag. 
Spicy : Use Pepper jack cheese. Add chopped jalapeños in with the broth + tomato sauce. Add more chili powder and/or add red cayenne pepper. 
Cheese : Use any cheese you like. I use either Colby Jack cheese or Cheddar cheese when I make this. 
Beef Broth : This recipe has been tested using full salt beef broth and reduced-sodium beef broth. Both work just fine, it just depends on how much flavor you want. If you're watching your salt intake then use the reduced-sodium broth. If the tortilla chips you are using are saltier than normal, then you will provably want to use the lower sodium beef broth. 
Tortilla Chips : My favorite chips to use in this recipe are the Juanitas brand or the Mission brand of tortilla chips. 

Nutrition

Calories: 496kcal | Carbohydrates: 41g | Protein: 22g | Fat: 27g | Saturated Fat: 9g | Trans Fat: 1g | Cholesterol: 61mg | Sodium: 934mg | Potassium: 447mg | Fiber: 4g | Sugar: 3g | Vitamin A: 391IU | Vitamin C: 2mg | Calcium: 255mg | Iron: 3mg