Easy Taco Casserole
Crunchy, cheesy, and loaded with your favorite toppings! Our family BEGS for this taco casserole every week. This weeknight dinner is easy to make ahead and bake later, using what you have on hand. Top with tortilla chips or Fritos, tomatoes, lettuce, green onions - whatever you like!
Ingredients
- 1 lb. ground turkey or beef
- 1 small yellow onion diced
- 2 Tbsp. taco seasoning
- 1 16 oz. can refried beans
- 3/4 cup sour cream
- 2 cups shredded cheddar cheese
Topping Ideas
- Tortilla chips Doritos or Fritos
- Additional shredded cheese
- Sliced black olives
- Sliced green onions
- Shredded lettuce
- Guacamole
- Chopped tomatoes
- Salsa
- Black beans
- Cooked rice
- Corn kernels
- Diced jalapenos
Instructions
- Preheat oven to 350 degrees F. Set a large pan to medium heat.
- Add ground turkey and diced onion to pan. Cook and crumble until meat is cooked through, about 5 minutes. Drain excess grease. Add 1/2 cup water and taco seasoning. Bring to a boil.
- Reduce heat to low. Simmer for 5 minutes, stirring occasionally, until most of the water has cooked off. Remove from heat.
- Spread refried beans in an even layer in a deep 13 x 9-inch (or so) baking dish. Spread sour cream over bean layer. Top with meat, then with shredded cheddar.
- If cooking ahead of time, cover and refrigerate until ready to bake.
- If baking right away, bake uncovered for 15 minutes, or until cheese is hot and bubbly.
- Sprinkle with your desired toppings (see Topping Ideas above).
- Serve and enjoy!
Notes
To make ahead: Prepare recipe as instructed. Let cool completely. Cover and refrigerate for up to 2 days.
Leftovers make a great dip with chips, or filling for burritos! Leftovers should be refrigerated in an airtight container and are best if used within 3-4 days. Reheat in a microwave, or in an oven safe dish at 350° until heated through. Add toppings just before serving.