Chalupa Casserole
Indulge in the bold, Tex-Mex flavors of this savory Chalupa Casserole, a comforting and family-friendly dinner that's as easy to make as it is delicious. Perfect for busy weeknights, this layered casserole combines seasoned ground beef, creamy refried beans, tangy Rotel tomatoes, and a cheesy blend of cheddar and Monterey Jack—all nestled between soft corn tortillas. Topped with a luscious layer of sour cream and finished off with vibrant green onions and optional black olives, it’s a hearty dish that’s sure to impress. With just 15 minutes of prep time and a quick bake in the oven, this casserole is a satisfying meal packed with flavor and texture. It’s an instant crowd-pleaser and the ultimate go-to for lovers of Mexican-inspired cuisine. Serve it straight from the dish alongside a crisp green salad or a scoop of guacamole for the perfect fiesta on your plate.
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Recipe Information
Ingredients
- 1 pound ground beef
- 1 medium yellow onion, diced
- 2 cloves garlic cloves, minced
- 1 packet taco seasoning
- 16 ounces refried beans
- 10 ounces Rotel diced tomatoes with green chilies, drained
- 1 cup sour cream
- 2 cups shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 10 tortillas small corn tortillas
- 2 tablespoons olive oil
- 2 stalks green onions, sliced
- 0.5 cup black olives, sliced (optional)
Instructions
Preheat your oven to 375°F (190°C).
Heat a large skillet over medium-high heat and add the olive oil.
Add the diced onion and sauté until softened, about 3-4 minutes. Add the minced garlic and cook for an additional minute.
Add the ground beef to the skillet and cook until browned and fully cooked, breaking up the meat with a spoon as it cooks. Drain any excess fat.
Stir in the taco seasoning and 1/4 cup of water. Let it simmer for 2-3 minutes until the mixture thickens. Remove from heat.
In a separate bowl, mix the refried beans with the drained Rotel tomatoes.
Spread a thin layer of the bean and tomato mixture on the bottom of a 9x13-inch casserole dish.
Layer 5 corn tortillas over the bean mixture, ensuring they overlap slightly.
Spread half of the ground beef mixture over the tortillas, followed by half of the remaining bean mixture.
Sprinkle 1 cup of shredded cheddar cheese and 1/2 cup of Monterey Jack cheese evenly over the layer.
Repeat the layers with the remaining tortillas, ground beef, bean mixture, and cheeses.
Spread the sour cream evenly over the top layer of cheese.
Cover the casserole dish with aluminum foil and bake in the preheated oven for 20 minutes.
Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden brown.
Remove from the oven and let cool for 5 minutes. Sprinkle with sliced green onions and black olives if using.
Slice and serve warm. Enjoy your Chalupa Casserole!
Nutrition Facts
Calories |
794 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.0 g | 64% | |
| Saturated Fat | 24.1 g | 121% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 127 mg | 42% | |
| Sodium | 834 mg | 36% | |
| Total Carbohydrate | 54.2 g | 20% | |
| Dietary Fiber | 7.6 g | 27% | |
| Total Sugars | 5.5 g | ||
| Protein | 36.0 g | 72% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 583 mg | 45% | |
| Iron | 4.2 mg | 24% | |
| Potassium | 630 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
