Rutledge Taco Casserole Potluck
Elevate your next gathering with the Rutledge Taco Casserole Potluck—an irresistible, crowd-pleasing dish that combines the bold flavors of a taco night with the hearty comfort of a casserole. This layered masterpiece features savory seasoned ground beef, zesty diced tomatoes with green chilies, hearty black beans, and sweet corn, all nestled between crunchy tortilla chips and creamy sour cream swirled with Mexican-blend cheese. Baked to bubbly perfection in just 25 minutes, it’s finished with vibrant garnishes like green onions, jalapeños, and fresh cilantro for a pop of color and flavor. Perfect for potlucks or weeknight dinners, this easy-to-make taco casserole delivers a fiesta of bold Tex-Mex flavors in every bite.
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Recipe Information
Ingredients
- 1 pound Ground beef
- 1 packet Taco seasoning mix
- 0.5 cup Water
- 1 15-ounce can Black beans, drained and rinsed
- 1 10-ounce can Diced tomatoes with green chilies
- 1 cup Frozen corn kernels
- 2 cups Shredded Mexican blend cheese
- 1 cup Sour cream
- 3 cups Tortilla chips, lightly crushed
- 3 stalks Green onions, sliced
- 1 unit Jalapeño, sliced (optional)
- 2 tablespoons Cilantro, chopped (optional for garnish)
Instructions
Preheat your oven to 375°F (190°C).
In a large skillet, cook the ground beef over medium-high heat until browned, breaking it apart with a wooden spoon. Drain any excess fat.
Sprinkle the taco seasoning over the cooked beef and stir in the water. Cook for 2-3 minutes until the mixture thickens.
Reduce the heat to low and stir in the black beans, diced tomatoes with green chilies, and frozen corn. Simmer for 2-3 minutes until heated through.
In a large mixing bowl, combine the sour cream and 1 cup of the shredded Mexican blend cheese. Set aside.
Lightly grease a 9x13-inch baking dish. Spread a layer of crushed tortilla chips on the bottom of the dish.
Pour the beef and bean mixture over the tortilla chips, spreading it evenly.
Dollop the sour cream and cheese mixture over the beef layer and gently spread it with the back of a spoon.
Sprinkle the remaining 1 cup of shredded cheese evenly on top of the casserole.
Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
Remove the casserole from the oven and let it cool slightly for 5 minutes.
Top with sliced green onions, jalapeño slices (if using), and a sprinkle of chopped cilantro for garnish.
Serve warm with extra tortilla chips on the side if desired. Enjoy your Rutledge Taco Casserole Potluck!
Nutrition Facts
Calories |
601 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.3 g | 47% | |
| Saturated Fat | 15.1 g | 75% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 77 mg | 26% | |
| Sodium | 691 mg | 30% | |
| Total Carbohydrate | 49.0 g | 18% | |
| Dietary Fiber | 8.0 g | 28% | |
| Total Sugars | 5.0 g | ||
| Protein | 23.9 g | 48% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 305 mg | 23% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 485 mg | 10% | |
*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.
