Simple Taco Casserole for Picky Eaters and Kids
Make dinnertime a breeze with this Simple Taco Casserole for Picky Eaters and Kids—a kid-approved twist on classic tacos that’s perfect for busy weeknights! Packed with flavorful taco-seasoned ground beef, creamy refried beans, melty cheddar cheese, and soft flour tortilla layers, this oven-baked recipe is as comforting as it is customizable. Ready in just 40 minutes, it’s an effortless one-dish meal that caters to children and picky eaters while still satisfying the whole family. Serve it with mild salsa, sour cream, and fun toppings like lettuce and diced tomatoes for a build-your-own taco experience that’s sure to delight. Whether you’re feeding a crowd or looking for a weeknight dinner idea, this taco casserole is a guaranteed hit!
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Recipe Information
Ingredients
- 1 pound ground beef
- 1 packet taco seasoning mix
- 0.5 cup water
- 6 pieces soft flour tortillas (8-inch size)
- 1 can (16 ounces) refried beans
- 2 cups shredded cheddar cheese
- 0.5 cup sour cream
- 1 cup mild salsa
- 1 cup chopped lettuce (optional)
- 1 cup diced tomatoes (optional)
- 0.25 cup sliced black olives (optional)
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish lightly with non-stick cooking spray.
In a large skillet over medium-high heat, cook the ground beef until browned and fully cooked, breaking it into crumbles as it cooks. Drain any excess grease.
Add the taco seasoning packet and 1/2 cup of water to the cooked beef. Stir until evenly coated and simmer for 2-3 minutes. Remove from heat.
Cut the flour tortillas into quarters to make them easier to layer in the casserole dish.
Spread 1/2 cup of salsa evenly on the bottom of the baking dish.
Layer 1/3 of the tortilla pieces over the salsa, ensuring the bottom is fully covered.
Spread half of the refried beans over the tortilla layer, followed by half of the cooked taco meat and 1/3 of the shredded cheddar cheese.
Repeat the layering process: 1/3 of the tortilla pieces, the remaining refried beans, the remaining taco meat, and another 1/3 of the shredded cheddar cheese.
Finish with the final layer of tortilla pieces, followed by the remaining 1/3 of the shredded cheddar 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 5 minutes, or until the cheese is fully melted and bubbly.
Let the casserole cool for 5 minutes before slicing.
Serve warm with sour cream, more salsa, and optional toppings like lettuce, diced tomatoes, and sliced black olives to your family’s taste.
Nutrition Facts
Calories |
637 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.9 g | 49% | |
| Saturated Fat | 18.4 g | 92% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 101 mg | 34% | |
| Sodium | 1350 mg | 59% | |
| Total Carbohydrate | 45.5 g | 17% | |
| Dietary Fiber | 6.5 g | 23% | |
| Total Sugars | 5.7 g | ||
| Protein | 31.7 g | 63% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 410 mg | 32% | |
| Iron | 4.6 mg | 25% | |
| Potassium | 578 mg | 12% | |
*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.
