Taco Fiesta Bake
Get ready to elevate taco night with this irresistible Taco Fiesta Bake! This layered casserole is packed with bold Tex-Mex flavors, featuring seasoned ground beef, hearty black beans, sweet corn, and zesty diced tomatoes with green chilies. Mixed with fluffy rice and topped with a gooey blend of cheddar and Monterey Jack cheeses, this bake is finished with a crunchy layer of crushed tortilla chips for the ultimate textural contrast. Perfect for a crowd-pleasing dinner, it's quick to prepare—just 15 minutes of prep—and bakes to golden perfection in 30 minutes. Serve it piping hot with a dollop of sour cream, a sprinkle of green onions, and fresh cilantro to bring it all together. Whether you're hosting a party or feeding a hungry family, this one-pan taco casserole is sure to become a household favorite.
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Recipe Information
Ingredients
- 1 pound ground beef
- 1 yellow onion, diced
- 1 packet taco seasoning mix
- 1 can (15 ounces) black beans, drained and rinsed
- 1 can (15 ounces) corn kernels, drained (or frozen, thawed)
- 1 can (10 ounces) diced tomatoes with green chilies, undrained
- 2 cups cooked white or brown rice
- 2 cups shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 2 cups tortilla chips, crushed
- 0.5 cup sour cream (optional, for serving)
- 2 tablespoons sliced green onions (optional, for garnish)
- 2 tablespoons fresh cilantro, chopped (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish and set aside.
In a large skillet over medium heat, cook the ground beef and diced onion until the beef is browned and fully cooked, about 6-8 minutes. Drain any excess grease.
Stir in the taco seasoning packet, black beans, corn, and diced tomatoes with green chilies. Cook for an additional 2 minutes, stirring occasionally.
Remove the skillet from heat and mix in the cooked rice until evenly combined.
Spread half the beef and rice mixture evenly into the prepared baking dish. Top with 1 cup of shredded cheddar cheese.
Add the remaining beef and rice mixture as the second layer, then sprinkle with the remaining cheddar cheese and the Monterey Jack cheese.
Cover the baking dish with aluminum foil and bake for 20 minutes.
Remove the foil, sprinkle the crushed tortilla chips evenly over the top, and bake uncovered for an additional 10 minutes, or until the cheese is bubbly and golden.
Remove from the oven and let cool for 5 minutes before serving. Optionally, garnish with sour cream, green onions, and fresh cilantro.
Nutrition Facts
Calories |
882 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.3 g | 61% | |
| Saturated Fat | 21.1 g | 105% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 118 mg | 39% | |
| Sodium | 977 mg | 42% | |
| Total Carbohydrate | 78.3 g | 28% | |
| Dietary Fiber | 9.8 g | 35% | |
| Total Sugars | 6.1 g | ||
| Protein | 39.4 g | 79% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 535 mg | 41% | |
| Iron | 4.2 mg | 23% | |
| Potassium | 752 mg | 16% | |
*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.
