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Why I Love to Make This Loaded Taco Squares Casserole
I posted my recipe for my traditional taco squares casserole a few years ago. I used to make these for campers when I worked in a camp kitchen, and they were always a huge hit. I never thought about them becoming an instant classic for everyone, but as soon as they were posted, the response blew me away.
Taco squares have become a recipe we all go back to time and again. From the messages I’ve received, I’ve learned all the variations many of you have tried and started to try myself. This recipe is the result of those trials.
The taco squares in this recipe are loaded with black beans, sweet corn, more cheese, and extra flavor. It’s the same classic; it’s just turned up a notch!
Everything you’ll need to make this recipe.
- Ground beef gives the classic ground meat taco appeal. Use good quality meat with 85-90% leanness.
- Black beans add more protein and great texture.
- Sweet corn gives a bit of sweetness and color, and you can use either canned or frozen sweet corn.
- Hatch chiles can be found in cans in the grocery store, all ready to go with terrific flavor. Choose mild to hot based on your own personal preference.
- Corn tortillas hold their texture after they are cooked, similar to a lasagna noodle.
For an even more flavorful dish, you could even sprinkle in some taco seasoning!
Here’s how to make this loaded taco squares recipe.
- Prepare the ground beef. In a large saucepan, brown the ground beef over medium heat.
- Prepare the vegetables. Dice the bell pepper and onion. Mince the garlic. Add to the saucepan. Cook for 4 to 6 minutes, until the vegetables have softened. Season with salt. Add chili powder and cumin. Add flour and cook for 1 to 2 minutes, continually stirring. Add in the hatch chiles, sweet corn, black beans, and diced tomatoes, and cook for an additional 3 to 4 minutes.
- Assemble the dish. In a 9×13 baking dish, spread a small amount of the filling along the bottom. Layer the corn tortillas overtop, overlapping slightly. Cover with half of the filling. Sprinkle half the cheese over top. Place an additional layer of tortillas over the cheese. Spread the remaining filling, then cheese.
- Bake the dish. Bake in a preheated 350°F oven for 35 to 45 minutes, until the dish is bubbling throughout.
These pro tips will make this recipe a success.
- Using leaner beef means less liquid from the beef. Use what you prefer, but you may need to drain the beef if there is excess liquid. 90% lean beef works well and does not usually need to be drained.
- If desired, char the corn tortillas on the stove. It can enhance the texture and add a smoky element to the tortillas.
- Freshly shredded cheese boosts the flavor of the dish. Shredding the cheese from a block gives a softer and more flavorful cheese.
Follow These Tips
Serving
Serve warm, sliced into squares. Top with sour cream, chopped lettuce, or a dash of hot sauce for added flair.
Storage
Store tightly covered for up to 4 days in the fridge. Freeze after baking for up to 2 months.
Frequently asked questions about this recipe.
Yes, any ground meat can be used. Chicken, turkey, and non-meat alternatives.
Yes, the casserole can be assembled and stored in the refrigerator overnight or during the day before baking.
Corn tortillas will work best for this recipe because of their texture. Flour tortillas will tend to become soggy the longer the mixture sits. If you prefer flour tortillas, you can definitely use them as a swap out for the corn tortillas but just know that their texture will deteriorate faster over time.
Think of this as tacos. Shredded lettuce, guacamole, salsa, sour cream, and hot peppers can be great options for a taco bar.
The leftovers can be stored in the refrigerator for 7 to 10 days.
You’ll love these other casserole recipes.
Have I Convinced You to Make This Recipe?
I hope you make this recipe and put some food on your table. Leave a comment and share a star rating so you can let others know how much you love this recipe. This helps show others that this is a recipe they, too, can make, enjoy, and love!
Loaded Taco Squares Casserole
Ingredients
- 2 lb ground beef
- 1 bell pepper seeded and diced
- 1 onion diced
- 2 cloves garlic minced
- 1 tsp kosher salt
- 1 tbsp chili powder
- 1 ½ tsp cumin
- 1 tbsp all-purpose flour
- 1 4-oz can hatch chiles
- 1 cup canned or frozen sweet corn
- 1 15-oz can black beans rinsed and drained
- 1 28-oz can diced tomatoes
- 12 corn tortillas
- 12 oz cheddar cheese shredded
Instructions
- Preheat the oven to 350°F. Grease a 9 x 13-inch baking dish and set it aside.
- In a 4-quart saucepan, brown the ground beef. Add the bell pepper, onion, garlic, and salt. Cook until the onion is soft, 4-6 minutes. Add the chili powder and cumin. Stir and cook until fragrant, 1-2 minutes. Sprinkle the flour over the mixture. Stir and cook for 2 minutes.2 lb ground beef, 1 bell pepper, 1 onion, 2 cloves garlic, 1 tsp kosher salt, 1 tbsp chili powder, 1 ½ tsp cumin, 1 tbsp all-purpose flour
- Add the hatch chiles, sweet corn, black beans, and diced tomatoes with their liquid. Stir and bring the mixture to a simmer. Cook for 3-4 minutes, then remove from the heat.1 4-oz can hatch chiles, 1 cup canned or frozen sweet corn, 1 15-oz can black beans, 1 28-oz can diced tomatoes
- Spread one cup of the meat mixture on the bottom of the prepared baking dish. It will be a thin layer. Add six corn tortillas, overlapping and going up the sides of the baking dish slightly. Spread half of the remaining meat filling over the tortillas, followed by half of the cheese. Repeat the layers, ending with the remaining cheese.12 corn tortillas, 12 oz cheddar cheese
- Bake in the preheated 350°F oven until the filling is hot throughout and the cheese is browned, 35-45 minutes. Remove from the oven and cool 10 minutes before slicing and serving.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment below!
This sounds great. I will make it.
This turned out amazing! Served with avocado, sour cream and cilantro. Definitely adding into the rotation.