Taco Casserole
Some dinners are made for the nights when you’re tired, hungry, and in no mood to stand over a stove. This taco casserole is exactly that kind of recipe. It has all the flavor of a classic taco bowl but without the assembly, the mess, or the million toppings you have to chop. Everything bakes together into one cozy, melty, high protein dish that tastes like comfort food but still feels nourishing.
It’s also the kind of dinner that reheats beautifully, which makes it one of my favorite meal prep staples. I swear it gets even better the next day, and you can dress it up with fresh toppings or keep it simple if you need something quick. Whether you’re feeding your family or just stocking your fridge for the week, this taco casserole always hits.
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Why You’ll Love This Taco Casserole
High-protein without trying. Cottage cheese + lean ground turkey = a surprisingly macro-friendly, filling dinner.
Dump, bake, done. No layering, no fuss — just mix and go.
Family-approved. Mild, cozy, kid-friendly flavors with toppings that everyone can customize.
Perfect for meal prep. Makes 6 hearty servings and reheats beautifully for lunches all week.
Budget-friendly. Uses mostly pantry staples, canned beans, salsa, and affordable protein.
Easily customizable. Swap rice, add veggies, adjust spice, make it dairy-free — it works with whatever you have.
Ingredients
Serves 4 to 6
- 1 pound ground turkey or beef
- 1 packet taco seasoning
- 1 small onion, diced
- 1 bell pepper, diced
- 1 can black beans, drained and rinsed
- 1 cup corn
- 1 cup salsa
- 1 to 1½ cups cooked rice or cauliflower rice
- 1 cup cottage cheese blended until smooth
- 1½ cups shredded cheddar or Mexican blend cheese
- ½ cup broth (chicken or veggie)
- Cilantro, lime, and avocado for serving
Ingredient Swaps & Customizations
- No cottage cheese ? Use Greek yogurt or an extra half cup of shredded cheese.
- No rice ? Use cauliflower rice for a low-carb taco casserole or quinoa for more texture.
- Want it vegetarian ? Swap the meat for an extra can of beans and add diced zucchini or mushrooms.
- Want it spicier ? Add jalapeños, chili flakes, or use hot salsa.
- Dairy-free ? Skip the cottage cheese and use a dairy-free cheese alternative on top.
How to Make Taco Casserole
Step 1: Sauté Your Base
Cook ground turkey (or beef) with onion and bell pepper in a large skillet until browned. Drain if needed and season well with taco seasoning.
Step 2: Add the Bulk Ingredients
Stir in salsa, beans, corn, cooked rice, and broth. Mix until everything is evenly coated and simmering.
Step 3: Fold in the Protein Boost
Remove from heat and stir in blended cottage cheese and half of the shredded cheese.
Step 4: Assemble the Casserole
Transfer everything to a baking dish and spread into an even layer. Top with the rest of the cheese.
Step 5: Bake Until Bubbly
Bake at 375°F for 15–20 minutes, or until the cheese is melted and the casserole is hot and bubbly.
Step 6: Add Fresh Toppings
Finish with cilantro, lime, avocado, or Greek yogurt.
Recipe Tips
- Blend the cottage cheese for the creamiest texture and the perfect protein boost.
- Don’t skip the broth — it keeps the casserole from drying out and gives it that classic taco casserole softness.
- Use cauliflower rice if you want a lighter, healthy taco casserole that still feels hearty.
- Bake uncovered so the cheese melts properly and the edges get a little golden.
- Make two pans if you’re already cooking. One for dinner, one for next week’s freezer stash.
Storage & Meal Prep
This taco casserole recipe was practically built for meal prep.
- Store leftovers in airtight containers for 4 days.
- Reheat in the microwave or bake at 350°F until warm.
- Freeze for up to 2 months. Thaw overnight before reheating.
- Add fresh toppings (like avocado or cilantro) right before serving.
For packed lunches, portion into single-serve containers with shredded lettuce, extra salsa, or a handful of tortilla chips.
Frequently Asked Questions
Absolutely. Assemble fully, cover, and refrigerate up to 24 hours. Bake when ready.
Yes, freeze before or after baking for up to 2 months.
Yes, replace rice with cauliflower rice, cooked quinoa, or leave it out and add extra beans.
Avocado, cilantro, lime juice, salsa, shredded lettuce, Greek yogurt, or crushed tortilla chips.
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Taco Casserole
Ingredients
- 1 lb lean ground beef or plant-based ground meat for vegetarian
- 1 small yellow onion diced
- 2 cloves garlic minced
- 1 packet taco seasoning low sodium if preferred
- 15 oz black beans drained and rinsed
- 15 oz corn drained
- 16 oz salsa
- 2 cups cooked quinoa or brown rice
- 1 1/2 cups Mexican-blend cheese shredded, or dairy-free cheese if needed
- Optional toppings: diced avocado, plain Greek yogurt (as a sour cream substitute), chopped cilantro, or crushed tortilla chips
Instructions
- Preheat your oven to 375°F (190°C).
- In a large skillet over medium heat, cook ground beef with the onion and garlic until browned
- Add taco seasoning and a splash of water, cooking until evenly
- In a large mixing bowl, combine the cooked ground beef, black beans, corn, salsa, and cooked quinoa or rice and mix well
- Lightly grease a 9×13-inch baking dish and spread the mixture evenly in the dish
- Sprinkle the shredded cheese over the top
- Cover with foil and bake for 15 minutes
- Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly
- Let it cool for 5 minutes, then add your favorite toppings like avocado, Greek yogurt, and cilantro
- Serve as-is or scoop into tortillas for a taco night twist
- Enjoy!!!
