Beef and Bean Taco Casserole

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Loaded Beef and Bean Taco Casserole – aka Broken Enchiladas

Beef and Bean Taco Casserole is an easy and delicious twist on a classic Mexican dish. The Food Network Kitchens have even nicknamed it the broken enchiladas casserole due to the soft layer of cooked tortilla chips on the bottom. This casserole combines all the flavors of a ground beef taco into one delicious, loaded, and layered dish that is much easier to make than traditional enchiladas. So, if you’re looking for a Mexican-inspired dish that won’t take forever to put together, try this Loaded Beef Taco Casserole! It’s destined to become a new weekly staple dinner recipe!

This hearty and savory meal of Beef Taco Casserole will surely satisfy even the pickiest of eaters. The casserole is loaded and layered with ground beef, refried beans, taco seasoning and all your favorite taco toppings such as cheese, lettuce, olives and tomatoes. So why bother going through the hassle of making tacos when you can enjoy this delicious casserole in no time? Try out this excellent casserole recipe for your next family dinner!

Serve this casserole with Spanish Rice, homemade Classic Mexican Guacamole, Mexican Salsa and some Sopapilla Cheesecake Bars for dessert.


Beef and Bean Taco Casserole

beef and bean taco casserole

Food Network Kitchens nicknamed this the “broken enchilada” casserole because the soft layer of cooked tortilla chips on the bottom reminded us of enchiladas.

  • Author: Food Network Kitchen
  • Prep Time: :10
  • Cook Time: :35
  • Total Time: :45
  • Yield: 8 1x
  • Category: Casserole
  • Method: Baked
  • Cuisine: Mexican


Units Scale
  • 2 tablespoons vegetable oil, plus more for greasing dish
  • 1 1/2 pounds ground beef
  • 3 tablespoons chili powder
  • 1 1/2 teaspoons ground cumin
  • 1 teaspoon dried oregano
  • Kosher salt and freshly ground black pepper
  • 1 medium onion, finely diced
  • 4 cloves garlic, minced
  • One 15-ounce can pinto beans, strained and rinsed
  • 2 cups jarred tomato salsa, plus more for serving
  • 6 cups yellow corn tortilla chips (about 5 ounces), plus more for serving
  • 3 cups shredded Cheddar and Monterey jack blend

Suggested toppings

  • 1 cup sour cream, stirred well for easy dolloping
  • 1 cup shredded iceberg lettuce
  • 2 plum tomatoes, diced
  • 1/2 avocado, diced
  • 1/4 cup pickled jalapenos, chopped


  1. Preheat the oven to 375 degrees F. Lightly oil a 9-by-13-inch casserole dish.
  2. Heat the oil in a large skillet over high heat. When the oil is shimmering, add the beef and sprinkle with the chili powder, cumin, oregano, 1 teaspoon salt and a few grinds of pepper. Cook, breaking up the meat into smaller pieces, until browned, about 5 minutes. Add the onions and garlic and cook until the onions are soft, about 5 minutes more. Add the beans, salsa and 1/2 cup water and bring to a simmer; cook until the sauce thickens and coats the meat, about 5 minutes. Add salt and pepper to taste. (This beef-and-bean mixture can be made up to a day ahead of time.)
  3. Lay half the tortilla chips on the bottom of the oiled casserole dish. Spread half the meat mixture on top. Sprinkle half the cheese blend over the meat. Repeat with the remaining chips, meat and cheese. Bake uncovered until the cheese melts and the casserole is hot, about 20 minutes.
  4. Top with sour cream, lettuce, tomato, avocado and pickled jalapenos if desired. Serve with more salsa and tortilla chips on the side.


  • Serving Size: 8
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