This Easy Taco Casserole (also known as Taco Lasagna) is made with 3 layers of corn tortillas, ground beef, corn, black beans, the best taco seasoning and lots of melted cheese!
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4.09 from 12 votes

Easy Taco Casserole

This Easy Taco Casserole is made with 3 layers of corn tortillas, ground beef, corn, black beans, the best taco seasoning and lots of melted cheese!
Prep Time15 mins
Cook Time35 mins
Total Time50 mins
Course: Main
Cuisine: Mexican
Servings: 8 servings
Calories: 515kcal
Author: Isabel Eats


  • cooking spray
  • 1 1/2 tablespoons olive oil
  • 1/2 yellow onion, chopped
  • 2 teaspoons minced garlic (about 4 cloves)
  • 1 poblano pepper diced
  • 1 pound lean ground beef
  • 3 tablespoons homemade taco seasoning (or store-bought)
  • 1 15-ounce can black beans, drained and rinsed
  • 1 15-ounce can whole kernel yellow corn, drained and rinsed
  • 1 15-ounce can diced tomatoes
  • 2 tablespoons lime juice (about the juice of 1 lime)
  • 12 corn tortillas
  • 4 cups shredded Monterey Jack cheese
  • chopped cilantro, cilantro and sour cream, for topping


  • Preheat oven to 375°F. Grease a 3-quart 13x9-inch baking dish with cooking spray and cut 9 of the corn tortillas in half. Set aside. 
  • In a large nonstick skillet over medium-high heat, add oil, onions and poblanos.  Cook until soft, about 5 minutes. Add in garlic and cook until fragrant, about 30 seconds.
  • Add the ground beef and break up the meat into smaller chunks using a wooden spoon. Cook, stirring occasionally, until the beef is completely browned, about 8 to 10 minutes.
  • Add taco seasoning, black beans, corn, diced tomatoes and lime juice. Stir until fully combined, taste and season with salt and pepper. Remove from heat.
  • Assemble the casserole by placing 6 tortilla halves and 1 whole tortilla in the baking dish so that the bottom is completely covered. Top with 1/3 of the meat mixture and 1/3 of the shredded cheese. Repeat and make 2 more layers. 
  • Bake for 20 to 25 minutes, until cheese is completely melted. Garnish tomatoes, cilantro and serve with sour cream.


To store: Cover baking dish with plastic wrap or place leftovers in an airtight storage container in the fridge for up to 5 days.
To freeze: Let casserole cool completely. Transfer leftovers to an airtight freezer-safe storage container and freeze for up to 3 months. Reheat in the microwave on high for 2-3 minutes.

Nutrition Facts
Easy Taco Casserole
Amount Per Serving (1 /8th recipe)
Calories 515 Calories from Fat 234
% Daily Value*
Fat 26g40%
Saturated Fat 13g65%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 88mg29%
Sodium 974mg41%
Potassium 607mg17%
Carbohydrates 40g13%
Fiber 7g28%
Sugar 5g6%
Protein 30g60%
Vitamin A 900IU18%
Vitamin C 17.3mg21%
Calcium 460mg46%
Iron 3.4mg19%
* Percent Daily Values are based on a 2000 calorie diet.


Serving: 1/8th recipe | Calories: 515kcal | Carbohydrates: 40g | Protein: 30g | Fat: 26g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0g | Cholesterol: 88mg | Sodium: 974mg | Potassium: 607mg | Fiber: 7g | Sugar: 5g | Vitamin A: 900IU | Vitamin C: 17.3mg | Calcium: 460mg | Iron: 3.4mg