Fun Festive Taco Casserole

Fun Festive Taco Casserole

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All the appeal of tacos with none of the mess, and a topping of nachos baked right on the casserole. It’s delish and a sneaky way to add a few veggies.


  • 1 pound of ground beef or turkey
  • 1 fifteen ounce can tomato sauce
  • 1 package taco seasoning (substitute homemade; make sure it has a thickening agent like cornstarch, flour, arrowroot, etc.)
  • 16 ounce can of pinto beans, drained and rinsed (substitute dried, already cooked, about 1 1/2 cups)
  • 1 eleven ounce can Mexican style or regular corn or equivalent amount of frozen
  • 1 cup of coarsely broken tortilla chips, or the smaller rounds
  • 1 cup of shredded cheese, Cheddar, Colby, Jack, or something similar
  • favorite taco toppings for garnish, optional


Preheat oven to 400 degrees F.

Brown meat in large skillet over medium-high heat. Drain. Stir in seasoning mix, beans, tomato sauce and corn. Bring to a boil. Reduce heat to low, simmer five minutes.

Put into a 2-quart casserole, sprinkle with tortilla chips and cheese and bake 5 to 10 minutes until cheese is melted. Serve with all your favorite taco toppings, taco sauce, salsa, lettuce, tomatoes, sour cream, avocados, etc., if desired.

Nutrition: Per Serving (excluding unknown items): 539 Calories; 23g Fat (38.5% calories from fat); 31g Protein; 52g Carbohydrate; 14g Dietary Fiber; 77mg Cholesterol; 1063mg Sodium.  Exchanges: 3 Grain(Starch); 3 Lean Meat; 1 Vegetable; 3 Fat; 0 Other Carbohydrates.


Double and freeze half if desired ; just add the topping after it’s thawed and heated through.

Keywords: Bargain Meal of the Week, Casserole, Corn, Freezes Well, Ground Beef, Mexican or Southwestern, Taco Seasoning, Tomatoes, tortilla chips

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