I’m excited to share with you my version of this hearty and comforting dish—it’s full of flavour, easy to pull together, and perfect for weeknight dinners or a fun family meal.
Why You’ll Love This Recipe
I love how this dish takes all the fun of tacos and turns it into a warm, cosy bake. With seasoned ground beef, beans and corn for texture and satisfaction, and melted cheese to bring it all together—it hits all the right notes. Plus, the layering makes it easy to serve and customise.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
In a skillet over medium heat, cook the diced onion and minced garlic until the onion softens.
Add the ground beef and cook until it’s browned, breaking up the meat as it cooks.
Drain any excess fat, then stir in the taco seasoning (with water as the packet directs) and add the drained black beans and corn. Mix well.
Stir in the salsa so everything is combined.
Transfer this mixture to a greased 9×13-inch baking dish (or similar size).
Sprinkle half of the shredded cheese over the beef-bean mixture. Then top the rest of the cheese evenly.
Bake for about 15-20 minutes, or until the cheese is fully melted and bubbling.
Remove from the oven and let it rest for a few minutes. Top with tortilla chips (if using), sour cream, cilantro or avocado as you like, then serve.
Servings and Timing
This recipe makes about 6 servings (adjust slightly depending on appetite or side dishes).
Prep time: ~ 15 minutes
Cook/Bake time: ~ 20 minutes
Total time: ~ 35 minutes
Variations
Swap the ground beef for ground turkey, chicken, or a plant-based ground alternative to change the protein.
Add diced bell peppers or jalapeños for extra crunch or heat.
Use a Mexican-blend cheese mix (cheddar + Monterey Jack) for more melting and flavour.
Replace or layer in crushed tortilla chips at the bottom of the dish for extra texture and crunch.
Top with fresh diced tomatoes, chopped black olives, or fresh lime juice for brightness.
Storage/Reheating
Store any leftovers in an airtight container in the fridge for up to 2-3 days. When reheating, warm in the oven at ~ 350 °F until heated through and cheese is melted again (about 10-15 minutes depending on portion). If the dish has chips underneath they may soften over time—adding fresh chips on top when serving helps recapture some crunch.
FAQs
How can I make this dish gluten-free?
I can make it gluten-free by using tortilla chips labelled gluten-free and ensuring the taco seasoning packet or mix I use doesn’t contain any gluten ingredients.
Can I prepare this ahead of time?
Yes—I can cook the beef mixture ahead of time, store it in the fridge, and assemble the bake shortly before baking. This makes it easier for a busy evening.
What toppings go well with this bake?
My favourites: sour cream or plain Greek yogurt, sliced avocado, fresh cilantro, chopped tomatoes, maybe pickled jalapeños for a little kick.
Can I freeze this dish?
Yes—once baked and cooled, I can portion it into freezer-safe containers and freeze for up to 1-2 months. When ready to eat, thaw overnight in the fridge then reheat in the oven until hot.
My cheese browned too quickly on top—any tips?
If the top is browning too fast but the dish isn’t fully heated through, I’ll loosely cover it with aluminium foil for the last part of baking to prevent over-browning.
Conclusion
This Cheesy Taco Bake brings together bold taco flavours in a satisfying, crowd-pleasing dish. I enjoy how easy it is to adapt, how well it holds up for leftovers, and how everyone gets to add their favourite toppings at the table. If you’re looking for a comforting, flavour-packed meal with minimal fuss, this is one to keep in your rotation.
A flavour-packed, comforting casserole that brings all the best parts of tacos—seasoned beef, beans, corn, salsa, and cheese—into one warm, melty bake that’s perfect for weeknight dinners or feeding a crowd.
