Cheesy Taco Casserole

My family is mostly vegetarian but I am a real meat and potatoes girl. We all have very different schedules and dinner can be served anywhere from 4-8 pm. Many times we end up making separate meals. My husband and I tend to eat early. My granddaughter comes home from school and eats a snack while she waits for her parents to get home.  My daughter-in-law then will make some kind of casserole or pasta dish. By that time we only have an hour or so to relax. With the sun going down quicker I thought I would make a meal that we could all enjoy and would be ready when we all were ready to eat. This Cheesy Taco Casserole was the choice!

See my Fish Tacos for a twist on a family favorite.

Cheesy Taco Casserole

Kidney beans, pinto beans, and black beans sitting on nacho chips covered in a blend of gooey cheeses.

5 from 3 votes

Print Pin Rate

Course: Dinner

Cuisine: Mexican

Keyword: cheese, vegetarian

Method: Bake

Skill Level: Intermediate

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Adjust Servings: 8 People

Calories: 482kcal

Author: Marilyn

Ingredients

• 1 Tbs Olive oil
• 1 Medium Onion Diced
• 2 Cloves Garlic Diced
• 1 Green pepper Diced
• 1 Cup Corn kernels Frozen
• 15 Ounce Can black beans Drained and rinsed
• 15 Ounce Can pinto beans Drained and rinsed
• 15 Ounce Can dark red kidney beans Drained and rinsed
• 1 Tsp Chili powder
• 1 Tsp Cumin Ground
• 1/2 Tsp Paprika
• 1/2 Tsp Oregano Dried
• 1/4 Tsp Cayenne pepper Optional
• 16 Ounces Chunky style salsa Jar
• 7 Ounces Corn tortilla chips
• 1 1/4 Cups Cheddar cheese Shredded
• 1 1/4 Cups Pepper jack cheese Shedded

Instructions

• Preheat the oven to 375ºF. Lightly mist a 9 x 13-inch baking dish with cooking spray or an oil mister. Set aside.
• To a large skillet over medium heat, add the olive oil. When the olive oil is hot, add the onion and cook, stirring occasionally, until it starts to soften, about 2 minutes. Add the garlic and cook until fragrant, about 30 seconds. Stir in the pepper and corn. Cook, stirring occasionally, until tender, about 5 minutes. Add all of the beans, chili powder, cumin, paprika, oregano, cayenne (if using) and salsa. Stir to combine and cook until warmed through, about 1 minute. Remove from heat.
• Spread half of the tortilla chips evenly in the prepared baking dish. Drop half of the bean mixture in dollops over the chips. Sprinkle evenly with half of the cheddar cheese and half of the pepper jack cheese. Top with the remaining chips, then spoon on the rest of the bean mixture, and finally sprinkle on the remaining cheddar and pepper jack cheeses.
  
• Bake until the cheese is melted and the casserole is hot throughout, about 20 minutes.
  
• Serve with desired toppings.
  

Video

Notes

Assorted toppings such as sliced avocado, sliced green onions, sliced jalapenos, diced tomatoes, plain Greek yogurt. additional salsa, hot sauce

Nutrition

Serving: 1Cup | Calories: 482kcal (24%) | Carbohydrates: 19g (6%) | Protein: 24g (48%) | Fat: 28g (43%) | Saturated Fat: 12g (60%) | Trans Fat: 0.6g | Cholesterol: 81mg (27%) | Sodium: 793mg (33%) | Potassium: 331mg (9%) | Fiber: 2.1g (8%) | Sugar: 1.9g (2%) | Vitamin A: 1800IU (36%) | Vitamin C: 3.3mg (4%) | Calcium: 380mg (38%) | Iron: 1.8mg (10%)

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