Preheat oven: Set to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
Cook the beef mixture: In a large skillet, brown the ground beef with onion over medium heat until no longer pink. Drain excess grease. Stir in garlic and cook for another 30 seconds.
Add the flavor: Stir in taco seasoning, beans, Rotel tomatoes, corn, salt, and pepper. Let simmer for 3–4 minutes to blend flavors.
Layer the casserole:
Spread half of the crushed tortilla chips on the bottom of the dish.
Spoon the beef mixture evenly over the chips.
Spread sour cream over the beef layer.
Sprinkle 1 cup of cheese on top.
Add the remaining chips and top with the last cup of cheese.
Bake: Bake uncovered for 20–25 minutes, until the cheese is melted and bubbly.
Serve: Let it rest for 5 minutes, then top with green onions, avocado, jalapeños, or anything you love. Serve warm — and maybe a side of salsa or guacamole. 🥑
💛 Tips
You can use Spanish rice or cooked pasta instead of chips for a heartier version.
For a creamier layer, mix sour cream with a bit of cream cheese before spreading.
Great make-ahead meal — just assemble, cover, and refrigerate, then bake when ready.
This Taco Casserole has that cozy “family dinner” feel — cheesy, flavorful, and just messy enough to be fun. Everyone will want seconds (and maybe even thirds).
Would you like me to write a fun, family-style blog intro for this one — maybe something about Taco Tuesday turning into an easy bake night?
