pioneer woman taco taco recipe

Caitlin Bensel

Shake up Taco Tuesday with a taco casserole that combines everyone’s favorite—seasoned beef, tortilla chips, and all the toppings—in one baking dish. The chips are layered much like noodles in a lasagna and will still retain some of their crunch after baking. As for toppings, the sky is the limit! Go classic with avocado, sour cream and shredded lettuce, or try adding pickled jalapeños or your favorite salsa. Add this meal to your list of Mexican recipes for any night of the week.

What’s in taco seasoning?

Taco seasoning is a bold blend of chili powder, cumin, paprika, oregano and a few other spices. You can make your own or pick up a store-bought package for this recipe.

Are poblano peppers spicy?

Large, dark green poblano peppers are slightly spicy, about halfway between the heat of an Anaheim pepper and a jalapeño. Removing the seeds before cooking helps mellow the heat a bit more. You can also swap the poblano for an Anaheim pepper (long and light green).

Do you really need to grease the baking dish?

Coating your baking dish with cooking spray is probably the easiest step to forget, but it’s worth doing. Grease the dish keeps the cheese from sticking to the corners of the pan and makes it easier to pick up and serve. As for another huge bonus: it makes cleaning easier!

Recipe by Sloane Layton

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Preparation time:





Total time:





For the casserole:


red and/or yellow bell peppers, stemmed, seeded and thinly sliced


yellow onion, thinly sliced


poblano pepper, stemmed, seeded and minced

1 1/2 pounds.

lean ground beef


1-oz. packet of taco seasoning


10-oz. can soften diced tomatoes and green chilies (such as Rotel), drained


15-oz. cans of black beans, drained and rinsed

1 c.

corn kernels, fresh or frozen


13-oz. bag of round tortilla chips, plus more for serving


8-oz. bagged mexican style shredded cheese mix

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  1. For the casserole: Preheat oven to 375°. Heat the oil in a large Dutch oven over medium heat. Add the bell pepper, onion, poblano and garlic. Cook, stirring occasionally, until the vegetables are tender, 10 to 12 minutes. Add the beef and taco seasoning packet. Cook, stirring often to break up into small pieces, until browned, 6 to 8 minutes. Add the canned tomatoes and green chilies, black beans, corn, and salt and cook, stirring occasionally, until well combined, about 2 minutes. Remove from heat.
  2. Lightly coat a 13-by-9-inch baking dish with cooking spray. Place tortilla chips in a single layer slightly overlapping the bottom of the baking dish (about 35 chips in one layer). Pour about half of the mince mixture over the top in an even layer. Sprinkle evenly with half the cheese. Repeat the layers once, ending with the cheese on top. Reserve remaining chips for serving.
  3. Bake the casserole in the preheated oven until the cheese melts and the top begins to brown, 16 to 20 minutes. Let cool for 10 minutes before topping and serving.
  4. To serve: top with shredded lettuce, pico de gallo, avocado, cilantro, sour cream, black olives and/or hot sauce, if desired. Serve with extra, crispy tortilla chips.

Round tortilla chips work great for making an even layer, but any hard tortilla will work!

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