Taco Casserole is a winning recipe that requires little prep work, and has both grown-ups and kids raving. With simple ingredients you'll likely find in your pantry and fridge, this is a filling dinner you can whip up in a hurry for a family dinner or potluck.

Pair it up with an appetizing side chopped salad and you're good to go.

Follow it up with a No-Bake Pumpkin Cheesecake or Melt In Your Mouth Carrot Cake, and you're sure to have a successful night in the kitchen.

Easy Taco Casserole

It's simple to make casserole recipes even in a time crunch. One of the best things about meals like this is that they are comfort food at its finest and full of flavor. You're not going to find anyone in my house who doesn't appreciate a good down home comfort food recipe.

Supplies to have on hand: rice, cream of mushroom soup, cheddar cheese soup, red enchilada sauce, tortilla chips, white queso, cooking spray, 9x13 baking pan

If you're on a special diet, such as gluten-free, you can find gluten-free substitutions for the ingredients listed. We have had great luck finding so many delicious gluten-free products on Amazon Pantry.

Recipe

Easy Taco Casserole

All She Cooks

Don't miss this easy weeknight dinner recipe. This is a classic Taco Casserole recipe that is quick and easy to make on a busy weeknight.

5 from 1 vote

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Cook Time 30

Total Time 30

Course Main Course, Main dishes

Cuisine Mexican

Servings

Calories 852 kcal

Ingredients

10 ounces of tortilla chips or Fritos
1 pound ground turkey or ground beef
2 cups cooked rice
10 ¾ ounces cream of mushroom soup we used Campbell's Cream of Mushroom with garlic
10 ¾ ounces cheddar cheese condensed soup
10 ounces red enchilada sauce
2 cups shredded cheese like Cheddar or Mexican blend
Optional- top with white queso

Instructions

Preheat oven to 325 degrees. Brown the ground meat until done, drain and add soup and enchilada sauce to the pan. Stir and heat over medium-high for five minutes, continuing to occasionally stir the sauce.
Lightly spray a 9x13 baking dish with cooking spray and pour half of the crushed chips onto the bottom of the dish. Layer with ½ of the enchilada soup mixture, followed by 1 cup of shredded cheese. Repeat another layer of each: chips, soup mixture, and cheese.
Bake for 30 minutes and enjoy the pleasant aroma of Easy Taco Casserole as it bakes. Let me tell you, my stomach was growling halfway through!

Nutrition

Calories: 852kcalCarbohydrates: 80gProtein: 52gFat: 37gSaturated Fat: 13gCholesterol: 119mgSodium: 1901mgPotassium: 658mgFiber: 5gSugar: 6gVitamin A: 870IUVitamin C: 1mgCalcium: 507mgIron: 4mg

Keyword how to make Taco Casserole, Taco Casserole