HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconBeefy Taco Casserole
Beefy Taco Casserole

Beefy Taco Casserole

with Mixed Green Salad

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Ever had a night where you just couldn’t decide what to have for dinner because there are just so many delicious things to make? This recipe is for you. We’re marrying two of our favorites—tacos and lasagna—to create a casserole that features lively Tex-Mex flavors in bubbly, baked form. As you savor the layers of meaty filling, tortillas, and cheese piled high, you’ll wonder why there aren’t more dishes that capture the best of both worlds so perfectly.

Tags:Child friendlyFamily Friendly

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time35 minutes
Cooking difficultyEasy

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

12 ounce

Ground Beef

2 can

Diced Tomatoes

1 unit

Yellow Onion

4 clove


1 tablespoon

Southwest Spice Blend

1 tablespoon

Mexican Spice Blend

4 unit


1 cup

Monterey Jack Cheese


6 unit

Flour Tortilla


4 ounce

Grape Tomatoes

1 unit


8 tablespoon

Sour Cream


6 ounce

Mixed Greens

Not included in your delivery


Kosher Salt



2 teaspoon

Vegetable Oil

1 teaspoon

Olive Oil

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Calories597 kcal
Fat33 g
Saturated Fat13 g
Carbohydrate40 g
Sugar9 g
Dietary Fiber5 g
Protein30 g
Cholesterol105 mg
Sodium592 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Large Pan
Baking Dish
Instructionsarrow up iconarrow up icon
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Wash and dry all produce. Preheat oven to 425 degrees. Halve, peel, and finely chop onion. Mince or grate garlic. Thinly slice scallions.


Heat a drizzle of oil in a large pan over high heat. Add ground beef and break up into pieces with a spatula or wooden spoon. Cook until browned, 4-5 minutes. Stir in Mexican spice blend and season with salt and pepper. Remove from pan and set aside.


Add onions, garlic, and a drizzle of oil to same pan over medium heat. Cook until softened, 4-5 minutes. Stir in 2 tsp Southwest spice blend (we sent more) and half the scallions. Cook until fragrant, about 30 seconds. Stir in diced tomatoes and ground beef. Season with salt and pepper.


Place a layer of filling in a small baking dish (ours is 11 x 7). Top with 2 tortillas, tearing to fit. (TIP: It's OK if tortillas don't cover filling completely.) Add a layer of Monterey Jack cheese. Repeat with three more layers, finishing with a layer of filling and cheese.


Bake casserole until melted and bubbling, 5-7 minutes. (TIP: For a golden and crispy top, heat broiler to high and broil casserole a further 2-3 minutes.) Meanwhile, halve lime. Halve grape tomatoes. Toss mixed greens and grape tomatoes in a large bowl with a squeeze of lime and a drizzle of olive oil. Season with salt and pepper.


Sprinkle casserole with remaining scallions. (TIP: If you have time, let rest a few minutes for cleaner slices.) Cut casserole into slices and serve with salad and a dollop of sour cream on the side.