Does the phrase “family dinner” make you want to hide in the pantry? I get it. You’re trying to find one meal that everyone will actually eat without a chorus of “eww” or “what’s that green thing?”.
I’ve been there more times than I can count. That’s why I’m so excited to share our new favorite solution: Baked Taco Soup Casserole. It takes everything we love about a cozy, flavorful taco soup and bakes it under a cheesy, crunchy topping. It’s the ultimate one-pot meal that feels like a hug in a dish. If you love easy, comforting soups, you should also try our Loaded Baked Potato Soup with chicken and bacon.
Think of it as the best parts of taco night and soup night had a delicious, easy baby. It’s a guaranteed win for busy weeknights, and I promise it’s easier than herding cats (or hungry kids) to the table.
Recipe Overview
- Cuisine: Tex-Mex / American
- Category: Main Dish Casserole
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Servings: 6
Why Even My Picky Eaters Love This!
My kids went from suspicious to asking for seconds. Here’s the magic. First, it’s all mixed together, so there are no “scary” separate components staring back at them. The flavors are familiar and comforting—everyone knows and loves tacos!
Second, the texture is a big win. The baked tortilla chip topping stays wonderfully crunchy, providing a fun contrast to the hearty soup underneath. Kids love that crunch! Finally, you can easily adjust the “mix-ins” for each bowl, giving them a sense of control.
Our Family-Friendly Ingredient List
I keep my pantry stocked with these basics for last-minute meals. You probably have most of them already!
- 1 lb ground beef (or ground turkey)
- 1 small yellow onion, diced
- 1 packet (1 oz) taco seasoning
- 1 can (15 oz) black beans, rinsed and drained
- 1 can (15 oz) corn, drained
- 1 can (10 oz) diced tomatoes with green chiles (like Rotel)
- 1 can (8 oz) tomato sauce
- 2 cups beef or chicken broth
- 2 cups crushed tortilla chips, divided
- 2 cups shredded cheddar cheese, divided
- Optional toppings: sour cream, avocado, cilantro, jalapeños
How to Get the Kids Involved in Cooking This
Getting little hands involved is my secret weapon for making them excited to eat. It builds pride in the meal! Here are two perfect jobs for your helpers.
First, let them be in charge of crushing the tortilla chips. Put them in a sealed bag and let them go to town with a rolling pin. It’s a great (and safe) way to get out some energy. Second, they can sprinkle the cheese. Measuring and sprinkling the cheesy topping is a job they take very seriously in our house.
Baked Taco Soup Casserole Recipe
Our Family-Friendly Ingredient List
The Full Step-by-Step Instructions
Notes
Enjoy your homemade Baked Taco Soup Casserole Recipe!
Nutrition Information
The Full Step-by-Step Instructions
Don’t let the layers fool you—this comes together in a flash. I’ll walk you through it.
- Preheat your oven to 375°F (190°C). Grab a 9×13 inch baking dish.
- In a large skillet or Dutch oven, cook the ground beef and onion over medium heat until the beef is browned. Drain any excess grease.
- Stir in the taco seasoning and let it cook for one minute until fragrant.
- Add the black beans, corn, diced tomatoes, tomato sauce, and broth to the skillet. Stir everything until it’s beautifully combined and let it simmer for 5 minutes. For another quick family recipe that uses similar pantry staples, check out this Easy Rotel Taco Soup.
- Spread 1 cup of the crushed tortilla chips in the bottom of your baking dish. This creates an amazing base that soaks up flavor.
- Carefully pour the hot soup mixture over the chips in the dish.
- Sprinkle 1 cup of the shredded cheese evenly over the soup layer.
- Top with the remaining 1 cup of crushed chips and then the last cup of cheese.
- Bake for 20-25 minutes, until the cheese is melted, bubbly, and the edges are golden.
- Let it cool for 5 minutes before serving. This helps it set perfectly for scooping!
Fun Twists for Different Tastes
This recipe is a fantastic base for everyone’s preferences. Here’s how we mix it up.
For my sensitive eater, I serve a plain portion of the meat and bean mixture before adding the taco seasoning to the whole pot. I just mix his with a little cheese separately. For extra protein, stir in a can of rinsed pinto beans. To make it creamy, mix in 4 oz of softened cream cheese with the broth.
Want to kick it up for the adults? Top your bowl with sliced jalapeños, a drizzle of hot sauce, or a squeeze of fresh lime juice. You could even mix in cooked, crumbled bacon with the beef for a smoky twist!
Storing & Reheating (Perfect for Busy Nights)
This casserole is a lifesaver for leftovers. Let it cool completely, then store it in an airtight container in the fridge for up to 4 days.
To reheat, I prefer the oven or toaster oven to keep the topping crispy. Cover with foil and warm at 350°F until heated through. You can also microwave single portions, but the chips will soften—it’ll still taste great!
Nutrition Notes
While I’m not a dietitian, I like to know what’s going into our family’s meals. Here’s a simple breakdown per serving (without extra toppings):
- It’s a good source of protein from the beef and beans.
- Provides fiber from the beans, corn, and tomatoes.
- Using lower-sodium broth and beans is an easy way to control salt.
- You can boost the veggies by adding a diced bell pepper when cooking the onion.
FREQUENTLY ASKED QUESTIONS
Can I make this in a crockpot instead?
Absolutely! Brown the beef and onion first, then add everything (except the chips and cheese) to your slow cooker. Cook on LOW for 6-8 hours or HIGH for 3-4. When ready to serve, transfer to a baking dish, add the chips and cheese, and broil for a few minutes to melt and crisp the top.
What can I use instead of tortilla chips?
No problem! Crushed corn tortilla strips, Fritos corn chips, or even a layer of cooked rice work well. For a lower-carb option, try using pork rinds for the crunch.
Is it very spicy for kids?
Not at all with the basic recipe. Using a “mild” taco seasoning and plain diced tomatoes (instead of tomatoes with green chiles) keeps it very kid-friendly. The spice level is easy to adjust with your toppings.
So there you have it—our family’s secret weapon for a peaceful, delicious dinner. It combines the ease of a soup, the heartiness of a casserole, and the fun of taco night all in one dish. I hope it brings as much joy (and fewer complaints) to your table as it does to ours. If you’re looking for another cozy, one-pot taco soup variation, this Quick Chicken Taco Soup is always a hit.
Now I’m turning it over to you! Did your crew gobble it up? Did you try a fun twist? I’d love to know if this was a hit with your family! Please leave a comment and rating below!
