This Taco Salad Casserole is a comforting, family-friendly dish that merges the best of taco night with the ease of a baked casserole. It features savory ground beef simmered in a robust blend of chili powder, cumin, and canned tomatoes, creating a deeply flavorful base. The unique twist here is the inclusion of a cottage cheese and jack cheese layer, which binds the tortillas together while adding a creamy, protein-rich texture that sets it apart from standard enchiladas. Topped with crisp lettuce, fresh tomatoes, sharp cheddar, and green onions, it offers a delightful contrast of hot, soft, and crunchy textures. Perfect for weeknight dinners, potlucks, or meal prep, this dish serves a crowd and satisfies everyone’s craving for bold, American-style Tex-Mex flavors without the fuss of making individual wraps.
Taco Salad Casserole
Description
This Taco Salad Casserole is a comforting, family-friendly dish that merges the best of taco night with the ease of a baked casserole. It features savory ground beef simmered in a robust blend of chili powder, cumin, and canned tomatoes, creating a deeply flavorful base. The unique twist here is the inclusion of a cottage cheese and jack cheese layer, which binds the tortillas together while adding a creamy, protein-rich texture that sets it apart from standard enchiladas. Topped with crisp lettuce, fresh tomatoes, sharp cheddar, and green onions, it offers a delightful contrast of hot, soft, and crunchy textures. Perfect for weeknight dinners, potlucks, or meal prep, this dish serves a crowd and satisfies everyone's craving for bold, American-style Tex-Mex flavors without the fuss of making individual wraps.Ingredients
Directions
-
Heat olive oil in a large skillet over medium-high heat. Add ground beef and chopped onion, cooking until the beef is browned and the onion is softened.
-
Drain excess fat from the skillet, leaving about a tablespoon to carry flavor.
-
Stir in minced garlic, chili powder, paprika, salt, oregano, cumin, and cayenne. Cook for 1 minute, stirring constantly until fragrant.
-
Add the canned tomatoes (with their juice) and chopped chilies to the skillet. If desired, puree the tomatoes slightly for a smoother sauce.
-
Reduce heat to low and simmer uncovered for 30 minutes, stirring occasionally, until the mixture thickens and excess liquid evaporates.
-
Preheat oven to 350°F (175°C). Lightly oil a 9x13-inch baking dish.
-
In a medium bowl, combine cottage cheese, shredded Jack cheese, and the egg. Mix well until smooth.
-
Arrange half of the corn tortillas in the bottom of the prepared baking dish, overlapping them slightly to cover the surface.
-
Spread the cooked meat and tomato mixture evenly over the first layer of tortillas.
-
Top with the remaining tortillas, overlapping again to cover the meat layer completely.
-
Pour the cottage cheese mixture evenly over the top layer of tortillas, spreading it to the edges.
-
Bake for 30 minutes, or until the topping is firm and the edges are bubbling.
-
Remove from oven and let the casserole stand for 5 minutes to set before cutting.
-
Cut into rectangles. Top each serving with shredded lettuce, chopped tomatoes, shredded cheddar, green onions, and olives if desired. Serve immediately.
Nutrition Facts
Servings 12 pies
- Amount Per Serving
- Calories 791.4kcal
- % Daily Value *
- Total Fat 41.1g64%
- Saturated Fat 14.4g72%
- Cholesterol 177.1mg60%
- Sodium 5255.5mg219%
- Total Carbohydrate 40.2g14%
- Dietary Fiber 14.5g58%
- Sugars 22.8g
- Protein 68.2g137%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
