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Taco Salad Casserole

Taco Salad Casserole recipe image
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.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 10
Calories: 791.4
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
  • 1 tablespoon Olive oil
  • 2 pound Ground beef
  • 1 md Onion; chopped
  • 2 Garlic Cloves; minced
  • 2 tablespoon Chili powder
  • 1 tablespoon Sweet paprika
  • 1 teaspoon Salt
  • 1 teaspoon Oregano
  • 1/2 teaspoon Cumin
  • 1/8 teaspoon Cayenne
  • 32 ounce Tomatoes; canned
  • 4 ounce Chopped chilies
  • 2 cups Cottage cheese; small curd
  • 4 oz Jack cheese; shredded
  • 1 lg Egg
  • 12 Corn tortillas Corn tortillas
  • 2 cups Iceberg lettuce; shredded
  • 4 Plum tomatoes; chopped Plum tomatoes; chopped
  • 4 oz Cheddar cheese; shredded
  • 1/2 c Green onions; chopped
Directions
  1. 1
    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.
  2. 2
    Drain excess fat from the skillet, leaving about a tablespoon to carry flavor.
  3. 3
    Stir in minced garlic, chili powder, paprika, salt, oregano, cumin, and cayenne. Cook for 1 minute, stirring constantly until fragrant.
  4. 4
    Add the canned tomatoes (with their juice) and chopped chilies to the skillet. If desired, puree the tomatoes slightly for a smoother sauce.
  5. 5
    Reduce heat to low and simmer uncovered for 30 minutes, stirring occasionally, until the mixture thickens and excess liquid evaporates.
  6. 6
    Preheat oven to 350°F (175°C). Lightly oil a 9x13-inch baking dish.
  7. 7
    In a medium bowl, combine cottage cheese, shredded Jack cheese, and the egg. Mix well until smooth.
  8. 8
    Arrange half of the corn tortillas in the bottom of the prepared baking dish, overlapping them slightly to cover the surface.
  9. 9
    Spread the cooked meat and tomato mixture evenly over the first layer of tortillas.
  10. 10
    Top with the remaining tortillas, overlapping again to cover the meat layer completely.
  11. 11
    Pour the cottage cheese mixture evenly over the top layer of tortillas, spreading it to the edges.
  12. 12
    Bake for 30 minutes, or until the topping is firm and the edges are bubbling.
  13. 13
    Remove from oven and let the casserole stand for 5 minutes to set before cutting.
  14. 14
    Cut into rectangles. Top each serving with shredded lettuce, chopped tomatoes, shredded cheddar, green onions, and olives if desired. Serve immediately.

Nutrition Facts

Servings 10

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.

Note

Ingredient Substitutions: You can substitute ground turkey or chicken for the beef for a leaner option. If you dislike cottage cheese, you can replace it with ricotta or a mixture of sour cream and cream cheese, though the texture will differ slightly.

Storage and Reheating: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven. Note that the fresh toppings (lettuce, tomatoes) should be added only after reheating, or they will become soggy.

Cooking Tip: The recipe suggests pureeing the canned tomatoes with their juice in the can. This creates a more cohesive sauce that binds the casserole layers together better than chunky tomatoes.

Variations: For extra spice, add diced jalapeños to the meat mixture. You can also layer in cooked beans or corn for added fiber and texture.

Keywords: taco salad, casserole, ground beef, cottage cheese, corn tortillas, tex-mex, family dinner, baked dish, protein packed, easy recipe, comfort food, meat casserole, layering, weeknight meal, savory, spicy, hearty, american cuisine
Read it online: https://www.chefs-mate.com/recipe/taco-salad-casserole/