YumVerseEats
Loaded Taco Bake
This taco bake turns classic taco night into an easy oven casserole with bold flavor and zero fuss. Seasoned beef, beans, chips, and melted cheese layer together for a scoopable, crowd-ready dinner. Make this when you want something comforting, sharable, and weeknight-friendly that still feels fun enough for game day or casual hosting.
RECIPE AT A GLANCE
15
min
Active Time
35
min
Total Time
6
SERVINGS
Stovetop
METHOD
Why It Works
One-pan dinner: The beef mixture, chips, and cheese bake together in a single dish for easy cleanup. Family-friendly: Familiar taco flavors and scoopable portions make it great for weeknights.
Quick Fixes
Too greasy: Drain excess fat after browning the beef before assembling the bake.
Messy scoops: Let it rest 5–10 minutes after baking so the layers set before serving.
Ingredients
Protein
• 1 can black beans, drained and rinsed
Vegetables
Seasoning
Topping
• 1 can (15 oz.) diced tomatoes
• 1 small can of black olives, diced
• 3 sliced green onions
• 1 ½ cup sour cream
• 1 cup guacamole (optional)
• 1 16oz jar salsa (optional)
Pasta & Grains
Sauce
How to Make It
1
Preheat the oven to 375°F (190°C) . Lightly grease a 9×13-inch baking dish and set aside.
2
Heat a large skillet over medium heat. Add the ground beef and cook until browned, breaking it up as it cooks. Drain excess grease if needed.
3
Season and simmer: Stir in the taco seasoning and ½ cup water. Simmer for 2–3 minutes until slightly thickened. Add the black beans and corn, stirring to combine. Remove from heat.
4
Assemble the bake: Transfer the beef mixture to the prepared baking dish and spread evenly. Sprinkle the crushed tortilla chips over the top, then finish with an even layer of shredded cheese.
5
Bake: Bake uncovered for 20 minutes, or until the cheese is fully melted and bubbly around the edges.
6
Remove from the oven and let the bake rest for 5 minutes. Top with tomatoes, olives, green onions, and sour cream, guacamole, or salsa.
7
Serve: Scoop and serve warm, straight from the dish.
Store
Store covered up to 3 days. Store no — chips lose structure once thawed.
Reheat
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MORE READER FAVORITES
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Avo's Tip
Let the bake rest 5 minutes so it sets and serves cleanly. For extra color contrast, add toppings after baking, not before.
COMMON QUESTIONS
Frequently Asked Questions
Everything you need to know before you start cooking.
• Can I make this ahead?
Yes, you can make ahead, store items in separate containers.
• Can I swap protein?
Yes, swapping chicken or steak is great option.
• Can I make it spicier / milder?
Yes, throw some sliced peppers or jalapeños on top for some kick.
Loaded Taco Bake
Ingredients
—
—
1 lb ground beef
—
—
1 can black beans, drained and rinsed
—
—
1 cup corn kernels
—
—
1 oz. packet taco seasoning
—
—
2 cups shredded Mexican-blend cheese
—
—
2 cups crushed tortilla chips
—
—
½ cup water
—
—
1 can (15 oz.) diced tomatoes
—
—
1 small can of black olives, diced
—
—
3 sliced green onions
—
—
1 ½ cup sour cream
—
—
1 cup guacamole (optional)
—
—
1 16oz jar salsa (optional)
Instructions
1
Preheat the oven to 375°F (190°C) . Lightly grease a 9×13-inch baking dish and set aside.
2
Heat a large skillet over medium heat. Add the ground beef and cook until browned, breaking it up as it cooks. Drain excess grease if needed.
3
Season and simmer: Stir in the taco seasoning and ½ cup water. Simmer for 2–3 minutes until slightly thickened. Add the black beans and corn, stirring to combine. Remove from heat.
4
Assemble the bake: Transfer the beef mixture to the prepared baking dish and spread evenly. Sprinkle the crushed tortilla chips over the top, then finish with an even layer of shredded cheese.
5
Bake: Bake uncovered for 20 minutes, or until the cheese is fully melted and bubbly around the edges.
6
Remove from the oven and let the bake rest for 5 minutes. Top with tomatoes, olives, green onions, and sour cream, guacamole, or salsa.
7
Serve: Scoop and serve warm, straight from the dish.
15
min
active
35
min
total
6
servings
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