Taco Casserole for #SundayFunday

Welcome to #SundayFunday! Wendy from A Day In The Life on The Farm invited fellow bloggers to kick back, relax, and share something tasty and fun each weekend. "Sunday should be a Family Funday. Please join us in sharing recipes that will help you to enjoy your Sunday." If you're a blogger interested in joining us, just visit our Facebook group and request to join - we'd love to have you!

Today, Camilla of Culinary Adventures with Camilla says: "The Day of the Dead (el Día de los Muertos), is a Mexican holiday where families welcome back the souls of their deceased relatives for a brief reunion that includes food, drink and celebration. Share your favorite Día de los Muertos dishes such as sugar skulls or anything with marigolds or just share your Mexican dishes!" 

This is flavorful way to deconstruct your tacos and make serving them up a little easier on you! Serve tacos casserole-style, and top them with your favorite toppings! Adjust the seasonings to your preference - you can start with less than called for and add more if you're worried it will be too strong of a flavor profile. 

The casserole comes out ooey, gooey, and super tender. It stores and reheats well too! Make each plate your own with your favorite taco toppings - such as shredded lettuce, diced tomatoes, sour cream, salsa, etc. if desired to serve!

Taco Casserole

nonstick cooking spray
1 TBS olive oil
1 lb ground chicken or ground beef
1 medium onion, diced
2 teaspoons chili powder
2 teaspoons cumin
2 teaspoons garlic powder
½ teaspoon salt
1 (15 ounce) can black beans, drained
1 (15 ounce) can whole kernel corn, drained
1 (15 ounce) can diced tomatoes and green chiles (such as RO*TEL®)
1 (14 ounce) can tomato sauce
7 (6 inch) flour tortillas, or as needed
2 cups shredded Mexican blend cheese
Optional Toppings (to serve): shredded lettuce, diced tomatoes, sour cream, salsa, etc. 

  1. Preheat the oven to 350 degrees F. Spray a 9x13-inch casserole dish with nonstick cooking spray and set aside.
  2. Heat oil in a large nonstick skillet over medium to medium-high heat. Add ground chicken and onion. Cook, stirring occasionally to break up the meat, until onion is mostly tender and meat is cooked through, about 5 minutes. Season with chili powder, cumin, garlic powder, and salt. Add black beans, corn, tomatoes, and tomato sauce; stir until well combined.
  3. Bring mixture to a low simmer and cook for about 10 minutes. Taste mixture and adjust the seasonings as desired.
  4. Spoon a couple of good-sized scoops of meat mixture onto the bottom of the prepared casserole dish, and spread into a thin layer. Lay about half of the tortillas over the sauce, breaking them in half as needed to make a fairly even layer without too much overlap. Add remaining meat mixture over the tortilla layer. Top with remaining tortillas, again breaking into pieces as necessary to evenly cover the surface.
  5. Cover with shredded cheese. Spray a piece of foil with nonstick cooking spray, and set the sprayed side against the cheese to cover the casserole dish (this helps prevent "cheese loss" when you remove the foil).
  6. Bake in the preheated oven until casserole is bubbly and cheese is nicely melted, about 30 minutes. Allow to cool for 10 to 15 minutes before cutting into wedges or scooping out to serve.
See all of our Sunday Funday dishes today!

Atola- East Indian by Sneha's Recipe


  1. Anything topped in melted cheese is delicious! And this looks amazing, Rebekah. Thanks for joining the Sunday Funday fun today.

  2. Woohoooooo a new Taco Tuesday recipe. Thanks and the Teen thanks you as well.

  3. I'm loving all that cheese. This is perfect comfort food for me on a chilly Autumn day. I can't believe November has arrived. And it's cold this morning!


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