This corn tortilla taco casserole recipe is one of my kids’ favorite casseroles.
This layered taco casserole is easy to make and the results are flavorful!
There are a number of ways to incorporate meat, but I kept it simple and made a hamburger taco casserole. You can use precooked ground beef if you have some on hand or you can quickly brown your hamburger and use it in this dish.
This taco rice casserole with tortillas is a delicious way to use up leftover rice. I made the rice layer by combining rice, homemade fresh salsa, and 2 eggs. The eggs helped hold the rice together and helped the casserole hold its shape when served. It also added some extra protein
- ½ lb. hamburger
- 1¾ cups cooked (or 15.5 oz. can) pinto beans
- 15 oz. can tomato sauce
- 1 cup diced onion
- ½ cup diced bell pepper
- 2 tablespoons taco seasoning mix
- 4 cups cooked rice
- 1½ cups salsa
- 2 eggs, beaten
- 10 - 12 corn tortillas
- 2 cups shredded cheese
- If necessary, brown hamburger.
- Combine hamburger, beans, tomato sauce, onion, bell pepper, and taco seasoning.
- In a medium bowl, combine rice, salsa, and eggs.
- Brush or spray a casserole dish with olive oil.
- Cut Tortillas into fourths with a pizza cutter or scissors and layer half on the bottom of the casserole dish.
- Spread half of the rice mixture over the tortillas. Layer half of the meat mixture over the rice. Sprinkle half the cheese over the meat mixture.
- Repeat layers with the remaining ingredients.
- Cover with foil and bake at 350 degrees for 45 minutes. Remove foil and bake for an additional 10 - 15 minutes or until cheese is brown and bubbly.