A Cozy Crowd-Pleaser (With a Pepper of Nostalgia!)
Alright, so I gotta tell you—I started making this Taco Corn Casserole back in college out of pure laziness (and, let's be honest, lack of pots). It was one of those, 'What if I just chucked everything taco-ish in a pan and hoped for the best?' moments. Now my kids ask for it on birthdays, and I can't have too many margaritas near taco night because I start reminiscing about my first, very stuck-to-the-dish attempt. Anyway, this Casserole tastes even better if you don't sweat the small stuff. And hey, if you ever find a rogue sock on the counter while cooking, please just know—it's part of the process.
Why You'll Love This Messy, Magical Casserole
I make this for Monday nights (usually when I've run out of steam), and my family goes absolutely bonkers for it. There's something about getting all the taco goodness without any of it falling out onto your shirt approximately seventeen times (though, still happens). Actually, the cheesy top layer is everyone's favorite—except for maybe my oldest, who claims he could live on canned corn alone. It’s spicy but not crazy-hot, and honestly, I throw it together when the fridge looks sad. If you love tacos but hate the rubble that falls out of shells, this'll be your jam.
What You'll Need (And Probably Already Have)
- 1 lb ground beef (sometimes I use ground turkey if it's hanging around—honestly tastes fine)
- 1 packet taco seasoning (I’ve used generic and fancy stuff—can’t tell the difference, sorry Grandma!)
- 1 can corn (or frozen, about a good handful and a half)
- 1 can black beans, drained and rinsed (kid #2 swears by pinto beans—use whatever’s in the cupboard)
- 8 oz sour cream (or plain yogurt, in a pinch—learned that during one fateful grocery trip)
- 1 cup salsa (chunky or smooth—up to you, honestly, I just dump it)
- 2 cups shredded cheese (cheddar, Colby Jack, even mozzarella once somehow... it turned out okay!)
- 1 small onion, chopped (or skip if you hate chopping onions—nobody will riot)
- 1 can Rotel (totally optional, but it adds a zippy kick)
- Crushed tortilla chips (a couple big handfuls; sometimes I use stale Doritos, don't judge me)
The Way I Throw It Together
- Preheat your oven to 350°F (or as close as your oven gets; mine is off by about ten degrees, but it works!)
- Brown the ground beef in a biggish skillet. Break it up, let it get lovely and brown—don’t rush, or it'll be all bland and sad. Add the onion during the final minute or two. This is when I usually sneak a taste (safety, I promise).
- Sprinkle in the taco seasoning and a splash of water (like the packet says—unless you've lost it, just guess. About ¼ cup.) Let it simmer till it thickens up a bit.
- Tip in the corn, beans, and Rotel (if using). Stir it up. At this point, it’s gonna look like a weird mush, but don’t worry—mine always does, and it always works out.
- Turn off the heat. Add the salsa and sour cream (or yogurt if my fridge let me down). Stir till it looks... coherent? You know what I mean.
- Grease a baking dish (I use a 9x13 but once used a lasagna pan, and it kind of overflowed, so maybe don’t do that).
- Layer in half the crushed chips, then dump in your beef mixture, then the rest of the chips on top. Cover the whole shebang with cheese. Don’t be shy—it’s a casserole, not a cotillion.
- Bake for 22-28 minutes, or until the cheese is bubbling like lava and you can’t stand the smell anymore. Take it out, let it sit for a good 7-10 minutes (you will burn your mouth, trust me—I've rushed it, and I paid the price).
Things I've Learned (Sometimes the Hard Way)
- If you forget to drain the beans, the casserole turns into a weird soup. Still edible, though. Just, soggier.
- The cheese layer is not optional. I once “went healthy” and skipped it. Never again.
- Letting it rest really does make it slice way easier. Or at least, slightly less messy.
- Salsa chunkiness? Doesn't matter. Use what you have.
Stuff I’ve Tried—And a Fail (Don't Make My Mistake)
- Tried adding a can of green chilies—was a hit, unless you hate heat.
- Swapped out beef for shredded chicken once. Pretty tasty, but needs extra seasoning.
- Once used crushed up Cheez-Its instead of chips. That was...absolutely not for me. My youngest said it tasted like "nacho confusion." Proceed with caution.
Handy Tools (Or Not So Handy...)
- Big skillet—if you don’t have a big one, just brown the meat in batches, no biggie
- 9x13 inch casserole dish—honestly, any oven-safe dish will do. That time I used the Dutch oven, it worked fine (looked funny, but tasted great).
- Spoon for mixing—the chunkier, the better. I lose my good one at least once a week.
How to Store (But Ours Disappears Fast)
Technically, you can keep leftovers covered in the fridge for up to three days. But honestly, in my house, it never lasts more than a day! And, actually, I think it tastes better the next day, especially cold right out of the dish (don't tell my partner—it's my secret snack). You can probably freeze it, though I only tried that once and it got a little mushy, so maybe stick to eating it soon-ish.
How We Serve It (And the Occasional Fancy Touch)
I like to toss on extra sour cream, a squeeze of lime, and fresh cilantro, though my mom says "cilantro tastes like soap." If it’s a party, put out little bowls of jalapeños, diced tomatoes, or avocado slices. Or, if you’re feeling extra, a little drizzle of hot sauce on top. Sometimes we scoop it up with extra chips (double chip situation—potent stuff). Oh, and movie nights? This dish, pajamas, and a good re-run—can’t be beat.
A Few Pro Tips (Learned the Hard Way, Oops)
- I once tried baking it at a higher temp to “speed it up.” Ended up with burned cheese and a stubborn crust. Patience really is a virtue here.
- Don’t skimp on seasoning—taco flavor makes or breaks it. Taste your filling before baking!
- If you use yogurt instead of sour cream, don’t use the fat-free stuff; it gets weirdly watery. I found that out the runny way.
FAQ—Because Folks Actually Ask Me These
- Can I make this ahead of time?
- Yep, you sure can! Assemble it and stick it in the fridge. Bake when you’re ready. I wouldn't go more than a day ahead, though—or the chips get a little...tired.
- Is it spicy?
- Not especially, but if you use hot salsa or Rotel, it’ll crank up the heat. My grandma's spice-o-meter is broken, though, so take my word with a pinch of salt.
- What can I use if I’m out of chips?
- Pretzels? No, I’m joking (well, maybe not). Try crackers, or just skip the chips. It’ll still hold together—sorta.
- Can I make it vegetarian?
- Absolutely. Skip the meat, double the beans, add some zucchini maybe. Actually, I find it works better if you toss in more corn, too!
- Is this gluten-free?
- Pretty much, as long as your chips and seasoning are. But, if you're celiac, it's good to double-check packaging. Been there, accidentally glutened a friend once—not ideal.
Oh! And if you do end up with a little extra cheese, just throw it on top of literally anything else you’re making that week. I’m not above cheese on my morning toast. Taco Corn Casserole—she’s the dish that keeps on giving, in more ways than one.
Ingredients
- 1 lb ground beef
- 1 packet taco seasoning
- 1 cup salsa
- 2 cups canned sweet corn, drained
- 1 (10 oz) can cream of chicken soup
- 1 cup shredded cheddar cheese
- 1 cup crushed tortilla chips
- ½ cup chopped green onions
Instructions
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1Preheat oven to 350°F (175°C). Grease a 9x13-inch baking dish.
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2In a large skillet, cook ground beef over medium heat until browned. Drain excess fat.
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3Stir in taco seasoning and salsa; simmer for 3-4 minutes until well combined.
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4In a large bowl, mix corn and cream of chicken soup. Spread half of this mixture in the bottom of the prepared baking dish.
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5Layer taco beef mixture over the corn mixture. Top with half of the cheese and crushed tortilla chips.
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6Spread remaining corn mixture on top, cover with the rest of the cheese. Bake uncovered for 30 minutes or until bubbly. Garnish with green onions before serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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