Name: Loaded Taco Squares Casserole Recipe
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Cuisine: Mexican-American
Ingredients: 2 lb ground beef; 1 bell pepper, seeded and diced; 1 onion, diced; 2 cloves garlic, minced; 1 tsp kosher salt; 1 tbsp chili powder; 1 ½ tsp cumin; 1 tbsp all-purpose flour; 1 4-oz can hatch chiles; 1 cup canned or frozen sweet corn; 1 15-oz can black beans, rinsed and drained; 1 28-oz can diced tomatoes; 12 corn tortillas; 12 oz cheddar cheese, shredded

There’s something so cozy and satisfying about digging into a dish that’s bursting with all your favorite taco flavors, but easy enough for any night of the week. This Loaded Taco Squares Casserole Recipe hits that spot perfectly, blending hearty beef, melty cheese, and tasty veggies in one irresistible, shareable casserole.

A white round plate sits on a white marbled surface, holding a layered serving of a baked dish. The dish has a base layer of melted orange cheese that covers a mixture with visible black beans, corn, and browned bits of meat mixed with red sauce, showing through the top melted cheese. Next to it are three slices of fresh, light green avocado and a pile of shredded green lettuce. A silver fork with a small spicy layered bite rests on the plate’s edge, next to the main dish. At the top right corner, part of a white baking dish shows more of the cheesy layered casserole, and at the top left, a half avocado is placed on a white plate. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Loaded Taco Squares Casserole Recipe
Top Tip
How to Serve Loaded Taco Squares Casserole Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Loaded Taco Squares Casserole Recipe

Why You'll Love This Recipe

Honestly, this Loaded Taco Squares Casserole Recipe has become one of those go-to meals in my kitchen. It delivers big flavor without a ton of fuss, and the layers are just so fun to build and dig into. Plus, it’s one of those dishes where everyone wants seconds (and sometimes thirds!).

Flavor-packed layers: Combining seasoned beef, hatch chiles, black beans, and melty cheese means every bite is a fiesta.
Easy and comforting: It’s a simple one-dish meal that fills up the table and your belly, perfect for busy nights or casual gatherings.
Versatile to suit your taste: You can easily swap ingredients or customize the toppings to make it your own.
Feeds a crowd: With 15 hearty servings, it’s spot-on for family dinners or potlucks.

The image shows a close-up view of a baked dish in a white rectangular ceramic pan with one slice removed. The dish has three clear layers: the bottom layer is a dense, golden-brown base mixed with small bits of red and yellow ingredients; the middle layer is thicker and contains chunks of black beans, corn, and red bell peppers, giving it a colorful, textured look; the top layer is covered with melted yellow cheese that looks bubbly and slightly browned in places. The background features a blurred plate with green leafy salad on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Every ingredient in this Loaded Taco Squares Casserole Recipe has a job: to create layers of texture and bold, familiar flavors. Here are some tips on why these are the stars and how to pick the best ones.

Flat lay of a mound of fresh raw ground beef, a whole bright red bell pepper sliced in half revealing seeds, a whole yellow onion diced into chunks, two peeled garlic cloves, a small white ceramic bowl of coarse kosher salt, a small white ceramic bowl containing reddish chili powder, a small white ceramic bowl with light brown cumin powder, a small white ceramic bowl filled with pale all-purpose flour, a small white ceramic bowl holding diced green hatch chiles, a small white ceramic bowl of golden sweet corn kernels, a small white ceramic bowl of shiny black beans, a small white ceramic bowl of red diced tomatoes with juice, a neat stack of twelve fresh yellow corn tortillas, and a small white ceramic bowl heaped with shredded bright orange cheddar cheese placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Ground beef: I use 90% lean for great flavor without too much greasy liquid, making the casserole firm but juicy.
Bell pepper: Adds subtle sweetness and a little crunch, balancing the rich meat perfectly.
Onion: Cooked until soft, it melts into the beef mixture and deepens the savory foundation.
Garlic: Just a couple of cloves give the dish a warm, aromatic boost without overpowering.
Kosher salt: Enhances all the flavors—you’ll want to use it just right to keep the balance.
Chili powder & cumin: These spices bring classic taco seasoning that’s earthy and mildly smoky.
All-purpose flour: Acts as a thickener so the filling isn’t too runny, helping the layers hold together.
Hatch chiles: These give a nice mild heat and bright punch that’s uniquely Tex-Mex.
Sweet corn: Adds bursts of sweetness and texture contrast—fresh or frozen works great.
Black beans: Provide creaminess and protein while soaking up all those spices.
Diced tomatoes: The juice adds moisture and acidity to keep the casserole from being dry.
Corn tortillas: I like slightly overlapped layers to create those iconic squares, with just a touch of chewiness.
Cheddar cheese: Sharp, melty, and golden brown—freshly shredded is my secret weapon for flavor and texture.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the things I adore about this loaded taco squares casserole recipe is how easy it is to tailor. I like to sneak in extra veggies sometimes or swap out the cheese for something melty yet milder like Monterrey Jack for the kids.

Variation: Once, I added a layer of refried beans before the first cheese topping, which made it ultra-rich and creamy—a real crowd-pleaser during game night.
Dietary swap: For a lighter take, ground turkey works just as well and cuts down on fat without losing that meaty taste.
Spice level: If you like it hotter, toss in some diced jalapeños or a dash of hot sauce—just the kick my husband loves.

Step-by-Step: How I Make Loaded Taco Squares Casserole Recipe

Step 1: Sauté the filling

Start by browning the ground beef in a large saucepan over medium heat. I like to break it up nicely so it cooks evenly. Once browned, add diced bell pepper, onion, garlic, and kosher salt. Stir it all together and cook until the onions are soft—about 4 to 6 minutes. The aroma at this point is seriously inviting!

Step 2: Layer on the spices and thicken

Next, toss in the chili powder and cumin, stirring for a minute or two until they become fragrant. Then sprinkle the flour over the mixture and let it cook for 2 minutes while stirring. This little step is key — it thickens the filling and helps it cling to the tortillas.

Step 3: Add the hearty mix-ins

Now for the fun part — stir in hatch chiles, sweet corn, black beans, and the diced tomatoes along with all their juices. Bring it to a simmer and cook for 3 to 4 minutes until it’s nicely blended and thickened a bit more. Then, turn off the heat and get ready for assembly.

Step 4: Assemble your casserole

Grease a 9x13 baking dish, then spread a thin layer (about 1 cup) of the meat mixture on the bottom—it acts almost like a flavorful “glue.” Next, layer six corn tortillas over it, overlapping and pushing slightly up the sides. Spread half of the remaining meat filling over the tortillas, then sprinkle half of the shredded cheddar. Repeat the layering once more, finishing with the last of the cheese on top.

Step 5: Bake & enjoy

Bake uncovered in a preheated 350°F oven for 35 to 45 minutes, until it’s bubbling and the cheese on top is beautifully browned. Then, be patient—let it cool for about 10 minutes before slicing into those perfect squares. This resting time helps it set up so the layers hold beautifully.

Top Tip

After making this casserole so many times, I’ve learned a few insider tricks that really make a difference in the final dish, and I promise they’ll help you nail it on your first try.

Drain excess beef fat: Using 90% lean beef usually means you won’t have much fat to drain, but if your meat is super juicy, drain the liquid before adding veggies to keep the casserole from feeling soggy.
Char tortillas for texture: If you’ve got a moment, charring tortillas lightly in a dry skillet before layering adds a smoky flavor and prevents sogginess.
Freshly shred your cheese: It melts better and tastes way fresher than pre-shredded bags that have additives.
Rest before slicing: Give the casserole 10 minutes out of the oven—you’ll get cleaner squares and deeper flavors as everything settles.

How to Serve Loaded Taco Squares Casserole Recipe

Loaded Taco Squares - Serving Suggestion

Garnishes

I always top my slices with dollops of sour cream and freshly chopped cilantro—it brightens up the richness beautifully. Sliced green onions or a sprinkle of diced avocado add a fresh crunch. And a squeeze of lime juice on top? Totally worth it for that little zing that wakes up all the flavors.

Side Dishes

This casserole is such a hearty dish that I like to keep sides on the lighter side—think a crisp green salad with a tangy vinaigrette, or simple Mexican street corn (elote) if you want to keep the flavor theme. For gatherings, chips and salsa or guacamole pair perfectly, too.

Creative Ways to Present

For get-togethers, I’ve served the casserole in smaller ramekins for individual portions, which feels special and keeps everything neat. You can also use decorative layered glass dishes to show off the colorful layers—it’s great eye candy for festive occasions.

Make Ahead and Storage

Storing Leftovers

Leftovers keep really well in an airtight container in the fridge for up to 4 days. I find the flavors deepen overnight, making it even better the next day. Just cover it tightly so the tortillas don’t dry out.

Freezing

This casserole freezes beautifully! I usually bake it fully, let it cool, then portion it into freezer-safe containers. When you’re ready to eat, thaw overnight in the fridge and reheat gently—no loss of flavor or texture in my experience.

Reheating

To reheat, I cover the pieces loosely with foil and warm them in a 325°F oven for about 15-20 minutes. This helps the cheese stay melty and the filling heats evenly without drying out. If you’re in a rush, the microwave works too—just add a moist paper towel on top to retain moisture.

Frequently Asked Questions:

Can I make this casserole vegetarian?

Absolutely! Swap the ground beef for extra black beans or cooked lentils, and use vegetable broth or add extra veggies to keep it hearty and delicious.

What type of cheese works best for this recipe?

Sharp cheddar is my favorite for that classic taco flavor, but you can mix in Monterey Jack or a Mexican cheese blend for a milder, creamier finish. Just shred your own for best melting.

How can I prevent the casserole from getting soggy?

Make sure to cook down the meat mixture well and consider lightly charring the tortillas before layering. Also, drain excess fat from the beef to avoid a watery bottom layer.

Can I prepare this in advance and bake later?

Yes! Assemble the casserole and cover it tightly in the fridge for up to 24 hours before baking. This actually helps the flavors meld even more. Just add extra baking time if you bake it straight from the fridge.

Final Thoughts

This Loaded Taco Squares Casserole Recipe has become that special dish I always go back to when I want something comforting, shareable, and packed with flavor—without a million steps. Honestly, I think you’re going to love how simple it is to put together and how that first bite just makes you smile. Give it a try the next time you want taco night with a twist—it feels like a hug on a plate!