Description

Loaded Taco Squares Casserole is a hearty and flavorful dish featuring seasoned ground beef, bell peppers, onions, garlic, black beans, corn, and diced tomatoes layered with corn tortillas and melted cheddar cheese. Perfect for a family dinner or potluck, this casserole offers a delicious twist on classic taco flavors in an easy-to-slice, oven-baked format.

Ingredients

Scale

Meat and Vegetables

2 lb ground beef
1 bell pepper, seeded and diced
1 onion, diced
2 cloves garlic, minced
1 tsp kosher salt

Spices and Thickener

1 tbsp chili powder
1 ½ tsp cumin
1 tbsp all-purpose flour

Canned and Frozen Ingredients

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

Other

12 corn tortillas
12 oz cheddar cheese, shredded

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Instructions

Preheat and Prepare: Preheat the oven to 350°F. Grease a 9 x 13-inch baking dish and set it aside to prepare for layering.
Cook the Beef and Vegetables: In a 4-quart saucepan, brown the ground beef over medium heat. Add the diced bell pepper, diced onion, minced garlic, and kosher salt. Cook until the onion is soft and translucent, about 4-6 minutes.
Add Spices and Flour: Stir in the chili powder and cumin. Cook for 1-2 minutes until fragrant. Sprinkle the flour over the mixture and stir continuously for 2 minutes to combine and slightly thicken the filling.
Add Remaining Ingredients and Simmer: Add the hatch chiles, sweet corn, black beans, and diced tomatoes with their liquid. Stir well and bring the mixture to a simmer. Let it cook for 3-4 minutes to meld flavors, then remove from heat.
Assemble the Casserole: Spread one cup of the meat mixture evenly over the bottom of the prepared baking dish to form a thin layer. Arrange six corn tortillas over the mixture, overlapping and pressing them up the sides slightly. Spread half of the remaining meat mixture over the tortillas, then sprinkle half of the shredded cheddar cheese on top.
Layer Again and Top: Repeat the layering by adding the remaining meat mixture and finishing with the rest of the cheese on top.
Bake and Rest: Bake in the preheated 350°F oven for 45 minutes or until the filling is hot throughout and the cheese is browned and bubbly. Remove from the oven and let the casserole cool for 10 minutes before slicing into squares and serving.

Notes

Using leaner ground beef (90% lean) is recommended to reduce excess liquid in the casserole. If using fattier beef, drain any excess fat before proceeding.
For added flavor and texture, char the corn tortillas on a stovetop skillet before layering to impart a smoky taste and slight crispness.
Freshly shredding the cheddar cheese from a block rather than using pre-shredded cheese results in a better melt and richer flavor in the casserole.

Nutrition

Serving Size: 1 square
Calories: 350 kcal
Sugar: 5 g
Sodium: 550 mg
Fat: 20 g
Saturated Fat: 9 g
Unsaturated Fat: 8 g
Trans Fat: 0.5 g
Carbohydrates: 25 g
Fiber: 5 g
Protein: 22 g
Cholesterol: 65 mg