Beef Tortilla Casserole Recipe
Beef Tortilla Casserole Recipe photo by Taste of Home
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Beef Tortilla Casserole Recipe

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The mild taco flavor of this microwaved main dish is complemented by sour cream and two kinds of cheese. —Patty Burchett, Louisville, Kentucky
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:6-8 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 6-8 servings

Ingredients

  • 2 pounds ground beef
  • 1 medium onion, chopped
  • 1 bottle (8 ounces) taco sauce
  • 6 corn tortillas (6 inches), halved and cut into 1-inch strips
  • 2 cups (16 ounces) sour cream
  • 1 cup (4 ounces) shredded cheddar cheese
  • 1 cup (4 ounces) shredded part-skim mozzarella cheese

Nutritional Facts

1 cup: 439 calories, 27g fat (16g saturated fat), 117mg cholesterol, 441mg sodium, 16g carbohydrate (5g sugars, 2g fiber), 30g protein.

Directions

  1. Crumble beef into a large microwave-safe dish. Stir in onion. Microwave, uncovered, on high for 6-7 minutes or until meat is no longer pink, stirring and draining every 2 minutes. Stir in taco sauce and tortillas.
  2. In a greased 2-1/2-qt. microwave-safe dish, layer half of the beef mixture, sour cream and cheeses. Repeat layers. Cover and cook at 70% power for 7-9 minutes or until heated through. Let stand for 2-4 minutes before serving. Yield: 6-8 servings.
Editor's Note: This recipe was tested in a 1,100-watt microwave.
Originally published as Beef Tortilla Casserole in Quick Cooking May/June 2001, p19

Reviews for Beef Tortilla Casserole

AVERAGE RATING
(10)
RATING DISTRIBUTION
5 Star
 (5)
4 Star
 (1)
3 Star
 (1)
2 Star
 (2)
1 Star
 (1)
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MY REVIEW
IrishtwinsSC User ID: 7961909 36115
Reviewed Aug. 29, 2014

"Our family loved this recipe. I made some modifications though. First I used only 1 pound of ground beef and browned it in a cast iron skillet with onions. Then I used 8 oz of tomato sauce plus taco seasoning. When I went to layer the ingredients, I added a can of corn to make it more filling without the extra beef. I also cut 1 inch strips of corn tortillas and browned them in a little bit of olive oil for the top. Then I heated the casserole in the oven at 350 F for 15-20 minutes to keep the corn tortillas crunchy. I will be making this again! :)"

MY REVIEW
ckbray User ID: 5521724 35866
Reviewed Aug. 27, 2013

"I think something is wrong with the reciped. 2 pounds of ground beef seems like way too much meat. I made this last night and could bearly fit it into ta 2.8 liter dish. 2.8 liters is bigger than th 2.5 quart the recipe calls for. Also, 8 ounces of Taco Sauce was not enough. I added at least double that. I wonder if it should be 1 pound of ground beef. Can someone comment on this? After my husband added some hot sauce to it, he said it wasn't bad. I will attempt to make it again but with half the meet. Also, when done, it looks like it would serve 10 - 12 people."

MY REVIEW
ystorey User ID: 4882625 36109
Reviewed Nov. 27, 2012

"This recipe is wonderful, but i have made a version with refried beans layerd in this also, and much more delious. yvonne minnesota"

MY REVIEW
Aunt Ang User ID: 3999452 35865
Reviewed Sep. 13, 2010

"When serving, I top this with extra sour cream and homegrown tomatoes. Even my kids, who are picky eater, gobble this down! :)"

MY REVIEW
stace1968 User ID: 2171414 86842
Reviewed Jun. 28, 2010

"This was awesome! I tweaked it a little and my whole family loved it! I browned the ground beef with onion in a skillet and then I was out of taco sauce and used a can of enchilda sauce. I fried the tortillas till browned. Layered it with the other ingredients and served with lettuce and tomatoes! It was never soggy. This is a quick and easy supper idea that your whole family will love!"

MY REVIEW
z0mbina80 User ID: 4616745 78495
Reviewed Jun. 20, 2010

"personally I would never brown the beef in the microwave O_O I would brown in a skillet with onion, garlic, most likely season with a bit of paprika as my kids are young and don't like too much spice. Also I would agree to use corn chips over tortillas... they tend to get rather soggy in these types of dishes and the chips simply hold up better. I've also found ( maybe a personal taste lol ) that sharp cheddar usually gives these types of dishes a little more of a kick. Also, I would use a salsa ( preferably one with corn and black beans.. more of a chunkier ones and most likely drain about 1/4 of the juice...again to keep the dish from getting overly soggy) over the taco sauce to give the dish more of a texture and just generally better flavor than a taco sauce can get IMO."

MY REVIEW
jadegreen_eyz User ID: 3672961 79354
Reviewed Jun. 3, 2010

"In lieu of the corn tortillas, I would use 6 cups broken tortilla chips (Cool Ranch Doritos are good, as are any Mexican brand of tortilla chips). I would brown the ground beef and onion in a skillet (drain fat) and then add in chile powder and/or a hot salsa (the sour cream and cheese tames some of the heat for those who can’t tolerate real spicy salsa). Also replace the mozzarella cheese with Monterrey Jack or all the specified cheese with Co-Jack. Bake in a lightly oiled and covered casserole dish at 350 degrees for 20-30 minutes. Uncover and bake for an additional 10- 15 mins. until lightly brown. Let sit for about 10 mins. before serving. I know that fried chips will drive up the calories but they will add to the flavor."

MY REVIEW
Debbie 1 User ID: 3319164 30404
Reviewed Jun. 3, 2010

"I have not tried this as of yet, but I will make for supper tonight. I probably will add some taco seasoning to the meat since my family is not a big fan of taco sauce. This sounds delicious!!!"

MY REVIEW
herkey User ID: 3842780 88575
Reviewed Jun. 3, 2010

"INstead of taco sauce I used tomatoes w/chilli peppers Juice and all."

MY REVIEW
Gorsuch User ID: 1254578 53591
Reviewed Nov. 7, 2009

"It lacked something. It tasted flat. The taco sauce was Medium, maybe I should have used a Hot sauce because I kept applying a taco sauce with each bite to make it palatable."

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