Beef and Black Bean Taco Bake

By - Tiffany King
Casserole, Main Dish
Pin821
Share
821 Shares

This is a beef spin on the Black Bean and Corn Chicken Taco Bake.  I was trying to come up with a dinner idea the other day and had all the ingredients except chicken.  But I had cooked ground beef in the freezer, so decided to give it a try.  It turned out really well.  Just as easy as the chicken version and just as tasty. 

Here’s what you’ll need:

Print Recipe
3.24 from 13 votes

Beef and Black Bean Taco Bake

Ingredients

  • 1 lb. ground beef browned
  • 1 can black beans drained and rinsed
  • 1 jar of black bean and corn salsa
  • 6-10 to rtillas corn or flour, cut into bite sized pieces
  • 2 cups cheddar or Mexican blend cheese shredded
  • extra cheese for the top if desired

Instructions

  • Mix all the ingredients together in a large bowl.
  • Pour into a 9×13 casserole dish that has been sprayed with cooking spray.
  • Cover and bake at 350 degrees for 30-45 minutes.

  • I have made this recipe several times and it is great. Super easy and feeds many mouths. Thank you for this recipe!

    Reply

  • I made it with the salsa I had on hand, no tortilla and added chopped onion to it. It is very delicious!!! I might cook my onions next time before making it but it was so easy and so good!!!

    Reply

  • I made this tonight specifically for the freezer. I also tossed in some shredded zucchini. If the smell is any indication, we are going to love this!

    Reply

  • Do you think you could use hard taco shells in this instead of corn tortillas? Would they “soften up” during the baking, or would they not work?

    Reply

    • Aimee, I just saw that Money Saving Mom used this recipe as a freezer meal. I’ve never frozen it, but it might work best to thaw it in the fridge overnight before baking. You can probably put it directly in the oven from the freezer (start it in the cold oven and let the dish warm up with the oven, so you don’t break the casserole dish). It will take longer to bake. Maybe 1 1/2 – 2 hours.

      Reply

  • Yummy! I grew up with something really similar, except it uses chili instead of salsa and the ingredients are layered, so it’s like a Mexican version of lasagna.

    Reply

    • I’ve never tried to freeze it, but it seems like it should work fine. It’s similar to other dishes that I’ve frozen. Let me know how it works if you decide to try freezing it.

      Reply
    • {"email":"Email address invalid","url":"Website address invalid","required":"Required field missing"}

    You Might Enjoy These Related Recipes:

    Load More
    Previous Article
    Next Article

    2

    >