Mexican-inspired dishes are hands down my favorite. I would be perfectly happy eating tacos or enchiladas every day of the week. It seems fitting that I get in on the upcoming Cinco de Mayo festivities with my layered taco casserole recipe. This simple and family-friendly taco casserole recipe is so delicious. I am excited to partner with Pepto-Bismol to share my Cinco de Mayo inspired recipe and tell you about an upcoming Twitter party.

The flavors of your favorite beef tacos come together in this tasty layered taco casserole recipe. Layers of crunchy tortilla chips, refried beans, taco meat, cheese and veggies are stacked in a casserole dish and baked until hot and bubbly, and the cheese is melted.

You can easily change up the layers of this casserole to omit or add your favorite taco ingredients.

For many Americans, Cinco de Mayo is about eating Mexican food and maybe drinking a couple of ice cold beverages. But do you know what this holiday represents for our friends in Mexico? I had long thought that it represented Mexico’s Independence Day, but after doing a bit of research I learned that Cinco de Mayo (translated to May 5) commemorates the Mexican army’s unlikely victory over the French forces of Napoleon III on May 5, 1862, at the Battle of Puebla.

As much as I love eating Mexican food, the spiciness doesn’t always agree with my stomach. I recommend having some Pepto-Bismol on hand for your Cinco de Mayo celebrations, in case you over-indulge. I’ll have my bottle handy!  Here’s a great Pepto-Bismol coupon you can use.

Layered Taco Casserole

Ingredients:
1 pound ground beef
1 (1 1/4 ounce) package taco seasoning or use homemade taco seasoning
1 cup frozen corn
1 (15 ounce) can refried beans
2 cups Monterey Jack cheese, divided
1 cup salsa
2 green onions, chopped
1 (2 1/3 ounce) can sliced black olives
1 tomatoes, chopped
2 cups corn chips (coarsely crushed or chopped)

Directions:

In a large saucepan, brown ground beef and drain off any excess fat. Add taco seasoning and cook according to package directions, adding proper amount of water. Stir in the frozen corn.

Place crushed corn chips into the bottom of an 8×8″ square or small rectangular casserole dish.

Cook refried beans on stove until hot. Add 1 cup cheese and 1 cup salsa. Stir until combined.

Spread beans over corn chips in dish.

Add beef and corn mixture to top of beans.

Sprinkle remaining cheese over top.

Sprinkle black olives and green onions over cheese.

Bake in a 375 degree oven until for 15 to 20 minutes, or the cheese is sufficiently melted.

Remove from oven and sprinkle chopped tomatoes on top. Allow to sit a couple of minutes, then serve.

I sometimes like to serve this casserole over a bed of shredded lettuce, and serve it with sour cream and guacamole on the side.

#PinkRelief Twitter Party
Join me (@aboutamom) with @brettbmartin and @Pepto on Wednesday, April 27 from 8:00-9:00PM EST for a #PinkRelief Twitter party. We’ll be chatting about preparing for Cinco de Mayo celebrations!

Layered Taco Casserole

About a Mom

5 from 1 vote

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Ingredients

  

• 1 pound ground beef 1 1 1/4 ounce package taco seasoning or use homemade taco seasoning 1 cup frozen corn 1 (15 ounce) can refried beans 2 cups Monterey Jack cheese, divided 1 cup salsa 2 green onions, chopped 1 (2 1/3 ounce) can sliced black olives 1 tomatoes, chopped 2 cups corn chips (coarsely crushed or chopped)

Instructions

 

• In a large saucepan, brown ground beef and drain off any excess fat. Add taco seasoning and cook according to package directions, adding proper amount of water. Stir in the frozen corn.
• Place crushed corn chips into the bottom of an 8x8" square or small rectangular casserole dish.
• Cook refried beans on stove until hot. Add 1 cup cheese and 1 cup salsa. Stir until combined.
• Spread beans over corn chips in dish.
• Add beef and corn mixture to top of beans.
• Sprinkle remaining cheese over top.
• Sprinkle black olives and green onions over cheese.
• Bake in a 375 degree oven until for 15 to 20 minutes, or the cheese is sufficiently melted.
• Remove from oven and sprinkle chopped tomatoes on top. Allow to sit a couple of minutes, then serve.
• I sometimes like to serve this casserole over a bed of shredded lettuce, and serve it with sour cream and guacamole on the side.

Tried this recipe?Let us know how it was!

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