Baked Crunchy Taco Casserole

With this recipe you will end up with a plate full of Mexican goodness that is half crispy, half saucy, and flavorful all-around.

Baked Crunchy Taco Casserole

Baked Crunchy Taco Casserole


  • 1 pound ground beef or turkey
  • 1 (14.5 oz) can petite diced tomatoes, drained
  • 1 packet taco seasoning
  • 1 cup cheese, divided
  • 1/4 cup salsa verde
  • 15 crunchy taco shells
  • Shredded lettuce, tomatoes, cilantro, sour cream, guacamole, lime juice to top


  1. Preheat oven to 400 degrees.
  2. Brown and drain meat.
  3. Stir tomatoes, seasoning, 1/2 C cheese, and salsa into meat.
  4. Arrange taco shells standing up in a 9x13" pan. Fill each shell with the meat mixture, dividing equally until all the meat is used.
  5. Sprinkle remaining 1/2 C of cheese over the tops of the filled tacos and bake for 15-20 minutes. Cheese will be melted and the meat hot.
  6. Top with shredded lettuce, tomatoes, cilantro, sour cream, guacamole and lime juice.


For step-by-step instructions for this recipe and more, visit Heather Likes Food.

Author: Heather Likes Food

Recipe and photo courtesy of Heather Likes Food.

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