Description
Holiday Beef Taco Casserole packed with seasoned beef, beans, salsa, and cheese—an easy, festive crowd-pleasing dinner.
Ingredients
Scale
- 2 tbsp olive oil, divided, plus more for greasing
- 1 lb lean ground beef
- 1 medium white or yellow onion, diced
- 1 medium red bell pepper, diced
- 2 cloves garlic, minced
- 1 (15 oz) can pinto beans, drained and rinsed
- 2 tbsp tomato paste
- 1 tbsp chili powder
- 2 tsp ground cumin
- 1 tsp dried oregano
- ½ tsp kosher salt
- ¼ tsp freshly ground black pepper
- 15 oz tomato salsa
- 1 ½ cups shredded mild cheddar or Monterey Jack cheese, divided
- 1 cup chopped romaine lettuce
- 1 medium tomato, diced
- Greek yogurt or sour cream, for serving
Instructions
- Preheat and Prepare
Preheat oven to 375°F (190°C). Lightly grease a medium baking dish with olive oil. - Brown the Beef
Heat 1 tablespoon olive oil in a large skillet over medium heat. Add ground beef and cook until browned. Drain excess fat if needed. - Cook Vegetables
Add remaining olive oil, onion, and bell pepper to the skillet. Cook 4–5 minutes until softened. Stir in garlic and cook 30 seconds. - Season the Filling
Add pinto beans, tomato paste, chili powder, cumin, oregano, salt, and black pepper. Stir to combine. - Add Salsa
Pour in salsa and simmer for 5–7 minutes until slightly thickened. - Assemble the Casserole
Transfer mixture to the prepared baking dish. Sprinkle with 1 cup shredded cheese. - Bake
Bake uncovered for 20–25 minutes until bubbly and cheese is melted. - Finish and Serve
Sprinkle remaining cheese on top and bake 5 more minutes if desired. Top with lettuce, tomato, and serve with Greek yogurt or sour cream.
Notes
Use mild or medium salsa depending on spice preference.
Let the casserole rest 5 minutes before serving for easier scooping.