Name: Loaded Taco Squares Casserole Recipe
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Cuisine: Mexican
Ingredients: 2 lb ground beef; 1 bell pepper seeded and diced; 1 onion diced; 2 cloves garlic minced; 1 tsp kosher salt; 1 tbsp chili powder; 1 ½ tsp cumin; 1 tbsp all-purpose flour; 1 4-oz can hatch chiles; 1 cup canned or frozen sweet corn; 1 15-oz can black beans rinsed and drained; 1 28-oz can diced tomatoes with liquid; 12 corn tortillas; 12 oz cheddar cheese shredded

There’s something about a warm, cheesy, and hearty casserole that just wraps you up in cozy comfort—and that’s exactly what this Loaded Taco Squares Casserole Recipe delivers. It’s packed with bold taco flavors layered between tender corn tortillas, making it perfect for feeding a crowd or enjoying leftovers that taste even better the next day.

A white round plate shows a square piece of layered casserole with melted orange cheese on top. The casserole has one visible main layer filled with dark beans, corn, and ground meat mixed with tomato sauce. Next to the casserole on the plate is a pile of shredded green lettuce and three slices of avocado with light green flesh. A fork with a piece of the casserole rests on the left side of the plate. The scene is set on a white marbled surface with a halved avocado on a white plate near the top left and a white baking dish with more casserole visible on the top right. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Loaded Taco Squares Casserole Recipe
Top Tip
How to Serve Loaded Taco Squares Casserole Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Loaded Taco Squares Casserole Recipe

Why You'll Love This Recipe

Honestly, this Loaded Taco Squares Casserole Recipe quickly became one of my favorites because it hits all the right notes—comfort, flavor, and ease—all in one dish. I love how it combines the classic taco ingredients in a casserole form that’s easy to serve and share.

Big bold flavors: This recipe is loaded with seasoned ground beef, smoky chiles, fresh veggies, and melty cheddar cheese that everyone will rave about.
Super simple prep: You can throw it together in about 20 minutes, perfect for busy weeknights or last-minute gatherings.
Great for leftovers: This casserole reheats beautifully and actually tastes better the next day once the flavors have melded.
Customizable layers: You can tweak the veggies, heat level, or toppings easily to match your family’s tastes.

The image shows a white rectangular baking dish with a layered casserole inside. There are three visible layers: the bottom layer is soft and light brown, the middle layer is filled with diced red bell peppers, black beans, corn, and finely chopped onions mixing together with a reddish sauce, and the top layer is golden melted cheese with a slightly browned, bubbly texture. A triangular piece has been taken out, showing the thickness and detailed layers of the dish. In the blurred background, there are white bowls containing chopped green lettuce on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient in this Loaded Taco Squares Casserole Recipe plays a special role: from the hearty, seasoned beef to the melty cheddar that ties it all together. Plus, corn tortillas keep it gluten-free-friendly and add a subtle sweetness that balances the spices.

Flat lay of a raw 2 lb ground beef patty, a whole red bell pepper diced, a white onion diced, two peeled garlic cloves, a small white bowl of kosher salt, a small white bowl of chili powder, a small white bowl of ground cumin, a small white bowl with all-purpose flour, a small white bowl containing chopped fresh hatch chiles, a small white bowl of sweet corn kernels, a small white bowl of black beans, a small white bowl filled with diced fresh tomatoes and their juice, a neat stack of fresh corn tortillas, a small white bowl filled with shredded cheddar cheese, all arranged symmetrically on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Ground beef: I prefer 90% lean for good flavor without too much grease—plus it holds up well without releasing too much liquid.
Bell pepper: Adds fresh crunch and a slight sweetness to counterbalance the spices.
Onion: Gives a foundation of flavor once softened and mingled with the garlic.
Garlic: Essential for that warm, aromatic punch that takes the filling to the next level.
Kosher salt: Always use kosher salt if you can—it seasons evenly and enhances all the flavors.
Chili powder & cumin: Classic taco spices, smoky and earthy, that create those signature south-of-the-border notes.
All-purpose flour: Helps to thicken the filling so it’s rich and not runny—don’t skip it!
Hatch chiles: These bring a fantastic mild heat and a touch of smokiness that really makes the dish special.
Sweet corn: Adds little bursts of natural sweetness and texture—frozen or canned both work well.
Black beans: They bulk up the filling and add a creamy bite while keeping things hearty and healthy.
Diced tomatoes: Their juice helps marry all the flavors and keeps the beef mixture nice and moist.
Corn tortillas: Using corn tortillas instead of flour gives a subtle corn flavor and a sturdier layer that crisps up beautifully.
Cheddar cheese: I always go for freshly shredded sharp cheddar for amazing melt and rich chewiness.

📝

Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

While I love this recipe as is, one of the best parts is how easy it is to personalize. Whether you want to add more heat, toss in different veggies, or keep it vegetarian, this dish has you covered.

Variation: My go-to swap is adding diced jalapeños for a spicy kick or substituting pinto beans if black beans aren't your favorite.
Vegetarian option: Simply replace the ground beef with a plant-based meat substitute or extra beans and veggies for a meatless version I’ve tested with great results.
Cheese swap: Try pepper jack for a little spice or a Mexican cheese blend if you want a more authentic twist.

Step-by-Step: How I Make Loaded Taco Squares Casserole Recipe

Step 1: Brown the Beef and Sauté the Veggies

Start by heating a large saucepan over medium heat and browning your ground beef until no pink remains. I like to break it apart with my spatula for even cooking. Then, toss in the diced onion, bell pepper, garlic, and salt. Cook everything until the onions are tender and translucent—about 4 to 6 minutes. This is where the base flavor builds, so don’t rush it!

Step 2: Add Spices and Flour for Depth and Texture

Once your veggies are soft, sprinkle in the chili powder and cumin. Stir it around and let the spices bloom for 1 to 2 minutes until you get that savory, fragrant aroma. Then, sprinkle the all-purpose flour evenly over the mixture and stir for another 2 minutes—this step thickens the casserole filling without using heavier thickeners.

Step 3: Stir In the Rest of Your Filling Ingredients

Now it’s time to add the hatch chiles, sweet corn, black beans, and diced tomatoes (including the juice). Give everything a good stir and bring the mix to a gentle simmer—about 3 to 4 minutes. This melds all the flavors perfectly. Once done, remove from the heat so it’s ready for layering.

Step 4: Layer Your Casserole Like a Pro

Grease your 9 x 13-inch baking dish well to prevent sticking. Spread one cup of the meat mixture in an even, thin layer on the bottom—this helps create a sturdy base. Then, layer six corn tortillas over that, overlapping slightly and pushing a few up the sides. I sometimes char the tortillas first on the stove for extra flavor and texture.

Next, spread half the remaining meat mixture over the tortillas, followed by half the shredded cheddar. Repeat these layers once more and finish with the remaining cheese on top for that irresistible golden crust.

Step 5: Bake It to Gooey Perfection

Bake your casserole in a preheated 350°F oven for 35 to 45 minutes until the filling is bubbling and the cheese is beautifully browned. I usually keep an eye on it towards the end to avoid over-browning. Let it cool for about 10 minutes before slicing—this helps it set up for clean squares.

Top Tip

I’ve made this Loaded Taco Squares Casserole Recipe many times, and these tips really helped me perfect the dish so you don't have to learn the hard way.

Use freshly shredded cheese: It melts more smoothly and has better flavor than pre-shredded, which often has anti-caking agents.
Drain excess fat carefully: If your beef releases a lot of liquid, drain it well so your casserole doesn’t get soggy.
Char your tortillas first: Quickly toasting tortillas on a dry skillet adds a smoky dimension and keeps them from becoming mushy during baking.
Let it rest before slicing: This step might be tempting to skip, but it helps the casserole hold together much better when you serve it.

How to Serve Loaded Taco Squares Casserole Recipe

Loaded Taco Squares - Serving Suggestion

Garnishes

I usually top mine with fresh chopped cilantro, a dollop of sour cream, and some sliced green onions. Sometimes, I crumble a few tortilla chips on top for crunch. If I’m serving kids or guests who enjoy a little heat, I add some pickled jalapeños or a squeeze of lime for brightness.

Side Dishes

I love pairing this casserole with a simple green salad with a zesty lime vinaigrette or a side of Mexican street corn salad. For something heartier, a bowl of guacamole and chips rounds out the meal perfectly.

Creative Ways to Present

For parties, I sometimes cut the casserole into bite-sized squares and stick a toothpick in each for easy finger food. It’s always a hit and looks festive when garnished with fresh herbs and small dollops of crema.

Make Ahead and Storage

Storing Leftovers

Leftover Loaded Taco Squares Casserole keeps well in an airtight container in the fridge for up to 4 days. I find the flavors deepen overnight, making it even tastier for lunch!

Freezing

This casserole freezes beautifully. I like to bake it first, then let it cool completely before wrapping tightly with foil and plastic wrap. It freezes well for up to 3 months. When you want to enjoy it, thaw overnight in the fridge and reheat gently in the oven.

Reheating

To reheat, I recommend keeping the casserole covered with foil in a 325°F oven until warmed through—about 20 to 25 minutes. This method keeps it moist without drying out the cheese or crust.

Frequently Asked Questions:

Can I make this casserole gluten-free?

Yes! The recipe is naturally gluten-free as long as you use corn tortillas and ensure your spices and canned ingredients do not contain gluten additives.

Can I use leftover taco meat for this recipe?

Absolutely, leftover taco meat works great here and can save you prep time—just adjust the seasoning if needed to keep the flavors bold.

How spicy is this Loaded Taco Squares Casserole Recipe?

The recipe has a mild to medium spice level thanks to chili powder and hatch chiles, but you can easily increase heat by adding jalapeños or hot sauce.

What’s the best way to prevent soggy casserole?

Drain excess beef fat well, char or toast the corn tortillas before layering, and avoid overwatering the filling to keep your casserole firm and delicious.

Final Thoughts

This Loaded Taco Squares Casserole Recipe is one of those dishes that feels like a warm hug after a long day. It’s simple, satisfying, and full of flavor that brings people together. I’m excited for you to try it and add your own spin—I think you’ll find it as comforting and delicious as I do. Grab your skillet, lay out those tortillas, and enjoy every cheesy, spicy bite!