A delicious, cheesy Mexican inspired favorite, Three Layer Cheesy Taco Bake is a savory one dish meal when you’re looking for a little bit of comfort. Layered corn tortillas, beef, refried beans, spices, taco sauce, cheese and more come together in this incredible dish that bakes in less than one hour!
Why We Love It
We are absolutely hooked on tacos. If every day of the week were a Tuesday, that’d be okay with us–it would be a reason to eat tacos every night of the week! We love them all–from the simple hard shells (have you tried the ranch and nacho ones yet?) to the soft, foldable tortillas. Filled to the brim with meat, cheese, South of the Border Salsa, Easy Cheesy Guacamole and an array of other delicious fillings, any kind of taco is our fave!
I will admit though that every once in a while it’s fun to change things up a bit with a one dish meal (mainly because I sometimes don’t feel like dealing with all the bowls and dishes!). That’s okay in my house–as long as I put something on the table for dinner every Tuesday that embraces a taco in some form or another.
So when I first experimented by making Three Layer Cheesy Taco Bake, it was met with little resistance. Once everyone realized it had all their favorite parts about taco night (tortillas, meat, seasonings, sauce, cheese and toppings), they were totally on board. After a few tweaks here and there (more cheese, less sauce, more tortillas), the current version you see below is now a family favorite.
And I don’t know about you, but I think there’s something fun about making a dinner in layers. It’s like building the best meal from the bottom up to the top!
Why You’ll Love It
If you’re a fan of tacos and cheese, you will love Three Layer Cheesy Taco Bake! This one dish meal has all the wonderful flavors of taco night–without all the clean up–and is incredibly satisfying. It can be assembled ahead of time and kept in the fridge for up to 24 hours. When you’re ready to enjoy it, simply pop it in the oven. It bakes to perfection in less than 1 hour and makes 8 delicious servings! Three Layer Cheesy Taco Bake keeps well in the fridge and can also be frozen for next taco night! Isn’t it great when you spend time on a meal and then you get to enjoy it again without all the effort?
Just be sure to keep your favorite taco toppings on hand when you serve this dish because the rule is: If it goes well with a taco, it tastes even better with Three Layer Cheesy Taco Bake!
Mexican Rainbow Coleslaw makes an excellent side for this meal!
Ingredients for Three Layer Cheesy Taco Bake
- 1 medium onion, diced
- 1 lb. lean ground beef, cooked and drained (I often use extra lean)
- 3 1/2 tablespoons chili powder
- 1 1/2 teaspoons salt
- 1 teaspoon ground cumin
- 1/4 teaspoon ground pepper
- 1/3 cup water
- 1 can (16 oz.) refried beans (I use fat free)
- 1 1/4 cups (10 oz.) taco sauce
- 12 corn tortillas (6 inch)
- 1 cup sour cream (I use reduced fat)
- 8 ounces finely shredded Mexican cheese blend
How to make Three Layer Cheesy Taco Bake
You’ll want to gather the following equipment:
- skillet with lid
- meat chopper
- measuring cups
- measuring spoons
- mixing spoons
- 13 x 9 casserole dish, lightly greased
Before starting:
- Preheat your oven to 350 degrees.
- Dice the onion.
- Lightly grease 13×9 casserole dish.
Cook the ground beef in a skillet over medium heat. Use a meat chopper to break up any large clumps. Once meat is browned, remove from heat and drain.
Add the onion, chili powder, salt, cumin, pepper and water; stir. Return the skillet to the stovetop and cook over medium heat, stirring occasionally, for 5-10 minutes or until mixture thickens.
Stir in the refried beans. Remove from heat and set aside.
Assembly time!
Each layer is slightly different, so be sure to look at the directions for each one!
Layer #1:
- Spread 1/4 cup of the taco sauce on the bottom of a prepared 13×9 baking dish.
- Place 4 tortillas on top of the sauce (they will overlap slightly).
- Spoon half the meat on top of the tortillas.
- Spread all of the sour cream on top of this layer.
Layer #2:
- Spread 1/2 cup of taco sauce over sour cream.
- Place 4 more tortillas on top of the sauce.
- Spread the remaining meat over the tortillas.
- Sprinkle half (4 oz.) of the shredded cheese over the meat.
Layer #3:
- Place the last 4 tortillas on top.
- Pour on the remaining sauce.
- Sprinkle with the remaining cheese.
Cover with foil and refrigerate for later—OR–bake right away (covered) at 350 degrees for 40 minutes. Remove foil and bake another 5 minutes. or until cheese is slightly browned and casserole is slightly bubbling.
Let stand 5 minutes before serving!
Three Layer Taco Bake Leftovers?
Store in an airtight container and refrigerate. Enjoy within five days.
Reheating instructions: Bake covered at 325 degrees for 30 minutes. Uncover and bake an additional 5-10 minutes or until the casserole is heated through.
You may also freeze this for up to 2 months. If never cooked, thaw completely and follow original baking instructions. If cooked and then frozen, thaw completely and then bake covered at 325 degrees for 30-40 minutes or until heated through.
Three Layer Cheesy Taco Bake
Description
If you're a fan of tacos and cheese, you will love Three Layer Cheesy Taco Bake! This one dish meal has all the wonderful flavors of taco night--without all the cleanup--and is incredibly satisfying. Corn tortillas are layered with beef, cheese, taco sauce and sour cream in a 13x9 casserole dish. After it bakes, you have an incredible dish that will have everyone asking for more!
Three Layer Cheesy Taco Bake
How to Make Three Layer Cheesy Taco Bake:
-
Preheat oven to 350 degrees.
-
Lightly grease 13x9 casserole dish.
-
Dice the onion.
-
Cook the ground beef in a skillet over medium heat. Use a meat chopper to break up any large clumps. Once meat is browned, remove from heat and drain.
-
Add the diced onion, chili powder, salt, cumin, pepper and water; stir. Return the skillet to the stovetop and cook over medium heat, stirring occasionally, for 5-10 minutes or until mixture thickens.
-
Stir in the refried beans. Remove from heat and set aside.
-
Layer #1:
-
- Spread 1/4 cup of the taco sauce on the bottom of a prepared 13x9 baking dish.
- Place 4 tortillas on top of the sauce (they will overlap slightly).
- Spoon half the meat on top of the tortillas.
- Spread all of the sour cream on top of this layer.
Each layer is slightly different, so be sure to follow carefully! -
-
Layer #2:
- Spread 1/2 cup of taco sauce over sour cream.
- Place 4 more tortillas on top of the sauce.
- Spread the remaining meat over the tortillas.
- Sprinkle half (4 oz.) of the shredded cheese over the meat.
-
Layer#3:
- Place the last 4 tortillas on top.
- Pour on the remaining sauce.
- Sprinkle with the remaining cheese.
-
Cover with foil and refrigerate for later--OR--bake right away (covered) at 350 degrees for 40 minutes. Remove foil and bake another 5 minutes. or until cheese is slightly browned and casserole is slightly bubbling. Let stand 5 minutes before serving!
-
Store in an airtight container and refrigerate. Enjoy within five days.
-
Reheating instructions: Bake covered at 325 degrees for 30 minutes. Uncover and bake an additional 5-10 minutes or until the casserole is heated through.
-
You may also freeze this for up to 2 months. If never cooked, thaw completely and follow original baking instructions. If cooked and then frozen, thaw completely and then bake covered at 325 degrees for 30-40 minutes or until heated through.
Note
I almost always use 93 or 96% extra lean ground beef for this recipe. I would not recommend going below 85%.
Be careful when following the instructions...each layer is assembled a little differently.
This meal is very satisfying, yet filling. The four of us only eat one half of this for dinner (which is great, because then there's a full leftover waiting for next time).
