Name: Loaded Taco Casserole with Corn and Beans 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; 12 corn tortillas; 12 oz cheddar cheese, shredded

There’s something so comforting about a spicy, cheesy casserole that brings everyone to the table, right? This Loaded Taco Casserole with Corn and Beans Recipe is one of those magic dishes—full of bold flavors, hearty layers, and just the right amount of gooey cheese to keep you coming back for seconds.

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 Casserole with Corn and Beans Recipe
Top Tip
How to Serve Loaded Taco Casserole with Corn and Beans Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Loaded Taco Casserole with Corn and Beans Recipe

Why You'll Love This Recipe

I honestly make this casserole whenever I want something both satisfying and simple. It combines familiar taco flavors with a cozy baked twist that makes dinner a breeze—plus, it’s perfect for feeding a crowd or meal prepping for the week.

Comfort Food Classic: Layers of beef, beans, and corn topped with melted cheddar create a crowd-pleasing, hearty dish.
Easy Prep and Bake: Minimal fuss and mostly one-pan cooking make this a weeknight winner.
Customizable Ingredients: You can easily swap beans, peppers, or cheeses to suit your taste or pantry.
Great for Leftovers: This casserole reheats beautifully, often tasting even better the next day.

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 the Loaded Taco Casserole with Corn and Beans Recipe plays a star role — balanced to bring savory, spice, and texture together. Here’s a quick look at why I love these ingredients and what you should look for while shopping.

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 a good balance of flavor without too much grease; it browns nicely and holds the seasonings well.
Bell pepper: Adds a subtle sweetness and crunch that keeps the dish lively and colorful.
Onion: The base of flavor—always go for a fresh, firm onion as it softens perfectly while cooking.
Garlic: Adds that irresistible aroma and depth to every bite.
Chili powder and cumin: These spices bring that classic taco seasoning punch you want without overwhelming the dish.
All-purpose flour: Helps thicken the filling so it’s hearty, not soupy.
Hatch chiles: These canned chiles add a gentle heat and smoky flavor that makes this casserole stand out.
Sweet corn: Whether canned or frozen, corn adds a nice pop of sweetness that cuts through the spice.
Black beans: Rinsed and drained, they add protein and a creamy texture that complements the beef well.
Diced tomatoes: Bring juiciness and a little tang to keep things bright.
Corn tortillas: The perfect sturdy yet tender base that holds the layers together.
Cheddar cheese: Freshly shredded for melty, rich topping with a sharp bite.

📝

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

This is truly a flexible recipe that’s fun to tweak based on what you love or what’s in the fridge. I often switch up the toppings or try different beans just to keep it interesting.

Variation: Sometimes I swap black beans for pinto beans, or add some diced jalapeños for extra heat—it’s my go-to for a spicier version.
Vegetarian: Swap the ground beef for sautéed mushrooms or crumbled tofu seasoned with taco spices for a meatless spin.
Cheese Swap: Monterey Jack or a Mexican blend can give a different melty texture and flavor profile.
Make It Gluten-Free: Just make sure your chili powder and other seasonings don’t contain any additives; corn tortillas are naturally gluten-free!

Step-by-Step: How I Make Loaded Taco Casserole with Corn and Beans Recipe

Step 1: Brown the Beef and Build the Flavor Base

Heat your pan and add the ground beef, breaking it apart as it cooks. Once it starts to brown, toss in the diced bell pepper, onions, garlic, and kosher salt. I like letting the onion get soft and translucent—around 4-6 minutes—to develop that sweet undertone. Then sprinkle in the chili powder and cumin, stirring for 1-2 minutes until you can smell that warm, aromatic spice filling your kitchen.

Step 2: Thicken and Simmer the Filling

Next, sprinkle the all-purpose flour over the mixture and stir well to cook it out for about 2 minutes. This little trick helps thicken the final filling. Then add your hatch chiles, sweet corn, black beans, and diced tomatoes along with their juice. Stir everything together, bring it to a gentle simmer, and let it cook for 3-4 minutes. This melds the flavors and thickens the sauce beautifully.

Step 3: Layer the Casserole

Start by spreading about one cup of the meat mixture evenly on the bottom of your greased 9 x 13-inch dish—this builds a sturdy base. Then lay six corn tortillas overlapping, tucking some up the sides for structure. Spread half of the remaining filling on top, followed by half the shredded cheddar. Repeat that layering once more, finishing with the remaining cheese on top.

Step 4: Bake Until Bubbly and Golden

Pop your casserole into a 350°F oven for 35-45 minutes. You’re looking for the cheese to brown slightly and the filling to be hot throughout. Once out, give it a good 10 minutes to cool and set—this helps when slicing so everything holds together nicely.

Top Tip

Over time, I learned a few small but crucial tweaks that make this recipe shine and keep cleanup easy.

Drain Excess Fat: Using 90% lean beef usually means you can skip draining, but if yours looks greasy, don’t hesitate to spoon off the fat. Too much liquid can make the casserole runny.
Char Your Corn Tortillas: When I lightly char tortillas in a dry skillet before layering, it adds a subtle smoky flavor and keeps them from getting soggy.
Shred Your Own Cheese: Freshly shredded cheddar melts better and tastes richer than pre-shredded bags, plus you control the size of the shreds.
Rest Before Serving: Letting the casserole rest after baking helps firm it up so you get nice, clean squares when slicing—it really makes a difference!

How to Serve Loaded Taco Casserole with Corn and Beans Recipe

loaded taco casserole - Serving Suggestion

Garnishes

I love topping my slices with a sprinkle of fresh cilantro, a dollop of cool sour cream, and some diced avocado for creaminess. A squeeze of lime adds that extra bright pop of flavor that cuts through the richness perfectly. Sometimes you can’t go wrong with chopped green onions or a little hot sauce, too.

Side Dishes

This casserole pairs beautifully with a simple Spanish rice, a crisp green salad with lime vinaigrette, or even some black bean salsa on the side. If you want something lighter, a bowl of fresh fruit can balance the meal nicely.

Creative Ways to Present

For gatherings, I’ve served this casserole scooped into individual small ramekins or mini cast-iron skillets, then topped with colorful garnishes. It feels festive and personal that way, plus it keeps things warm longer on the table.

Make Ahead and Storage

Storing Leftovers

I usually pop leftovers right into an airtight container and refrigerate. It stays delicious for up to 4 days. When you’re ready, just reheat in the microwave or oven for that fresh-baked feel.

Freezing

I’ve also successfully frozen this casserole in portions. Wrap tightly with foil and plastic before freezing to avoid freezer burn. Thaw overnight in the fridge before reheating, and it keeps its flavor and texture surprisingly well.

Reheating

To bring back that just-baked vibe, I like reheating in a 350°F oven wrapped in foil for 15-20 minutes. This way, the cheese softens nicely without drying out. Microwaving works for busy days but can sometimes make it a touch soggy.

Frequently Asked Questions:

Can I make Loaded Taco Casserole with Corn and Beans Recipe ahead of time?

Absolutely! You can prepare the casserole up to the layering step and refrigerate it for a few hours or overnight before baking. Just cover with foil before popping it into the oven. This is great for meal planning or entertaining.

What can I use instead of ground beef in this recipe?

You can replace ground beef with ground turkey, chicken, or even a plant-based meat substitute for a lighter or vegetarian-friendly casserole. Just adjust cooking times accordingly and be mindful of seasoning to keep the bold taco flavors.

Can I use flour tortillas instead of corn tortillas?

Yes, flour tortillas can work in a pinch, although corn tortillas give the casserole a nice authentic texture and help absorb the flavorful juices. If using flour, consider lightly charring them or cutting back slightly on layering to avoid sogginess.

How spicy is this Loaded Taco Casserole with Corn and Beans Recipe?

The spice level is mild to medium thanks to the chili powder and hatch chiles, but you can easily crank up the heat by adding jalapeños, cayenne pepper, or a spicier chili powder. Adjust based on your heat preference!

Final Thoughts

This Loaded Taco Casserole with Corn and Beans Recipe is one of those dishes I keep coming back to because it combines ease, flavor, and wholesome ingredients so perfectly. Whether you’re feeding family, hosting friends, or just treating yourself to a satisfying dinner, it’s a true crowd-pleaser. Give it a try—you’ll feel like you’ve discovered a new weeknight favorite just like I did.