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Crunchy Taco Casserole in pan
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5 from 4 votes

Baked Crunchy Taco Casserole

Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Crowd Pleaser
Cuisine: Mexican
Servings: 6
Calories: 258kcal
Author: Good Dinner Mom


  • 1 pound ground beef or turkey
  • 1- 14.5 oz. can petite diced tomatoes, drained (fire roasted preferred)
  • 1 packet taco seasoning
  • 1 cup cheese, divided
  • ¼ cup green salsa verde
  • 10 crunchy taco shells
  • Shredded lettuce, tomatoes, sour cream, guacamole, black olives, jalapenos, green onions, salsa, hot sauce and lime wedges (Basically whatever you'd like on a taco)


  • Preheat oven to 375 degrees.
  • Cook 1 lb. ground meat in a saucepan on medium heat until no longer pink. Drain and return to burner.
  • Stir 14.5 oz. canned tomatoes, 1 packet of taco seasoning, ½ cup cheese, and the ¼ cup of salsa verde into meat.
  • Arrange taco shells standing up in a 9x13" ungreased pan. Fill each shell with the meat mixture, dividing equally until all the meat is used.
  • Sprinkle remaining ½ cup of cheese over the tops of the filled tacos and bake for 15-20 minutes.
  • While tacos are baking, arrange taco toppings in assembly line fashion in small bowls or however is convenient.
  • After casserole has heated through and cheese is melted, serve immediately with toppings.


  1. Use whatever taco toppings you like upon serving. Green onions, black olives, sour cream, etc.


Calories: 258kcal | Carbohydrates: 13g | Protein: 23g | Fat: 11g | Saturated Fat: 5g | Cholesterol: 61mg | Sodium: 280mg | Potassium: 318mg | Fiber: 1g | Vitamin A: 260IU | Vitamin C: 0.2mg | Calcium: 161mg | Iron: 1.1mg