Navajo Taco Casserole
A family-friendly casserole with a savory ground beef and bean filling, baked on a soft, slightly sweet cornbread crust. It's all the fun of a taco, but in an easy-to-serve dish perfect for a weeknight dinner.
For 6 servings
Preheat your oven to 400°F (200°C). Lightly grease a 9x13 inch baking dish.
In a large skillet, heat the vegetable oil over medium-high heat. Add the chopped onion and cook for 2-3 minutes until softened. Add the ground beef and cook, breaking it apart with a spoon, until browned, about 5-7 minutes. Drain off any excess grease.
Stir the taco seasoning, rinsed pinto beans, diced green chiles, and tomato sauce into the skillet with the beef. Bring the mixture to a simmer and cook for 3-5 minutes, allowing the flavors to meld. Remove from heat.
In a separate medium bowl, prepare the cornbread crust. Whisk together the corn muffin mix, egg, and milk until just combined. Be careful not to overmix; a few lumps are perfectly fine.
Pour the cornbread batter into the prepared baking dish, spreading it evenly to cover the bottom. Spoon the meat filling evenly over the cornbread batter. Finally, sprinkle the shredded cheese over the top of the meat layer.
Bake for 20-25 minutes, or until the cheese is melted and bubbly and the cornbread crust is golden brown. You can check for doneness by inserting a toothpick into the cornbread portion; it should come out clean.
Remove from the oven and let the casserole rest for 5-10 minutes. This is a crucial step that allows the layers to set, making it much easier to slice and serve.
Cut into slices and serve warm. Garnish each serving with shredded lettuce, diced tomatoes, and a dollop of sour cream.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1For a richer flavor, use a mix of sharp cheddar and Monterey Jack cheese.
- 2Draining the ground beef thoroughly is key to preventing a soggy cornbread crust.
- 3Letting the casserole rest is crucial. It allows the layers to set, so you get clean slices instead of a messy pile.
- 4Feel free to add other favorite taco toppings like sliced black olives, jalapeños, or a drizzle of salsa.
- 5To make ahead, assemble the casserole without baking, cover tightly, and refrigerate for up to 24 hours. You may need to add 5-10 minutes to the baking time.
- 6Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven.
Adapt it for your goals.
Vegetarian
Replace the ground beef with 1 pound of plant-based ground 'meat' or an extra can of black or kidney beans, mashed slightly.
Spicier VersionSpicier Version
Use a 'hot' taco seasoning packet, add a finely chopped jalapeño to the onion, and/or use hot diced green chiles instead of mild.
Different CrustDifferent Crust
For a different texture, try spreading a layer of refrigerated biscuit dough on the bottom of the pan instead of the cornbread batter.
Leaner OptionLeaner Option
Substitute the ground beef with lean ground turkey or chicken for a lower-fat version of the casserole.
Why this is on our healthy list.
Protein Powerhouse
With a combination of ground beef and pinto beans, this dish provides a substantial amount of protein, which is essential for muscle repair, growth, and keeping you feeling full and satisfied.
Good Source of Fiber
Pinto beans are an excellent source of dietary fiber, which aids in digestion, helps maintain stable blood sugar levels, and contributes to overall gut health.
Rich in Iron
Ground beef is a significant source of heme iron, a form of iron that is easily absorbed by the body. Iron is crucial for carrying oxygen in the blood and preventing fatigue.
Frequently asked questions
A single serving of this casserole contains approximately 600-650 calories, not including the toppings like sour cream, which can add more. This is an estimate and can vary based on the specific ingredients used.