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 with liquid; 12 corn tortillas; 12 oz cheddar cheese, shredded

There’s something wonderfully comforting about layers of bold flavors baked together, which is exactly why you’ll adore this Loaded Taco Casserole with Corn and Beans Recipe. It combines all your favorite taco ingredients into a cozy, melt-in-your-mouth dish that’s perfect for any night of the week.

A white round plate sits on a white marbled surface, holding a layered serving of a baked dish. The dish has a base layer of melted orange cheese that covers a mixture with visible black beans, corn, and browned bits of meat mixed with red sauce, showing through the top melted cheese. Next to it are three slices of fresh, light green avocado and a pile of shredded green lettuce. A silver fork with a small spicy layered bite rests on the plate’s edge, next to the main dish. At the top right corner, part of a white baking dish shows more of the cheesy layered casserole, and at the top left, a half avocado is placed on a white plate. 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 still remember the first time I made this casserole—it instantly became my go-to comfort food because it’s a one-dish wonder bursting with fresh, vibrant flavors and loads of cheesy goodness. It’s simple to make but feels like a special treat every single time.

Layered Flavors: The combination of seasoned beef, black beans, sweet corn, and those spicy hatch chiles come together for a fiesta in every bite.
Easy to Customize: You can easily swap the beef for turkey or go vegetarian by adding more beans and veggies.
Family Friendly: Even picky eaters enjoy this casserole thanks to the familiar taco flavors and gooey cheese.
Great for Meal Prep: It reheats beautifully, making it the perfect leftover-friendly dinner or lunch option.

The image shows a close-up view of a baked dish in a white rectangular ceramic pan with one slice removed. The dish has three clear layers: the bottom layer is a dense, golden-brown base mixed with small bits of red and yellow ingredients; the middle layer is thicker and contains chunks of black beans, corn, and red bell peppers, giving it a colorful, textured look; the top layer is covered with melted yellow cheese that looks bubbly and slightly browned in places. The background features a blurred plate with green leafy salad on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient plays a crucial role here—ground beef adds rich savoriness, beans and corn bring heartiness and sweetness, and the spices tie everything into that classic taco taste with a little kick. I always recommend picking fresh veggies and good-quality cheeses to maximize flavor.

Flat lay of a mound of fresh raw ground beef, a whole bright red bell pepper sliced in half revealing seeds, a whole yellow onion diced into chunks, two peeled garlic cloves, a small white ceramic bowl of coarse kosher salt, a small white ceramic bowl containing reddish chili powder, a small white ceramic bowl with light brown cumin powder, a small white ceramic bowl filled with pale all-purpose flour, a small white ceramic bowl holding diced green hatch chiles, a small white ceramic bowl of golden sweet corn kernels, a small white ceramic bowl of shiny black beans, a small white ceramic bowl of red diced tomatoes with juice, a neat stack of twelve fresh yellow corn tortillas, and a small white ceramic bowl heaped with shredded bright orange cheddar cheese placed 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 balance—less fat means less draining, and the beef stays juicy.
Bell pepper: Adds a subtle sweetness and crunch that brightens the casserole.
Onion: A must for depth of flavor; diced small so it cooks evenly.
Garlic: Fresh garlic lends a wonderful aromatic punch—you’ll smell it soon as it hits the pan.
Kosher salt: Seasoning is key—this enhances all the other flavors.
Chili powder: Adds smokiness and warmth; adjust to taste for spice level.
Cumin: Brings that earthy, warm note every taco dish needs.
All-purpose flour: This helps thicken the filling so it’s perfectly set.
Hatch chiles (canned): A fantastic touch to add mild heat and authentic southwestern flavor.
Sweet corn (canned or frozen): Sweetness and texture—use whichever you have on hand.
Black beans: Protein-packed and creamy, they make the casserole more filling.
Diced tomatoes (canned): The juicy base liquid that brings all ingredients together.
Corn tortillas: For layers that soak up the sauce without turning mushy when baked.
Cheddar cheese: I always shred my own—it melts beautifully and adds sharpness that balances the spice.

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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

One of the things I love most is how you can adapt this Loaded Taco Casserole with Corn and Beans Recipe to fit whatever you have in your kitchen or your flavor preferences. Don’t be shy about putting your own spin on it!

Vegetarian Variation: I’ve swapped the beef for extra beans and some grilled zucchini—still packed with flavor, and my meat-loving friends didn’t even notice.
Spice it up: Add a diced jalapeño or some cayenne if you want more heat; just be mindful if you’re serving kids.
Cheese Swap: Try pepper jack or a Mexican blend for something a little different and extra melty.
Make it Gluten-Free: Use gluten-free flour or cornstarch for thickening, and double-check your chili powder blend.

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

Step 1: Sauté the Beef and Veggies

Start by heating your large saucepan over medium-high heat and browning the ground beef until it’s nicely caramelized. Then toss in the diced bell pepper, onion, and minced garlic with kosher salt. Cook until the onion is tender and fragrant—about 4 to 6 minutes. This base layer builds so much flavor, so don’t rush it!

Step 2: Add Spices and Flour

Next, sprinkle the chili powder and cumin over the mixture and stir well, letting the spices bloom for 1 to 2 minutes. Then sprinkle in the all-purpose flour and cook for another 2 minutes, stirring constantly—this little trick helps thicken the filling and keep the casserole firm, not soupy.

Step 3: Stir in Chiles, Corn, Beans, and Tomatoes

Now pour in the Hatch chiles, sweet corn, black beans, and diced tomatoes along with their juices. Stir everything together, bring it to a gentle simmer, and let it cook for 3 to 4 minutes so all the flavors marry beautifully. Then remove from heat and get ready for assembly!

Step 4: Layer and Bake Your Casserole

Grease a 9x13-inch baking dish and spread a thin layer of the meat mixture on the bottom. This seals the base and prevents soggy tortillas. Next, layer six corn tortillas on top, allowing them to overlap and slightly climb up the sides. Add half the remaining meat mixture over the tortillas, then sprinkle half the shredded cheddar. Repeat the layers, finishing with the remaining cheese on top.

Bake at 350°F (175°C) for 35 to 45 minutes until the cheese is bubbly and golden brown. Let it cool for about 10 minutes before slicing—it helps everything set perfectly and makes serving easier.

Top Tip

From my experience making Loaded Taco Casserole with Corn and Beans Recipe multiple times, a few small techniques can seriously elevate your dish—trust me, these tips have saved me from soggy layers and bland bites more than once!

Char Your Tortillas: I like to lightly char the corn tortillas on a dry skillet before layering. It adds a subtle smoky flavor and firm texture that helps them hold up while baking.
Drain Excess Liquid: If you use fattier ground beef, drain the fat before adding the veggies to avoid a watery casserole.
Shred Cheese Fresh: Grating cheese from a block melts better and tastes fresher versus pre-shredded bags with anti-caking agents.
Don’t Skip the Rest: Give your casserole at least 10 minutes to cool before cutting to prevent it from falling apart.

How to Serve Loaded Taco Casserole with Corn and Beans Recipe

Loaded Taco Casserole - Serving Suggestion

Garnishes

I usually top mine with a little dollop of sour cream, fresh chopped cilantro, slices of ripe avocado, and a squeeze of lime—it adds brightness and a fresh contrast to the rich casserole. If you’re feeling adventurous, some pickled jalapeños bring a nice tangy bite.

Side Dishes

This casserole pairs wonderfully with a simple green salad dressed in lime vinaigrette or Mexican street corn salad for a complete meal bursting with flavors. I’ve also served it alongside rice and beans for a heartier dinner.

Creative Ways to Present

For family gatherings or parties, I’ve baked this in smaller individual ramekins or even muffin tins to create cute, portable “loaded taco squares” — they’re so fun and make portion control effortless!

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge for up to 4 days. When I pack my lunch, this casserole reheats beautifully in the microwave—just add a sprinkle of water to keep it moist.

Freezing

This recipe freezes surprisingly well. I either freeze the entire casserole before baking or freeze individual portions once cooled. Just thaw overnight in the fridge before reheating in the oven or microwave for best results.

Reheating

To reheat, I prefer warming leftovers in the oven at 350°F for 15-20 minutes to keep that melty cheese texture—microwaving works fine, but sometimes it dries out the edges a little quicker.

Frequently Asked Questions:

Can I make this Loaded Taco Casserole with Corn and Beans Recipe vegetarian?

Absolutely! Swap out the ground beef for extra black beans, grilled vegetables like zucchini or mushrooms, and add an extra pinch of smoky spices to keep that rich taco flavor.

What’s the best way to prevent soggy tortillas in this casserole?

I’ve found that lightly charring the corn tortillas on the stove before layering helps them maintain structure during baking and adds great flavor as well.

Can I prepare this casserole ahead of time?

Yes, you can assemble this casserole a day ahead, cover it tightly, and refrigerate. When ready to eat, just bake it for a little longer to ensure it’s heated through.

Can I use flour tortillas instead of corn tortillas?

You can, though corn tortillas are traditional and give that authentic texture and flavor. If you use flour tortillas, consider lightly toasting them to reduce sogginess.

Final Thoughts

This Loaded Taco Casserole with Corn and Beans Recipe holds a special place in my recipe box because it takes the brilliance of a taco night and turns it into an easy, satisfying bake that everyone loves. Whether it’s a weeknight dinner or a potluck favorite, I promise it’ll become a staple in your home too. Give it a try—you’ll be so glad you did, and I can’t wait to hear how you make it your own!