Taco Tuesdays are a staple at The Stay At Chef. We simply can’t get enough of them! Ground beef, pork, chicken or shrimp, we love them all! But when serving food to a large crowd, we’re not always fans of the taco assembly line, or taking the time to make each taco individually. Enter: Taco Casserole. All your favorite taco flavors in casserole form. It’s quick and easy to put together, and it’s perfect for feeding a crowd, or even a large family! Bonus: leftovers taste just as good the next day!
Meat Options for Taco Casserole:
We like to keep our tacos classic with ground beef, but you can really substitute it with any ground meat. If you prefer a lighter option, go ahead and use ground chicken or turkey. If you like pork, use ground pork. If you’re vegetarian, use your favorite meatless crumble. No matter which meat you choose, you can’t go wrong!
Green Chilli and Spice Level:
Green chiles are usually sold in small cans in the Mexican food section of grocery stores. They add wonderful flavor and give them a warming heat without being overly spicy. If you are sensitive to spices, you can always leave them out.
Canned Corn Versus Frozen Corn:
We know that some people like canning and others like freezing. If you have frozen corn on hand, go ahead and get 2 cups of frozen corn out of the can.
Can I use flour tortillas instead of corn?
There is a very strong affection for tortillas and flour tortillas. You can use tortillas or flour tortillas in this recipe, but you’ll want to make sure you’re using smaller flour tortillas rather than giant burritos.
Money saving tips:
Dried beans are an inexpensive alternative to canned beans. While they do take some planning and prep work, you can always cook up a big batch of dried beans and freeze individual portions. To use canned instead of homemade cooked dried beans, measure out 2 cups of beans.
Note in advance:
You can prepare your casserole up to 24 hours in advance. Cover with plastic wrap and place in the refrigerator for up to 24 hours before baking. If baking straight from the refrigerator, adjust the bake time to 45 minutes.
Prepare your casserole and top with a double layer of plastic wrap. Freeze for up to 3 months. Thaw overnight in the refrigerator when ready to bake. Adjust bake time to about 1 hour and 15 minutes.