Taco Casserole Dip
Have you ever heard of a casserole that was also a dip? Well, I don’t think I have either, but it only seemed fitting to name this recipe both.
I’ve made Taco Casserole Dip several times; sometimes for supper, and other times as an appetizer for a party. I made it again just the other night. We dipped it onto a plate, topped it with sour cream, and scooped it up with tortilla chips. It was SO good!
Dustin usually takes the leftovers and puts it in a tortilla to make his own stuffed burrito. If you really wanted to make it a full meal, you could also make this easy Mexican Style Rice to serve up with it. YUM!
What do you need?
- ground beef
- taco seasoning
- pinto beans, rinsed and drained
- tomato sauce
- Mexican-style corn, drained
- shredded cheese
Start by preheating your oven to 400 degrees F. Brown the meat until it’s fully cooked. Drain the meat and return it back to the skillet. Mix the taco seasoning in with the meat. Once you’ve done that, add the pinto beans, tomato sauce, and corn to the skillet with your meat.
Carefully stir everything together and cook over medium heat until it starts to bubble.
Reduce the heat to medium-low, and simmer for about 5 minutes, stirring occasionally. If you’re using an oven-safe skillet, top with cheese and transfer it to the preheated oven. If not, spoon the mixture into a baking dish, top with cheese, and place into the oven.
Bake about 5-10 minutes, or until the cheese is melted and starting to brown. If you need to, broil it for the last minute or two. Just watch it closely if you do, because it will brown fast.
Serve it with your favorite chips for dipping (Tostito’s Scoops work great) and any toppings you may like.
You may also like:
- Mexican Style Rice
- Bacon Wrapped, Cheese Stuffed, Jalapeño Poppers
- Authentic Mexican Guacamole
- Baked Ravioli
Taco Casserole Dip
Ingredients
- 1-1 1/2 lbs ground beef
- 1 pkg Taco seasoning mix I use McCormick.
- 1 (16 oz) can pinto beans drained and rinsed
- 1 (15 oz) can tomato sauce
- 1 (11 oz) can Mexican-style corn drained
- 1 cup shredded cheese of your choice Taco blend or cheddar works great.
Instructions
- Preheat oven to 400 degrees F.
- Brown meat until fully cooked, and drain any grease off.
- Mix taco seasoning with the meat.
- Add tomato sauce, pinto beans, and corn to the meat and carefully mix it all together.
- Cook over medium heat until it starts to bubble. Reduce heat to medium-low and simmer for 5 minutes, stirring occasionally.
- If using an oven-safe skillet, sprinkle cheese on top, and transfer to preheated oven. If not, spoon mixture into baking dish, then top with cheese and place in the oven.
- Bake on the center rack for 5-10 minutes, or until the cheese is completely melted and starting to brown. If you need to, broil for the last minute or two. If you broil it, watch it carefully, because it will brown fast.
- Serve with your favorite toppings and tortilla chips.
