Easy Taco Casserole With Cream Cheese

Make this easy taco casserole in just 30 minutes, it's loaded with all the good stuff: well-seasoned ground beef, cream cheese, sour cream and melted cheese on top. A great dinner any night of the week, and one the whole family is sure to love!

Course Main Course

Cuisine Texmex

Prep Time 5

Cook Time 25

Total Time 30

Servings

Calories 671kcal

Author Emmeline Kemperyd

Equipment

Casserole Dish 9×13 inches (20x30 cm)
Skillet or frying pan*
Measuring cups (metric or US)*
Spatula*

Ingredients

4 wheat tortillas
1 tablespoon butter or oil olive oil or neutral cooking oil + a bit more for greasing the dish
1 lb ground beef
4 tablespoon taco seasoning store bought or homemade
1 8 oz jar salsa I like hot; use what suits you
½ cup sour cream
¾ cup cream cheese natural or garlic & herb flavored
1 teaspoon garlic powder
1 teaspoon paprika powder
½ cup shredded cheese
1 cup cherry tomatoes cut in half
¼ cup pickled jalapeños roughly chopped; optional

To Serve

½ loosely packed cup cilantro finely chopped; more or less according to taste
tortilla chips optional

US Customary - Metric

Instructions

Preheat the oven to 440 °F and lightly grease a 9×13-inch (20 x 30 cm) baking dish with oil or butter. Tear the tortillas in half and spread out evenly in the bottom of the dish, making sure the entire bottom and sides are covered. Set aside for now.
4 wheat tortillas
Heat oil or butter in a pan over medium-high heat then add in ground beef. Cook 3-5 minutes until browned, then add taco seasoning and cook 1 more minute while mixing.
1 lb ground beef, 4 tablespoon taco seasoning, 1 tablespoon butter or oil
Add salsa, mix, lower to medium heat and simmer 2 minutes.
1 8 oz jar salsa
In a small bowl, combine sour cream, cream cheese, garlic powder and paprika powder. Mix well.
½ cup sour cream, ¾ cup cream cheese, 1 teaspoon garlic powder, 1 teaspoon paprika powder
Pour the meat mixture on top of the tortillas in the baking dish. Spread the sour cream and cream cheese mixture on top. Sprinkle with shredded cheese and top with tomatoes and jalapeños
½ cup shredded cheese, 1 cup cherry tomatoes, ¼ cup pickled jalapeños
Bake in the middle of the oven at 440 °F for 20 minutes, until browned and set.
Top with chopped cilantro, and serve - preferably with a side of tortilla chips.
½ loosely packed cup cilantro, tortilla chips

Video

Notes

I love using flavored cream cheese for this recipe. It adds so much flavor! My go-to is garlic and herbs as it fits so well with the general flavor profile. You can also use a neutral cream cheese, or another flavor you enjoy.

Choose your spice level. I like a hot taco sauce and lots of jalapeños, but if I serve this to kids I will go for a mild or medium and use less jalapeños, or ewven leave them on the side for everyone to add as they like. You do you!

Ground beef can be swapped for other ground meat or "meat". Ground pork and a mix of ground beef and pork are both great, and you can also use vegan and vegetarian alternatives.

Storing, Freezing & Reheating Instructions

Storing: Store leftovers in the fridge in an airtight container for up to 5 days.

Freezing: Store leftovers in the freezer in an airtight container for up to 3 months.

Leftovers: Reheat leftovers in individual servings in the microwave, or reheat the entire casserole in the oven.

Reheating in microwave: Reheat leftovers in the microwave in 1-minute increments.

Reheating in the oven: Bring the casserole out from the oven 30-60 minutes before serving for best results. Cover with foil and reheat in the middle of the oven at 350°F (175°C) for 20-30 minutes, until heated to an internal temperature of 165°F (74°C).

Nutrition