This taco casserole is the perfect alternative to soft tacos, hard tacos, and taco salads. This taco casserole recipe makes taco night a breeze, tastes fantastic, and is an instant family favorite.
Heat the oil in a large skillet over medium heat. Add the onion and cook until softened, about 5 minutes. Add the garlic and cook for another minute or two.
Increase the heat to medium high, add the beef and cook until browned, then drain.
Add the taco seasoning, tomato paste and water and cook and stir until thickened, about 5 more minutes.
Put the refried beans in a saucepan, and stir in half of the cheese and the salsa. Heat over medium heat until hot, stirring often.
Spread half of the corn chips on the bottom of a 9 x 13 casserole dish. , . t
Pour and spread the bean mixture over the top.
Then cover with the rest of the corn chips..
Spoon the taco meat on top of the chips.
Then sprinkle on the remaining cheese and the sliced olives.
Bake for about 20 - 25 minutes, or until the cheese is melted and the casserole is heated throughout.
Sprinkle with diced tomatoes and serve.
Recipe Notes
Do not be afraid to experiment. Remember, there's no general rule for the right amount of spices to use. You can customize the seasoning to meet your flavor preferences.
If possible, use homemade taco mix.
Instead of buying a bag of pre-shredded cheese, grate your own cheese. It tastes better and melts more smoothly because it doesn't have preservatives.
If you like veggies, add plenty of it.
Feel free to double or triple the recipe and freeze it to enjoy later.