Name: Loaded Taco Casserole with Corn and Black Beans Recipe
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Cuisine: Tex-Mex
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; 12 corn tortillas; 12 oz cheddar cheese, shredded

There's something so comforting about a dish that’s bursting with flavor and texture all in one bite. This Loaded Taco Casserole with Corn and Black Beans Recipe is exactly that—layers of savory beef, tender black beans, sweet corn, melty cheese, and soft corn tortillas come together in a cozy casserole you’ll want to make again and again.

A white round plate shows a square piece of layered casserole with melted orange cheese on top. The casserole has one visible main layer filled with dark beans, corn, and ground meat mixed with tomato sauce. Next to the casserole on the plate is a pile of shredded green lettuce and three slices of avocado with light green flesh. A fork with a piece of the casserole rests on the left side of the plate. The scene is set on a white marbled surface with a halved avocado on a white plate near the top left and a white baking dish with more casserole visible on the top right. 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 Black Beans Recipe
Top Tip
How to Serve Loaded Taco Casserole with Corn and Black Beans Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Loaded Taco Casserole with Corn and Black Beans Recipe

Why You'll Love This Recipe

I honestly get so excited every time I make this Loaded Taco Casserole with Corn and Black Beans Recipe. It hits all the right notes for me — hearty, cheesy, and full of fresh veggies. Plus, it’s a one-dish meal that’s incredibly easy to pull together for any weeknight or a casual gathering.

Satisfying and Flavorful: The blend of seasoned beef, black beans, and sweet corn makes for a rich, comforting filling that never feels heavy.
Easy Layering: The use of corn tortillas instead of chips keeps it layered, moist, and easy to slice without falling apart.
Customizable: You can easily swap proteins, add extra veggies, or spice it up to your liking.
Great for Leftovers: It reheats beautifully and actually tastes better the next day, which is always a win in my book.

The image shows a white rectangular baking dish with a layered casserole inside. There are three visible layers: the bottom layer is soft and light brown, the middle layer is filled with diced red bell peppers, black beans, corn, and finely chopped onions mixing together with a reddish sauce, and the top layer is golden melted cheese with a slightly browned, bubbly texture. A triangular piece has been taken out, showing the thickness and detailed layers of the dish. In the blurred background, there are white bowls containing chopped green lettuce on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

This recipe strikes a perfect balance between savory and fresh flavors, thanks to the combination of ingredients that complement each other well. When you shop for these, try to pick fresh bell peppers and onions for the best taste and texture.

Flat lay of a raw 2 lb ground beef patty, a whole red bell pepper diced, a white onion diced, two peeled garlic cloves, a small white bowl of kosher salt, a small white bowl of chili powder, a small white bowl of ground cumin, a small white bowl with all-purpose flour, a small white bowl containing chopped fresh hatch chiles, a small white bowl of sweet corn kernels, a small white bowl of black beans, a small white bowl filled with diced fresh tomatoes and their juice, a neat stack of fresh corn tortillas, a small white bowl filled with shredded cheddar cheese, all arranged symmetrically 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 like to use 90% lean beef so there’s enough fat for flavor but not too much liquid to make the casserole soggy.
Bell pepper: Adds a nice sweetness and crunch contrast to the soft tortillas and beans.
Onion: The key to building a flavorful base, get it nice and soft for a subtle sweetness.
Garlic: Just two cloves pack that punch of aroma and depth to the filling.
Kosher salt: Enhances every layer—don’t skimp on this!
Chili powder and cumin: Classic taco spices that create that unmistakable southwestern flavor.
All-purpose flour: Helps thicken the filling so it’s nice and cohesive when baked.
Hatch chiles: A mild heat with a smoky flavor boosts the whole dish—feel free to adjust or substitute with green chilies.
Sweet corn: Using canned or frozen works just fine; I love the pop of sweetness and texture it adds.
Black beans: Rinsed and drained, they add protein and a creamy contrast to the beef.
Diced tomatoes: Add moisture and a little tang, balancing out the richness.
Corn tortillas: Layering with corn tortillas keeps things gluten-free and adds a soft yet slightly chewy texture when baked.
Cheddar cheese: Freshly shredded cheese melts beautifully and gives you that gooey, comforting top layer we all crave.

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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 my favorite things about this Loaded Taco Casserole with Corn and Black Beans Recipe is how flexible it is. I like to swap out the beef for turkey or even a plant-based meat alternative sometimes. You really can make it suit your taste buds or dietary needs.

Variation: When I want to add more veggies, I toss in some diced zucchini or mushrooms along with the onions and peppers. It sneaks in some extra nutrition without changing the classic flavor too much.
Dairy-Free Option: I’ve tried it with a vegan cheese substitute and coconut oil for cooking, and it still gets rave reviews!
Spice it Up: Feel free to add extra jalapeños or a dash of hot sauce into the filling if you like some heat—it’s awesome that way.

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

Step 1: Sauté the Flavor Base

Start by browning the ground beef in a large saucepan over medium heat. I find giving the meat a good stir and breaking it up into small pieces creates the best texture. Once mostly cooked, add your diced bell pepper, onion, garlic, and kosher salt. Cook everything together for about 4 to 6 minutes until the onions are soft and the peppers have softened but still hold a slight crunch. This is where your kitchen will start smelling amazing—trust me!

Step 2: Build the Taco Flavors

Sprinkle in chili powder and cumin, then stir for 1-2 minutes so the spices bloom and everything smells fragrant. Next, sprinkle the flour over the mixture and cook it in for about 2 minutes. This helps thicken the filling up, so when it bakes, you don’t end up with a soupy casserole.

Step 3: Stir in the Good Stuff

Pour in the hatch chiles, sweet corn, black beans, and diced tomatoes with their juice. Give everything a good stir, bring it to a gentle simmer, and let it cook for 3-4 minutes. This melds all the flavors together perfectly. Then, remove the pan from heat and get ready to assemble.

Step 4: Layer It Up

Grease a 9 x 13-inch baking dish to prevent sticking. Spread about 1 cup of your meat mixture as a thin base layer. Then place six corn tortillas, overlapping slightly, and pushing them up the sides a bit—this “crust” keeps everything together. Spread half of the remaining meat mixture over the tortillas, then sprinkle half the shredded cheddar. Repeat the layering once more, finishing with cheese on top.

Step 5: Bake and Enjoy

Bake uncovered in your preheated 350°F oven for 35 to 45 minutes, or until the cheese turns bubbly and golden brown on top. After removing from the oven, let it rest for about 10 minutes before slicing—this helps the layers settle so you get nice, clean squares instead of a messy scoop. I always find this step makes serving so much easier.

Top Tip

From my experience making this Loaded Taco Casserole with Corn and Black Beans Recipe multiple times, a few small tweaks make a big difference. It’s all in the details, and I’ve learned what really brings out the best in this dish.

Don’t Skip the Flour: Adding flour to the meat mixture thickens the sauce so the casserole cuts better and isn’t watery.
Use Freshly Shredded Cheese: Cheese from a block melts better and tastes richer than pre-shredded—trust me, it’s worth the extra step.
Char Your Tortillas: If you have a minute, lightly char the tortillas in a skillet before layering—they develop a smoky flavor and hold up better after baking.
Rest Before Slicing: Letting the casserole cool for 10 minutes locks in the layers and avoids a messy dish.

How to Serve Loaded Taco Casserole with Corn and Black Beans Recipe

loaded taco casserole - Serving Suggestion

Garnishes

When I serve this casserole, I love topping it with a dollop of cool sour cream or creamy avocado slices. A sprinkle of fresh cilantro and a squeeze of lime really brighten up the dish and give it that fresh taco joint vibe at home.

Side Dishes

To keep things balanced, I usually serve this with a simple green salad or some Mexican rice. If I’m feeling indulgent, homemade guacamole and tortilla chips are a perfect side kick.

Creative Ways to Present

For casual party vibes, I’ve served this casserole scooped into small ramekins with a sprinkle of cheese and fresh herbs on top. It feels festive and makes it easy for guests to grab a portion. You can even turn it into little taco cups by using smaller tortillas in muffin tins for a fun handheld option.

Make Ahead and Storage

Storing Leftovers

When I have leftovers, I store them covered in an airtight container in the fridge. It lasts well for about 3-4 days, making it a perfect meal prep or quick dinner option later in the week.

Freezing

I’ve also frozen individual casserole squares wrapped tightly in foil and plastic wrap. When you thaw and reheat them, they retain their texture and flavor really nicely—just reheat in the oven to keep that cheese melty.

Reheating

My go-to for reheating leftover casserole is to use the oven at 350°F for about 15-20 minutes. It warms it through evenly and keeps the top cheese lovely and bubbly—microwaves can sometimes make it a bit soggy.

Frequently Asked Questions:

Can I make this casserole vegetarian?

Absolutely! Simply swap out the ground beef for extra black beans, diced veggies like zucchini or mushrooms, or use a plant-based meat alternative. The spices and layers of corn tortillas will keep it flavorful and filling.

What’s the best way to get crispy edges on this casserole?

To get those delicious crispy edges, you can let the casserole bake uncovered longer, or broil the top for the final 2-3 minutes. Just watch carefully to avoid burning it!

Can I prep this casserole ahead of time?

Yes! You can assemble the casserole up to a day in advance, cover it tightly, and refrigerate. When you’re ready, pop it in the oven, adding a few extra minutes to the bake time if baking straight from the fridge.

What’s the best cheese for this casserole?

Sharp or mild cheddar works wonderfully—you'll get great flavor and meltability. If you want a richer taste, a blend with Monterey Jack or even a little pepper jack for mild heat can be delicious too.

Final Thoughts

This Loaded Taco Casserole with Corn and Black Beans Recipe is one of those cozy meals I always keep in my rotation. It’s downright satisfying, comforting, and just full of love in every bite. I hope you enjoy making it as much as I do—and that it becomes your go-to for easy weeknight dinners or casual get-togethers. Give it a try, and let those layers of flavor bring a little fiesta to your table!