Wheaton Family Famous Taco Casserole

This one is a family favorite! My mother-in-law first showed me how to make this when Hubby and I were newlyweds. It was very basic, and included refried beans. Hubby always disliked the version with the beans, so I omitted those, and in turn, added the idea of putting toppings on after baking.

1 1/2 – 2 lbs. ground beef

1-2 envelopes taco seasoning mix (use 2 envelopes if using the full 2 lbs ground beef.)

1 bag shredded cheese (2 cup size if using smaller portion of ground beef, 3 cup size if using the full 2 lbs.)

1/2 bag (or more) tortilla chips (we use doritos, spicy nacho flavor)


1 tomato, diced

1 onion, finely diced

1 bell pepper, diced

lettuce shreds



sour cream

Jalapeno slices

Preheat oven to 350 degrees.

In a lightly greased pan (8×8 for 1 1/2 lbs of ground beef; 9×13 for the full 2 lbs), place a 1/2 inch layer of crushed tortilla chips. (more if you like) set aside.

Brown ground beef in separate pan, drain fat, and prepare taco style meat according to directions on seasoning mix.

Add layer of taco style meat on top of tortilla chips.

Add layer of cheese on top of meat.

Bake for 15 – 20 minutes or until cheese is melted.

Cut into squares and serve topped with diced tomato, onion and bell pepper, jalapeno pepper slices, lettuce, olives, sour cream, salsa or whatever you like.

8×8 pan (if you use less meat) serves 2 – 3 people; 9×13 pan (if you use the full 2 lbs of meat) serves 4-5. We’ve also done individual sized taco casseroles using pie tins rather than casserole dishes.



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