Best 7 Darthlauries Taco Casserole With Black Beans Recipes

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Are you looking for a delicious and easy-to-make taco casserole recipe? If so, then you're in luck! We've compiled a list of the best recipes for "darthlauries taco casserole with black beans" that are sure to satisfy your cravings. Whether you're a fan of classic tacos or want to try something new, we have something for everyone. With simple ingredients and step-by-step instructions, you'll be able to whip up this mouthwatering dish in no time. So gather your ingredients, prepare your kitchen, and get ready to indulge in the ultimate taco casserole experience!

Here are our top 7 tried and tested recipes!

DARTHLAURIE'S TACO CASSEROLE WITH BLACK BEANS



Darthlaurie's Taco Casserole With Black Beans image

I was at my boyfriend's house one Sunday night and he had half a bag of tortilla chips, hamburger, black beans and cheese. After madly searching for something to make on 'Zaar, I was inspired to create my own taco casserole. Enjoy!

Provided by darthlaurie

Categories     Black Beans

Time 50m

Yield 8 serving(s)

Number Of Ingredients 6

1 lb hamburger
1 package taco seasoning
1/4 cup water
1 (15 1/2 ounce) can black beans
2 cups shredded Mexican blend cheese or 2 cups cheddar cheese
1 (14 ounce) bag tortilla chips

Steps:

  • Brown hamburger.
  • Rinse hamburger and black beans.
  • In a pan, combine hamburger, black beans, water, and taco seasoning.
  • Simmer for ten minutes or until the water has mostly evaporated.
  • Crush enough tortilla chips to cover the bottom of a 2 quart casserole dish (I just crumble a couple handfuls).
  • Pour 1/3 of the hamburger mixture over the chips in the casserole dish.
  • Sprinkle with cheese.
  • Continue to layer crushed chips, hamburger mixture and cheese in that order until all of the hamburger mixture has been used up.
  • Add one more layer of crushed chips and cheese.
  • Cook in preheated 350 degree oven for 35 minutes.

BEEF AND BEAN TACO CASSEROLE



Beef and Bean Taco Casserole image

Food Network Kitchens nicknamed this the "broken enchilada" casserole because the soft layer of cooked tortilla chips on the bottom reminded us of enchiladas. But this dish is much easier to make!

Provided by Food Network Kitchen

Categories     main-dish

Time 45m

Yield 8 servings

Number Of Ingredients 18

2 tablespoons vegetable oil, plus more for greasing dish
1 1/2 pounds ground beef
3 tablespoons chili powder
1 1/2 teaspoons ground cumin
1 teaspoon dried oregano
Kosher salt and freshly ground black pepper
1 medium onion, finely diced
4 cloves garlic, minced
One 15-ounce can pinto beans, strained and rinsed
2 cups jarred tomato salsa, plus more for serving
6 cups yellow corn tortilla chips (about 5 ounces), plus more for serving
3 cups shredded Cheddar and Monterey jack blend
3 cups shredded Cheddar and Monterey jack blend
1 cup sour cream, stirred well for easy dolloping
1 cup shredded iceberg lettuce
2 plum tomatoes, diced
1/2 avocado, diced
1/4 cup pickled jalapenos, chopped

Steps:

  • Preheat the oven to 375 degrees F. Lightly oil a 9-by-13-inch casserole dish.
  • Heat the oil in a large skillet over high heat. When the oil is shimmering, add the beef and sprinkle with the chili powder, cumin, oregano, 1 teaspoon salt and a few grinds of pepper. Cook, breaking up the meat into smaller pieces, until browned, about 5 minutes. Add the onions and garlic and cook until the onions are soft, about 5 minutes more. Add the beans, salsa and 1/2 cup water and bring to a simmer; cook until the sauce thickens and coats the meat, about 5 minutes. Add salt and pepper to taste. (This beef-and-bean mixture can be made up to a day ahead of time.)
  • Lay half the tortilla chips on the bottom of the oiled casserole dish. Spread half the meat mixture on top. Sprinkle half the cheese blend over the meat. Repeat with the remaining chips, meat and cheese. Bake uncovered until the cheese melts and the casserole is hot, about 20 minutes.
  • Top with sour cream, lettuce, tomato, avocado and pickled jalapenos if desired. Serve with more salsa and tortilla chips on the side.

MANDA'S TACO CASSEROLE



Manda's Taco Casserole image

This recipe was made in my best friend's family for years. She has since passed it on to me. The children love it!

Provided by erica

Categories     Main Dish Recipes     Casserole Recipes

Time 40m

Yield 8

Number Of Ingredients 6

2 pounds ground beef
1 ⅓ cups water
2 (1 ounce) packages taco seasoning mix (such as McCormick® Original)
1 (16 ounce) can hot chili beans, undrained
1 (12 ounce) bag nacho cheese-flavored corn chips (such as Doritos®)
2 (8 ounce) packages shredded mild Cheddar cheese

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Cook and stir ground beef in a large skillet over medium heat until crumbly and browned, about 10 minutes; drain grease. Mix water and taco seasoning mix into ground beef, bring to a boil, and reduce heat to low. Simmer ground beef mixture, stirring often, until thickened, 3 to 4 minutes.
  • Heat chili beans in a saucepan over low heat until simmering.
  • Spread layers of tortilla chips, ground beef mixture, and chili beans, respectively into a casserole dish; repeat layers until you run out of chips, beef, and beans. Top casserole with Cheddar cheese.
  • Bake in the preheated oven until cheese is bubbling and tips of exposed tortilla chips are golden brown, about 15 minutes.

Nutrition Facts : Calories 708 calories, Carbohydrate 41 g, Cholesterol 127.9 mg, Fat 44.3 g, Fiber 4.1 g, Protein 38.9 g, SaturatedFat 19.3 g, Sodium 1453 mg, Sugar 4.7 g

BLACK BEAN TORTILLA CASSEROLE



Black Bean Tortilla Casserole image

"A cousin gave me this recipe- she know my family loves Southwestern fare," says Sue Briski of Appleton, Wisconsin.

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 9 servings.

Number Of Ingredients 14

2 large onions, chopped
1-1/2 cups chopped green peppers
1 can (14-1/2 ounces) diced tomatoes, drained
3/4 cup picante sauce
2 garlic cloves, minced
2 teaspoons ground cumin
2 cans (15 ounces each) black beans, rinsed and drained
8 corn tortillas (6 inches)
2 cups shredded reduced-fat Mexican cheese blend
TOPPINGS:
1-1/2 cups shredded lettuce
1 cup chopped fresh tomatoes
1/2 cup thinly sliced green onions
1/2 cup sliced ripe olives

Steps:

  • In a large saucepan, combine the onions, peppers, tomatoes, picante sauce, garlic and cumin. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Stir in the beans. , Spread a third of the mixture in a 13x9-in. baking dish coated with cooking spray. Layer with four tortillas and 2/3 cup cheese. Repeat layers; top with remaining beans., Cover and bake at 350° for 30-35 minutes or until heated through. Sprinkle with remaining cheese. Let stand for 5 minutes or until cheese is melted. Serve with toppings.

Nutrition Facts : Calories 251 calories, Fat 7g fat (3g saturated fat), Cholesterol 18mg cholesterol, Sodium 609mg sodium, Carbohydrate 36g carbohydrate (7g sugars, Fiber 8g fiber), Protein 14g protein. Diabetic Exchanges

BEEF AND BEAN TACO CASSEROLE



Beef and Bean Taco Casserole image

Your favorite taco fillings are layered into a casserole dish for an easy dinner with just 20 minutes of prep!

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 50m

Yield 5

Number Of Ingredients 11

1 lb lean (at least 80%) ground beef
1 can (16 oz) Old El Paso™ refried beans
1 jar (16 oz) Old El Paso™ Thick 'n Chunky salsa
1 package (1 oz) Old El Paso™ 40% less-sodium taco seasoning mix
2 1/2 cups coarsely broken tortilla chips
1/2 medium green bell pepper, chopped (3/4 cup)
4 medium green onions, sliced (1/4 cup)
2 medium tomatoes, chopped (1 1/2 cups)
1 cup shredded Cheddar or Monterey Jack cheese (4 oz)
1/4 cup sliced ripe olives
1 cup shredded lettuce

Steps:

  • Heat oven to 350°F. In 12-inch skillet, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain. Stir in refried beans, salsa and taco seasoning mix. Reduce heat to medium. Heat to boiling, stirring occasionally.
  • In ungreased 2-quart casserole, place 2 cups of the broken tortilla chips. Top evenly with beef mixture. Sprinkle with bell pepper, onions, 1 cup of the tomato, the cheese and olives.
  • Bake uncovered 20 to 30 minutes or until hot and bubbly and cheese is melted. Top baked casserole with lettuce, remaining 1/2 cup tomato and remaining 1/2 cup tortilla chips.

Nutrition Facts : Calories 510, Carbohydrate 44 g, Cholesterol 85 mg, Fat 1 1/2, Fiber 7 g, Protein 29 g, SaturatedFat 10 g, ServingSize 1 Serving (1 1/2 Cups), Sodium 1720 mg, Sugar 6 g, TransFat 1 g

TACO MIX WITH BLACK BEANS



Taco Mix with Black Beans image

My kids gobble this filling up, and it has the benefit of being easy to make and nutritious, too! Serve with taco shells and top with lettuce and cheese. My favorite use is on a taco salad with cheese, tortilla strips, salsa, ranch dressing, romaine lettuce, and peppers. Yummy!

Provided by Stephanie Land

Categories     World Cuisine Recipes     Latin American     Mexican

Time 15m

Yield 8

Number Of Ingredients 5

1 pound lean ground beef
1 (19 ounce) can black beans, rinsed and drained
½ cup salsa
¼ cup water
2 tablespoons taco seasoning mix

Steps:

  • Heat a large skillet over medium heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes.
  • Stir black beans with the ground beef; add salsa, water, and taco seasoning mix. Cook, stirring frequently, until the mixture is heated through, 5 to 7 minutes.

Nutrition Facts : Calories 181.8 calories, Carbohydrate 13.7 g, Cholesterol 37.2 mg, Fat 7.1 g, Fiber 4.9 g, Protein 15.1 g, SaturatedFat 2.8 g, Sodium 554.4 mg, Sugar 0.9 g

TACO CASSEROLE



Taco Casserole image

Ground beef, pinto beans, and tomatoes spiced with chili powder bubble under a crunchy, gooey topping of tortilla chips and two cheeses in this quick and easy, kid-friendly casserole.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes     Ground Beef Recipes

Time 30m

Number Of Ingredients 15

1 pound ground beef
Coarse salt and freshly ground pepper
2 tablespoons safflower oil
1 medium green bell pepper, diced (1 1/2 cups)
1 medium white onion, diced (1 1/2 cups)
2 tablespoons tomato paste
2 1/2 teaspoons chili powder
1/2 teaspoon dried oregano
1/4 teaspoon ground cumin
1 can (14.5 ounces) diced tomatoes
1 can (15 ounces) pinto beans, drained and rinsed
4 cups yellow corn tortilla chips, slightly crushed
1 1/4 cup freshly shredded Monterey jack cheese (3 ounces)
1 1/4 cup freshly shredded sharp cheddar cheese (3 ounces)
Thinly sliced radish, thinly sliced jalapeno, sliced black olives, sour cream, and fresh cilantro leaves for serving

Steps:

  • Preheat oven to 425 degrees. Heat a 10-inch cast iron skillet over medium-high heat. Add ground beef; season with salt and pepper. Cook, stirring frequently with a wooden spoon to break up meat, until meat is browned, 10 minutes. Transfer beef to a colander to drain. Discard excess oil.
  • Wipe out skillet, add oil, and return to heat. Add bell pepper and onion. Cook, stirring, until tender and browning, 7 minutes. Add tomato paste; cook, stirring, 1 minute. Add back reserved beef, chili powder, oregano and cumin, tomatoes (with liquid), pinto beans, and 2 tablespoons water; bring to a boil. Remove from heat. Season with salt and pepper.
  • In a large bowl, combine tortilla chips, 1 cup Monterey jack, and 1 cup cheddar cheese. Top casserole with chip mixture followed by remaining 1/4 cup each of Monterey and cheddar cheese. Bake until cheese is melted and golden in spots, about 3 minutes. Serve with radish, jalapeno, olives, sour cream, and cilantro.

Tips:

  • Use a variety of beans. This recipe calls for black beans, but you can also use pinto beans, kidney beans, or a mix of different types of beans.
  • Don't skip the spices. The spices in this recipe are what give it its flavor, so don't be afraid to use them generously. You can also adjust the amount of spices to your own taste.
  • Use fresh vegetables. Fresh vegetables will give your casserole the best flavor and texture. If you don't have fresh vegetables on hand, you can use frozen or canned vegetables, but fresh is always best.
  • Don't overcook the casserole. The casserole is done when the cheese is melted and bubbly and the vegetables are tender. If you overcook the casserole, the vegetables will become mushy and the cheese will become tough.
  • Serve with your favorite toppings. This casserole is delicious on its own, but it's even better when served with your favorite toppings. Some popular toppings include sour cream, salsa, guacamole, and shredded lettuce.

Conclusion:

This taco casserole is a quick and easy meal that is perfect for busy weeknights. It's also a great way to use up leftover taco meat. With its flavorful combination of spices, beans, vegetables, and cheese, this casserole is sure to be a hit with your family and friends. So next time you're looking for a quick and easy meal, give this taco casserole a try!

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