🌮 Cheesy Taco Bake Casserole (Easy Freezer-Friendly Dinner!)

 This Taco Bake is hearty, cheesy, and so delicious! 🤤

It’s the perfect make-ahead meal you can pop in the oven about 45 minutes before dinner.

I also love serving this for a potluck because it feeds a crowd, travels well, and the leftovers are amazing! 🙌✨

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🧡 Taco Bake (Great Freezer Meal!)

Servings: 8 to 10

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🛒 Ingredients

• 2 Tablespoons olive oil

  
  
  

• 1 Tbsp butter

• 1 pound ground beef

• 1 medium yellow onion, diced

• 1 package taco seasoning

• ½ teaspoon kosher salt

• ¼ teaspoon black pepper

• 3 Tablespoons tomato paste

• 16 ounce jar salsa

• 15 ounce can black beans, drained and rinsed (optional)

• 2 cups Mexican blend shredded cheese (divided)

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👩‍🍳 Directions

1. Preheat oven to 350°F.
   Spray a 9×13 or 3-quart baking dish with nonstick spray and set aside.

2. Heat a large deep skillet over medium-high heat
   (or use the Instant Pot on “Sauté,” which I love!) 😄

   
   
   

3. Add olive oil and onions and sauté until tender, about 3–4 minutes.

4. Add ground beef and cook, crumbling with a wooden spoon, until browned and mostly cooked, about 4–5 minutes.

5. Beef should be fully cooked and brown at this point.
   Drain any fat and return to the skillet.

6. Stir in taco seasoning, salt, pepper, tomato paste, salsa, and beans (if using).
   Cook for 1–2 minutes.

7. Turn off the heat and stir in 1 cup of shredded cheese 🧀.

8. Transfer mixture to the prepared baking dish and top with the remaining 1 cup of cheese.

9. Bake for about 25 minutes, until hot and bubbly and cheese is melted ✨.

10. Top with chopped tomatoes, cilantro, sliced olives, and serve!

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🌟 Favorite Toppings & Serving Ideas

I love serving this with:

• Shredded lettuce 🥬

• Sour cream

• Guacamole 🥑

• Cilantro

• Chopped tomatoes 🍅

• Extra shredded cheese 🧀

• Taco sauce 🌶️

Let everyone build their own:

✅ Hard or soft tacos
✅ Nachos
✅ Taco salad over lettuce

So fun and customizable!

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❄️ Freezer Instructions (Make Ahead!)

To freeze:

1. Cook the beef mixture and place it in the baking dish.

2. Omit the final 1 cup of cheese on top.

3. Cool completely, then cover tightly with plastic wrap and aluminum foil.

4. Freeze for up to 3 months.

To bake from frozen:

1. Thaw overnight in the refrigerator until completely thawed.

2. Remove plastic wrap and foil.

3. Let sit on the counter for 20 minutes.

4. Top with the remaining 1 cup of cheese.

5. Bake at 350°F for 45–55 minutes, until hot, bubbly, and melted.

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✨ Perfect for weeknights, meal prep, potlucks, and cozy family dinners!