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This single serving Taco Casserole has all the flavors of classic tacos, layered into a hearty, satisfying dish. Crispy tostadas, seasoned ground beef, melted cheese, and salsa come together in a small baking dish for an easy dinner for one that bakes to perfection. It’s like a Mexican lasagna—simple to make, packed with flavor, and no leftovers to worry about.
If you’re looking for more single serving taco recipes, try my Beef Tacos, Chicken Tacos, Baked Black Bean Tacos, or Buffalo Cauliflower Tacos—great dinner options for anyone cooking for one.
Why You’ll Love This Recipe
- Easy to Make: Simple ingredients and easy steps.
- Perfectly Portioned: Made for one or two, so you get just the right amount without leftovers.
- Bakes in 30 Minutes: A quick and satisfying meal without a long wait.
Years ago, when my kids were little, I was part of a playgroup where we’d take turns hosting lunch during our monthly meetups. One day, a mom served a taco casserole that was so good we all asked for the recipe. This single serving version is inspired by that dish, capturing the same bold flavors in a smaller portion. It’s like a Mexican lasagna—layers of seasoned ground beef, melted cheese, and crispy tostadas instead of pasta. Baked until bubbly, it’s the perfect way to enjoy taco casserole without leftovers.
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Ingredients
If you have any ingredients leftover from this small taco casserole recipe, check out our Leftover Ingredients Recipe Finder.
- Olive Oil: Used for cooking the onions and garlic.
- Onions & Garlic: These build flavor in the beef mixture, so don’t skip them.
- Ground Beef: Use lean ground beef for the best texture. If using higher-fat beef, drain excess grease after cooking. Leftover ground beef? Use it in Hamburger Soup, Cottage Pie, or Taco Soup.
- Salsa: Adds moisture and extra flavor to the casserole. Choose mild, medium, or hot, depending on your preference. Extra salsa can be used in Black Bean Soup or on a Southwest Wrap.
- Taco Seasoning: A blend of spices that gives the beef its classic taco flavor. Use your favorite brand or make your own.
- Tostadas: Crispy layers that add texture. If you don’t have tostadas, crumbled taco shells work too.
- Cheddar Cheese: Adds a rich, melty layer. Use sharp cheddar for the best flavor.
For Topping (Optional): Sour cream, black olives, extra salsa, or guacamole for added flavor and texture.
Recipe Variations
This taco casserole is easy to customize. Here are a few ways to change it up:
- Add More Vegetables: Stir in diced bell peppers, corn, or black beans for extra flavor and texture.
- Use a Different Protein: Swap the ground beef for ground turkey or chicken for a leaner option.
- Try a New Cheese: Use a Mexican cheese blend or crumbled queso fresco instead of cheddar.
- Make it Spicy: Add sliced jalapeños between the layers or mix hot sauce into the beef.
- Vegetarian Version: Use a plant-based meat alternative for a meatless variation.
How To Make A Taco Casserole
These photos and instructions help you visualize how to make a mini taco casserole. See the recipe box below for ingredient amounts and full recipe instructions.
- Cook the Beef: In a small pan over medium heat, cook the ground beef with chopped onions, garlic, and taco seasoning until the beef is browned and the onions are soft.
- Assemble the First Layer: Place a tostada in a small baking dish. Spoon the cooked beef over the top and sprinkle with shredded cheddar cheese.
- Add the Second Layer: Place another tostada on top of the meat and cheese.
- Repeat: Add another layer of beef and cheese, then top with a final tostada.
- Bake and Serve: Bake at 350°F for 25 minutes. Serve with salsa, sour cream, and black olives if desired.
Expert Tips
- Drain Excess Grease: If using ground beef with a higher fat content, drain the grease after cooking to prevent a greasy casserole.
- Crispy Layers: For the best texture, use tostadas. If using crumbled taco shells, press them down lightly to create a solid base.
- Prevent Sogginess: If using homemade salsa, drain excess liquid to keep the tostadas crispy.
- Make Ahead Option: Cook the beef mixture in advance and store it in the fridge for up to two days. Assemble and bake when ready.
Topping And Serving Suggestions
Take this taco casserole to the next level with these delicious toppings and sides:
- Guacamole: Adds a creamy, rich contrast to the crispy tostadas and seasoned beef.
- Queso: Drizzle warm queso over the top for an extra cheesy bite.
- Pickled Onions: A tangy, slightly sweet topping that balances the flavors.
- Pico de Gallo: Fresh and zesty, perfect for adding a burst of flavor.
- Mexican Corn Dip: Serve on the side for a creamy, slightly spicy complement.
Frequently Asked Questions
A small baking dish, about 5×5 inches or similar, works best for this single serving casserole.
Yes! You can cook the beef mixture in advance and store it in the fridge for up to two days. Assemble and bake when ready.
If you have leftovers, store them in an airtight container in the fridge for up to two days. Reheat in the oven or microwave before serving.
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this easy taco casserole recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
If you’ve tried this mini taco casserole recipe or any recipe on One Dish Kitchen please let me know how you liked it by rating the recipe and telling me about it in the comment section below.
Also, if you take a picture please tag us on Instagram (@onedishkitchen) we’d love to see!
Taco Casserole For One
Equipment
Ingredients
- ½ tablespoon olive oil
- ½ cup chopped onions
- 1 clove garlic -minced
- ¼ pound ground beef or ground turkey
- ¼ cup salsa
- ¼ cup water
- 1 ½ tablespoons taco seasoning -store-bought or homemade
- 3 tostadas or 3 crumbled taco shells
- ¾ cup shredded cheddar cheese
- Optional for topping: Sour cream, black olives, extra salsa
Instructions
- Preheat the Oven: Heat oven to 375 degrees F (190 degrees C).
- Cook the Onions and Garlic: Heat oil in a small pan over medium-high heat. Add the onions and cook for 2 minutes, then stir in the garlic and cook for another minute.
- Brown the Beef: Add the ground beef and cook, stirring occasionally, until browned and fully cooked, about 5-6 minutes.
- Simmer the Sauce: Stir in the salsa, water, and taco seasoning. Reduce heat to low and simmer for 4 minutes, stirring occasionally. The sauce will thicken slightly.
- Assemble the Casserole: Lightly spray a small baking dish with oil. Place 1 tostada (or crumbled taco shells) in the dish, then spoon half of the beef mixture over the top. Sprinkle with 1/2 cup of shredded cheese.
- Layer and Bake: Add another tostada, followed by the remaining beef and cheese. Bake at 350°F for 25 minutes or until the cheese is melted.
- Serve: Top with sour cream, black olives, and extra salsa if desired.
Notes
- Drain Excess Grease: If using ground beef with a higher fat content, drain the grease after cooking to prevent a greasy casserole.
- Crispy Layers: For the best texture, use tostadas. If using crumbled taco shells, press them down lightly to create a solid base.
- Prevent Sogginess: If using homemade salsa, drain excess liquid to keep the tostadas crispy.
- Make Ahead Option: Cook the beef mixture in advance and store it in the fridge for up to two days. Assemble and bake when ready.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
Delicious, as always. I used broken tortilla chips instead of the taco shells.
This is my favorite recipe from the site so far! I’ve tried four, I think, so not too many yet. I used slightly crunched up tortilla chips because I didn’t have tostadas or shells. Worked great!!
I’ve made this for many years for my family. Just add 2 more layers of meat and tortillas. We’ve always called this “Tortilla Tower”.
Love the ODK recipes! I make a similar dish but with corn tortillas. I love it, but it turns out very soft. Does using tostadas keep it crunchy? TYIA.
The tostadas give some crunch but because of the fillings, the tostadas have some softness to them but not as much as softer corn tortillas will.
This recipe is very tasty. I made it exactly as written and topped with tomato,avocado and sour cream and ate the whole darn thing lol
I brown a pound of ground beef or turkey and add the taco seasoning. Portion out enough meat for casserole (1/4 of mixture) and several small packages for taco salad and freeze. So nice to just grab from freezer and use. Takes no time to thaw in such small portions!
Great recipe! I could only finish half. Used the rest of meat as sandwich filling. Makes a great “Sloppy Taco Joe”!