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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.
Featured Comment
“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!”
– Shelly
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.
If you’re looking for more single serving taco recipes, try my single serving beef tacos, single serving chicken tacos, baked black bean tacos, or single serving buffalo cauliflower tacos, great dinner options for anyone cooking for one.
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 for one, cottage pie for one, or single serving 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 for one 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 a small batch of 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:
- Small Batch Guacamole: Adds a creamy, rich contrast to the crispy tostadas and seasoned beef.
- Small Batch Queso: Drizzle warm queso over the top for an extra cheesy bite.
- Small Batch Pickled Onions: A tangy, slightly sweet topping that balances the flavors.
- Pico de Gallo For One: Fresh and zesty, perfect for adding a burst of flavor.
- Mexican Corn Dip For One: 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
- 1 cup shredded cheddar cheese -divided
- Optional for topping: Sour cream, black olives, extra salsa
Instructions
- Preheat the Oven: Heat oven to 350°F.
- Cook the Onions and Garlic: In a small pan, heat oil over medium-high heat. Add chopped onions and cook for 2 minutes. Stir in garlic and cook for 1 minute more.
- Brown the Beef: Add ground beef to the pan. Cook, stirring occasionally, until browned and fully cooked, about 5–6 minutes.
- Simmer the Sauce: Stir in salsa, water, and taco seasoning. Reduce heat to low and simmer for 4 minutes, stirring occasionally, until slightly thickened.
- Assemble the Casserole: Lightly spray a small baking dish with oil. Place 1 tostada (or crumbled taco shells) in the dish. Spoon half the beef mixture over the tostada, then sprinkle with ½ cup shredded cheese.
- Layer and Bake: Add another tostada, the remaining beef, and ¼ cup of shredded cheese. Top with a final tostada and the remaining ¼ cup of cheese. Bake for 25 minutes, 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.
I really like your recipes for one. The amounts are just right, and I appreciate you putting information about the pan size. Another thing that would be helpful is whether the recipe is freezable or not? I have a friend in another town that I occasionally cook meals for because she has cancer, so this info would be greatly appreciated.
Great idea, thank you Kathy. I’ll look into adding that to some of our recipes.
I cant wait to make this. I only have one to feed (Myself). So happy it is scaled down to feed one. I will let you know how it turns out. Thanks for sharing.
Just made a double batch for the hubby and myself on a lazy evening. Tasted great while making, although I left out the garlic altogether … can’t wait for the finished dish! THANK YOU!
What a wonderful, simple mexican casserole! I can't wait to see how my kids enjoy this!
For real! This is my dream for a great lunch when I only need to feed myself!
So great for lunch on a busy day!
We used to have a playgroup too! It was the best idea ever! Wish mine was still little to attend those weekly meetings again!
This single serve taco casserole sounds amazing! No wonder everyone asked for the recipe.
I know, Roxana – I LOVED playgroups with my kids. I (sometimes) wish mine were little again too ;).
I love all of the "for one" recipes that you do! Saving this one for a rainy day!
Thanks so much, Justine!
This looks like a perfect dinner! My daughter doesn't like Mexican food, so I'd defintely make it for myself! Delicious!
Love this casserole – so creative and adorable. And the idea that it came out of a playgroup makes me smile. I'd make two and eat them both myself:)