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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.
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 Beef Tacos, Chicken Tacos, Baked Black Bean Tacos, or Buffalo Cauliflower Tacos—great dinner options for anyone cooking for one.
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
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
- 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.
Hi Joanie. Do you cook the tostada/taco shells per the package directions before layering the casserole, or use them as is and they will cook and crisp up after layered? Thanks so much!
Autumn
I often purchase packaged tostadas that are very crispy. If you use taco shells you don’t need to toast them but could for extra crispiness. If you want to use regular corn tortillas, I recommend frying them as we did in our vegetarian enchiladas recipe: https://onedishkitchen.com/vegetarian-enchiladas-for-one/
I made this recipe and I must say; “DELICIOUS” , We really enjoyed this.
I actually made one serving for me, I ate two meals on this.
Then I also doubled the recipe and made a big one for my son and his house. They enjoyed this also.
It was Tasty, well seasoned, with the taco seasoning, Etc, also the Salsa was adjusted to our Heat preference.
I topped it with Tomatoes diced and green onions,
He added Hotter Salsa, (he likes spicy hotter) and, his gal friend used sour-cream on hers,
I will be Saving and making this again. Freezes well also.
Thank you for this wonderful Tasty dish.
PS; I even took a picture but it wont allow me to post the Picture.
I’m so happy you all enjoyed the taco casserole. Thank you so much for your feedback.
Sounds great! Can the mixed ingredients (not the tostados) be frozen? I would love to make enough of this mixture to make a few future casseroles. Thanks! Love your recipes!
Yes, the filling ingredients can be frozen.
Made this last night. I will make it again. Thx!
I’m glad you enjoyed the casserole.
For any mexican recipe for one, such as this one, taco salad, etc., I purchase the small bag of restaurant style chips, like you find in sandwich shops or near the check out. HTH! Blessings!!!
Great idea, thank you Nikki.
I may have missed it !! But what size baking dish did you use?thank you
I use a 5-inch baking dish or a dish of similar size.
I made this recipe tonight and it was delicious (even followed the recipe for the seasoning blend). My only suggestion would be to drain off any fat from browning the meat before adding the remaining ingredients. I’ll definitely make this again. Thanks for the recipes!
Do you have this recipe for a family size to serve 8?
Loved the single serving. Easy and quick. I used flour tortillas and toasted them in the oven while I was cooking my meat sauce.
The casserole had great body and as usual was better the next day warmed up! Can’t wait to make this for a Church PotLuck dinner.
Thanks for your inspiration.
Gigi,
I’m so glad you enjoyed the taco casserole!
The recipe I used when I made this dish for my family is a little different than this one. It should serve 8, my family of 7 enjoyed it very much.
Here it is:
* 1 pound ground beef
* 1 small onion, chopped
* 2 cloves garlic, minced
* 1 cup water
* 1/2 cup taco sauce
* 1 can sliced black olives
* 1 package taco seasoning
* 1 package taco shells, broken
* 2 cups shredded cheddar cheese
1.) Preheat oven to 375 degrees F. Cook beef, onions and garlic in a large skillet over medium heat. Drain.
2.) Stir in the taco sauce, water, 1/4 cup olives and the seasoning mix. Bring to a simmer and cook 4 minutes, stirring occasionally.
3.) Layer 1/2 of the broken taco shells on the bottom of a greased pan. Cover with half of the meat mixture and sprinkle with 1 cup of the cheese. Repeat layers.
4.) Bake for 25 minutes. Top with olives and chopped tomatoes.
Enjoy!
Lovely recipe, so tasty.
Thank you, Sara.
Joanie…thank you so much for these wonderful recipes. I work long stressful hours and basically only have time and energy to eat out. That’s a shame because I love to cook but didn’t want to deal with huge amounts of left-overs…not to mention the food cost in preparing for one. I was so impressed when I ran across your recipes that I raced out to Home Goods and found the little white dishes exactly like yours and ….seriously…my life has changed. Now when I trot my lunch out at work, my co-workers are amazed at what I bring to eat! !!! Naturally I told them about your recipes so now we are all well-fed happy campers. Thanks again for all the work you put into this!!
Hi Susan, thank you so much for the kind words. I’ve found so many mini baking dishes at Home Goods, it can be a great place to find dishes at quite a discount. I’m so very happy that you are enjoying the recipes and thank you so much for letting me know. Your comment has completely made my week – thank you!
Just found your site. It’s just my husband and me, our 3 girls have flown the next. Trying to cook for 2 had been hard after cooking for 5. Finding your site is a blessing, now I don’t have all this food left over and as usually throne in the trash. I only double it to make it for 2.
Thanks for making cooking for 2 easy
I’m so glad you found us and are finding the recipes helpful.