Mexican Skillet Casserole Tacos

10 Layer TacoMex Dip
Cod Fish Tacos with Mango Salsa and Lime Crema

Serve this delicious taco filling with TacoMex flour street tacos, rolled into a burrito or atop ZestyMex tortilla chips for a tasty take on nachos. 

Serves: 8 (1 cup serving size)


  • 2 teaspoons olive oil
  • ¾ cup chopped onion
  • 6 garlic cloves, minced
  • 1 pound ground beef (preferably 90/10)
  • 2-1/2 tablespoons chili powder
  • 1 teaspoon ground cumin
  • ¾ teaspoon salt
  • 2 cups hot cooked long-grain white rice
  • 2 (10 oz.) cans Rotel tomatoes with chopped green chiles
  • 1 (15 oz.) can black beans, drained
  • 1 cup sharp cheddar cheese, shredded


  1. Heat a large skillet over medium-high heat. Add oil, swirling to coat the pan. 
  2. Add onion and saute for approximately 5 minutes.
  3. Add garlic; saute for 1 minute.
  4. Add beef, crumble and cook for 4-5 minutes until browned. 
  5. Drain any grease.
  6. Stir in chili powder, cumin and salt.
  7. Add rice, tomatoes with chiles and beans, cooking 3-4 minutes or until thoroughly heated through.
  8. Sprinkle with cheese; cover and remove from heat.
  9. Let stand for 2 minutes or until the cheese melts.

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