A delicious recipe for taco casserole. Makes a great freezable meal for options on the go.

Simple Sundays: Taco Casserole Freezer Meal

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It’s Sunday, and usually, that means it’s time to get ready for back to work and back to school. For the busy, on-the-go family, that can mean the end of rest and relaxation time. It can also mean you’ll have quite a bit less time for cooking, cleaning, and just spending time together. Seeing as how I don’t get home from my normal job until around 7 or 8pm, I love make-ahead foods my family can enjoy without waiting until I get home to make dinner. This recipe is perfect for when you still want to have a delicious, homecooked meal prepared but just don’t have the extra time in the evening for all the hundreds of things demanding your attention.


1/2 medium onion
1 clove garlic
1 lb ground beef (or whatever meat you usually use for tacos)
1 package taco seasoning (or your own homemade recipe, enough for 1 lb)
6 large taco/burrito shells (We prefer the taste of flour, though for gluten free, corn or others are an option)
1 can black beans
1 can refried beans
3-ish c shredded cheese (We like the mexican blend) You can use more or less to preference.

Optional toppings: salsa, diced: tomatoes, bell peppers, onions, black olives, sour cream


  1. Preheat oven to 350 degrees F. In large skillet or sauce pan, prepare taco meat as per directions on seasoning package. I generally like to add minced garlic and diced onions as well as I’m browning the meat.
  2. Add refried and black beans (drained) to meat mixture, stirring until well mixed.
  3. Cover the bottom of a 9″x13″ casserole dish or baking pan with layer of taco shells (I usually cut them in half and place cut edges toward the outside of pan to cover as much room as possible.)
  4. Add layer of 1/2 of the meat mixture atop the tortillas, then add layer of cheese, followed by another layer of tortillas.
  5. Add another layer of remaining meat, cheese and tortillas, then sprinkle top with remaining cheese.
  6. Bake for 20-30 minutes in 350 degree oven until the filling is bubbly and cheese on top has begun to brown. While casserole is baking, dice up whatever veggies you prefer for toppings.
  7. Remove from oven and let stand for 5 minutes. Cut into portions and serve with toppings, OR freeze for reheating later in the week. Another option is to freeze in servings to add to your take-to-work stash.

**Another option is making your own homemade burritos which can be tossed into the freezer for grabbing later. Simply prepare meat mixture as above, place small amounts on tortilla shells, add cheese (if desired) and roll up, placing on a baking sheet into the freezer. Once frozen, you can place into a freezer bag to prevent freezer burn.

I’ll have to get you some more photos next time I make this, but it’s definitely delicious and the refried beans in the meat mixture help to hold things together, especially if you decide to make burritos. Let me know what you think in the comments below!

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