Recipe: Taco Casserole


Taco Casserole
Author: Jodi Stevens
Prep time:
Cook time:
Total time:
Serves: 6
Just the right zing of a taco, with the ease of a casserole. This flexible meal can be made ahead for a quick meal from the freezer.
  • 6 small corn tortillas, torn in half
  • 1 (15 ounce) can red beans, drained and rinsed
  • 1 (15 ounce) can black beans, drained and rinsed
  • 2 (15 ounce) cans chili
  • 1 (15 ounce) corn, drained
  • 1 small can chopped olives
  • 1 can Ro-Tel tomatoes
  • 2 cans tomato soup
  • 1 cup water
  • Tortilla chips
  • 1 cup cheddar cheese, shredded
  • Sour cream, for garnish
  1. Preheat oven to 350 degrees.
  2. Grease bottom and sides of 9X13 baking dish.
  3. Line bottom with torn shells.
  4. Spread beans, chili, corn, and olives over shells.
  5. Mix tomatoes, soup and water together well. Pour over beans
  6. Top with broken tortilla chip and cheese.
  7. Bake in oven for 20 minutes, or until cheese is melted and filling is bubbly.
  8. Serve with sour cream.


Willow Stevens

Willow is a mother of six who begins to feel the empty nest, with faer oldest child living with his long-time girlfriend in another state, and the next three begin their talks about jobs and the excitement of college and living alone. Willow started couponing in 2007 to save their family some money on the grocery budget. That's how Freetail Therapy was born, so that fae could share their knowledge of saving money with others. Though the site has become so much more since then, and now includes homeschooling and homesteading info, Willow still does it all on a budget and shares how. Willow enjoys snagging freebies, snuggling with their dog, Xander, drinking decaf coffee, gardening, cannabis and of course, their large frugal family.

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