This taco casserole is layers of plantains, ground beef, seasonings all topped with plenty of flavorful guacamole. Add your favorite taco fixings such as lettuce, tomato and jalapeño for a hearty and family friendly meal! Paleo + Whole30 too!
My family loves a hot tasty casserole, they’re always requesting Loaded Cauliflower Casserole, Plantain Enchilada Casserole and this festive taco casserole. You can never go wrong with the flavors of tacos!
Casseroles are my JAM. I love to do taco night for dinner, but sometimes when I’m in a hurry, I just layer all the ingredients in a dish and bake them together, which is how this taco casserole came to be. This recipe has all of the components of tacos in the form of a delicious casserole. You can even add your favorite taco fixings on top to take this dish to the next level!
How Do You Make Taco Casserole?
Start this taco casserole by preheating the oven to 350ºF and then get the plantains cooking in a large skillet. My husband had the idea of adding plantains to the bottom of the casserole to form a crust, and it was the most genius idea ever! Once these have cooked on both sides and the edges are golden brown, transfer them to a plate lined with paper towels.
Now, add the diced onion and bell pepper to the pan that you just cooked the plantains in. Sauté until soft, approximately 4-5 minutes. Add the ground beef to the pan and sauté until cooked through. Drain any extra fat remaining in the pan, then add the garlic and sauté for 30 seconds. Next, add the chili powder, cumin, paprika, garlic powder, onion powder, cayenne pepper, sea salt, and black pepper to the pan and stir until combined. Turn off the heat on the stovetop and stir in the salsa. Add the whisked eggs to the pan and stir until the mixture is well combined.
Time for layering this casserole! Place the plantains in a single layer in the bottom of a 9×9” dish. Pour the taco mixture on top of the plantains and spread to make an even top. Bake for 45-60 minutes, or until the casserole has set.
Remove the casserole from the oven and let cool for 5 minutes. Spread the guacamole on top of the casserole and enjoy with other favorite taco toppings!
Tips For Taco Casserole
- I typically use 90% lean ground beef, it has plenty of flavor but is not overly greasy. Feel free to use any preferred ground meat – turkey, chicken or bison.
- I recommend using the plantains for the crust, however, if you don’t have any on-hand, you can use cooked and sliced sweet potatoes instead.
- This taco casserole dish can easily be doubled for a crowd and makes for great leftovers.
- Add your favorite taco toppings when serving. I topped this casserole with my dairy-free sour cream, which took it to the next level!
This casserole is such a fun and easy way to do taco night. I find myself making it on a regular basis because we can’t get enough of it! Add a fresh side salad and you’ll have a dinner that will earn you rave reviews.
More Great Mexican Food Recipes
Happy cooking! I hope you enjoy this super easy and delicious buffalo chicken dip recipe! If you give this recipe a try, be sure to comment below and let me know how it turned out for you. Also, I would love to see your creations on Instagram. Be sure to tag me @livinglovingpaleo!
Enjoy this Layered Taco Casserole!
Layered Taco Casserole
- 3 tablespoons coconut oil or ghee
- 2 yellow plantains
- 1/2 medium yellow onion, diced
- 1 large green bell pepper, diced
- 2 pounds ground beef
- 4 cloves garlic, minced
- 3 tablespoons chili powder
- 2 tablespoons cumin
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon cayenne pepper
- 1 1/2 teaspoons sea salt
- 1 teaspoon black pepper
- 2 cups salsa (Use any salsa you like, I just linked to the one that I used)
- 3 eggs, whisked
- 2 cups guacamole
- Chopped tomatoes
- Dairy-free sour cream
- Preheat your oven to 350 degrees.
- Peel the plantains by making a shallow cut in the skin, lengthwise and peel the skin away from the fruit. Cut the plantain in half, and then cut each half into thirds, lengthwise.
- Melt the coconut oil in a large pan over medium heat. Place the plantains in a single layer in the heated pan. Cook until the edges of the plantains begin to turn golden brown. Flip and cook the other side until golden brown. Place on a plate lined with paper towels.
- Add the diced onion and bell pepper to the pan that you just cooked the plantains in. Sauté until soft, approximately 4-5 minutes. Add the ground beef to the pan and sauté until cooked through. Drain any extra fat remaining in the pan. Add the garlic and sauté for 30 seconds. Add the chili powder, cumin, paprika, garlic powder, onion powder, cayenne pepper, sea salt, and black pepper to the pan and stir until combined. Turn off the heat on your stove and add the salsa to the pan and stir the mixture well. Add the whisked eggs to the pan and stir until the mixture is well combined.
- Place the plantains in a single layer in a 9x9" dish. Pour the taco mixture on top of the plantains and spread to make an even top. Bake for 45-60 minutes, or until the casserole has set.
- Remove the casserole from the oven and let cool for 5 minutes. Spread the guacamole on top of the casserole and enjoy!!
PIN IT FOR LATER – Layered Taco Casserole:
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