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Taco bake with tortilla chips on top
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4 from 1 vote

Crunchy Taco Bake

This Beef and Mushroom Crunch Taco Bake is a clever way of sneaking in some extra plant-based protein in one tasty dish.
Prep Time10 mins
Cook Time40 mins
Additional Time5 mins
Total Time55 mins
Course: Main Dishes
Cuisine: American
Keyword: casserole, mushroom, taco
Servings: 8 servings
Calories: 652kcal
Author: Lynda


  • 8 ounces crimini baby bella mushrooms
  • 1 pound ground beef
  • ¼ cup taco seasoning or 1 packet
  • 8 ounces tomato sauce
  • ½ cup water
  • 11 ounces tortilla chips coarsely crushed
  • 15 ounces black beans rinsed and drained
  • 15 ounces corn drained
  • 8 ounces 4-blend Mexican cheese


  • Preheat oven to 350° degrees. Lightly spray casserole dish with nonstick spray.
  • Chop crimini mushrooms into small pieces. Place mushrooms and ground beef in a large skillet and cook over medium-high heat until ground beef is thoroughly cooked.
  • Add taco seasoning, tomato sauce, and water. Lower heat and simmer for 5 minutes.
  • Place 1/3 of crushed tortilla chips in bottom of casserole dish.
  • Layer with 1/2 of meat mixture. Sprinkle black beans over meat and top with 1/3 of cheese.
  • Layer 1/2 of remaining tortilla chips on top of cheese, followed by remaining meat mixture, corn, and 1/2 of remaining cheese.
  • Top with remaining tortilla chips and finish with cheese. Cover with aluminum foil and bake for 20 minutes.
  • Remove foil and bake for an additional 10 minutes. Remove from oven and allow to cool for 5 minutes before serving.



Serving: 1 | Calories: 652kcal | Carbohydrates: 49g | Protein: 37g | Fat: 35g | Saturated Fat: 15g | Polyunsaturated Fat: 17g | Trans Fat: 1g | Cholesterol: 104mg | Sodium: 1136mg | Fiber: 8g | Sugar: 6g