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Beef Taco Bake

  • prep time: 5 min
  • total time: 45 min
  • serves: 4 people
  • calories: 525 1 serving

This twist on taco night takes the hassle out of individual shells and serves up the same south-of-the-border flavors in one cheesy, beefy baked dish everyone will love just as much (if not more). It’s easy to adapt this recipe by using your choice of hard or soft taco shells, mild to intense spice, and a wide variety of toppings, from corn and black beans to pickled jalapeños, which means the variations on this Beef Taco Bake are endlessly satisfying, no matter your family’s tastes.


cost per recipe: $6.74

  • 1 pound ground beef
  • 1 can (10 3/4 ounces) Campbell’s® Condensed Tomato Soup
  • 1 cup Pace® Picante Sauce
  • 1/2 cup water
  • 2 teaspoons chili powder
  • 8 corn tortilla (6-inch) or 6 flour tortillas (8-inch), cut into 1-inch pieces
  • 1 cup shredded Cheddar cheese (about 4 ounces)


  • Tips

    • For a hearty twist, add 1 cup each canned black beans and whole kernel corn with the soup before baking!
    • For even more flavor, top with your favorite taco toppings like sour cream, pickled jalapeño slices and/or chopped fresh cilantro.
  • Step 1

    Heat the oven to 400°F.   While the oven is heating, season the beef with salt and pepper.  Cook the beef in a 12-inch skillet over medium-high heat until well browned, stirring often to separate meat.  Pour off any fat.

  • Step 2

    Stir in the soup, picante sauce, water, chili powder, tortillas and half the cheese.  Spoon the beef mixture into an 8x8x2-inch baking dish.  Cover the baking dish.

  • Step 3

    Bake for 30 minutes or until the beef mixture is hot.  Sprinkle with the remaining cheese (the heat from the beef mixture will melt it) and serve hot.


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  • love this recipe

    June 4, 2015

    We make this recipe often. I double the ingredients and I use tortilla chips instead of the flour tortillas. I also add taco seasoning to the recipe. We serve it with taco chips to scoop it up. It's always a hit!

  • Love It!!

    Fran D.
    April 5, 2020

    I make this recipe often. I double the recipe. I season the meat as I would for tacos. I use taco chips in place of the tortilla strips. It is a favorite in our home.

  • We Use Chicken!!

    Diane M.
    May 1, 2019

    My family loves this recipe! We use chicken instead of beef and I use enchilada sauce in stead of the salsa. My family asks for it weekly!

  • Favorite recipe

    Krista C.
    February 21, 2019

    I've been making this casserole for well over 20 years. I bought a Campbell's recipe book at my kid's school and this was an extension of a meatloaf recipe. I liked it and my kids all love it! I've had to give this recipe out many times. Thank you!

  • Love this recipe!

    April 14, 2015

    I have made this recipe for several years, its good the way it is, but I have tweaked some, I add diced bell pepper, diced onion, and garlic. I also double the recipe.

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    Calories 525
    Fat Calories 227
    Total Fat 25.3 g
    Sat. Fat 10.9 g
    Trans Fat 0.8 g
    Sugar 9.38 g
    Vitamin A 154
    Vitamin C 5.5 mg
    Calcium 328 mg
    Iron 2.88 mg
    Potassium 926 mg
    Cholesterol 103 mg
    Sodium 1097 mg
    Total Carb 39.3 g
    Dietary Fiber 6 g
    Protein 32.6 g
    Total Fat %DV 32 %DV
    Sat. Fat 55 %DV
    Vitamin A 17 %DV
    Vitamin C 6 %DV
    Calcium 25 %DV
    Iron 16 %DV
    Cholesterol 34 %DV
    Total Carb %DV 14 %DV
    Potassium 20 %DV
    Fiber 22 %DV
    Added Sugars 4.85 g
    Vitamin D 0 mg
    Vitamin E 0.51 mg
    Vitamin K 2.8 mg
    thiamine 0.058 mg
    Riboflavin 327.779 mg
    Niacin 4.813 mg
    Vitamin B6 0.028 mg
    Folate 20 mg
    Vitamin B12 1.68 mg
    Biotin 0 mg
    Panthothenic Acid 0.012 mg
    Phosphorus 514 mg
    Iodine 0 mg
    Magnesium 80 mg
    Zinc 6.4 mg
    Selenium 20.7 mg
    Copper 0.082 mg
    Manganese 0.127 mg
    Chromium 0 mg
    Molybdenum 0 mg
    Chloride 0 mg
    Choline 0 mg
    Sodium %DV 1097 mg
    Added Sugars 10 %DV
    Vitamin D 0 %DV
    Vitamin E 3 %DV
    Vitamin K 2 %DV
    Thiamin 5 %DV
    Riboflavin 6 %DV
    Niacin 30 %DV
    Vitamin B6 2 %DV
    Folate 5 %DV
    Vitamin B12 70 %DV
    Biotin 0 %DV
    Panthothenic Acid 0 %DV
    Phosphorus 41 %DV
    Iodine 0 %DV
    Magnesium 19 %DV
    Zinc 58 %DV
    Selenium 38 %DV
    Copper 9 %DV
    Manganese 6 %DV
    Chromium 0 %DV
    Molybdenum 0 %DV
    Chloride 0 %DV
    Choline 0 %DV

    This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.