Leftover Tacos Baked Casserole

Leftover Tacos Baked Casserole
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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 403.7
  • Total Fat: 20.5 g
  • Cholesterol: 56.1 mg
  • Sodium: 910.2 mg
  • Total Carbs: 36.9 g
  • Dietary Fiber: 8.5 g
  • Protein: 20.2 g

View full nutritional breakdown of Leftover Tacos Baked Casserole calories by ingredient
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Taco Casserole made from leftover tacos with kidney beans, corn, peppers, tomatoes, potatoes, and cheese added. Taco Casserole made from leftover tacos with kidney beans, corn, peppers, tomatoes, potatoes, and cheese added.
Number of Servings: 12


    1 lb reg. hamburger
    1 can Light Kidney Beans
    1 can Dark Kidney Beans
    1 can Tomatoes, diced
    2 cans Corn, whole
    1/2 cup Bell Peppers, diced
    7 Mushrooms, fresh and sliced
    2 cups Mashed Potatoes or 6 medium potatoes, cooked, then mashed/shredded
    1 jar Prego Spaghetti Sauce
    1 cup Sharp Cheddar, shredded
    1 cup Marble Jack, shredded
    4 Taco Shells, crushed


Brown ground beef, add taco seasoning to taste.
Cook potatoes, drain, cool. Then dice, shred or mash.
Dice peppers and slice mushrooms.
Open cans and drain kidney beans, corn, and tomatoes.

In a 9x13" baking pan, place one layer of each ingredient:
Bottom layer: Ground Beef
Dark and Light Kidney Beans
Bell Peppers
Pour spaghetti sauce over ingredients.
Layer with cheese, then top with potatoes.
Bake 350 oven for 35 minutes.

Add 1 cup shredded cheese and crushed leftover taco shells.
Bake additional 10 minutes until cheese is melted and taco shells toasted.

This recipe makes 12 - 3 inch x 4 inches servings.
(9x13" baking pan cut into 12 servings)

400 calories per serving.
Recipe is carb/protein balanced.
Good change of pace.

High fat but recipe could be adjusted by decreasing or eliminating cheese, and/or substituting chicken for ground beef.

Number of Servings: 12

Recipe submitted by SparkPeople user S7EEN_ART.

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