Go Back
–+ servings
Square image of the zucchini ground beef taco casserole on a white plate

Taco Casserole Recipe

A crave-worthy taco casserole with the most delicious zucchini and cheese crust topped with flavorful taco meat and melted cheese. Your family will love it.
4.59 from 48 votes
Print Recipe Pin Recipe Save
Author Kori Butler
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Casseroles
Cuisine Mexican
Servings 8 servings
Calories 589 kcal

Equipment

  • 13 x 9 inch casserole dish

Ingredients
  

  • 4 cups zucchini unpeeled and shredded
  • ½ teaspoon salt
  • 2 large eggs
  • 1 cup pepper jack cheese shredded and divided
  • 2 cup cheddar cheese shredded and divided
  • 2 pounds ground beef 80/20
  • 1 recipe taco seasoning mix (or, 1 store-bought packet)
  • 1 cup sour cream
  • ½ cup salsa
  • Optional: taco toppings such as shredded lettuce diced tomato, green onion, olives and sliced avocado

Instructions
 

Make and Bake The Crust

  • Preheat oven to 400ºF
  • Drain shredded zucchini in a colander, sprinkle with salt and let stand for 10 to 15 minutes. Squeeze out excess moisture. 
  • In a large bowl, combine zucchini, eggs, half of cheddar, and pepper jack cheese.
  • Spray a 13 x 9" casserole dish with nonstick spray. Press mixture into the bottom of the casserole dish and bake for 20 minutes. 

Make Taco Meat and Bake The Casserole

  • In a skillet over medium-high heat, brown ground beef until no longer pink. Drain fat. Add taco seasoning mix and ¾ cup water. Cook until liquid is absorbed. 
  • Add sour cream and salsa to the meat and stir until combined. 
  • Spread the ground beef mixture evenly over the top of the zucchini crust. Top with the remaining half of the cheese. 
  • Bake until cheese is bubbly, approximately 20 minutes. 

Video

Kori's Tips

Don't miss all of our helpful hints, substitution ideas, cooking tips, and other delicious recipes that can be found in our post. Check it out!
TOP TIPS: Make sure you remove as much moisture from the grated zucchini as possible. Sprinkling the salt over the zucchini while it sits draws out the moisture. Use your hands to squeeze the zucchini to wring the moisture out gently. If it still seems moist, you can dab the zucchini with a paper towel. 
VARIATIONS: Refried beans, ground turkey, or ground chicken may be used in place of the ground beef. Use a Mexican cheese blend instead of pepper jack and cheddar if desired. 
SERVING SUGGESTIONS: Serve with your favorite taco toppings, refried beans, and fresh green salad with avocado dressing.

Nutrition

Calories: 589kcalCarbohydrates: 5gProtein: 36.7gFat: 37.3gCholesterol: 187.8mgSodium: 854.5mgFiber: 0.8gSugar: 1.5g
DID YOU MAKE THIS RECIPE?Mention @seekinggoodeatsofficial or tag #seekinggoodeats! Be sure to subscribe to my newsletter to receive more healthy delicious recipes straight to your inbox.

© 2025 Seeking Good Eats™