Weeknight Deep Dish Taco Squares
Every parent knows that kids can be picky eaters. My kids fall into the range of pickiness that make me cringe while trying to serve them a nice meal and hear them ask, “what is this?” in a disgusted tone. It makes sense then, that when I made taco squares for the first time one Tuesday and my kids surprised me by cleainig their plates — my oldest even went on to ask if there were any leftovers for the next day, I knew I had a winning recipe.
It has a biscuit crust on the bottom, taco meat in the middle, and a top layer of creamy sour cream (and cheese of course). It all bakes together to create a masterpiece that is a cross between casserole and a hand-held taco creation. It takes around 40 minutes and uses pantry staples. Bonus: It reheats well! It will have you feeling more put together than you might actually be.
This has endless variations, but what has always worked for me is the simple ground beef and black bean taco filling. Most of the stress of the real dish comes from the assembly of the layers and the worry that the crust will get soggy. I like this taco bake recipe because the layers truly do stay distinct. The crust always holds its integrity, and the topping always sets up. All this said, my favorite part of this taco bake is the topping. It ends up like a warm, cheesy dip – so good! I love it so much because I believe it is the best part of taco night, and I love that it comes without all the taco bar mess you would normally have.
How to Make It
An example of a Pyrex 9×13 glass baking dish is seen above. I can see the crust browning below and I don’t have to lift it which is minor but incredibly helpful! The glass also retains heat evenly so you won’t have hot spots that cook one corner faster than the others. A 9×13 metal one also works just know that the crust will brown a little faster on the bottom. As with all baking, it is better to use a dish that is not darker than the crust will brown on the bottom which is likely to be brown before the center is cooked.
First, make the crust. To do that, mix the biscuit mix and water. Stir the mixture until it is soft and dough-like. This should only take about 30 seconds. It’s okay if the dough looks slightly rough and you don’t want to overdo it. If you smooth it out too much, the crust will be tough. When finished, dump the dough into the center of the pan and evenly spread it across the bottom to the best of your ability with a spoon, or with your fingertips. If the stickiness of the dough is bothering you, you can wet your fingers, this little trick will save a lot of frustration. You want the mixture to be an even layer that reaches all corners of the pan. The dough will be approximately a ¼ inch thick. And this is exactly the thickness you want.
Bake for 9 minutes uncovered. When it comes out, it’s normal for the crust to appear pale with some puffy spots. It shouldn’t be too brown though, it just needs to be set. That’s right. Just set it aside while you finish the filling. The heat from the pan will finish cooking the bottom just a little bit, which helps.
Prepare the meat: While cooking the crust, start browning the ground beef in a big skillet on medium-high heat. Use a silicone spatula to break the meat apart so it is more or less smooth and evenly distributed. Don’t let any big, chunky pieces remain, otherwise, they will stick out and meat will not be evenly distributed. It is ideal for paheos to taste the same, so par meat be beed. As far as color and doneness, the beef should be brown and cooked all the way through with no pink remaining. Aim for 7-8 minutes.
Drain off the fat. Tilt the pan and push the meat to the side and spoon off the liquid or move the meat to a colander over a bowl. Don’t skip this. This step may matter more than almost any other step in the recipe. Once drained, return the pan to medium heat and add your taco seasoning, tomato sauce, and garlic powder. You will notice the smell instantly change to that warm, cumin-forward smell that says, “It’s taco night.” Allow it to simmer for 2–3 minutes until the sauce thickens slightly and coats the meat. It should look glossy and saucy, but not soupy.
Layer the meat: Spread the meat mixture evenly across the par-baked crust reaching the edges. Take a spoon and push the mix all the way to the corners as well. This layer should be as even as possible so that every square has the same meat to crust ratio. If one area has a thick layer of meat and another place has a thin layer, the thick area will stay wetter while the thin area will probably get slightly dry. So please take the extra 30 seconds and even it out.
Make the topping: Combine the sour cream, shredded cheddar, and mayo in a bowl. Mix until combined. The mixture should be creamy and slightly thick like a dip. Spoon several dollops of the mixture over the meat layer and spread them over the layer using a spatula or the back of a spoon. Be careful not to move the meat layer beneath. Make sure to reach the edges. For both a subtle smokey flavor and color, sprinkle paprika evenly over the mixture on top. Right now, the whole pan may look pale and cream-colored, but just wait until it comes out of the oven.
Return the baking sheet to the oven and bake uncovered again for 25 minutes. About the 20 minute mark, the scent of everything will become stronger, and the topping will begin to bubble and become golden. At 25 minutes, the toppings should be set without any jiggle when you shake the pan. There should slight golden edges, and the top should have some brown. If your oven tends to runs hot, check at 22 minutes. If you like the topping to be more brown, you can broil for an extra minute or 2. Just be careful because it can go from golden to burned.
Serve: Wait 5 minutes then cut it. I get it. But waiting will help you get neat squares instead of a pile of gooey filling. You can cut it into a 3×4 grid for 12 big squares, or a 4×4 grid if you want smaller squares (16) which is great if you are serving this with a salad or a big buffet. Put your toppings on the table, and let everyone top their own.
Helpful Tips
- Don’t skip the drain. Ground beef releases a lot of fat and if it pools under the topping layer, the crust turns greasy and soft. Drain it really well — tilt the pan, spoon it out, whatever it takes. If you’re using 80/20, there will be more fat than you expect. Get it all out before you add the seasoning.
- Spread the dough thin and even. Use wet fingers or the back of a spoon — the dough is sticky. You want an even layer so the crust bakes uniformly. If one corner is thicker than the rest, that corner will be doughy when everything else is done. Take an extra minute to get it even. If the dough keeps pulling back when you spread it, let it rest 2 minutes before trying again.
- Let it rest before cutting. Five minutes of rest makes clean squares much easier. If you cut it straight from the oven the topping hasn’t fully set and the meat layer is still loose — you’ll end up with a pile instead of a square. Set a timer. Walk away from the pan. Come back in five minutes.
- Make it your own. Add a layer of canned green chiles or diced jalapeños on top of the meat before adding the topping. A can of drained black beans mixed into the meat stretches the recipe further and adds texture. A sprinkle of Mexican blend cheese instead of plain cheddar works great too. Some people add a layer of crushed tortilla chips over the meat for crunch — I’ve done this and it’s excellent.
- The paprika is optional but don’t skip it. It does more than you’d think. The color alone is worth it — a pale cream topping looks unfinished, but a dusting of paprika makes it look intentional. The flavor contribution is subtle but real. Smoked paprika is even better if you have it.
- Glass vs. metal pan. Both work. Glass heats more slowly but retains heat longer — your squares will stay warm at the table longer in glass. Metal heats faster and gives the crust more direct bottom heat, which means a slightly crispier crust base. If you want the crispiest possible bottom crust, metal is your friend. If you want the crust to stay more tender, go with glass.
Storage and Make-Ahead
Refrigerator: You can keep your leftovers here for 4 days in an airtight container. To reheat, place it in the oven at 350 degrees for 10 to 12 minutes. For individual servings, use the microwave for 1 to 2 minutes. When refrigerated, the crust will lose its initial crispness, but its flavor will improve. Because the taco seasoning has a chance to blend with the other components, it improves the overall taste. You can look forward to leftovers for lunch.
Freezer: This casserole can be frozen pretty well. Cut into individual squares, then plastic wrap and foil each one and freeze them for up to 2 months. Reheat after thawing in the fridge overnight. The topping texture changes after freezing and becomes a little denser, but it still tastes good. I don’t freeze whole pans at once because it takes forever to thaw and the quality is better with individual portions.
### Make Ahead You can prepare the meat layer and the sour cream topping a day in advance. Just store them in covered containers. When it is eating time, blind bake the crust, and layer everything cold (add 5-7 minutes to the bake time since the components are cold) and complete the layers in the oven. The cold topping and warm crust create distinct layers, keeping the clean square method consistent.
POTLUCK TIP: This travels really well! Bake it, let it cool for 15 minutes, cover it with foil, and throw it in the car. It can be warmed back up at your destination in a 325°F oven for around 15 minutes. Pack toppings in small containers and set them out on the table. I’m pretty sure I’ve brought this recipe to more church potlucks than anyone else, and I’ve never seen any of it leftover!
Frequently Asked Questions
Can I use crescent roll dough instead of biscuit mix?
Absolutely, and it’s actually a good variation. For this, press one 8 oz tube of crescent roll dough into the bottom of the pan, firmly pinching the seams together so you get a complete base instead of separated triangles. The bake time is roughly the same — check at 8 minutes and pull when just set, but not brown all the way through. Crescent dough gives a flakier, slightly richer crust that some people prefer. The biscuit base is less buttery, while the crescent roll base is more buttery. Both options are great — just choose based off of what you have in the fridge.
Can I use ground turkey instead of beef?
Definitely. Ground turkey can be used the same way — just make sure to drain it as it does release liquid as it cooks, particularly with 85/15 turkey. While it may look slightly lighter in color in the pan because it does not brown as beef does, once it is mixed with the taco seasoning and tomato sauce, the flavor difference is almost non-existent. Also, since ground turkey is usually leaner, there is less to drain afterwards and it is less greasy. I can assure you my kids really do not notice a difference in this recipe when the topping is added.
What if I don’t have tomato sauce?
You have several alternatives to consider. Among them, one of the simplest options is to use half a cup of your favorite salsa. This works particularly well because it adds a little extra flavor. Another option is to take a tablespoon of tomato paste, thin it with ⅓ cup of water and use that as a substitute. The consistency will be very close to what you needs. Also, if you are really in a pinch, you could use drained diced canned tomatoes. The texture may be slightly different, but the flavor will be there. What you really want to avoid, is to skip the sauce altogether. The meat layer needs a sauce to keep it moist through the second bake. If there is no sauce, the meat will be dry and crumbly under the topping. The whole thing feels less cohesive.
Is the mayo in the topping necessary?
It’s not strictly necessary, but I’d keep it in. The mayo serves as an emulsifier so that the topping holds together in the oven instead of weeping or separating. Without it, the topping is a bit thicker and may require an additional minute or two to set. You may also notice a little more liquid collecting at the edges. Plain full-fat Greek yogurt also works here — it acts like sour cream in the oven and you won’t taste a difference. What I’d steer clear from is using light mayo or a mayo-like product, such as Miracle Whip. That contains more sugar and could make the topping taste a bit off.
Can I make this vegetarian?
Sure! Instead of ground beef, you can use two cans of drained black beans, pinto beans, or 1 can of each. You can also use a plant-based ground beef crumble. Now, if you are using beans, you don’t have to \\”cook\\” them. Just warm them up in a skillet, add your taco seasoning with tomato sauce and heat everything through until the sauce absorbs. The texture is slightly different (as you will lose that crumble), but the flavor is still good, and it will bake up beautifully under the topping. If you are using beans, I would suggest adding a little more garlic powder and a hint more cumin.
How do I know when it’s done?
The topping is an indicator of whether the baking is ready. When there is 5 minutes left they should not jiggle when the pan is moved. The edges should be golden, have pulled away from the pan, and possibly have a few brown spots on top. If the middle still looks wet or jiggles when the pan is moved, add 3 to 5 minutes. Different ovens can affect bake time, so the 25 minutes given in the recipe should be a guideline to start from. 25 minutes is a guideline to start from, so start checking at around 22 minutes. Trust your judgement more than the timer.
Can I add cheese on top of the topping layer?
You can add more cheese if you want, but you don’t need to since we mixed a full cup into the topping. If you want more cheese on top, you can add some shredded cheese to the top in the last 5 minutes of baking. If you want to do this, do not add the cheese at the beginning of the bake or else it will brown too much. A handful, not a full layer, you want it to melt and not form a separate layer of cheese on top.
My crust came out soggy. What went wrong?
This almost always is a draining issue. If the ground beef was not fully drained before you added the tomato sauce and seasoning, then the extra fat and liquid cooked into the meat layer, and then soaked into the crust during the second bake. The other possibility is if the dough was not spread thin enough in some areas. A thick patch of crust can remain underbaked in the middle even if the rest of it is fully baked. Make sure to drain, spread the dough evenly, and definitely do a 9-minute blind bake. If you do those three things, you will always end up with a great crust.
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