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Taco Casserole

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Recipe by Ryan Carey

Ryan has been a chef for 11 years working for top restaurants, national sports teams and celebrities. He has held all the positions including that of sous chef, exec sous chef and executive chef. He has knowledge of all different cooking styles and techniques. His passion is focusing on Paleo and Carnivore cooking and highlighting organ meats in creative ways.

This is a kid-approved, quick, and easy recipe for a busy family. This dish combines your traditional Tex Mex flavors with the additional nutritional kick from Pluck.


Step 1

Preheat the oven to 350 degrees F.

Step 2

Set sour cream on the counter to come to room temperature while preparing this recipe.

Step 3

In a medium sauté pan, add ground beef and onions and cook over medium high heat until fully cooked.

Step 4

Drain off excess grease from the pan.

Step 5

Add in taco seasoning.

Step 6

Bring to a simmer and simmer for 5 minutes, stirring occasionally.

Step 7

In a 9x13 casserole dish first spread the refried beans. Then, spread sour cream over refried beans. Top with ground beef mixture. Lastly, top with cheese.

Step 8

Bake for 15 minutes or until the cheese is melted and the casserole is hot in the middle.

Step 9

Top with crumbled tortilla chips and black olives.

-Sky’s the limit with this casserole. You can add any of your favorite toppings including avocado, salsa, Pico, or extra sour cream. And don’t forget to add a little sprinkle of Pluck on top! -This casserole would also be a great introduction to organ meats so consider adding ground calf liver in place of ½ lb. of the ground beef.


1 1/2 pounds grass-fed ground beef

1 clove organic onion, chopped

1 packet organic taco seasoning

1 1/2 cloves sour cream

2 teaspoons Pluck seasoning

1 can shredded cheese

1 clove tortilla chips, crumbled

1/2 cloves black olives, chopped

16 ounces can organic refried beans


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