Mexican Casserole
This cozy Mexican casserole layers seasoned beef, beans, corn, tortillas, salsa, and cheese into one bubbling dinner. It is simple enough for a weeknight and flexible enough for the ingredients you already have.
Total
55 min
Servings
6 servings
Level
Easy
Mexican casserole is the kind of dinner that feels relaxed but still satisfying. It has the flavors of tacos or enchiladas, but everything is layered in one baking dish instead of filled one by one.
This version uses ground beef, black beans, corn, salsa, tortillas, and a melty layer of cheese. The filling is cooked first on the stovetop, then baked until hot and lightly golden around the edges.
Serve it with shredded lettuce, avocado, sour cream, cilantro, or a squeeze of lime. It is also a useful make-ahead meal because the leftovers reheat well.
01What you'll need
Ingredients
17 items · 6 servings
- 1 tablespoon olive oil or neutral cooking oil
- 1 small yellow onion, diced
- 1 pound ground beef, preferably 85% to 90% lean
- 2 cloves garlic, minced
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika or regular paprika
- 1/2 teaspoon dried oregano
- 1/2 teaspoon kosher salt, plus more to taste
- 1/4 teaspoon black pepper
- 1 can (15 ounces) black beans, drained and rinsed
- 1 cup corn kernels, frozen or canned and drained
- 1 can (10 ounces) diced tomatoes with green chiles, drained lightly
- 1 1/2 cups salsa, red or green
- 8 small corn tortillas, cut into quarters
- 2 cups shredded Mexican-style cheese blend or shredded cheddar, divided
- Optional toppings: sliced green onions, chopped cilantro, diced avocado, sour cream, lime wedges, shredded lettuce
02How to make it
Step-by-step
1. Heat the oven
Preheat the oven to 375°F. Lightly grease a 9-by-13-inch baking dish with oil or cooking spray so the casserole lifts out more easily after baking.
2. Cook the onion and beef
Warm the oil in a large skillet over medium heat. Add the diced onion and cook for 3 to 4 minutes, until it starts to soften. Add the ground beef and cook, breaking it up with a spoon, for 6 to 8 minutes, until no pink remains. If there is a lot of fat in the pan, carefully spoon off the excess.
3. Season the filling
Stir in the garlic, chili powder, cumin, paprika, oregano, salt, and black pepper. Cook for 1 minute. This short cooking time helps the spices smell fuller and keeps the garlic from tasting raw.
4. Add the beans and sauce
Stir in the black beans, corn, diced tomatoes with green chiles, and 1 cup of the salsa. Simmer for 3 to 5 minutes, until the mixture is warm and slightly thickened. Taste and add a little more salt if needed.
5. Layer the casserole
Spread 1/4 cup salsa over the bottom of the prepared baking dish. Add half of the tortilla pieces in an even layer. Spoon half of the beef and bean mixture over the tortillas, then sprinkle with 3/4 cup cheese. Repeat with the remaining tortillas, filling, and another 3/4 cup cheese.
6. Finish the top
Spoon the remaining 1/4 cup salsa over the top. Sprinkle with the remaining 1/2 cup cheese. Try to cover any dry tortilla edges so they soften as the casserole bakes.
7. Bake until bubbling
Cover the dish loosely with foil and bake for 20 minutes. Remove the foil and bake for 10 to 15 minutes more, until the cheese is melted and the edges are bubbling.
8. Rest and serve
Let the casserole rest for 10 minutes before cutting. Resting helps the layers set, which makes serving easier. Add your favorite toppings just before eating.
03From our kitchen
Cook's tips
- Make-ahead: Assemble the casserole up to 24 hours ahead, cover, and refrigerate. Bake it covered for 30 minutes, then uncover and bake 10 to 15 minutes more, or until hot in the center.
- Storage: Refrigerate leftovers in an airtight container for up to 4 days. Reheat individual portions in the microwave, or cover the baking dish with foil and warm in a 350°F oven.
- Freezing: Freeze the baked and cooled casserole in portions or as a whole dish for up to 2 months. Thaw overnight in the refrigerator before reheating.
- Protein swap: Use ground turkey, ground chicken, or plant-based crumbles instead of beef. If using a very lean meat, add an extra teaspoon of oil so the filling does not taste dry.
- Bean swap: Pinto beans work well in place of black beans. You can also use a mix of beans if that is what you have.
- Tortilla note: Corn tortillas give a more classic flavor and hold up well. Flour tortillas can be used, but they will bake up softer and more tender, almost like a layered enchilada bake.
Cook's note
For a milder casserole, choose mild salsa and skip the diced tomatoes with green chiles in favor of plain diced tomatoes. For more heat, use medium or hot salsa and add a pinch of cayenne with the spices.
04Frequently asked
Questions & answers
Can I make Mexican casserole without meat?
Yes. Leave out the beef and add another can of drained beans, such as pinto or black beans. You can also add sautéed bell pepper, zucchini, or mushrooms for more texture.
Why is my casserole watery?
The most common reason is too much liquid from salsa, tomatoes, or frozen corn. Drain the tomatoes lightly, drain canned corn well, and simmer the filling for a few minutes before layering. Letting the casserole rest after baking also helps it firm up.
Can I use tortilla chips instead of corn tortillas?
Yes, but the texture will be different. Tortilla chips soften in the middle and stay a little crisp near the top. Use a moderate amount so the casserole does not become too salty.
How do I know when the casserole is done?
The edges should be bubbling, the cheese should be melted, and the center should be hot. If you use a food thermometer, the middle should reach 165°F.
What should I serve with Mexican casserole?
It is filling on its own, but it goes well with a green salad, cilantro-lime rice, sliced avocado, roasted vegetables, or a simple cabbage slaw.
05Keep cooking
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