This Easy Mexican Casserole is a hearty and satisfying dish that brings the vibrant flavors of Mexico to my dinner table. It's perfect for a comforting weeknight meal and sure to be a hit with the whole family.
Why I Love This Recipe
I love this recipe because it's incredibly versatile and can be tailored to suit my preferences. Whether I opt for ground beef or turkey, add extra veggies, or adjust the spice level, it always turns out delicious. Plus, it's a great way to use up pantry staples and is perfect for meal prep.
Ingredients
(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)
- 1 lb ground beef
- 1 onion, chopped
- 2 cups salsa
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (8 oz) corn, drained
- 1 can (10 oz) diced tomatoes with green chilies, undrained
- 1 packet (1 oz) taco seasoning
- 2 cups shredded cheese (cheddar, Monterey Jack, or a blend)
- 6-8 medium flour tortillas
- Optional garnishes: chopped cilantro, sliced green onions, sour cream, diced avocado
Directions
- Cook the Meat: In a large skillet over medium heat, I brown the ground beef until fully cooked; then I drain any excess fat. I stir in the taco seasoning, black beans, corn, diced tomatoes with chilies, and salsa. I let the mixture simmer for about 5 minutes to blend the flavors.
- Layer the Casserole: I preheat my oven to 350°F (175°C). I cut the tortillas into strips or quarters. In a greased 9x13 inch baking dish, I layer half of the tortilla pieces, followed by half of the meat mixture, and then half of the cheese. I repeat the layers once more.
- Bake: I cover the dish with aluminum foil and bake for 20 minutes. Then I remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and slightly golden.
Servings and Timing
- Servings: 6
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
Variations
- Protein Swap: I sometimes use ground turkey or shredded chicken instead of beef.
- Vegetarian Option: I omit the meat and add extra beans or tofu.
- Spice Level: I adjust the heat by choosing mild or hot salsa and adding jalapeños if desired.
- Tortilla Choice: I switch between flour and corn tortillas based on what I have on hand.
- Cheese Variety: I use different cheeses like pepper jack or a Mexican blend for varied flavors.
Storage and Reheating
- Refrigerator: I store leftovers in an airtight container for up to 4 days.
- Freezer: I freeze the casserole, either whole or in portions, for up to 3 months.
- Reheating: I reheat in the oven at 350°F (175°C) until warmed through or microwave individual portions for 2-3 minutes.
FAQs
What can I serve with this casserole?
I often serve it with a side of rice, a simple green salad, or tortilla chips and guacamole to complete the meal.
Can I make this casserole ahead of time?
Yes, I assemble it ahead, cover, and refrigerate. When ready, I bake it as directed, adding a few extra minutes if needed.
How can I make this dish spicier?
To increase the heat, I use hot salsa, add chopped jalapeños, or include a dash of cayenne pepper in the meat mixture.
Is it possible to make this casserole gluten-free?
Absolutely, I use corn tortillas and ensure all other ingredients are certified gluten-free.
Can I add other vegetables to this casserole?
Yes, I often add bell peppers, zucchini, or spinach to boost the nutritional value and flavor.
Conclusion
This Easy Mexican Casserole is a go-to recipe in my kitchen for its simplicity, versatility, and crowd-pleasing flavors. Whether I'm feeding my family on a busy weeknight or preparing a dish for a potluck, it never disappoints. I hope it becomes a favorite in your home as well!
Easy Mexican Casserole Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
- Diet: Gluten Free
Description
This Easy Mexican Casserole is a hearty and satisfying dish packed with bold Mexican flavors, perfect for a comforting family dinner or meal prep.
Ingredients
- 1 lb ground beef
- 1 onion, chopped
- 2 cups salsa
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (8 oz) corn, drained
- 1 can (10 oz) diced tomatoes with green chilies, undrained
- 1 packet (1 oz) taco seasoning
- 2 cups shredded cheese (cheddar, Monterey Jack, or a blend)
- 6-8 medium flour tortillas
- Optional garnishes: chopped cilantro, sliced green onions, sour cream, diced avocado
Instructions
- Preheat oven to 350°F (175°C). Grease a 9x13 inch baking dish.
- In a large skillet over medium heat, cook ground beef until browned. Drain excess fat.
- Add taco seasoning, black beans, corn, diced tomatoes with chilies, and salsa. Stir and simmer for 5 minutes.
- Cut tortillas into strips or quarters.
- Layer half of the tortillas in the baking dish, followed by half the meat mixture and half the cheese. Repeat the layers.
- Cover with foil and bake for 20 minutes. Remove foil and bake an additional 10 minutes until cheese is bubbly and golden.
- Garnish with optional toppings if desired and serve hot.
Notes
- Substitute ground turkey or shredded chicken for a different protein.
- Use corn tortillas for a gluten-free version.
- Adjust spice level with salsa type or by adding jalapeños or cayenne pepper.
- Store leftovers in the fridge for up to 4 days or freeze for up to 3 months.
- Reheat in the oven or microwave until heated through.
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 5g
- Sodium: 880mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 25g
- Cholesterol: 65mg
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