Mexican Casserole Recipe: Simple, Delicious, and Customizable

One of the dinners that is most nostalgic for me to make is something my mom called “Mexican Casserole.” I’ve come to realize it is actually a real recipe, but when she used to make it for us growing up, I thought it was something that she just created herself.

Her version was quite unique. It included layers of ground beef with chopped onion, refried beans, and corn, topped with cream of chicken soup and shredded Mexican cheese. Sometimes she would get fancy and complete the dish with fresh sliced tomatoes. Her version satisfied a very mid-west pallet. It wasn’t spicy or true Tex-Mex.

In adulthood I have adapted the recipe to be a little less Mid-West and a little more Tex-Mex. But that is precisely what I love bout this recipe— how customizable it is. You can keep it vegetarian, load it with ground beef or shredded chicken, or even spice it up with jalapeños for a little extra kick. Whether you’re hosting a family dinner, meal-prepping for the week, or just looking to try something new, this casserole is a guaranteed hit.

I’m sharing a recipe below that is more of a standard traditional favorite, in hopes that you will try making it for your family one night. Feel free to cut down the ingredients to make a smaller portion. I have to do that a lot because I’m just cooking for Drew and I and I don’t want leftovers for 2 weeks! Although this recipe does freeze well, too! Enjoy!

Why I Love This Recipe

1. It’s easy to make. Even on a busy weeknight, this dish comes together quickly and bakes to perfection.

2. Great for leftovers. This casserole reheats beautifully, so it’s perfect for making ahead or enjoying throughout the week.

3. Packed with flavor. With layers of spiced meat, beans, cheese, and tortillas, every bite is a flavor explosion.

4. Customizable. You can mix and match ingredients to suit your family’s tastes and dietary needs.

Mexican Casserole Recipe

Serves: 6-8

Prep Time: 20 minutes

Cook Time: 30 minutes

Ingredients

• 1 lb ground beef (or shredded chicken for an alternative)

• 1 packet taco seasoning

• 1 (15 oz) can black beans, drained and rinsed

• 1 (15 oz) can corn, drained

• 1 (10 oz) can diced tomatoes with green chilies (like Rotel)

• 1 (10 oz) can enchilada sauce (red or green, your choice)

• 6 small flour or corn tortillas (cut into quarters)

• 2 cups shredded Mexican blend cheese

• 1 cup sour cream

• 2 green onions, chopped (for garnish)

• Optional toppings: diced avocado, chopped cilantro, jalapeño slices, or salsa

Instructions

1. Preheat the oven: Set your oven to 375°F (190°C) and lightly grease a 9x13-inch casserole dish.

2. Cook the ground beef: In a large skillet over medium heat, cook the ground beef until browned. Drain any excess grease, then stir in the taco seasoning according to the package instructions.

3. Combine the filling: Add the black beans, corn, diced tomatoes, and half of the enchilada sauce to the skillet with the beef. Stir to combine and simmer for 5 minutes.

4. Layer the casserole: Spread a thin layer of the remaining enchilada sauce on the bottom of the casserole dish. Add a layer of tortilla quarters to cover the bottom. Spoon half of the beef mixture on top, followed by a layer of shredded cheese. Repeat the layers (tortillas, beef mixture, cheese) until all ingredients are used, ending with a layer of cheese on top.

5. Bake: Cover the casserole dish with foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.

6. Add toppings and serve: Let the casserole cool for 5 minutes before adding sour cream, green onions, and any additional toppings you like. Slice and serve warm!

Tips for the Best Mexican Casserole

• Make it spicy: Add chopped jalapeños or a dash of hot sauce to the beef mixture for extra heat.

• Make it vegetarian: Swap the meat for sautéed bell peppers, zucchini, or even plant-based crumbles.

• Meal prep: This casserole freezes well! Make a double batch and save one for later.

• Mix up the cheese: If you don’t have Mexican blend cheese, try cheddar, Monterey Jack, or even a sprinkle of cotija.