Mexican Casserole is the best, most scrumptious mash-up of two things we love—Mexican food and casseroles.
Everyone wants Mexican food for dinner, but here’s the problem: someone wants tacos, someone else wants burritos, and you want an enchilada. You can’t please one person without disappointing another. Until now. Make this delicious Mexican casserole, and everyone will be happy.
The beauty of this casserole (aside from the fact that it’s a casserole, and who doesn’t love those?) is that it contains all the things we crave in our favorite Mexican dishes. There’s seasoned ground beef, black beans, corn, tomatoes with chilis, salsa, tortillas, sour cream, and cheddar cheese. This dish eats like the yummy, comforting fillings of burritos or enchiladas, but the beloved tortillas are in here, too (they’re layered in the casserole). And why not serve the dish with corn chips for some crunch?
I love the process of making Mexican casserole. Most of the ingredients get combined in the skillet where I’ve browned the meat, which makes it so easy. The layering of the tortillas, meat mixture, and cheese is very satisfying, as is spreading on the tangy sour cream and then topping the casserole generously with more shredded cheddar. But what I look forward to most is the finale: the gorgeous, golden casserole emerging from the oven dotted with black olive slices and sliced scallions. And it tastes even better than it looks.
Delicious variations
I love the variety of flavors in this delicious casserole, but that doesn’t mean I don’t like to switch things up from time to time. For example, instead of ground beef, I sometimes opt for ground turkey or chicken, which makes the dish a bit lighter. If I’m doing Meatless Monday, I’ll replace the beef with either tofu crumbles or even a mixture of mushrooms and walnuts blitzed in the food processor.
You can also use different cheeses, such as Monterey Jack, aged Gouda, or Emmental. For smoky flavors, replace half of the salsa with barbecue sauce and add two teaspoons of smoked paprika powder or some chipotle paste. Like some heat? Chop up some jalapeños and add them to the dish. You can also try different vegetables, such as peas and carrots or chopped bell peppers. Don’t be afraid to give the casserole your own touch!
How do I store leftovers?
Cooled Mexican casserole can be stored in an airtight container in the refrigerator for up to 4 days and in the freezer for up to 3 months. Thaw overnight in the fridge before reheating, preferably in the oven at 325°F for 15 minutes.
Serving suggestions
Mexican casserole pretty much has everything you want in a delicious Mexican meal, but that doesn’t mean you shouldn’t add some other delectable things. We love to drizzle Enchilada Sauce, Jalapeño Sauce, or Chipotle Sauce on top of Mexican casserole. But wait, there’s more! No matter which sauce you choose, add a dollop of Mexican Crema or Avocado Crema for the perfect finish.
I always think casseroles need to be served with something fresh and crunchy and some kind of delicious bread. With Mexican casserole, I love to serve this crisp Green Salad tossed with Cilantro-Lime Dressing and a loaf of this cheesy, garlicky Pull-Apart Bread. But a really fun way to add fresh veggies to this meal is to switch out soft bread for a crunchy fried wheat chicharrón in this recipe for Chilindrinas. And no matter what kinds of sauces and sides you decide to serve with Mexican casserole, make sure you end the meal with Mexican Flan.
Mexican Casserole
Ingredients
- 1 tablespoon vegetable oil
- 1 pound lean ground beef
- 1 medium onion chopped
- 3 cloves garlic minced
- 2 tablespoons taco seasoning mix
- 1 can black beans (15 ounces) drained and rinsed
- 1 can corn kernels (15 ounces) drained
- 1 can diced tomatoes with green chilis (14 1/2 ounces)
- 1 cup salsa
- 12 corn tortillas cut into quarters
- 2 cups shredded cheddar cheese
- 1 cup sour cream
- 1/4 cup sliced black olives
- 1/4 cup chopped green onions plus more for garnish
Instructions
- Preheat oven to 350°F. Heat vegetable oil in a skillet over medium heat. Add ground beef and cook until browned, about 8 minutes.
- Add the chopped onion and minced garlic to the skillet. Cook until the onion is tender, about 5 minutes.
- Stir in taco seasoning, black beans, corn, diced tomatoes with green chilis, and salsa. Simmer for 5 minutes.
- Lightly grease a 9×13-inch baking dish. Arrange half of the cut tortillas evenly on the bottom.
- Spread half of the beef mixture over the tortillas. Then, sprinkle one cup of shredded cheddar cheese on top.
- Place the remaining tortillas over the cheese. Spoon the rest of the beef mixture over the tortillas.
- Spread sour cream evenly on top, then add the rest of the cheese, sliced black olives, and chopped green onions.
- Cover with foil and bake for 25 minutes. Remove foil, then bake for another 10 minutes until cheese is bubbly.
- Allow the casserole to cool for 10 minutes before serving. Sprinkle with additional chopped green onions before serving.
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