If you need a hearty dinner that combines taco-night flavors with the comfort of a cheesy baked casserole, this Mexican Casserole is an excellent choice.
I love how layers of seasoned ground beef, black beans, salsa, soft corn tortillas, and plenty of melted cheese come together in one pan. It is filling enough for a family dinner, easy enough for a weeknight, and practical for potlucks or casual gatherings.
Unlike casseroles that can turn dry after baking, this one stays moist because the tortillas absorb some of the seasoned meat juices and salsa. We also let it rest after baking, which makes a noticeable difference when it is time to cut clean servings.
Why You’ll Love This Recipe
This easy Mexican casserole delivers many of the flavors people love in tacos without assembling individual tacos at the table. Every slice contains savory seasoned beef, creamy melted cheese, beans, tomatoes, and corn tortillas.
The combination of textures is especially good. The tortillas soften into almost enchilada-like layers while still giving the casserole enough structure to hold together.
I recommend freshly shredding the cheese whenever possible. Pre-shredded cheese often contains anti-caking ingredients that can prevent it from melting as smoothly as cheese grated directly from the block.
Another important part of this recipe is layering. Instead of mixing everything together, we distribute the meat filling and cheese between tortillas so every portion has a balanced amount of filling.
The salsa underneath the first tortilla layer also helps protect the bottom from becoming dry. As the casserole bakes, the tortillas absorb flavorful moisture while the cheese melts into the beef mixture.
This recipe is also convenient when feeding several people. I can assemble one large baking dish and serve it with simple toppings such as tomatoes, green onions, sour cream, avocado, or cilantro.
Ingredients You’ll Need For Mexican Casserole
Ground Beef
Lean ground beef creates the hearty base of this casserole. I prefer lean beef because there is less excess grease to drain while still getting plenty of rich, savory flavor.
Browning the onion with the beef allows the onion to soften while picking up flavor from the meat. Taco seasoning then turns that simple combination into the flavorful filling we want.
Corn Tortillas
Soft yellow corn tortillas create the layers that hold the casserole together. They absorb salsa and meat juices during baking, giving the finished dish a tender texture similar to layered enchiladas.
Corn tortillas also bring more distinct corn flavor than flour tortillas, which works particularly well with black beans, taco-seasoned beef, and salsa.
Black Beans and Tomatoes
Black beans add heartiness, texture, and extra protein. Make sure they are thoroughly drained and rinsed so unnecessary liquid does not make the casserole watery.
Diced tomatoes with green chilies provide acidity and a little pepper flavor. Draining them is equally important because the salsa already contributes plenty of moisture.
Colby Jack Cheese
Colby Jack is one of my favorite cheeses for this casserole because it melts beautifully while providing a mild cheddar flavor.
Cheese is added throughout the casserole instead of only over the top. That creates gooey cheese between every tortilla and beef layer rather than one heavy cheese crust.
Variations And Substitutions
You can replace the ground beef with ground turkey or ground chicken. Because poultry is usually leaner, you may want to cook it with a small amount of oil if your pan becomes dry.
For a spicier Mexican casserole, use medium or hot salsa and hotter diced tomatoes with green chilies. Chopped jalapeños can also be added to the filling if your family enjoys more heat.
Pinto beans can replace black beans without substantially changing the method. You could also leave the beans out if you prefer a casserole focused primarily on meat and cheese.
Monterey Jack, cheddar, or a Mexican-style cheese blend can replace Colby Jack. Whatever cheese you choose, I recommend shredding it yourself for the best melt.
Flour tortillas can work in a pinch, although they create a softer, slightly heavier casserole. Corn tortillas are my preferred option because their flavor and texture stand up especially well to the saucy filling.
You can also add garnishes according to what you have available. Avocado, cilantro, jalapeños, shredded lettuce, pico de gallo, or crushed tortilla chips are all good serving options.
Storage and Reheating
Store leftover Mexican casserole in an airtight container in the refrigerator for up to 3 to 4 days. I recommend refrigerating the toppings separately so the tomatoes and green onions stay fresh.
For individual portions, reheating in the microwave is convenient. Cover the serving loosely and heat until completely hot in the center.
For several portions, the oven gives better results. Place the casserole in an oven-safe dish, cover it with foil to prevent the cheese and tortillas from drying out, and warm it at a moderate temperature until heated through.
The casserole can also be frozen. Cool it completely, portion it into freezer-safe containers, and freeze for approximately 2 to 3 months for the best quality.
Thaw frozen portions overnight in the refrigerator before reheating whenever possible. This helps the casserole warm more evenly without drying out the outside.
Frequently Asked Questions
Why does my Mexican casserole turn watery?
Too much moisture usually comes from ingredients that were not thoroughly drained. I always drain the tomatoes and green chilies well and rinse and drain the black beans before adding them.
The resting period after baking is also important. During that time, the corn tortillas continue absorbing sauce and the melted cheese begins setting slightly, making the casserole easier to slice.
Can I make Mexican casserole ahead of time?
Yes. You can assemble the casserole ahead, cover it tightly, and refrigerate it until you are ready to bake.
If it goes directly from the refrigerator into the oven, it may need a little additional baking time because the entire dish begins much colder.
I would wait to add fresh tomatoes, green onions, and sour cream until serving. Those toppings taste much fresher when they have not been baked.
What should I serve with Mexican casserole?
Because this ground beef Mexican casserole is already hearty, simple side dishes work best. A green salad, Mexican-style rice, corn salad, roasted vegetables, or fresh fruit can balance the meal nicely.
For a taco-night presentation, we like putting toppings on the table and letting everyone customize their own serving with sour cream, avocado, cilantro, salsa, or sliced jalapeños.
Mexican Casserole
Ingredients
- 2 pounds lean ground beef
- 1 cup finely chopped yellow onion
- 1 cup water
- 2 ounces taco seasoning about 2 (1-ounce) packets
- 20 ounces diced tomatoes and green chilies drained
- 15 ounces black beans drained and rinsed
- 16 ounces mild jarred salsa divided
- 18 soft yellow corn tortillas
- 6 cups freshly shredded Colby Jack cheese divided into three 2-cup portions
- 1 cup diced Roma tomatoes for garnish
- ½ cup thinly sliced green onions for garnish
- Sour cream optional for serving
Instructions
- Preheat the oven. Preheat your oven to 350°F. Have a 9×13-inch baking dish ready.
- Brown the beef and onion. Add the ground beef and chopped onion to a large 5 to 6-quart saucepan or deep skillet over medium-high heat. Cook for about 5 to 6 minutes, breaking the beef apart as it cooks, until the meat is completely browned and the onion has softened. Drain off any excess grease.
- Season the beef. Pour in the water and add the taco seasoning. Stir well and continue cooking for about 3 to 4 minutes, until the seasoning is evenly distributed and the liquid has reduced slightly.
- Finish the meat filling. Stir in the drained diced tomatoes and green chilies, black beans, and half of the salsa. Cook just until the mixture begins to gently simmer, then remove it from the heat.
- Prepare the baking dish. Spread the remaining salsa evenly over the bottom of the 9×13-inch baking dish.
- Make the first layer. Arrange 6 corn tortillas over the salsa, overlapping them slightly as needed to cover the bottom. Spread one-third of the seasoned beef mixture over the tortillas, followed by 2 cups of shredded Colby Jack cheese.
- Add the second layer. Top with another 6 corn tortillas, another one-third of the beef mixture, and another 2 cups of cheese.
- Finish the casserole. Add the final 6 tortillas, followed by the remaining beef mixture and the final 2 cups of shredded cheese.
- Bake. Loosely cover the baking dish with aluminum foil and bake for 35 minutes. If you want the cheese slightly browned, remove the foil for the final 5 minutes of baking.
- Rest before slicing. Remove the casserole from the oven and let it rest for 10 to 15 minutes. This gives the tortillas time to absorb the sauce and helps the layers hold together when sliced.
- Garnish and serve. Cut into 12 portions and top with diced Roma tomatoes and sliced green onions. Add a dollop of sour cream if desired and serve warm.