Mexican Casserole is restored to the earlier RecipesNeed version. The original recipe formula and method are back in the recipe card below.
Recipe Overview
This is the original version previously published on this URL. Follow the card for the exact ingredients, timing, and step-by-step instructions.
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- Prepare the ingredients before cooking or assembling.
- Use the texture and doneness cues in the instructions for the best result.
Mexican Casserole
This easy Mexican Casserole layers seasoned ground beef, black beans, salsa, corn tortillas, and plenty of melted Colby Jack cheese. It is a hearty, family-friendly dinner with classic taco flavors in an easy baked 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.
Notes
Do not skip the resting time after baking. Those extra 10 to 15 minutes allow the tortillas to absorb excess sauce and help your Mexican Casserole cut into much cleaner, sturdier slices.
