Mexican casserole puts taco-seasoned beef, black beans, salsa, and Colby Jack between soft corn tortillas, then bakes everything under a generous cheese topping. There are three layers, so each serving has a little of everything. It’s a hearty pan of dinner that you can bring straight to the table and cut into 12 portions.
The useful part of this recipe is its rhythm: make one filling, divide it into thirds, and repeat the same tortilla, meat, and cheese layers. Once the first layer is in place, the other two follow naturally. A short rest after baking gives the sauce time to settle into the tortillas before you slice.
Set out three portions of cheese
Before cooking the beef, divide the 6 cups of freshly shredded Colby Jack into three 2-cup portions. Count out three stacks of six tortillas, too. That small bit of preparation keeps you from using too much cheese or too many tortillas early and coming up short on the last layer.
Use the card below for every amount. These are the details that make assembly easier:
- Ground beef and onion: 2 pounds of lean ground beef and 1 cup of finely chopped yellow onion form the filling. Use a deep skillet or 5–6-quart saucepan with enough room to stir in the beans and tomatoes later.
- Corn tortillas: use 18 soft yellow corn tortillas, six for each layer. They overlap to cover the pan and soften as they absorb the sauce.
- Tomatoes and beans: drain the 20 ounces of diced tomatoes and green chilies. Drain and rinse the 15 ounces of black beans. Those steps keep unnecessary liquid out of the casserole.
- Salsa: the 16-ounce jar is split between the filling and the bottom of the baking dish. Half goes into each, so set the second portion aside before stirring the first into the meat.
- Taco seasoning: use 2 ounces, about two 1-ounce packets, with 1 cup of water. The water helps spread the seasoning through the beef before it reduces.
- Finishing ingredients: the recipe includes diced Roma tomatoes, sliced green onions, and optional sour cream for serving. Keep them off the casserole during baking and let people add them at the table.
Build a filling that is easy to spread
Heat the oven to 350°F and have a 9×13-inch baking dish ready. Brown the beef and chopped onion over medium-high heat, breaking the meat into small pieces as it cooks. The original method allows about 5–6 minutes; continue until the beef is completely browned and the onion has softened.
Drain any excess grease before adding the seasoning. Small beef crumbles are easier to distribute across the tortillas than large clumps, so take a moment to break up any pieces that are still stuck together.
Pour in the cup of water and stir in the taco seasoning. Cook for another 3–4 minutes, stirring so the seasoning reaches all the meat. The liquid should reduce slightly, leaving seasoned beef that is moist without sitting in a deep puddle.
Add the drained tomatoes and green chilies, rinsed black beans, and half the salsa. Stir gently to bring everything together without crushing the beans. Once the mixture begins to simmer, take it off the heat.
Before you begin layering, roughly divide the filling into thirds in the pan, or spoon it into three bowls if you prefer a clearer guide. You do not need to weigh it; the aim is to leave a similar amount for each layer.
Repeat the same layer three times
Spread the reserved half of the salsa over the bottom of the baking dish. Lay six corn tortillas over it, overlapping them slightly to cover the base. Ease them into position rather than pressing them hard into the sauce.
Spread one-third of the beef filling over the tortillas, reaching toward the corners so the servings at the edges get filling too. Scatter the first 2 cups of Colby Jack evenly over the meat. This completes the first layer.
Repeat with six more tortillas, another third of the filling, and the second 2 cups of cheese. Finish with the last six tortillas, the remaining filling, and the final 2 cups of cheese. Check the corners as you go rather than piling everything in the middle.
This is a substantial casserole, so keep the filling and cheese fairly level across the pan. A little overlap between tortillas is expected. The layers will settle together as they bake, and they do not need to look perfectly symmetrical.
Bake covered, then give it a pause
Loosely cover the dish with foil and bake for 35 minutes at 350°F. If you want some color on the cheese, remove the foil for the final 5 minutes of that baking time. Keep the foil lifted slightly above the cheese so it is less likely to stick.
Let the casserole rest for 10–15 minutes after it comes out of the oven. That pause helps the tortillas absorb the sauce and makes the portions easier to lift. Cutting immediately can send the filling sliding out from between the layers.
Cut into 12 portions and use a broad spatula to support each serving underneath. Add the Roma tomatoes, green onions, and sour cream as desired. The casserole is rich enough to serve with a simple salad or a little crunchy slaw alongside.
A few things you might be wondering
Do I need to cook the tortillas first?
No. This recipe layers soft corn tortillas directly into the baking dish. They soften further in the salsa and filling as the casserole bakes.
Does the salsa go only in the meat?
No. Half goes into the beef mixture, and the other half covers the bottom of the dish before the first six tortillas are added.
Is the uncovered baking time extra?
No. The recipe bakes for 35 minutes total. For a browned cheese top, uncover it during the final 5 minutes of those 35 minutes.
Why is the resting time included?
The 10–15-minute rest helps the layers hold together when cut. Use that time to set out the optional toppings and serving plates.
Mexican Casserole
Equipment
- 9×13-inch baking dish
- 5–6-quart saucepan or deep skillet
- Aluminum foil
- Broad serving spatula
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
Another casserole for next time
If you like dinners with taco-style flavors, try Easy Burrito Casserole. For a different layered bake, there is also Mexican Tortilla Casserole.