Mexican Tortilla Casserole
A layered casserole with taco-seasoned ground beef, refried beans, cooked rice, corn, chunky salsa, and cheddar between soft flour tortillas. Bake covered, uncover to finish the cheese topping, and rest briefly before cutting into wedges.
Ingredients
- 1 lb. ground beef lean
- 1/2 cup onion diced
- 1 packet taco seasoning mix 1-ounce packet; water as directed on the packet
- 2 cups cheddar cheese shredded; divided between the layers and topping
- 1 can refried beans 15 ounces; warmed for easier spreading
- 1 cup prepared rice already cooked; white or Spanish rice
- 1/2 can Mexican-style corn half of a 15-ounce can (about 7.5 ounces), drained
- 4-5 large flour tortillas
- 8 oz thick chunky salsa mild, medium, or hot
- Optional toppings sour cream, diced red onion, shredded lettuce, cilantro, or chopped tomatoes
Instructions
- Preheat the oven to 350°F (175°C). Lightly grease a deep, oven-safe round casserole dish, round cake pan, or springform pan that fits the tortillas and has room for the stacked filling. Trim or tuck tortilla edges to fit.
- In a large skillet over medium heat, cook the ground beef and diced onion until the beef is fully cooked, breaking it into small pieces. Drain excess grease. Add the taco seasoning and water according to the packet directions. Simmer until the mixture is thick rather than watery.
- Place the first tortilla in the prepared dish. Spread one-third of the warmed refried beans over it, add one-third of the beef mixture, and sprinkle with some cheddar. Reserve a generous portion of the cheese for the final topping.
- Add the second tortilla. Spread half of the cooked rice, half of the salsa, and all of the drained corn evenly over it. Sprinkle with some cheddar.
- Add the third tortilla, another one-third of the beans, and another one-third of the beef. Sprinkle with some cheddar.
- Add the fourth tortilla and top with the remaining beans, beef, rice, and salsa. Finish with the remaining cheddar. If using a fifth tortilla, divide this last portion of filling between the fourth and fifth tortilla layers, then finish with the cheese.
- Cover the dish with aluminum foil and bake at 350°F (175°C) for 40 minutes.
- Remove the foil and bake for another 10–15 minutes, until the center is hot and the cheddar is melted and bubbling. Watch the exposed tortilla edges so they do not become too dark.
- Let the casserole rest for at least 5 minutes before cutting into wedges. Slide a broad spatula under each serving. Add optional toppings as desired and serve hot.
Notes
Rice: The 1 cup of rice is measured after cooking. Have it ready before assembling.
Layering: Warm the refried beans for easier spreading, drain the corn, and simmer the seasoned beef until thick. All of the corn goes in the second tortilla layer.
Yield: About 8 servings is an estimate; portion sizes vary.
Timing: Prep time assumes the rice is already cooked. The covered bake is 40 minutes, followed by 10–15 minutes uncovered and at least 5 minutes of resting. The total shown uses the longer baking time.