Cheesy Mexican Beef Casserole
If you love comfort food with bold flavors, this cheesy Mexican beef casserole is for you. Packed with seasoned ground beef, corn, tomatoes, beans, and topped with layers of gooey melted cheese, it’s a dish that’s hearty, family-friendly, and easy to make. Perfect for busy weeknights or weekend gatherings, it’s guaranteed to satisfy every craving.
Ingredients
1 lb ground beef
1 medium onion, diced
2 cloves garlic, minced
1 can (15 oz) black beans, drained and rinsed
1 cup corn kernels (fresh, canned, or frozen)
1 can (14 oz) diced tomatoes with green chilies
1 packet taco seasoning (or homemade mix)
1 cup salsa
8 small flour or corn tortillas, cut into halves
2 cups shredded cheddar cheese
1 cup shredded Monterey Jack cheese
Fresh cilantro, for garnish
Instructions
Step 1: Cook the Beef
In a large skillet, brown ground beef with onion over medium heat. Add garlic and cook until fragrant. Drain excess fat.
Step 2: Build the Sauce
Stir in black beans, corn, diced tomatoes, salsa, and taco seasoning. Simmer for 5–7 minutes to blend flavors.
Step 3: Assemble the Casserole
Preheat oven to 375°F (190°C). In a greased 9×13-inch baking dish, layer tortillas, beef mixture, and cheese. Repeat layers until ingredients are used, finishing with cheese on top.
Step 4: Bake
Bake uncovered for 25–30 minutes until cheese is melted and bubbly. Let rest for 10 minutes before slicing.
Step 5: Serve
Top with fresh cilantro and serve with sour cream, guacamole, or jalapeños for extra flavor.
Why You’ll Love This Recipe
Cheesy, saucy, and loaded with Tex-Mex flavor
Uses simple, pantry-friendly ingredients
Perfect for meal prep and leftovers
Customizable with different beans, veggies, or toppings
Variations
Chicken Casserole: Swap beef for shredded chicken
Spicy Kick: Add jalapeños or use pepper jack cheese
Veggie Option: Add bell peppers, zucchini, or spinach
Low-Carb: Use low-carb tortillas or omit them and serve casserole-style
Storage and Reheating
Refrigerator: Store leftovers in an airtight container for up to 4 days
Freezer: Wrap tightly and freeze for up to 2 months
Reheating: Bake at 350°F covered until hot, or microwave individual portions
Nutritional Information (Per Serving, 8 servings)
| Nutrient | Amount |
|---|---|
| Calories | 430 |
| Total Fat | 23g |
| Saturated Fat | 11g |
| Cholesterol | 80mg |
| Sodium | 750mg |
| Carbohydrates | 28g |
| Fiber | 5g |
| Sugars | 4g |
| Protein | 28g |
| Calcium | 280mg |
| Iron | 3.2mg |
Approximate values depending on ingredients used.
Pro Tips
Use freshly shredded cheese for better melting
Layer tortillas slightly overlapping for structure
Let casserole rest before slicing to avoid falling apart
Pair with a fresh green salad to balance the richness
FAQs
Can I make this casserole ahead?
Yes, assemble up to 24 hours ahead, cover, and refrigerate. Bake just before serving.
Can I use corn tortillas?
Yes, both corn and flour tortillas work. Corn tortillas give a more authentic flavor.
Can I make it vegetarian?
Yes, omit beef and add more beans, corn, or sautéed vegetables.
How do I make it less spicy?
Use plain diced tomatoes instead of ones with chilies, and choose mild salsa
