Mexican Casserole

A warm, easy Mexican Casserole your family will love

You want a meal that tastes bold, feels cozy, and takes little effort. This Mexican Casserole fits that life. It brings ground beef, black beans, corn, salsa, and melty cheese together in a simple layered bake. You get a hearty dinner with big flavor and a short ingredient list. You also get a dish that works for weeknights, potlucks, game day, and next-day lunches.

This casserole gives you comfort with a little kick. The salsa adds tang and spice. The taco seasoning brings smoky warmth. The cheese melts into every bite. The corn tortillas soak up those flavors and turn soft and tender in the oven. Each layer tastes rich and satisfying, but nothing feels heavy or fussy. You do a few steps on the stove, you stack the layers, and you bake. That’s it.

You do not need fancy tools. You do not need uncommon ingredients. You do not even need much time. Brown the beef, season it, and build the casserole in a baking dish. Use canned beans and pantry salsa to save time. Use frozen or canned corn so you do not need to prep fresh kernels. Shred the cheese or use pre-shredded if that is what you have. Keep it easy.

You can scale this recipe for a crowd. Double it for parties. Make it ahead and bake it later. Pack leftovers for work. Freeze a portion for a busy night. You have options.

You can also change the mood with toppings. Add fresh cilantro, a squeeze of lime, chopped tomatoes, or pickled jalapeños. Spoon on sour cream or Greek yogurt. Top with avocado for a creamy finish. Serve it plain for a simple plate, or dress it up for a fun family spread.

This dish checks many boxes at once: quick, budget-friendly, flexible, and family-approved. It tastes like comfort, and it looks like you worked hard. But you did not. You just layered good things and baked them until bubbly and golden. That is the joy of a great casserole.

Why Make This Recipe

• It saves time. You brown beef, layer, and bake. You do not stand over the stove for long.
• It uses pantry staples. Ground beef, tortillas, canned beans, corn, and salsa are easy to find.
• It feeds a family. One baking dish gives you generous servings.
• It makes easy leftovers. The flavors get even better the next day.
• It fits many diets. Corn tortillas are naturally gluten-free. You can choose mild or hot salsa. You can swap cheeses.
• It works for meal prep. Build it in the morning. Bake it at dinner time.
• It tastes rich and comforting. Melty cheese and warm spices hit the spot.
• It is budget-friendly. You stretch one pound of beef with beans and corn.
• It is flexible. You can use cheddar or a Mexican blend. You can use frozen or canned corn. You can pick your favorite salsa.
• It looks great on the table. The golden cheese top invites everyone to dig in.
• It scales up for guests. Double the layers in a larger pan or bake two dishes.
• It is simple to teach. Kids and teens can help layer the tortillas, sprinkle the cheese, and assemble the dish.

How to Make Mexican Casserole

You will cook the beef, season it, and then build neat layers in a baking dish. Follow the directions step by step. Here is how to make each step smooth and stress-free:

• Preheat the oven and pick your dish. A 9×13-inch baking dish works very well. A smaller 8×8-inch dish works too, but it will give you thicker layers and may need a few extra minutes to heat through. Grease the dish lightly to help with cleanup.
• Brown the beef. Use a large skillet and medium heat. Break the meat up with a spoon as it cooks. Let it get a little color. Color means flavor. Do not rush this step. Cook until no pink remains.
• Drain the fat. Tilt the pan and spoon out the extra fat, or drain carefully into a heat-safe bowl. Removing excess fat keeps the casserole from feeling greasy.
• Season the meat. Stir in the taco seasoning, salt, and pepper. Mix well so every bite tastes seasoned. You can add a splash of water if you want the seasoning to spread more evenly.
• Prep the beans and corn. Drain and rinse the black beans. Drain the corn if you use canned corn. If you use frozen corn, no need to thaw fully, but break up clumps so you can spread it evenly.
• Get the salsa ready. Use your favorite salsa. Mild, medium, or hot all work. Thick salsa keeps the layers tidy. Thin salsa adds moisture. Either works, but do not use too much extra liquid.
• Layer with care. Cut the tortillas in halves or quarters if that helps you fit them neatly. Start with half the tortillas on the bottom. Spread half the beef, half the beans, half the corn, half the salsa, and half the cheese. Repeat the same pattern for a second layer, finishing with cheese on top.
• Bake until bubbly. You want the cheese fully melted with some golden spots. You want the edges to bubble. If the top browns too fast, tent the dish loosely with foil.
• Rest before serving. Let the casserole stand for about 5 minutes. The layers set a bit. Slices hold together better.
• Serve with toppings if you like. Keep it simple with a dollop of sour cream, or go bright with lime and cilantro.

This flow keeps things easy. You move from stove to dish to oven with no stress. You use straightforward steps. You get good results every time.

Ingredients

• 1 lb ground beef
• 1 can black beans, drained and rinsed
• 1 cup corn (frozen or canned)
• 1 cup salsa
• 6 corn tortillas
• 2 cups shredded cheese (cheddar or Mexican blend)
• 1 teaspoon taco seasoning
• Salt and pepper to taste

Directions

1. Preheat your oven to 375°F (190°C).
2. In a skillet, brown the ground beef over medium heat. Drain excess fat, then add the taco seasoning, salt, and pepper.
3. In a baking dish, layer half the tortillas, followed by half the beef mixture, half the beans, half the corn, half the salsa, and half the cheese.
4. Repeat the layers until all ingredients are used, finishing with cheese on top.
5. Bake for about 25-30 minutes, or until the cheese is melted and bubbly.
6. Let cool for 5 minutes before serving.

How to Serve Mexican Casserole

You can serve this casserole as is. It tastes great right from the pan. If you want to add freshness, use simple toppings and sides.

• Add cool toppings: sour cream or plain Greek yogurt, diced avocado, or guacamole.
• Add crunch: crushed tortilla chips on top right before serving, or sliced radishes on the side.
• Add brightness: chopped cilantro, sliced green onions, or a squeeze of fresh lime juice.
• Add heat: pickled jalapeños, hot sauce, or extra spicy salsa on the side for the heat lovers.

Serve it with:

• A simple green salad with lime vinaigrette.
• Mexican rice or cilantro-lime rice.
• Refried beans or charro beans.
• Chips and salsa, or chips and queso.

Cut the casserole into squares after it rests a few minutes. Use a flat spatula to lift pieces cleanly. If juice gathers at the edges, dab it with a paper towel before you plate. This helps each square hold its shape.

For a party, set up a topping bar: bowls of sour cream, chopped cilantro, diced tomatoes, sliced jalapeños, and lime wedges. Let everyone build their plate how they like it.

How to Store Mexican Casserole

Store leftovers safely and keep the texture nice with these steps:

• Cool it first. Let the casserole cool to room temperature for about 20–30 minutes. Do not leave it out longer than 2 hours total.
• Refrigerate: Cover the dish tightly or transfer slices to airtight containers. Store in the fridge for up to 3–4 days.
• Freeze: Wrap portions tightly in plastic wrap and then in foil, or use freezer-safe containers. Label with the date. Freeze for up to 2–3 months.
• Reheat in the oven: Place a portion in an oven-safe dish. Cover loosely with foil. Bake at 350°F (175°C) for 15–20 minutes, or until hot and melty. Remove the foil at the end to re-melt the top.
• Reheat in the microwave: Cover a slice with a microwave-safe lid or a damp paper towel. Heat in 30–45 second bursts until hot. Add a fresh sprinkle of cheese if you want extra melt.
• Reheat from frozen: Thaw overnight in the fridge for the best texture. Then reheat as above. If you bake straight from frozen, cover with foil and add extra time until heated through.

Tip: Keep toppings off leftovers. Add fresh toppings after reheating for the best taste and texture.

Tips to Make Mexican Casserole

Use these simple tips for the best flavor, texture, and ease:

• Drain well. Drain the beef fat after browning. Rinse and drain the beans. Drain canned corn. Less liquid means cleaner layers.
• Season evenly. Stir taco seasoning into the beef while it is warm so it coats the meat fully. Taste and add salt and pepper as needed.
• Use the right dish. A 9×13-inch dish gives you even layers and a nice cheese top. Grease it lightly or line it for easier cleanup.
• Fit the tortillas. Cut tortillas in halves or quarters to cover the dish in a single layer without big gaps.
• Spread ingredients evenly. Make each layer even so the casserole bakes uniformly. Do not pile all the meat in one spot.
• Choose your cheese wisely. Cheddar melts sharp and rich. A Mexican blend melts smooth and stretchy. You can mix both.
• Shred for best melt. Pre-shredded cheese works fine, but freshly shredded cheese melts softer and smoother.
• Balance the salsa. If your salsa is very thin, spoon it lightly to avoid soggy layers. If it is thick, spread gently so it reaches the edges.
• Watch the bake time. Bake until the cheese fully melts and the edges bubble. If the top browns too quickly, tent with foil.
• Let it rest. Give the baked casserole 5 minutes to settle. This rest helps slices hold their shape.
• Add freshness at the end. Brighten each serving with lime, cilantro, or a dollop of sour cream.
• Keep heat flexible. Use mild salsa and a light hand with taco seasoning for kids. Use medium or hot for spice lovers.
• Make ahead. Assemble the casserole, cover, and refrigerate up to 24 hours. Add 5–10 minutes to bake time if you start cold from the fridge.
• Double the recipe. Bake in two dishes for a party or a freezer meal. Cool one, wrap, and freeze for later.
• Check doneness. Look for a fully melted top and bubbling edges. That means the center is hot.
• Keep it neat. If juice pools along the edges after baking, tilt the dish slightly and spoon it off before serving.
• Plan sides that balance. A crisp salad or tangy slaw cuts the richness of cheese and meat.
• Store smart. Pack leftovers in flat, single layers when possible. They reheat faster and more evenly.
• Re-crisp the top. After reheating, give the top 1–2 minutes under the broiler to refresh the melted cheese.
• Safety first. Cook the ground beef until no pink remains and juices run clear. Handle hot dishes with oven mitts and place on a heat-safe surface.

Variation (if any)

You can change the flavor or adjust for needs with simple swaps:

• Turkey or chicken: Use ground turkey or ground chicken instead of beef. Brown it well for extra flavor. Season it the same way.
• Extra spicy: Use hot salsa and add crushed red pepper or a pinch of cayenne to the beef. Top with sliced jalapeños.
• Milder: Use mild salsa and a light sprinkle of taco seasoning. Add more cheese to make it extra creamy.
• Beans swap: Use pinto beans instead of black beans for a different flavor. Drain and rinse them the same way.
• Different tortillas: Use flour tortillas if that is what you have. They will be softer and a bit richer. Cut them to fit the dish.
• Salsa switch: Try salsa verde for a tangy, bright twist. It pairs well with a Mexican cheese blend.
• Smoky touch: Add a small pinch of smoked paprika to the beef with the taco seasoning.
• Saucy style: Use a mix of salsa and a few spoonfuls of enchilada sauce for a deeper, saucier bake.
• Cheesy finish: Add a final sprinkle of cheese in the last 5 minutes of baking for extra melt.
• Fresh vegetable boost: Stir in a handful of finely chopped bell pepper or onion with the beef while browning. Cook until soft. This adds texture and sweetness without changing the core recipe.
• Low-carb tilt: Use fewer tortillas and more beef and beans in each layer. You still get the flavor with a lighter base.
• Breakfast-style leftovers: Reheat a slice and top with a fried or scrambled egg. Add hot sauce for a bold breakfast.

Keep the core the same: tortillas, seasoned beef, beans, corn, salsa, and cheese. The small changes let you match your taste and pantry.

FAQs

Q: Can I make Mexican Casserole ahead of time?
A: Yes. Assemble it up to 24 hours ahead, cover, and refrigerate. Bake it straight from the fridge. Add 5–10 extra minutes to the bake time if needed until the center is hot and the edges bubble.

Q: What size baking dish should I use?
A: A 9×13-inch dish works best for even layers and an easy bake. You can use an 8×8-inch dish, but the layers will be thicker and may need a few more minutes in the oven.

Q: Can I use flour tortillas instead of corn?
A: Yes. Flour tortillas work fine. They turn softer and a bit richer. Cut them to fit the dish. The flavor stays great either way.

Q: How do I keep the casserole from getting soggy?
A: Drain the beef, rinse and drain the beans, and drain the corn. Use a reasonable amount of salsa and spread it evenly. Bake until the edges bubble and the top is fully melted.

Q: What cheese should I use?
A: Use cheddar for a sharp bite or a Mexican blend for a smooth melt. Both work well. Freshly shredded cheese melts a bit better.

Q: How spicy is this recipe?
A: The heat level depends on your salsa and taco seasoning. Use mild for a gentle dish or hot for more kick. You control the spice.

Q: Can I freeze leftovers?
A: Yes. Cool the casserole, wrap portions well, and freeze for up to 2–3 months. Thaw overnight in the fridge for best texture. Reheat in the oven or microwave until hot.

Q: How long do leftovers last in the fridge?
A: Leftovers last 3–4 days in an airtight container. Reheat until hot and the cheese melts again.

Q: Can I make it vegetarian?
A: Yes. Skip the beef and add more beans or a meatless crumble. Season the mixture with taco seasoning, salt, and pepper for full flavor.

Q: What can I serve with Mexican Casserole?
A: Serve it with a simple green salad, rice, beans, or chips and salsa. Add fresh toppings like cilantro, lime, and sour cream for a bright finish.

Q: Can I double the recipe?
A: Yes. Make two 9×13-inch dishes and bake them side by side. Rotate them halfway through for even heating.

Q: My cheese browned too fast. What should I do?
A: Tent the dish loosely with foil next time if the top browns before the center heats through. Remove the foil at the end to re-melt and color the cheese as you like.

With a few pantry staples, you can make a hearty, tasty Mexican Casserole any night of the week. Follow the simple steps, keep the layers even, and bake until bubbly. Serve hot, add your favorite toppings, and enjoy the cozy, cheesy comfort in every bite.

Mexican Casserole

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• Author: amanda-hart
• Total Time: 40 minutes
• Yield: 6 servings 1x
• Diet: Gluten-Free

Pin Recipe

Pin Recipe

Description

A warm and easy Mexican Casserole that combines ground beef, black beans, corn, salsa, and cheese for a hearty family meal.

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Ingredients

Scale 1x2x3x

• 1 lb ground beef
• 1 can black beans, drained and rinsed
• 1 cup corn (frozen or canned)
• 1 cup salsa
• 6 corn tortillas
• 2 cups shredded cheese (cheddar or Mexican blend)
• 1 teaspoon taco seasoning
• Salt and pepper to taste

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Instructions

1. Preheat your oven to 375°F (190°C).
2. In a skillet, brown the ground beef over medium heat. Drain excess fat, then add the taco seasoning, salt, and pepper.
3. In a baking dish, layer half the tortillas, followed by half the beef mixture, half the beans, half the corn, half the salsa, and half the cheese.
4. Repeat the layers until all ingredients are used, finishing with cheese on top.
5. Bake for about 25-30 minutes, or until the cheese is melted and bubbly.
6. Let cool for 5 minutes before serving.

Notes

Top with sour cream, diced avocado, or fresh cilantro as desired. This dish is perfect for meal prep and can be doubled for gatherings.

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Category: Main Course
• Method: Baking
• Cuisine: Mexican

Nutrition

• Serving Size: 1 serving
• Calories: 400
• Sugar: 3g
• Sodium: 600mg
• Fat: 22g
• Saturated Fat: 10g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 6g
• Protein: 25g
• Cholesterol: 70mg

Keywords: Mexican casserole, easy weeknight dinner, comfort food, family recipe, ground beef