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I love making this Mexican casserole when I need a hearty taco night-inspired meal that my entire family will actually eat. It’s full of classic Tex-Mex flavors layered neatly in one easy baking dish, which saves so much time on busy weeknights. The flavors only get better the next day, so the leftovers are just as delicious as the first serving.
My first attempts at this casserole were a bit messy because the bottom layer of tortillas would dry out and stick to the pan. Spreading half of the jarred salsa directly on the bottom before layering the tortillas completely solved the problem, keeping everything perfectly moist. I also discovered that letting the casserole rest for 10 to 15 minutes after baking is super important. This step allows the layers to set, so it cuts neatly without falling apart, and each slice stays perfectly stacked.
If you love easy baked dinners like this, be sure to check out my favorite Dorito Taco Casserole or these simple Chicken Enchiladas!
How to Make Mexican Casserole
Step 1: Brown the meat and onions.
In a large skillet or saucepan over medium-high heat, cook the ground beef and chopped onion until the meat is fully cooked and no longer pink. Drain any excess grease so the casserole doesn’t get oily.
Step 2: Simmer the filling.
Stir in the water and taco seasoning packets, cooking for 3 to 4 minutes. Then add the drained tomatoes and green chilies, rinsed black beans, and half of your salsa. Heat just until it starts to simmer, then remove the pan from the heat.
Step 3: Build the foundation.
Spread the remaining salsa directly on the bottom of a 9×13 casserole dish. Arrange 6 corn tortillas over the salsa in an even layer.
Step 4: Layer it up.
Spread one-third of the meat mixture over the tortillas, then sprinkle with 2 cups of shredded cheese. Repeat this layer (tortillas, meat, cheese) two more times until all layers are built.
Step 5: Bake and rest.
Cover loosely with aluminum foil and bake at 350°F for 35 minutes. Uncover for the last 5 minutes to get the cheese bubbly and lightly browned. Let the casserole rest for 10 to 15 minutes before cutting so the tortillas soak up the sauce and the layers set perfectly.
Step 6: Slice and serve.
Serve hot with a salad and cauliflower rice on the side.
Storage Tips
- Refrigerate: If you have leftovers, cover the baking dish tightly or transfer cooled slices to an airtight container. They’ll keep in the refrigerator for up to 3 days.
- Reheat: I usually pop individual slices in the microwave for 1 to 1½ minutes. They heat up beautifully, and the cheese gets nice and gooey again!
- Freeze: You can absolutely freeze this casserole unbaked. Wrap it tightly in a layer of plastic wrap, then a layer of heavy-duty aluminum foil. It keeps in the freezer for up to 3 months. Thaw overnight in the fridge before baking, and add about 5 extra minutes to the bake time to account for any extra moisture.
More Dinner Recipes You May Enjoy
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Mexican Casserole
Ingredients
- 2 pounds lean ground beef
- 1 cup finely chopped yellow onion
- 1 cup water
- 2 ounce (1 ounce each) packet taco seasoning
- 20 ounce (10 ounce) diced tomatoes and green chilies drained, I used Rotel brand
- 15 ounce black beans drained and rinsed
- 16 ounce jarred mild salsa
- 18 yellow corn tortillas soft
- 6 cups freshly shredded colby jack cheddar cheese Divide into 3 portions – 2 cups for each layer
- 1 cup diced roma tomatoes garnish
- ½ cup thinly sliced green onions garnish
- Sour cream optional garnish
Instructions
- Preheat the oven to 350°F.
- In a 5 to 6 quart saucepan over medium high heat, brown the ground beef and chopped onion, stirring often until the beef is cooked through and no longer pink. (This should take about 5 to 6 minutes) Drain any excess oil.2 pounds lean ground beef, 1 cup finely chopped yellow onion
- Add 1 cup water and the 2 taco seasoning packets, stirring often. (About 3 to 4 minutes)1 cup water, 2 ounce (1 ounce each) packet taco seasoning
- Next stir in the drained diced tomatoes and green chilies, black beans and ½ of the jarred salsa. Heat just until the ground beef mixture begins to simmer. Remove from the heat.20 ounce (10 ounce) diced tomatoes and green chilies, 15 ounce black beans, 16 ounce jarred mild salsa
- Spread the other half of the jarred salsa in the bottom of a 9×13 baking dish.
- Layer 6 corn tortilla shells over the salsa.18 yellow corn tortillas
- Spread ⅓ of the meat mixture over the tortilla shell layer.
- Sprinkle 2 cups of freshly shredded colby jack cheese.6 cups freshly shredded colby jack cheddar cheese
- Repeat the corn tortilla layer, meat and cheese.
- Finally layer the 3rd layer of corn tortillas, meat and cheese. Cover loosely with aluminum foil. Bake covered for 35 minutes, then optionally uncover the last 5 minutes to brown the cheese.
- Allow the Mexican casserole to rest for 10 to 15 minutes before cutting 12 equal pieces. (This step is very important, it allows the tortillas to soak up the sauce) Garnish with 1 cup of diced tomatoes and ½ cup of sliced green onions. Dollop sour cream if desired. Serve while hot.1 cup diced roma tomatoes, ½ cup thinly sliced green onions, Sour cream
Jenn’s Notes
- Store: Place cooled leftovers in an airtight container and refrigerate for up to 3 days.
- Reheat: Warm individual portions in the microwave for about 1 minute or until heated through and the cheese melts again.
- Freeze: Wrap the unbaked casserole tightly and freeze for up to 3 months. Thaw overnight in the refrigerator before baking and add a few extra minutes to the bake time.
