Mexican Casserole

No ratings yet

This Mexican casserole layers seasoned beef, beans, corn tortillas, and melty cheese for a hearty, family-friendly taco night meal. Easy to assemble, full of Tex-Mex flavor, and even better as leftovers.

Prep Time20

Cook Time45

Rest time15

Total Time1 20

Course: Dinner

Cuisine: Mexican, Tex-Mex

Servings: servings

Calories: 504kcal

Author: Jennifer Fishkind

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 9x13 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

Notes

Storage Tips:

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.

Nutrition