Mexican Casserole

I have a confession. Some nights, the thought of making a complicated dinner is just… too much. You know those days. The ones where you just want something easy, delicious, and guaranteed to make everyone happy without a sink full of dishes.

That’s when I turn to my secret weapon: this super simple Mexican Casserole.

Think of it like a taco and a lasagna had a baby. It’s cheesy. It’s beefy. It’s packed with flavor. And my family goes absolutely wild for it. It’s become one of those recipes that I don’t even need to look at anymore.

Casseroles are like a big, warm hug in a dish, right? They’re all about mixing good stuff together and baking it until it’s bubbly and amazing. I wanted to create a Mexican version that was fast enough for a crazy weeknight but still felt like a weekend treat. This is it. A true one-pan wonder that will have everyone asking for seconds.

So, what are you getting into?

Before you start pulling things out of the pantry, let’s break it down. This recipe is designed to be totally foolproof.

• Time: You only need about 35 minutes from start to finish. Seriously. 15 minutes of prep, 20 minutes in the oven. Done.
• Servings: This makes enough for 6 hungry people. If you’re cooking for an army (or just want leftovers for days), just double everything and use two 9×13 inch pans.
• Difficulty: Super easy. I promise. If you can brown ground beef, you’ve got this.
• Gear: No fancy gadgets needed. Just a big skillet and a 9×13 inch casserole dish. Any large, oven-safe pan will work in a pinch.

A Meal Prepper’s Best Friend

Are you a fan of meal prep? Because this recipe is about to be your new best friend.

You can put the whole thing together, cover it tightly, and stick it in the fridge for up to a day. When dinner time rolls around, just pop it in the oven. It might need an extra 5-10 minutes since it’s coming from the cold, but that’s it! I’ve included full freezing instructions down below, too.

The Ingredients List (No Weird Stuff, I Promise)

The best part about this recipe is that it uses simple ingredients you can find at any grocery store.

First, the beef. I always go for 1 pound of 85/15 ground beef. It has just enough fat to be super flavorful without turning your casserole into a greasy mess. For seasoning, you’ll need 2 tablespoons of taco seasoning. A store-bought packet is perfectly fine, or you can use your own favorite blend.

Now for the can-opener-all-stars. We need one 15 oz can of chili beans. Do not drain these! The sauce they come in is liquid gold and helps make the filling thick and savory.

Next up, the real secret weapon: a 10 oz can of Rotel. That little can of diced tomatoes and green chilies packs a major flavor punch. To make everything extra saucy, we’ll also add a 15 oz can of crushed tomatoes.

For the layers, you’ll need 12-16 corn tortillas, cut into quarters. I find the yellow corn tortillas hold up the best and don’t get mushy.

And finally, the part everyone’s waiting for: the cheese! You’ll need 1 cup of sour cream and 2 cups of shredded cheddar cheese.

Here’s a pro-tip I swear by: shred your own cheese. I know, I know, the bagged stuff is easy. But trust me, a block of cheddar melts so much better. No weird powders or anti-caking agents, just pure, gooey goodness.

Ingredient	Amount	My Notes & Easy Swaps
Ground Beef	1 pound	Ground turkey or chicken also works great. For a veggie version, use 2 cans of black beans instead.
Taco Seasoning	2 tbsp	Use a packet, or make your own! It’s just chili powder, cumin, paprika, garlic/onion powder, salt, and pepper.
Chili Beans	1 can (15 oz)	Remember, don’t drain it! Black or pinto beans (drained) also work if you don’t have chili beans.
Rotel	1 can (10 oz)	Can’t find it? Just use a can of diced tomatoes and a small can of chopped green chilies.
Crushed Tomatoes	1 can (15 oz)	A can of tomato sauce or even a jar of your favorite salsa will do the trick if you’re in a bind.
Corn Tortillas	12-16	Yellow corn tortillas are my go-to. Flour tortillas work, but the texture will be softer, more like enchiladas.
Sour Cream	1 cup	Full-fat is richest, but plain Greek yogurt is an awesome tangy substitute.
Cheddar Cheese	2 cups	Shred your own! Monterey Jack, Colby, or a Mexican blend are all delicious here too.

Let’s Cook! A Step-by-Step Guide

Alright, let’s build this thing.

Step 1: Make the Beefy Filling

First, crank your oven up to 350°F (175°C).

Get a large skillet going over medium-high heat. Toss in the 1 pound of ground beef and use a spoon to break it up as it cooks. Once all the pink is gone (about 5-7 minutes), carefully tilt the pan and spoon out any excess grease.

Now, lower the heat to medium and sprinkle in the 2 tablespoons of taco seasoning. Stir it around for about 30 seconds. That smell? That’s the spices waking up. It’s amazing.

Next, dump in the can of chili beans (sauce and all!), the can of Rotel, and the can of crushed tomatoes. Give it all a good stir and let it simmer for about 5 minutes so the flavors can get to know each other.

Step 2: Time to Layer

Now for the fun part: assembly! Grab your 9×13 inch casserole dish and give it a quick spray with cooking oil.

Take your quartered corn tortillas and arrange a single, slightly overlapping layer across the bottom of the dish.

Spoon half of the beef mixture evenly over that first tortilla layer.

Here comes my favorite trick, which I totally saw in a video from Eating on a Dime and have used ever since. Instead of adding more tortillas right away, sprinkle half of your shredded cheese (1 cup) right over the meat. Then, place another layer of tortillas on top of that cheese. This creates an amazing, distinct cheesy layer right in the middle instead of everything melting into one texture. It’s genius.

Step 3: Finish and Bake

You’re on the home stretch!

Pour the rest of the beef mixture over that second tortilla layer, spreading it out to the edges. Now, spoon the 1 cup of sour cream over the top. Use the back of the spoon to gently spread it into a layer. Don’t worry if it mixes a little with the beef sauce; it’s all going to the same delicious place!

Finally, blanket the whole thing with the remaining 1 cup of shredded cheese. Pop it into your preheated oven and bake for 20 minutes. You’ll know it’s ready when the cheese is melted and golden, and the edges are bubbling. Your kitchen is about to smell incredible.

Want to Mix It Up? Make It Your Own!

This recipe is a great starting point. Feel free to play with it!

• Make it Vegetarian: Easy. Ditch the beef and use two cans of beans instead (black and pinto are a great combo). I also like to sauté some chopped bell peppers and onions to bulk it up.
• Lighten It Up: Use ground turkey, plain Greek yogurt instead of sour cream, and a reduced-fat cheese. Still delicious!
• Adjust the Spice: The recipe as-is is pretty family-friendly and mild. If you want to kick it up a notch, toss a diced jalapeño in with the beef or add a few dashes of your favorite hot sauce to the filling. You’re the boss!

Serving and Storing

Okay, this might be the hardest part: let it rest. When it comes out of the oven, give it 5-10 minutes on the counter before you cut into it. I know, it’s torture. But this little step lets the layers set up, making it way easier to serve clean slices. It’s worth the wait, I promise.

I love serving big squares of this with a simple green salad and some tortilla chips for scooping. And let’s be honest, a big dollop of guacamole or extra sour cream on top is never a bad idea.

• Fridge: Leftovers are fantastic. Store them in an airtight container for up to 4 days. They just get better!
• Reheating: Nuke individual servings in the microwave, or pop the whole dish back in a 350°F oven until it’s warmed through.
• Freezing: This casserole is a freezer champion. You can assemble the whole thing (but don’t bake it!), cover it really well with plastic wrap and then foil, and freeze it for up to 3 months. To bake, just thaw it overnight in the fridge, remove the coverings, and bake as directed (you might need to add 10-15 minutes).

I really hope you and your family love this recipe as much as mine does. Happy cooking!

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