Why You’ll Love Mexican Casserole Recipe
This recipe is easy to make and perfect for feeding a crowd. With layers of savory beef, tender tortillas, zesty salsa, and gooey colby jack cheese, every bite is rich and satisfying. It is also a great make-ahead option since the flavors meld beautifully as it bakes. The fresh tomato, green onion, and sour cream garnish add a bright finish that balances the richness of the casserole.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 pounds lean ground beef
1 cup finely chopped yellow onion
1 cup water
2 ounces taco seasoning
20 ounces Rotel, drained
15 ounces canned black beans, drained and rinsed
16 ounces jar salsa
18 soft yellow corn tortillas
6 cups colby jack cheddar cheese, freshly shredded
1 cup diced roma tomatoes
½ cup thinly sliced green onions
Sour cream, for serving
Directions
Preheat the oven to 350°F.
In a large 5- to 6-quart saucepan over medium-high heat, cook the ground beef and chopped onion, stirring often, until the beef is browned and no pink remains. Drain any excess oil.
Add the water and taco seasoning, then stir frequently until the liquid is absorbed.
Mix in the drained Rotel and black beans. Stir in half of the salsa and heat just until the mixture begins to simmer. Remove from the heat.
Spread the remaining salsa evenly across the bottom of a 9×13-inch baking dish.
Arrange 6 corn tortillas over the salsa, overlapping slightly as needed to cover the bottom.
Spread one-third of the meat mixture evenly over the tortillas, then top with 2 cups of shredded cheese.
Repeat the layers of tortillas, meat mixture, and cheese two more times, creating three total layers.
Cover the dish loosely with aluminum foil and bake for 35 minutes.
Remove the foil and bake for 5 more minutes if you would like the cheese lightly browned on top.
Take the casserole out of the oven and let it rest for 15 minutes before slicing. This helps the tortillas absorb the sauce and allows the casserole to hold together better when cut.
Slice into 12 equal portions and serve hot with diced tomatoes, green onions, and a dollop of sour cream if desired.
Servings and timing
This recipe makes 12 servings, making it a great option for large families, meal prep, or gatherings.
Prep time: 20 minutes
Cook time: 45 minutes
Rest time: 15 minutes
Total time: 1 hour 20 minutes
Variations
You can easily customize this casserole to suit your preferences. Swap the ground beef for ground turkey or shredded chicken for a lighter option. Add corn, pinto beans, or sautéed bell peppers for extra texture and flavor. For a spicier version, use hot salsa, spicy Rotel, or pepper jack cheese. You can also make it vegetarian by replacing the beef with extra beans and vegetables.
Storage/Reheating
Store leftover casserole in an airtight container in the refrigerator for up to 4 days. For longer storage, wrap individual portions tightly and freeze for up to 2 months.
To reheat, warm individual servings in the microwave until heated through. For larger portions, cover with foil and reheat in a 350°F oven until hot. If reheating from frozen, thaw overnight in the refrigerator first for the best texture.
FAQs
Can I make Mexican Casserole ahead of time?
Yes, you can assemble the casserole in advance, cover it tightly, and refrigerate it before baking. When ready to cook, bake as directed, adding a few extra minutes if it is cold from the refrigerator.
Can I use flour tortillas instead of corn tortillas?
Yes, flour tortillas can be used, but the texture will be softer and slightly different. Corn tortillas hold up well and give the casserole a more traditional flavor.
Do I have to use Rotel?
No, you can substitute Rotel with diced tomatoes and a small can of green chilies if needed. This will give you a similar flavor and texture.
What type of salsa works best?
Any jarred salsa you enjoy will work well. Mild salsa is great for a family-friendly version, while medium or hot salsa adds more kick.
Can I freeze the casserole after baking?
Yes, baked casserole freezes well. Let it cool completely, then wrap it tightly or store portions in freezer-safe containers before freezing.
Why does the casserole need to rest before cutting?
The resting time allows the tortillas to absorb some of the sauce and helps the layers set. This makes it easier to slice and serve neatly.
Can I add more vegetables?
Yes, you can add vegetables like corn, bell peppers, or jalapeños to the meat mixture. Just avoid adding too much extra moisture.
What cheese works best in this recipe?
Colby jack is a great choice because it melts smoothly and has a mild flavor. Cheddar, Monterey Jack, or a Mexican cheese blend also work well.
How do I keep the casserole from getting too watery?
Be sure to drain the Rotel, rinse and drain the beans, and let the beef mixture simmer just enough to absorb excess liquid. Resting the casserole after baking also helps.
What should I serve with Mexican Casserole?
This casserole pairs well with a simple green salad, Mexican rice, chips and guacamole, or refried beans for a complete meal.
Conclusion
Mexican Casserole is a comforting, flavorful dish that is easy to prepare and perfect for sharing. With its layered combination of seasoned beef, beans, tortillas, salsa, and melted cheese, it delivers a satisfying dinner everyone will love. Whether you make it for a busy weeknight or a casual get-together, this recipe is sure to earn a spot in your regular meal rotation.
