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Mexican Casserole

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A hearty Mexican-inspired casserole layered with seasoned ground beef, tortillas, beans, salsa, and plenty of melted cheese. Perfect for feeding a crowd with bold, comforting flavors.

Ingredients

  • 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
  • 1/2 cup thinly sliced green onions
  • Sour cream (for serving)

Instructions

  1. Preheat the oven to 350°F.
  2. In a large saucepan over medium-high heat, brown the ground beef and chopped onion, stirring often until no pink remains, about 5 to 6 minutes.
  3. Drain any excess oil.
  4. Add water and taco seasoning. Stir often and cook until the water is absorbed, about 3 to 4 minutes.
  5. Stir in the drained Rotel and black beans.
  6. Add half of the salsa and heat until the mixture just begins to simmer, then remove from heat.
  7. Spread the remaining salsa across the bottom of a 9×13 baking dish.
  8. Layer 6 corn tortillas over the salsa, overlapping slightly.
  9. Spread one third of the meat mixture over the tortillas.
  10. Sprinkle 2 cups of shredded cheese over the meat.
  11. Repeat the tortilla, meat, and cheese layers two more times for a total of three layers.
  12. Cover loosely with aluminum foil.
  13. Bake covered for 35 minutes.
  14. Uncover and bake an additional 5 minutes if desired for browning.
  15. Remove from oven and let rest for 15 minutes before cutting.
  16. Cut into 12 equal portions.
  17. Serve hot, garnished with diced tomatoes, green onions, and sour cream if desired.

Notes

  • Letting the casserole rest helps it set and makes slicing easier.
  • You can substitute ground turkey for a leaner option.
  • Use spicy salsa or hot Rotel for extra heat.
  • Store leftovers in an airtight container in the refrigerator for up to 4 days.
  • This dish freezes well; reheat covered in the oven for best texture.

Nutrition

Find it online: https://yumfamilyrecipes.com/mexican-casserole/