This easy Mexican casserole is my go-to when I need a flavorful, filling meal that comes together fast. Loaded with seasoned ground beef, black beans, corn, and melty cheese, it’s layered with tortillas and baked to golden perfection. Whether I’m serving a family dinner or reheating leftovers for lunch, this dish always hits the spot. Easy Mexican Casserole Recipe for Quick Weeknight Dinner

Why You’ll Love This Recipe

I love how this casserole brings all the bold flavors of a Mexican fiesta with minimal prep. It’s super customizable—perfect for clearing out the fridge—and hearty enough to satisfy even the hungriest eaters. The layers of tortillas, meat, cheese, and veggies come together in one bubbling, cheesy bake that tastes like comfort food with a kick.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

  • 1 pound ground beef

  • 1 small onion, chopped

  • 1 packet taco seasoning (1 ounce)

  • 1/2 cup water

  • 1 (15-ounce) can black beans, drained and rinsed

  • 1 (15-ounce) can corn, drained

  • 1 (10-ounce) can diced tomatoes with green chilies (such as Rotel), undrained

  • 2 cups shredded cheddar cheese

  • 6 small flour tortillas (or corn, if preferred)

  • Cooking spray or oil for greasing the baking dish

  • Optional toppings: sour cream, chopped cilantro, diced avocado, sliced jalapeños

Directions

  1. I preheat the oven to 375°F (190°C) and grease a 9×13-inch baking dish.

  2. In a large skillet over medium heat, I cook the ground beef and chopped onion until the beef is browned and the onions are soft, about 6–8 minutes.

  3. I drain any excess grease, then stir in the taco seasoning and water. I let it simmer for 2–3 minutes until thickened.

  4. I mix in the black beans, corn, and diced tomatoes with green chilies, and cook for another 2 minutes to heat through.

  5. I place two tortillas on the bottom of the baking dish, tearing them as needed to cover the base.

  6. I spoon a third of the meat mixture over the tortillas and sprinkle with a third of the cheese.

  7. I repeat the layers twice more—tortillas, meat, cheese—ending with a layer of cheese on top.

  8. I cover the dish loosely with foil and bake for 20 minutes, then uncover and bake an additional 10 minutes until the cheese is bubbly and slightly golden.

  9. I let the casserole rest for 5–10 minutes before slicing and serving with my favorite toppings.

Servings and timing Easy Mexican Casserole Recipe for Quick Weeknight Dinner

This recipe makes about 6 servings.
Prep time: 15 minutes
Cook time: 30 minutes
Total time: 45 minutes

Variations

  • I sometimes swap the ground beef for ground turkey or shredded rotisserie chicken for a lighter version.

  • For a vegetarian twist, I skip the meat entirely and double the beans.

  • I mix in cooked rice or quinoa for an extra hearty meal.

  • I like using pepper jack or a Mexican cheese blend for a little spice.

  • I’ve also used enchilada sauce between the layers for a saucier finish.

Storage/Reheating

Once cooled, I store leftovers in an airtight container in the fridge for up to 4 days. For longer storage, I freeze individual portions wrapped tightly in foil and placed in freezer bags.

To reheat, I use the microwave for a quick fix (about 1–2 minutes per serving), or reheat in a 350°F oven for 15–20 minutes until warmed through. If frozen, I thaw overnight in the fridge before reheating.

FAQs

How can I make this casserole spicier?

I add chopped jalapeños to the meat mixture or use hot diced tomatoes with green chilies. A dash of hot sauce also does the trick.

Can I make this casserole ahead of time?

Yes, I often assemble it a day in advance and keep it covered in the fridge. When ready to bake, I just pop it in the oven and add 5–10 minutes to the baking time if it’s still cold.

What kind of tortillas work best?

I’ve used both flour and corn tortillas—flour gives a softer texture, while corn adds a nice chew and traditional flavor. It’s really up to my taste preference.

Can I use different types of cheese?

Absolutely. I’ve used Monterey Jack, pepper jack, and even mozzarella in a pinch. A mix of cheeses melts beautifully and adds depth.

Is this casserole gluten-free?

To make it gluten-free, I use certified gluten-free corn tortillas and ensure the taco seasoning and other canned ingredients are free from gluten-containing additives.

Conclusion

This easy Mexican casserole is the kind of recipe I keep in my weekly rotation because it checks all the boxes—easy, flavorful, filling, and family-friendly. With just a few pantry staples and a single baking dish, I’ve got a comforting meal that’s ready in under an hour and perfect for busy weeknights or make-ahead lunches.

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Easy Mexican Casserole Recipe for Quick Weeknight Dinner

Easy Mexican Casserole Recipe for Quick Weeknight Dinner

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  • Author: Lidia
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 6 servings
  • Category: Main Dish
  • Method: Baking
  • Cuisine: Mexican
  • Diet: Halal

Description

A quick and flavorful Mexican casserole layered with seasoned beef, beans, corn, tortillas, and cheese. Perfect for busy weeknights and make-ahead meals.


Ingredients

  • 1 pound ground beef
  • 1 small onion, chopped
  • 1 packet taco seasoning (1 ounce)
  • 1/2 cup water
  • 1 (15-ounce) can black beans, drained and rinsed
  • 1 (15-ounce) can corn, drained
  • 1 (10-ounce) can diced tomatoes with green chilies (such as Rotel), undrained
  • 2 cups shredded cheddar cheese
  • 6 small flour tortillas (or corn, if preferred)
  • Cooking spray or oil for greasing the baking dish
  • Optional toppings: sour cream, chopped cilantro, diced avocado, sliced jalapeños

Instructions

  1. Preheat the oven to 375°F (190°C) and grease a 9×13-inch baking dish.
  2. In a large skillet over medium heat, cook the ground beef and chopped onion until beef is browned and onions are soft, about 6–8 minutes.
  3. Drain any excess grease, then stir in the taco seasoning and water. Let it simmer for 2–3 minutes until thickened.
  4. Mix in the black beans, corn, and diced tomatoes with green chilies. Cook for another 2 minutes to heat through.
  5. Place two tortillas on the bottom of the baking dish, tearing as needed to cover the base.
  6. Spoon a third of the meat mixture over the tortillas and sprinkle with a third of the cheese.
  7. Repeat layers twice more—tortillas, meat, cheese—ending with cheese on top.
  8. Cover loosely with foil and bake for 20 minutes. Uncover and bake an additional 10 minutes until cheese is bubbly and slightly golden.
  9. Let the casserole rest for 5–10 minutes before slicing and serving with your favorite toppings.

Notes

  • Swap ground beef for turkey or shredded chicken for a lighter version.
  • Make it vegetarian by omitting meat and doubling the beans.
  • Add cooked rice or quinoa to make it more filling.
  • Use a Mexican cheese blend or pepper jack for added spice.
  • Add enchilada sauce between layers for a saucier casserole.

Nutrition

  • Serving Size: 1/6 of casserole
  • Calories: 450
  • Sugar: 5g
  • Sodium: 820mg
  • Fat: 25g
  • Saturated Fat: 11g
  • Unsaturated Fat: 11g
  • Trans Fat: 0.5g
  • Carbohydrates: 30g
  • Fiber: 5g
  • Protein: 25g
  • Cholesterol: 75mg

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