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This Mexican Casserole is loaded with beef, chili beans, salsa, cheese, and all the cozy Tex-Mex flavor you crave! It’s hearty, comforting, and comes together easily — perfect for busy weeknights when you still want a meal that feels special.
This casserole is layered like a lasagna with tortillas, creamy sour cream, and melty cheese in every bite. The chili beans and salsa create a saucy, flavor-packed filling, while a topping of olives, green onions, and tomatoes adds the perfect pop of freshness.
I hope you’ll try my Mexican chicken casserole, white chicken enchiladas, taco lasagna, and green chicken enchilada casserole — they’re all family favorites full of south-of-the-border flavor!
✨ Before You Begin
✨ Spray your foil before covering the casserole — this prevents cheese from sticking.
✨ Let the casserole rest 10 minutes before slicing so the layers set beautifully.
✨ Use your favorite salsa! Chunky, spicy, or mild — it all works.
✨ Don’t drain the chili beans — the sauce adds extra flavor and moisture.
✨ This is a great make-ahead dish — assemble, cover, and refrigerate up to a day in advance.
Mexican Casserole Ingredients
- Ground Beef: I use 80/20. You can use a lower fat beef or ground turkey or chicken.
- Taco Seasoning: I use mild to keep the heat level kid friendly.
- Salsa: I like Pace Picante’s mild salsa.
- Chili Beans: If you aren’t familiar with these, they’re chili beans in a mild red chili sauce. Don’t drain them. Add the beans and their juices.
- Corn: The corn adds great texture and a mild sweetness to the casserole.
- Corn Tortillas: I like yellow corn tortillas for this but you can also use the white corn tortillas.
- Jack Cheese: You can use plain Monterey Jack cheese or Pepper Jack.
- Sour Cream: Use the full-fat version.
- Black Olives: Sliced and drained.
- Green Onion: Green and white parts.
- Tomatoes: I like to remove most of the seeds before adding them to the casserole.
- Cilantro: If you’re one of those people who hate cilantro, simply omit it.
⭐ Pro Tips
⭐ Layering matters: Start and end with tortillas so the casserole holds together.
⭐ Customize your heat: Use mild, medium, or hot salsa — or stir in diced jalapeños for an extra kick.
⭐ Make it ahead: Assemble a day early and refrigerate (unbaked). Bake as directed when ready.
⭐ Serving tip: Let it rest 10 minutes before cutting — it slices more cleanly like lasagna.
How to Make Mexican Casserole Recipe
Brown the beef until crumbly, then stir in taco seasoning, salsa, chili beans, and corn — it’ll smell incredible! Layer tortillas, meat, and cheese in your baking dish, then top with sour cream, olives, green onions, tomatoes, and more cheese.
Cover and bake until bubbly, uncover for a golden top, then let it rest before slicing. Sprinkle with fresh cilantro and dig in!
***See the full instructions below.
Variations For Mexican Casserole
- Switch The Protein: As I said above, you can swap ground beef with ground turkey or chicken. You can even use leftover cooked and shredded chicken or a rotisserie chicken.
- Try Flour: You can use flour tortilla instead of corn. I love this with flour tortillas. That said, not everyone is a fan. Some people think that the flour tortillas can take on a gummy texture.
- Add Bells: These flavors are great with sautéd bell peppers. You can sauté 1-2 red, orange, or yellow bell peppers.
- Poblanos Please: Poblano peppers are delicious too. You can sauté a fresh pepper or add a can of diced green chiles.
✦ Frequently Asked Questions
✦ Can I use flour tortillas instead of corn?
Yes! You can substitute flour tortillas, but note they can get slightly soft or gummy. If you prefer a sturdier texture, stick with corn.
✦ Can I freeze Mexican Casserole?
Absolutely. Bake it, cool completely, then wrap tightly in plastic and foil. Freeze up to 2 months. Thaw overnight in the fridge before reheating.
✦ What other proteins work?
Ground turkey, ground chicken, or shredded rotisserie chicken all taste great and work perfectly in the same proportions.
✦ Can I make it spicier?
Yes! Add diced jalapeños, a can of diced green chiles, or use a spicier salsa to turn up the heat.
What to Serve With Mexican Casserole
Fresh + Crisp Sides
Try a Southwest Salad, Pineapple Coleslaw, Mexican corn salad or Creamy Fruit Salad to add a cool, fresh contrast.
Comforting Sides
Pair with Mexican rice, charro beans, Sopes, or Mexican Street Corn Casserole for the ultimate comfort meal.
Cozy Breads
Warm Mexican Cornbread, Jalapeño Cornbread with bacon, or classic Garlic Bread make it feel extra cozy.
Sweet Finishes
Round things out with a slice of Margarita Cake (no alcohol), Pineapple Delight, Biscochitos, Lemon Icebox Pie, or Fresca con Crema for the perfect finish.
Adult Beverages:
Try this with a Pink Margarita, Pineapple Margaritas, or Cranberry Margarita!
Storing + Freezing + Make-Ahead
- How Long Can You Keep This In The Fridge? This casserole will last up to four days in the fridge.
- Can You Freeze This? Yes, it can be frozen but there will be some textural changes. It will last in the freezer for up to six months. When you need it, thaw it in the fridge overnight.
- Make-Ahead Tips: This casserole recipe whips together so fast and bakes so quickly that you can’t get any more make-ahead-friendly! If you need, you can always make it the day before, and just store it in the fridge until you need to bake it.
- Food Safety: If you’d like more info on food safety check out this link.
Variations For Mexican Casserole
- Switch The Protein: As I said above, you can swap ground beef with ground turkey or chicken. You can even use leftover cooked and shredded chicken or a rotisserie chicken.
- Try Flour: You can use flour tortilla instead of corn. I love this with flour tortillas. That said, not everyone is a fan. Some people think that the flour tortillas can take on a gummy texture.
- Add Bells: These flavors are great with sautéd bell peppers. You can sauté 1-2 red, orange, or yellow bell peppers.
- Poblanos Please: Poblano peppers are delicious too. You can sauté a fresh pepper or add a can of diced green chiles.
Serving Recommendations
We love this served with Mexican rice, charro beans, Mexican corn salad, and some delicious Sopes.
Try my nonalcoholic margarita cake and pineapple margaritas to top things off!
More Mexican-Inspired Casserole Recipes
- Chicken Tortilla Casserole
- Dorito Casserole
- Shredded Beef Enchiladas
- Shrimp Enchiladas
- Chile Relleno Casserole
- Taco Spaghetti
- Dorito Chicken Casserole
- Cattle Drive Casserole
- Chili Dog Casserole
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Mexican Casserole Recipe
Ingredients
Filling:
- 1 pound ground beef, 80/20
- 1 envelope taco seasoning
- 1 (16-ounce) jar salsa
- 1 can chili beans, undrained
- 1 cup frozen corn, thawed and drained
- 12 (6 inch) corn tortillas
- 3 cups Jack cheese, divided shredded
- 2 cups sour cream
- 1 (2.25-ounce) can sliced black olives, drained
- 1 cup green onion, sliced~divided
- 1 cup fresh tomatoes, seeded and chopped
Garnish:
- 1/2 cup cilantro, chopped
Instructions
- Preheat oven to 350°F (177°C). Spray a 9X13 inch baking dish with nonstick cooking spray, Spray a piece (large enough to cover the baking dish) of aluminum foil with cooking spray. Place on counter sprayed side up; set aside.
- In a large skillet, cook and crumble ground beef, (1 pound) over medium-high heat, until browned and crumbly, 8 to 10 minutes.
- Stir in taco seasoning (1 envelope) and salsa (1 jar), reduce the heat, and simmer until liquid is absorbed about 8-10 minutes.
- Stir in chili beans (1 can) and corn (1 cup) and cook until heated through.
- Arrange 6 tortillas in the bottom of the dish, overlapping the tortillas.
- Spoon half of the meat mixture over the tortillas then sprinkle with half the cheese.
- Repeat a second layer of tortillas on top of the casserole. Pour the remainder of the meat mixture over the tortillas, spread the sour cream (2 cups) over the top, then sprinkle olives (1 cup), 1/2 cup green onion, and tomatoes (1 cup). Top with an even layer of the remaining cheese.
- Bake in preheated oven for 40-45 minutes or until heated through. Remove foil, and continue to bake, uncovered for 10 minutes.
- Sprinkle top with cilantro (1/2 cup) and remaining 1/2 cup green onion. Serve.
Nutrition
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My second time making it tonight. Going to use a few of the tips from above. Great recipe!
Thanks, Tami! I’m glad you made this twice, yaaaay! Thanks for the rating and feedback 🙂
I just made this recipe today. I was a little nervous as the last Mexican casserole I made from an online recipe didn’t turn out well and was so bland and devoid of flavor. Folks, this one is a keeper!! I like mine meatier so I used 2.25 pounds of ground beef in mine and fortunately it didn’t overflow in the oven but it sure did reach the top of the edges! I also spread some refried beans on the tortillas before I spooned the meat mixture onto each layer. I used bagged Mexican shredded cheese and it turned out just fine. But the sour cream on top I think is what makes it all the more satisfying. I’m definitely going to be using this recipe again in the future. Thank you SO much for sharing!
Yaaay! Thank you so much, Cody. That sounds fantastic! 🙂
I appreciate your positive feedback 🙂
Can I prepare this a day before serving?
Hi Becky, yes you make it the day before, and just store it in the fridge until you need to bake it.
When I made this dish I felt confident enough to add my own twist on some of the ingredients. I added a small can of green chilies, habrano salsa and sweet and savory pinto beans. I mixed all this into my meat mixture that had taco seasoning, corn and salsa. It had a bit more of a kick to it and tasted great. I served this with cheese quesadilla’s and my family loved it! You can also serve it with tortilla chips too!
Hi, Renee! Your tweaks are so good! Thank you for sharing it and for your feedback 🙂
Do you use drain or undrained chili beans?
Hey Therese. You don’t drain the chili beans. 🙂
I need to make two for a church event. Can I use aluminum pans 9×13 that are disposable.
Hi, James! Yes, that’ll do.
I have made this several times–including for Meal Train (meals for people who are out of the hospital and you sign up to provide for them). I have gotten great responses by all and now this recipe is a staple for me. Thank you!
Wow, that’s so great to hear! You and what you do is awesome, Victoria 🙂
Thanks so much for the feedback.
Do you add water when you add the taco seasoning
Hi, Debra. No, I didn’t add water 🙂
The flavors sound outstanding! How can I make this vegetarian?
Plant based meat! Beyond, Impossible. Gardein. There are so many options. I personally like the Impossible line of plant based meat. It works really well for a hamburger meat replacement and you can buy it just about everywhere. Hth
Do you have to use jar salsa? Or can it be fresh salsa?
Hi, Angela! I haven’t tried this with fresh salsa, but I think that’s a great idea!
Thank you! 😊
Can I substitute flour tortillas for the corn tortillas?
Hi, Dave. Yes, you can use flour tortillas 🙂
Never use flour tortillas in a casserole. Too bland and soggy.
Just the best can’t wait to make again.
I’m confused… you add the sour cream BEFORE baking?
Yes 🙂
I use flour tortillas to make enchiladas that swim in enchilada sause in the oven. So I see no reason flour tortillas can’t be used in place of corn tortillas. In effect the enchiladas are just a cassarole in rolled tortillas.
We love your taco casserole, drum roll, this casserole was a hit too!
So happy you enjoyed them both, Nina!