My Mexican casserole recipe is the perfect thing to make when you’re looking for a delicious, layered, hearty dinner your family will love. This baby is loaded with beef, chili beans, salsa, cheese, and more! It has great Mexican seasoning and flavors.
This casserole uses easy-to-find pantry staples. It’s perfect for your weeknight dinner rotation.
I hope you’ll try my Mexican chicken casserole, white chicken enchiladas, taco lasagna, and green chicken enchilada casserole!
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.
- 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.
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!
How to Make Mexican Casserole Recipe
- Cook and crumble ground beef in a skillet.
- Stir in taco seasoning and salsa.
- Stir in chili beans and corn and cook
- Arrange 6 tortillas at the bottom of the dish
- Spoon half of the meat mixture over the tortillas.
- 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 over the top.
- Sprinkle Olives, green onion, and tomatoes.
- Add cheese.
- Bake and serve.
***See the full instructions below.
More Mexican-Inspired Casserole Recipes
- Chicken Tortilla Casserole
- Dorito Casserole
- Shredded Beef Enchiladas
- Shrimp Enchiladas
- Chile Relleno Casserole
- Taco Spaghetti
- Dorito Chicken Casserole
Mexican Casserole Recipe
This Mexican casserole is loaded with beef, chili beans, salsa, cheese, and more! It's a hearty easy-to-make weeknight dinner your family will love.
Servings: 6 servings
Ingredients
Filling:
- 1 pound ground beef, 80/20
- 1 envelope taco seasoning
- 1 (16-ounce) jar salsa
- 1 can chili beans
- 1 cup frozen corn, thawed and draind
- 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.
Fans Also Made:
Nutrition
Serving: 1serving | Calories: 707kcal | Carbohydrates: 32g | Protein: 36g | Fat: 50g | Saturated Fat: 25g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 16g | Trans Fat: 1g | Cholesterol: 149mg | Sodium: 1709mg | Potassium: 1013mg | Fiber: 7g | Sugar: 9g | Vitamin A: 2289IU | Vitamin C: 15mg | Calcium: 555mg | Iron: 18mg
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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 🙂
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 🙂
We love your taco casserole, drum roll, this casserole was a hit too!
So happy you enjoyed them both, Nina!