Description
This Easy Mexican Casserole is a versatile dish that can be customized based on what you have on hand. Ground beef is optional, and you can easily add more beans—like kidney, black, or pinto beans—to make it heartier. Perfect for using pantry staples, this casserole is a family favorite!
Ingredients
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1 pound ground beef (optional; substitute with additional beans for a meatless version)
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2 tablespoons taco seasoning (about half a packet)
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1 can chili beans (15 ounces)
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1 15oz can of crushed tomatoes
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1 can Rotel or diced tomatoes with green chilies (15 ounces; or any canned diced tomatoes you have)
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6-8 corn, flour, or Siete cassava flour tortillas
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2 cups shredded cheese (cheddar or Mexican blend, adjust to preference)
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Optional: Additional canned beans (kidney, black, or pinto) to replace or supplement the beef
Instructions
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Preheat your oven to 350°F.
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In a large skillet over medium heat, cook the ground beef until browned. Drain any excess fat if necessary. Stir in the taco seasoning, chili beans, crushed tomatoes, and Rotel. Mix well to combine. If you’re omitting the beef, combine your choice of additional beans with the remaining ingredients.
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Spray the bottom of a 9×13-inch baking dish with cooking spray. Layer half of the tortillas on the bottom of the dish, breaking them as needed to fit. Pour half of the beef (or bean) mixture over the tortillas and sprinkle with 1 cup of shredded cheese. If some family members prefer less cheese, reserve some for later. Add another layer of tortillas, followed by the remaining beef (or bean) mixture, and top with the remaining cheese.
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Cover the baking dish with foil and bake for 20 minutes. Remove the foil and bake for an additional 5-10 minutes, or until the cheese is melted and bubbly.
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Let the casserole cool for a few minutes before serving. Enjoy this delicious and hearty meal with your favorite toppings like sour cream, diced tomatoes, and shredded lettuce.
Notes
Freezer Instructions: You can double the recipe and freeze one for later. To freeze, let the casserole cool completely, cover it tightly with foil or plastic wrap, and store it in the freezer for up to 3 months. To reheat, thaw in the refrigerator overnight and bake at 350°F until heated through.
- Cook Time: 30 minutes