Mexican Casserole
Easy Weeknight Mexican-Style Casserole with Optional Spicy Drizzle
This simple, hearty Mexican-style casserole is the ultimate weeknight family favorite. Layers of seasoned ground beef, black beans, corn, enchilada sauce, and corn tortillas are baked with plenty of melted cheddar cheese until bubbly and golden. It’s a flavorful, comforting dish that brings the classic tastes of border cooking right to your table.
Prep time: 20 minutes Cook time: 25 minutes
Total time: 45 minutes Servings: 8
Ingredients:
1 lb (450 g) ground beef (or turkey)
1 medium (110 g) onion, chopped
1 (15 oz / 425 g) can black beans, rinsed and drained
1 (15 oz / 425 g) can whole kernel corn, drained
1 (10 oz / 283 g) can red enchilada sauce
4 oz (113 g) cream cheese, softened and cubed
1 tbsp (15 ml) chili powder
1 tsp (5 ml) cumin
1/2 tsp (2.5 ml) garlic powder
12 (15 cm) corn tortillas
2 cups (225 g) shredded cheddar or Mexican blend cheese
1/4 tsp (1.2 ml) salt
1/4 tsp (1.2 ml) black pepper
Give your comfort food a kick by drizzling the Blazing Citrus Medium Hot Sauce on top right before serving. This Everyday Heat condiment offers a balanced flavor that pairs perfectly with the rich, savory filling. This hot sauce for chicken recipes (and beef!) is an organic citrus infused hot sauce that complements the Mexican-style spices and cheese beautifully, adding a delicious Spicy brightness.
Heat Level: 5.5 out of 10 🔥
Blazing Citrus “Medium” Hot Sauce brings bright sweet heat to any dish. Made with grapefruit juice instead of vinegar, it delivers a clean citrus finish with a smooth serrano kick at a comfortable medium heat. Spoon it over tacos, grilled chicken, shrimp, crispy potatoes, eggs, or grain bowls, or whisk it into mayo or yogurt for an instant dip or dressing. Crowd friendly and full of flavor, it lifts rich foods and makes everyday meals pop.
1. Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch (23x33 cm) casserole dish. In a large black cast iron skillet over medium-high heat, brown the ground beef, drain any excess fat, then stir in the chopped onion, chili powder, cumin, garlic powder, salt, and pepper. Cook until the onion is softened, about 5-7 minutes.
2. Reduce the heat to low. Stir in the rinsed black beans, corn, enchilada sauce, and softened cream cheese until the cream cheese is fully melted and the mixture is smooth and well combined. Remove from heat.
3. Place six corn tortillas in a single layer on the bottom of the prepared casserole dish, overlapping slightly if needed to cover the base. Spread half of the meat mixture evenly over the tortillas.
4. Sprinkle 1 cup (112 g) of the shredded cheese over the meat layer.
5. Top with the remaining six corn tortillas, the rest of the meat mixture, and finally the remaining 1 cup (112 g) of shredded cheese.
6. Bake for 20-25 minutes, or until the cheese is melted and bubbly and the filling is heated through. Let it rest for 5-10 minutes before slicing and serving.
Tips & Variations
Make it Vegetarian: Substitute the ground beef with 1 lb (450 g) of crumbled firm tofu seasoned with taco spices, or two cans of drained lentils. Follow the remaining steps as written.
Regional Swap (Indian-style): Replace the chili powder and cumin with 2 tsp (10 ml) of Garam Masala and 1 tsp (5 ml) of turmeric. Use basmati rice instead of tortillas for the layers, and swap the black beans for chickpeas. Serve with a dollop of plain yogurt instead of sour cream.
Instant Pot: Sauté the ground beef and seasonings in the Instant Pot. Stir in the remaining filling ingredients. Layer the tortillas, filling, and cheese in a springform pan that fits inside the Instant Pot, covering the top with foil. Cook on High Pressure for 15 minutes with a Quick Release. Finish under the broiler for a few minutes to melt the cheese (optional).
Other Users Suggest
Replacing: Corn tortillas. New Measurement: 6 (20 cm) flour tortillas, cut into quarters. Why: Flour tortillas create a softer texture in the casserole, which some find more pleasant than the chewy corn tortillas.
Replacing: Cheddar cheese. New Measurement: 1 cup (112 g) Pepper Jack cheese and 1 cup (112 g) Oaxaca cheese. Why: Pepper Jack adds a spicy heat, and Oaxaca cheese provides superior melting and stretchiness for a more authentic Mexican feel.
Storage, Reheat & Freeze
Storage: Store leftovers covered in the refrigerator for up to 4 days. Reheat: Reheat individual portions in the microwave. For the whole casserole, cover with foil and bake at 350°F (175°C) until warm in the center. Freeze: This casserole freezes well. Assemble the entire dish (without the toppings like sour cream or hot sauce) and cover tightly with foil. Freeze for up to 3 months. Thaw overnight in the fridge before baking.
Nutrition Facts (per serving)
Calories: 485 Protein: 32g Carbs: 35g Fat: 25g
