Easy Mexican Casserole Recipe has the most delicious layers of cheese, ground beef, tortillas and more. This casserole is perfect for dinner any night of the week and loaded with tons of flavor.
Easy Mexican Casserole Recipe
What is the best way to describe this casserole? Well, I am teetering between super yummy and super easy.
Take your pick, both describe it equally well. I was in a rush to get something made quickly so I just threw in a few things I had sitting around.
This meal uses pantry staples that you probably already have.
Your family will love this meal! Our entire family loves this recipe and it is now one of our favorite meals to make.
Layers of simple ingredients come together for a casserole full of comfort food.
Ingredient list
- ground beef – I used cooked ground beef I had in the freezer so it was even easier.
- taco seasoning – We love homemade taco seasoning.
- Chili Beans – You can also use homemade ranch beans. I had some in the freezer and it made the recipe even easier.
- Rotel – If you don’t have this in the pantry, use a small can of green chilies and a can of diced tomatoes for an easy substitution.
- crushed tomatoes – Diced tomatoes make a great substitution.
- corn tortillas
- sour cream
- cheddar cheese-Cheddar, Colby Jack and Mexican blend cheese would all be delicious.
How to make Mexican casserole
First, brown meat in a large skillet and drain. If you are using cooked ground beef from the freezer like I did, just thaw it first.
Second, add the taco seasoning, stir in the beans, diced tomatoes, and crushed tomato in the skillet. You can easily adapt this step for what you have on hand.
Get your baking dish ready. It is perfect in a 13×9 casserole dish. Place a layer of tortillas on the bottom.
Then, pour half of the meat mixture over the tortillas.
Spread over the tortillas and sprinkle with half the cheese.
Repeat the process one more time. Add another layer of tortillas on top.
Spread the remaining meat mixture over the tortillas. The last step is to spread the sour cream on top and sprinkle with the rest of the cheese.
You are going to love how the sour cream blends into this casserole. I think it brings it all together and adds such a layer of creaminess.
Cover with foil and bake. The foil will prevent the cheese from getting too brown before the rest of the casserole has finished cooking.
Jump to recipe below for the full details.
What to serve with Mexican casserole?
Everything you need for a great dinner is in this casserole. It is an easy one pot meal if your family enjoys Mexican food.
You really can just serve it with crushed tortilla chips and a salad. If I have extra time I will make this Delicious Cilantro Lime Rice Recipe and Crock Pot Refried Beans.
Both of these side dish ideas are easy and do not take much time or effort.
Ideas for dessert:
Topping ideas:
sour cream
diced onion
shredded lettuce
hot sauce
salsa
diced tomatoes
guacamole
Variation ideas:
- Try ground turkey or ground chicken instead of ground beef.
- Use leftover shredded chicken or beef. It does not have to be ground.
- Substitute flour tortillas for corn tortillas.
- Add pinto beans with the black beans or substitute them.
- Try different types of cheese- Mexican blend, Monterrey, Colby and more are all delicious.
- Add bell peppers and chopped onion. Green Chiles are also delicious if you like to spice things up.
- Toss in a handful of corn. Frozen, canned or fresh would work. Use what you have.
- Rice would be a great addition to this casserole. Either mix it in with the beef or make it a layer. This is also a great way to stretch your meat.
- Vegetarian option- Omit the ground beef and add 2 cups beans instead. Pinto or black beans would taste great.
- Black olives taste great baked on top of the cheese. It also looks pretty too.
- Use salsa or enchilada sauce in place o the crushed tomatoes layer.
- Add jalapeno peppers into the casserole if you love spicy dishes. Another idea is to top each serving with a few slices if you do not want them in the entire dish.
How to freeze Easy Mexican casserole recipe:
I like to make 2 of these at a time because it isn’t any more work. All of the ingredients are already out and it is so easy.
So I do one for dinner that day and then put one in the freezer for a later time. This is a huge help and a big time saver.
Just make the casserole as directed but I like to use a tin toil pan for the one going in the freezer.
However, instead of baking, cover with foil and allow to cool. Once cooled, freeze.
It isn’t anymore work to make 2 and you have a great dinner for another night.
How to reheat:
To bake, remove from the freezer the day before you want to eat it and allow it to thaw in the refrigerator overnight.
Bake at 350 degrees until cooked through and the cheese is melted on top.
How to store:
Leftovers can be stored in the refrigerator up to 4 days. Use a container with a lid to keep leftovers the freshest.
We love Mexican casserole with beef.
The creamy sauce in this casserole recipe is so delicious. This Mexican casserole is quick and easy and oh so tasty.
You will love all of the melted cheesy in this dish and it really makes for a great recipe. This has quickly become a family favorite around here and one we all look forward to.
It is inexpensive to make and perfect for company. Everyone leaves happy and wants the recipe.
Make this today and be prepared for it to become a family favorite in your home too. It is so simple to substitute items for what you have on hand. Anyone can make this.
The next time your family is craving Mexican food, save money and make this at home. Mexican Monday will be everyone’s favorite day of the week.
Print this ultimate Mexican casserole below:
Easy Mexican Casserole Recipe
Ingredients
- 1 pound ground beef
- 2 tablespoons taco seasoning
- 1 can chili Beans
- 1 can Rotel
- 1 can crushed tomatoes 15 oz
- 12-16 corn tortillas cut into quarters
- 1 cup sour cream
- 2 cups shredded cheddar cheese
Instructions
- Brown meat in large skillet. Drain.
- Add taco seasoning, beans, diced tomatoes, and crushed tomato to the skillet.
- Spray 13×9 casserole dish. Place a layer of tortillas on the bottom.
- Pour half of the meat mixture over the tortillas. Spread with half the tortillas and sprinkle with half the cheese. Place another layer of tortillas on top. Pour the remainder of the meat mixture over the tortillas, spread the sour cream over the top and sprinkle with the rest of the cheese.
- Bake at 350 for 20 minutes or until cheese is nice and bubbly.
- Serve with tortilla chips and a salad. Enjoy!
Nutrition Facts
More mexican casserole recipes
- Crock Pot Mexican Casserole Recipe
- Taco Lasagna Recipe
- Easy Nacho Chicken Casserole Recipe
- Crock Pot Shredded Beef Enchilada Casserole
- Crock Pot Mexican Lasagna Recipe
- Easy chicken enchilada casserole recipe
Looks good…but a few comments:
Tortillas…you have 24 pieces on the bottom.Then you say “spread with half the tortillas” after the meat is put in. Maybe you want to say “half remaining tortillas”?
Also you say “spread more sour cream”, but you never told us to put any sour cream in before this?
Thanks…
My family and I love this recipe. My husband who never eats left overs came in after dinner from working outside and wanted more. Next time I make this I think I will add onions and jalapenos for more of a kick. I did add some crushed red chili peppers but I didn’t add enough. It’s a pretty mild recipe. It is delicious and easy.
Please tell me what I can substitute the beans with. My guy doesn’t care for beans even I love them
I would just leave them out. It’ll still be great without them too!
I made this for a family camping trip, everyone just loved it. Next time I’m going to add corn also.
I’m so glad you enjoyed it – thank you!
I plan to make your Easy Mexican Casserole for dinner tonight. Do you drain the beans, Rotel and tomatoes or not?
I usually drain the beans but not the tomatoes and Rotel – Thank you!
I can’t wait to make this dish! I love to add cream cheese to Mexican dishes for an extra thickness so I may add that when “spreading the sour cream!” Also, I’m not a huge fan of beans so I may only use half a can or take them out totally!
Thank you for this great base idea! Seems quick and easy!
I hope you love it – I think the additional of cream cheese will be delicious in this recipe!
This was yummy! I didn’t add in sour cream, used both flour tortillas and low carb tortillas (separate batches), and used three different cheeses. Served it with lettuce and more tomatoes. Yum yum! Thanks.
That sounds delicious! I’m so glad you enjoyed it.
I’m not a fan of corn tortillas… can I use flour tortillas?
I haven’t tried that yet but I think flour tortillas would work great in this recipe too.
I used this recipe last night for my second time, as my wife really liked it the first time. I followed your recipe exactly, except I used flour instead of corn tortillas. I even used Carrie’s taco seasoning recipe. Served over corn chips with lettuce and salsa on top. Once again, you make me look like I know what I’m doing in the kitchen.
Thank you so much Barry! That means so much to me and I’m so glad that you both enjoy this recipe and the taco seasoning!
You did not specify cooking time or quantity of ingredients!
The recipe card is toward the bottom of the post with all the quantities and measurements. You can also use the “Jump to Recipe” button at the top of the page and it will take you to the recipe with all this information. Thank you!
Hello from Algeria! There’s no Mexican food over here, so I wasn’t sure if this would fly with my in-laws…but they loved it. I’m glad I made two of them (I froze one for later). Next time, I might add some rice, as suggested. Thanks for the taste of home!