Irresistible Mexican Casserole Recipe Ready in 20 Minutes

There’s nothing quite like the smell of bubbling cheese and spicy beef filling your kitchen after a long day. That’s why this Mexican casserole has become my family’s favorite weeknight hero – it’s packed with all the Tex-Mex flavors we love, comes together in one pan, and disappears faster than I can set the table!

I first made this Mexican casserole during one of those chaotic evenings when my toddler was clinging to my leg and my husband texted he was bringing home a coworker. I layered corn tortillas with seasoned ground beef, black beans, and whatever cheese I had in the fridge. Twenty minutes later? A golden, cheesy masterpiece that had everyone begging for seconds.

What makes this Mexican casserole so special is how adaptable it is. Use flour tortillas if that’s what you’ve got, swap in chicken or go meatless with extra beans, even sneak in some veggies. It’s freezer-friendly too – I always make a double batch! The layers of melty cheese, zesty salsa, and crispy tortilla edges create magic in every bite. Trust me, once you try this Mexican casserole, it’ll become your new weeknight staple too.

Why You’ll Love This Mexican Casserole

Oh my goodness, where do I even start? This Mexican casserole checks all the boxes for busy weeknights – and then some! Here’s why it’s become my go-to dish:

• Quick prep: From fridge to oven in just 10 minutes flat (I’ve timed it during soccer-practice chaos!)
• One-pan wonder: No mountain of dishes to wash afterward – just toss everything in your favorite baking dish
• Freezer magic: Makes two meals in one – bake one now, freeze one for those “I can’t even” nights
• Customizable: Gluten-free with corn tortillas, vegetarian with beans – adapts to whatever your crew needs
• Taco night hero: The perfect way to use up leftover taco fillings without eating the same meal twice

Seriously, this Mexican casserole is like a warm, cheesy hug at the end of a long day. The layers of flavor meld together beautifully, and that golden cheese crust? Absolute perfection!

Ingredients for the Best Mexican Casserole

Gather these simple ingredients for the most delicious Mexican casserole you’ll ever make! I’ve tested this combo dozens of times, and trust me – these measurements create the perfect balance of flavors and textures:

• 1 lb ground beef (85% lean works best for flavor)
• 1 can (15 oz) black beans, drained and rinsed (this removes excess sodium)
• 1 cup salsa (use your favorite brand – I like medium heat)
• 1 packet taco seasoning (or 2 tbsp homemade blend)
• 6 corn tortillas (about 6-inch size)
• 2 cups shredded cheddar cheese, packed (sharp cheddar gives the best melt)
• 1/2 cup sour cream (for topping)
• 1/4 cup chopped fresh cilantro (don’t skip this – it makes all the difference!)

Got dietary restrictions? No problem! Swap beef for crumbled tofu or extra beans, use gluten-free tortillas, or try Monterey Jack instead of cheddar. This recipe is super flexible!

Ingredient Notes & Substitutions

Let me share some insider tips about these ingredients that I’ve learned through trial and error:

Corn tortillas vs flour: Corn tortillas hold up better against the moisture and give that authentic Mexican flavor. Flour tortillas can get mushy, but if that’s all you have, toast them lightly first.

Taco seasoning secrets: Store-bought packets work great in a pinch, but my homemade blend (equal parts chili powder, cumin, garlic powder, onion powder, paprika, and a pinch of cayenne) takes it to the next level!

Cheese choices: While cheddar is classic, I sometimes mix in some pepper jack for a spicy kick. For a milder flavor, try Colby Jack. Just make sure whatever you use melts well!

Remember, the best Mexican casserole comes from using ingredients you love – so feel free to make it your own!

How to Make Mexican Casserole

Alright, let’s get cooking! This Mexican casserole comes together so easily, you’ll be amazed at how quickly dinner’s on the table. Here’s exactly how I make it – step by step:

First things first: Preheat that oven to 375°F (190°C). Trust me, you want it nice and hot when your casserole goes in!

Now grab your favorite skillet (mine’s a trusty cast iron) and brown that pound of ground beef over medium heat. Break it up as it cooks – I like using a wooden spoon for this. Once it’s no longer pink (about 5-7 minutes), drain off any excess fat. This keeps your Mexican casserole from getting greasy.

Here comes the flavor! Stir in your drained black beans, that cup of salsa, and the taco seasoning. Let it all simmer together for about 2 minutes – just until everything’s heated through and smelling amazing. Oh! That aroma takes me right back to my abuela’s kitchen.

Now the fun part – layering! Grab your baking dish (I use a 9×13) and let’s build this beauty:

1. Spread half the beef mixture in the bottom
2. Top with 3 corn tortillas (I tear them to fit if needed)
3. Sprinkle with 1 cup of that glorious shredded cheese
4. Repeat the layers – beef, tortillas, cheese

Pop it in the oven for 20 minutes – you’ll know it’s done when the cheese is bubbly and golden around the edges. The smell will drive you crazy!

Let it cool for about 5 minutes (I know, torture!) before adding dollops of sour cream and sprinkling with fresh cilantro. Then dig in! The layers stay perfect when you slice it, and every bite is packed with flavor.

Save

Layering Tips for Perfect Texture

Here’s my secret to avoiding soggy tortillas: don’t let them touch the bottom! That first layer of beef mixture acts as a barrier. And that cheese between layers? It’s not just for flavor – it helps bind everything together while keeping the tortillas from getting too soft.

If you’re worried about dryness (though you shouldn’t be with all that salsa!), you can lightly spray the tortillas with cooking spray before layering. But honestly? The natural moisture from the beef mixture is usually perfect.

Serving Your Mexican Casserole

Oh, the fun part – dressing up your Mexican casserole for the table! I love setting out bowls of toppings so everyone can customize their plate. My must-haves? A big dollop of cool sour cream, handfuls of fresh cilantro, and creamy avocado slices. For extra crunch, I’ll sometimes add diced red onions or pickled jalapeños.

This casserole serves about 6 hungry people perfectly – or 4 if you’ve got teenage boys like mine! I usually pair it with simple sides: fluffy Mexican rice, a crisp green salad with lime dressing, or just some tortilla chips for scooping up every last cheesy bite. It’s hearty enough to stand alone too – we often eat it straight from the baking dish with forks when it’s just family!

Storing and Reheating Mexican Casserole

One of my favorite things about this Mexican casserole? It freezes like a dream! I always make extra because it reheats beautifully for those nights when cooking feels impossible. Here’s exactly how I store it:

For freezer storage, let the casserole cool completely first (trust me, skipping this step leads to ice crystals!). Then wrap it tight with two layers of foil – I press the foil right against the surface to prevent freezer burn. Don’t forget to label with the date – I’ve learned the hard way that “mystery casserole” isn’t as appetizing!

When you’re ready to eat, thaw overnight in the fridge if possible. To reheat, I prefer the oven (350°F for about 30 minutes) because it keeps the tortillas crispy. But for quick lunches? The microwave works too – just cover with a damp paper towel and heat in 1-minute bursts until warmed through. The cheese will still be gloriously melty!

Stored properly, this Mexican casserole keeps for up to 3 months in the freezer. Though in my house? It never lasts that long!

Mexican Casserole Variations

Oh, the possibilities! This Mexican casserole is like a blank canvas just waiting for your creative touches. Here are some of my favorite twists that keep dinner exciting:

For a veggie-packed version, I’ll stir in a cup of sweet corn kernels or diced bell peppers with the beef. Chicken lovers? Swap the ground beef for shredded rotisserie chicken – it’s magical with green salsa! Feeling adventurous? Try enchilada sauce instead of salsa for deeper flavor, or mix in a can of diced green chiles for extra kick.

The best part? Every variation still gives you that same comforting, cheesy goodness we all crave. Don’t be afraid to play with flavors – that’s how family favorites are born!

Nutritional Information

Nutritional values are estimates and vary based on ingredients used. The exact amounts will change depending on your specific choices for cheese, meat, and toppings. Always adjust based on your dietary needs!

Mexican Casserole FAQs

I get these questions all the time from friends trying this recipe – here are the answers straight from my cheese-stained recipe notebook:

Share Your Creation

I’d love to see your Mexican casserole masterpiece! Snap a photo of your golden, cheesy creation and share it in the comments below – I read every single one. For more easy weeknight dinner inspiration, follow me on Pinterest where I’m always pinning new recipe ideas. Nothing makes me happier than seeing how you make these recipes your own!

Easy Cheesy Mexican Casserole

Print Recipe

Pin Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A quick and delicious Tex-Mex casserole packed with layers of beef, beans, tortillas, and salsa. Perfect for busy weeknights and freezer-friendly!

• Author: Sophia Collins
• Prep Time: 10 mins
• Cook Time: 20 mins
• Total Time: 30 mins
• Yield: 6 servings 1x
• Category: Dinner
• Method: Baked
• Cuisine: Tex-Mex
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

• 1 lb ground beef
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup salsa
• 1 packet taco seasoning
• 6 corn tortillas
• 2 cups shredded cheddar cheese
• 1/2 cup sour cream
• 1/4 cup chopped cilantro

Cook Mode Prevent your screen from going dark

Instructions

1. Preheat oven to 375°F.
2. Brown ground beef in a skillet, then drain excess fat.
3. Stir in black beans, salsa, and taco seasoning.
4. Layer half the tortillas in a baking dish, followed by half the beef mixture and half the cheese.
5. Repeat layers.
6. Bake for 20 minutes or until bubbly.
7. Top with sour cream and cilantro before serving.

Notes

• Use corn tortillas for a gluten-free option.
• Swap beef for beans or tofu for a vegetarian version.
• Freeze leftovers for quick meals later.
• Find more recipes on Pinterest.

Nutrition

• Serving Size: 1/6 of casserole
• Calories: 420
• Sugar: 3g
• Sodium: 780mg
• Fat: 22g
• Saturated Fat: 10g
• Unsaturated Fat: 9g
• Trans Fat: 0g
• Carbohydrates: 32g
• Fiber: 6g
• Protein: 24g
• Cholesterol: 75mg