This Mexican casserole with ground beef is a layered, oven-baked, hearty ground beef dinner made with, black beans, corn, roasted green chile, corn tortillas, sour cream, and melted Pepper Jack cheese. My version has built in layers, with enough moisture in the beef filling to soften the corn tortillas without turning them soggy.
Another great make ahead Mexican Casserole is this one for my Mexican Chicken Casserole. Layered with corn chips, it’s another welcome family recipe. Or if you’re looking for breakfast ideas, don’t miss this recipe for Eggs Ole’ a make ahead Mexican Breakfast Casserole.
Quick Look: Mexican Casserole With Ground Beef and Corn Tortillas
- 🧁 Serves: 10 generous dinner servings.
- ⭐ Features: Easy ✓ Filling ✓Slight “heat” ✓
- ⌛️ Prep Time: 20 minutes
- 🍪 Cook Time: 30 minutes
- 🕑 Total Time: 50 minutes
- 👩🍳 Skill Level: Beginner
- 🏆 Why make THIS version? Convenient family meal, easy prep, no soggy tortillas.
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Why You’ll Love This Recipe
This Mexican ground beef casserole came to my kitchen by way of my cousin Pam, and I’ve enjoyed making it for years. I’ve kept the original recipe and its combination of layers largely intact, with one personal change: I use my own homemade taco seasoning rather than packaged seasoning.
The ingredients may be simple, but the way they come together is what makes this casserole a keeper. Layers of seasoned ground beef, corn tortillas, sour cream, green chiles, and cheese, bake into a hearty family-style meal without turning the tortillas into a soggy mess.
- Roasted Hatch green chile adds Southwestern flavor.
- Corn tortillas create the layered texture.
- A sour cream layer adds richness without requiring a heavy cream sauce.
- My tested moisture technique helps prevent soggy tortillas.
- It can be made with fresh roasted Hatch or Pueblo chile peppers or canned green chiles. Any of these options allows you to personalize the “heat” factor. You can purchase mild, medium or hot peppers.
- Low in complex carbs. No rice and no pasta.
Jump to:
- Quick Look: Mexican Casserole With Ground Beef and Corn Tortillas
- Why You’ll Love This Recipe
- Ingredients You’ll Need
- How To Make Mexican Casserole with Ground Beef
- The Key To Preventing Soggy Corn Tortillas
- Tips for Success
- What To Serve It With
- Can You Freeze This Casserole?
- Can I Assemble This Casserole Ahead of Time?
- Mexican Casserole with Ground Beef FAQ’s
- More Mexican and Southwestern Recipes For Family Dinners
- Mexican Casserole with Ground Beef and Corn Tortillas
Ingredients You’ll Need
This easy Mexican casserole is made with familiar ingredients that are easy to find at most grocery stores. Ground beef creates the hearty base, while beans, corn, green chiles, and tomatoes add flavor and texture. Corn tortillas create the signature layers, and sour cream and Pepper Jack cheese add richness to the finished casserole.
Here are a few ingredients that deserve special attention.
- Ground Beef: Use lean ground beef, 90 – 10% works well here.
- Taco Seasoning: Pam’s original recipe called for packaged taco seasoning, but I use my homemade taco seasoning blend. I like having control over the flavor and ingredients, and it gives the ground beef filling a more personalized Southwestern flavor.
- Tortillas: Corn tortillas are essential to the texture of this casserole. I prefer them because they are sturdy enough to hold up between the layers while baking. The goal isn’t for the tortillas to remain completely crisp, but rather to soften slightly while retaining enough structure that the finished casserole can be served in satisfying layers rather than turning soft and soggy.
- Green Chiles: I recommend canned chopped green chiles for this Mexican ground beef casserole because they keep the recipe simple and convenient. Since many of the other ingredients are pantry or refrigerator staples, using canned green chiles means you can quickly assemble this easy casserole and get it on the table for a family dinner without the extra step of roasting and peeling fresh peppers. However, if you have fresh roasted Hatch, Pueblo, or Hatch on hand, feel free to use them. Fresh roasted green chiles will add another layer of smoky, roasted flavor and give the casserole an even stronger Southwestern flair. To learn more, check out my post Pueblo Chile vs. Hatch Chile Peppers. There can be a significant difference in the heat levels.
Ingredient Substitutions
- Corn: Substitute 1 can of corn for frozen corn. Drain before using.
- Sour Cream: Ever tried Mexican Crema? You can find it in the produce section at the grocery store. It’s a little thinner than full fat sour cream and a little tangier in flavor.
- Cheese: Any good melting cheese will work well here. Cheddar, Muenster, Monterey Jack are all good choices.
- Beans: If you don’t have canned black beans, canned chile beans in chile sauce would be a great replacement.
How To Make Mexican Casserole with Ground Beef
This casserole comes together in simple stages: prepare the seasoned ground beef filling, adjust its consistency, layer the ingredients in a baking dish, and bake until the casserole is hot and the cheese is melted and bubbly.
- Step 1: Cook the ground beef in a large skillet. A 12″ works well here. When the ground beef is starting to lose it’s pink, add the chopped onions until soft. Add canned beans, corn, tomatoes, chile peppers, taco seasoning and 1 cup water. Simmer for 10 – 15 minutes to thicken mixture.
- Step 2: LayerThe Casserole: Spray a 3 quart casserole dish with non-stick spray. Add 1 ½ cups of the beef mixture evenly on the bottom of the casserole.
- Step 3: Place 6 corn tortillas over the ground beef mixture, overlapping them and placing them so they curl up the side of the dish by about a half inch.
- Step 4: Cover the corn tortillas with half the remaining beef mixture.
- Step 5: Spread the sour cream over the beef mixture.
- Step 6: Place the remaining 6 corn tortillas on top of the sour cream. Add the remaining ground beef mixture. Sprinkle with the cheese.
- Step 7: Bake the casserole in a 350 degree oven for 30 minutes.
- Step 8: Let the casserole sit for 10 minutes. Garnish with sliced jalapenos, chopped fresh tomatoes and chopped cilantro. Cut into squares and serve. YUM!
The Key To Preventing Soggy Corn Tortillas
The biggest reason I love this Mexican ground beef casserole is that the corn tortillas don’t turn soggy as they bake. The key is getting the moisture level of the ground beef filling right.
Corn tortillas naturally absorb some of the moisture from the ingredients around them. That’s what allows them to soften and become part of the casserole. But if the filling contains too much liquid, the tortillas can absorb more moisture than they should and lose their structure.
For the best texture, make sure the beef mixture is moist but not watery and drain ingredients as directed. The result is a layered casserole with tender corn tortillas that still have enough structure to hold everything together.
It’s a small detail, but in my experience, it makes a big difference in the finished casserole.
Tips for Success
- Important Tip: If the mixture is too watery, this will cause the corn tortillas to become soggy during baking. Different taco seasoning mixes may contain different amounts of corn starch (for the thickening agent) You want the mixture a little soupy but not watery.
- I urge you to use Homemade Taco Seasoning for this. It’s superior in flavor and void of preservatives. Ever since I discovered smoked paprika a few years ago, I’ve gone crazy using it. And sprinkling some in taco seasoning is no exception and adds a wonderful smoky flavor.
- Use canned green chiles for convenience. They make this recipe quick and easy to assemble. Use fresh roasted Hatch, Pueblo, or poblano peppers if you want a more pronounced roasted chile flavor.
- Let the casserole rest before serving. A short resting period allows the layers to settle and makes serving easier.
- Make extra for the freezer. Since this recipe freezes well, it’s worth saving a portion for an easy future meal.
What To Serve It With
This hearty casserole works as a complete meal on its own, but a fresh side dish or simple Mexican-inspired accompaniment can balance its rich, cheesy layers. A crisp salad, Mexican-style rice, fresh salsa, or a light vegetable side are all good choices:
- Try my recipe for Southwestern Salad. And for a more Summery side, take a look at my recipe for Mexican Corn Salad.
- Gulf Style Baked Rice.
- Chips and Mexican Restaurant Style Salsa are always welcome.
- Flavor Tip: For an amazing layer of deep Southwestern flavor, once cooked, drizzle this casserole with New Mexico Red Chile Sauce. It’s amazing.
Can You Freeze This Casserole?
Yes. I’ve personally tested freezing this casserole, and it reheats well without compromising the texture of the corn tortillas.
Allow the baked casserole to cool completely, then freeze it in an airtight container. When you’re ready to enjoy it, thaw and reheat until heated through.
This makes the recipe especially useful for families, smaller households looking for leftovers, or anyone who enjoys having a homemade meal ready in the freezer.
Can I Assemble This Casserole Ahead of Time?
I don’t recommend assembling this Mexican casserole ahead of time and refrigerating it before baking. During my experience with corn tortilla casseroles, allowing the tortillas to sit in the moist filling for an extended period can cause them to absorb too much liquid and become soggy.
For the best texture, assemble the casserole and bake it without a long resting period. If you need to prepare food in advance, this recipe is a better candidate for baking first and freezing leftovers.
Mexican Casserole with Ground Beef FAQ’s
Yes. And I often do. Fresh roasted Hatch or Pueblo, peppers can be substituted for canned chopped green chiles. Roasted peppers add more pronounced roasted flavor, while canned green chiles are a convenient choice that keeps this casserole quick and easy to prepare.
The key is controlling the amount of moisture in the ground beef filling. The tortillas need some moisture to soften as the casserole bakes, but an overly watery filling can cause them to absorb too much liquid. Keeping the filling moist but not watery allows the tortillas to soften while maintaining their structure.
Yes. I’ve tested freezing this casserole, and the corn tortillas maintained their texture after freezing and reheating. Allow the baked casserole to cool completely before freezing it in an airtight container.
More Mexican and Southwestern Recipes For Family Dinners
And if you’re in the eternal mood for Mexican Recipes, don’t miss my Mexican Southwest Category. My Hatch Chile Cheeseburger is a very popular recipe in this category.
If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.
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Mexican Casserole with Ground Beef and Corn Tortillas
Ingredients
- 1 pound lean ground beef
- 1 medium onion chopped, about 1 cup
- 1 cup frozen corn
- 1-15 ounce black beans canned, drained and rinsed
- 2-15 ounce chopped tomatoes canned, drained
- 8 ounces green chile peppers canned, chopped from the Mexican Aisle
- 3 tablespoons taco seasoning
- 1 cup water
- 12 yellow corn tortillas
- 1 cup sour cream
- 2 cups Shredded Pepper Jack Cheese measured after shredding
- Sliced jalapeno peppers, chopped tomatoes and chopped cilantro for garnish
Instructions
- In a large fry pan, brown ground beef. When the pink is starting to fade, add onions and cook for about 5 minutes, stirring frequently.
- Add corn, beans, tomatoes, chiles and taco seasoning and 1 cup water. Mix well and simmer uncovered for 10 minutes.
- Spray a 3 quart casserole dish with cooking spray. Your 9 x 13 Pyrex dish works well here.
- Place 1 cup of ground beef mixture on the bottom of the pan. Place half of the tortillas on top of the ground beef, overlapping and placing them so they come about ½ inch up the side of the casserole dish.
- Spoon half of the remaining beef mixture on top of the tortillas and spread the sour cream over the beef. Layer the rest of the corn tortillas and then the rest of the beef mixture. Top with the grated cheese.
- Place in heated 350 degree F. oven and bake for 30 minutes. Garnish with sliced jalapenos, chopped fresh tomatoes and chopped cilantro. Let stand for 10 minutes and serve.
Video
Notes
- Important Tip: If the mixture is too watery, this will cause the corn tortillas to become soggy during baking. Different taco seasoning mixes may contain different amounts of corn starch (for the thickening agent) You want the mixture a little soupy but not watery.
- I urge you to use Homemade Taco Seasoning for this. It’s superior in flavor and void of preservatives. Ever since I discovered smoked paprika a few years ago, I’ve gone crazy using it. And sprinkling some in taco seasoning is no exception and adds a wonderful smoky flavor. I hope you take a look at my recipe.
- If you use store purchased taco seasoning, most packets contain 2 tablespoons, you’ll need to purchase two packets.
- Don’t skip coating the bottom of the pan with the beef mix. It will add a barrier for the tortillas so they will stay moist during baking.
Nutrition
Why Trust My Recipes? I am a Culinary School Graduate and a lifelong student of home cooking. I hope to inspire you try to cook as often as you can. I’ve been cooking for 50 years, and my recipes are tried and true tested and tested and then tested again before published. To read more take a look at my About Page.
Loved it! I had ground turkey which worked just as well. I used a smaller baking dish which left me with a bit of the meat mixture. I used that the next morning to add to some rice and eggs…muy bueno!
Hi Garrick and thanks so much for your note. Ground turkey is a great substitution. And love how you used the leftover meat. That’s how I like my breakfasts, nice and savory. Thanks for taking the time to send a note to review the recipe.
I just made this tonight and it was a big hit! I used ground pork and I doubled the amount of corn. I also used corn tortillas that had,cactus, chia, and flaxseed added in. A little extra fiber added in.
Wonderful and thanks for taking the time to let me know. Love the ground pork idea.
08/29/25. Excellent combination of flavors! And easy to cook and assemble. It was quick to cook the ingredients and simple to assemble – not fussy at all. I found this recipe easy to modify; I have food allergies so I could subtract some items and add others and still create a delicious casserole with plenty of leftovers.
FIVE STARS
Delicious! This is now on my regular rotation.
I like this recipe particularly because it does not require enchilada sauce. I used several kinds of peppers from my garden, sautéing them with onions. Hubby and I like it very much. It’s a keeper and I thank you for it!
Delicious everyone loved it – will make this again – thank you and so easy to put together
16 servings? That is ridiculous. That would be 1 ounce of ground beef per serving. If this is a main course, I would say 3 is as low as you could go which would make this about 5 servings.
Hi Darlene and thanks for your note. This is a casserole that’s made in a 9 x 13 Pyrex dish. There’s a lot more going on than just the ground beef. I estimated cutting this casserole into 16 squares, once cooked.
Lea Ann, this sounds wonderful! Similar to one I do, but somehow soooo much prettier! I’ve been out of circulation for a while and have a lot of catching up to do. Next I’m going to check out one of the great chicken dishes.
My husband and I really like this recipe. It was our Valentine’s day dinner, yum.
Can I use the zero carb tortilla rounds instead of the corn? I’m trying to lower the carb count.
Yes, you can, I’ve done it several times with liwer carb flour tortillas.
Tried it once and now 2 weeks later I am doing it again. One with beef and one with turkey. It was a huge hit!
Hi Lea Ann. We made this dish over the weekend with a few variations and it was delicious!. Will be doing a blog post with a link back to you! Thanks for sharing, Ina