Mexican Casserole with Ground Beef and Corn Tortillas

Easy and satisfying this Mexican Casserole with Ground Beef is a popular recipe around our house.

Cuisine Mexican

Prep Time 20

Cook Time 30

Total Time 50

Servings

Calories 158kcal

1 pound lean ground beef
1 medium onion chopped
1 cup frozen corn thawed. You can use 1 can, drained. I prefer 1 cup frozen corn.
1-15 ounce black beans canned, drained and rinsed
2-3 tablespoons taco seasoning
1/2 - 1 cup water start with 1/2 cup. See note below.
12 yellow corn tortillas
2-15 ounce chopped tomatoes canned, drained
8 green chile peppers Hatch, Poblano, or Pueblo, roasted, chopped. Or 8 ounced canned, chopped chiles from the Mexican aisle.
1 cup sour cream
1 cup Pepper Jack Cheese
Sliced jalapeno peppers, chopped tomatoes and chopped cilantro for garnish

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 water. Mix well and simmer for 10 minutes. Taste and add more taco seasoning if needed.
Spray 9 x 13 baking dish with cooking spray.
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 1/2 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 25 minutes. Garnish with sliced jalapenos, chopped fresh tomatoes and chopped cilantro. Let stand for 5 minutes and serve.

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) This is why I say start with 1/2 cup water and add a little more at a time. 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 this homemade mixture, just use about 3 tablespoons instead of a packet of taco seasoning. It brings a whole new level of earthy depth to this casserole. And you'll love that bold color and bold flavor.