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Mexican Casserole with Ground Beef and Corn Tortillas

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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 Casserole with Chicken. 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.

Layered Mexican Casserole in a 9 x 13 pyrex dish with ground beef and corn tortillas, garnished with tomatoes and cilantro

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.
  • If you’re cooking this during chile season, roasted Hatch or Pueblo chiles give the casserole especially good Southwestern flavor. 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.
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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.

Ingredients to make Mexican Casserole with ground beef.
  • 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.

frying ground beef, tomatoes, beans and corn for a mexican casserole
  1. 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.
Laying ingredients for Mexican casserole. Corn tortillas in a clear pyrex baking dish.
  1. 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.
  2. 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.
  1. Step 4: Cover the corn tortillas with half the remaining beef mixture.
Layered Mexican Casserole with Ground Beef and Corn tortillas topped with sour cream.
  1. Step 5: Spread the sour cream over the beef mixture.
Mexican casserole layered with ground beef and corn tortillas topped with cheese, ready for oven
  1. Step 6: Place the remaining 6 corn tortillas on top of the sour cream. Add the remaining ground beef mixture. Sprinkle with the cheese.
Mexican casserole made with ground beef, corn tortillas, sour cream, pepper jack cheese, sweet corn, black beans and canned tomatoes. Topped with fresh tomatoes, cilantro and jalapeno.
  1. Step 7: Bake the casserole in a 350 degree oven for 30 minutes.
Mexican casserole made with ground beef, corn tortillas, sour cream, pepper jack cheese, sweet corn, black beans and canned tomatoes. Topped with fresh tomatoes, cilantro and jalapeno. Served on Mexican colored appetizer plates
  1. 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 Ground Beef . 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:

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

Can I Use Fresh Green Chilies Instead Of Canned To Make this Layered Mexican Casserole?

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.

Why Do Corn Tortillas Get Soggy in Layered Mexican Ground Beef Casseroles?

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.

Can I Freeze Mexican Ground Beef Casserole?

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 Recipes with Corn Tortillas

If you’re in the mood for more chile-forward dishes, explore my collection oF Mexican and Southwestern Recipes.

If you enjoy the combination of ground beef, corn tortillas and New Mexico red chile, try my Blue Corn, Red Chile Ground Beef Enchiladas.

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.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

A slice of Layered Mexican Casserole with ground beef and corn tortillas.
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4.92 from 58 votes

Mexican Casserole with Ground Beef and Corn Tortillas

An easy layered Mexican casserole with seasoned ground beef, corn tortillas, black beans, corn, green chiles, sour cream, and melted cheese. This tested recipe makes 10 generous servings and is designed to keep the corn tortillas tender without becoming soggy.
Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes
Course: Mexican
Cuisine: Mexican
Servings: 10 generous dinner servings
Calories: 293kcal
Author: Lea Ann Brown

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

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. 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

Calories: 293kcal | Carbohydrates: 23g | Protein: 19g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 62mg | Sodium: 333mg | Potassium: 347mg | Fiber: 4g | Sugar: 3g | Vitamin A: 396IU | Vitamin C: 6mg | Calcium: 228mg | Iron: 2mg

Smoky Oven Brisket Recipe with BBQ Sauce

By 22 Comments

Learn How To Cook A Brisket In The Oven. It’s Easy. This is an oven brisket recipe that’s simple with seasoning yet flavored with perfection. Using Liquid Smoke and cooked low and slow in the oven you won’t miss the barbecue grill or smoker. Finished with BBQ Sauce this is a super easy recipe that’s big on flavor.

And if you’re looking to cook a brisket in the crock pot, take a look at my Coca Cola Brisket recipe. Put your slow cooker to work for this fun, easy and unique with flavor brisket recipe.

sliced Oven brisket served with baked potato and fried cabbage.

How To Cook A Brisket In The Oven

You don't need a smoker, or a secret rub to make a great brisket. With simple pantry spices, a touch of Liquid Smoke to mimic smoke flavor, and a low-and-slow bake, you can get tender, smoky, flavorful brisket right from your oven.

This easy oven brisket starts with a dry rub of celery salt, garlic powder, onion powder, and Liquid Smoke.

Note: Be prepared to start the brisket the day before cooking. After an overnight rest in the fridge will allow the dry rub and liquid smoke flavors to penetrate the meat. It's then brushed with Worcestershire and baked low and slow until it's fall-apart tender.

Inspired by a beloved family recipe from Helen VenJohn and the Bergkamp family cookbook, this method proves you can make incredible brisket, tender every time, no smoker required.

Table of contents

Ingredients to make oven brisket.
  • Brisket. Choose a 5 – 7 pound brisket.
  • Worcestershire Sauce: Tangy, savory, sweet and salty, Worcestershire adds a beautiful layer of flavor to this oven brisket.
  • Liquid Smoke: Liquid smoke is a flavoring agent made by burning wood chips then capturing that flavor in a liquid substance. Liquid smoke has a strong smoky flavor and is used to bring enhance that outdoor smoky to food.
  • Seasonings: Kosher Salt, freshly ground pepper, celery salt, onion powder and garlic powder.
  • Optional: This oven brisket is beautiful in flavor without it, but you can add BBQ Sauce at the end of the cooking time. I always do. Use your favorite brand or make homemade bbq sauce, like this recipe from my Mom’s BBQ Meatballs.

Step by Step Instructions … It’s So Easy

Before Cooking

Seasoning a brisket to bake in the oven.
Adding liquid smoke to a brisket for oven baked brisket.
  1. Step 1: Place the brisket in a roasting pan, fat side down. Sprinkle on the celery salt, onion powder and garlic powder and rub it in a bit.
  2. Step 2: Drizzle on the liquid smoke.
Oven brisket in a roasting pan covered with aluminum foil.
  1. Step 2: Cover the pan tightly with aluminum foil. Refrigerate it for 24 hours before baking.

Cooking Brisket

Bake at 275 degrees for 5 hours. This will allow the internal temperature to reach 190 degrees.

Slicing oven brisket across the grain.
Drizzling bbq sauce on top of oven brisket.
  1. Step 4: Remove the brisket from the roasting pan. Tent the meat and let it rest for 10 – 20 minutes, then slice against the grain.
  2. Step 5: Return the sliced brisket to the roasting pan, and drizzle on the BBQ sauce. I used about one cup of sauce as to not overwhelm the flavor the brisket. Cover again with the aluminum foil and cook for 30 more minutes.

Expert Tip: Larry, over at Big Dude’s, a brisket expert, adds this about oven baked brisket. “Every piece of brisket is different and cooks differently so it’s hard to use a single cooking time and temperature for all of them.  It is also a piece of meat with a very small window of just right and it goes from tough (under cooked) to dry (over cooked) very quickly.  Nearly all pro-brisket cooks monitor the internal temp until it gets to about 195* then use the prob test – when a probe slides in and meets little resistance (like room temperature butter) its done.”  

Tips For Success

  • Don’t be tempted to raise the temperature to rush the cooking time. Your oven brisket will turn out tough. Roasting at a low oven temperature allows the fats to break down slowly, tenderizing the meat during this process.
  • Before seasoning and cooking, find the grain and slice a small corner off the brisket. This will help you find the direction of the grain after it’s cooked = easier slicing decisions.

Brisket Serving Size – How Much Brisket Per Person

Briskets shrink as they cook. Take for instance, a five pound brisket will shrink to about 3 ½ pounds. Plan for ½ pound of uncooked brisket per person. So a five pound brisket will serve 10 people. I like a lot of leftovers, so I usually seek out a 7 pound brisket.

Questions You May Have

How Long Does It Take To Cook Brisket In The Oven?

A 5 – 7 pound brisket, cooked at 270 degrees will take about 5 hours. After the 5 hour cook time, the BBQ sauce is added and it’s back to the oven just long enough to heat the sauce. A probe thermometer should indicate the internal temperature to be 190 degrees.

How Long To Cook A Small Beef Brisket?

If you purchase a 2 – 3 pound brisket, use a digital probe thermometer to monitor the internal temperature. Once you add the sauce, continue to bake until the temperature probe alerts you of the proper temperature.

Resting, Slicing and Serving

Do You Need To Let A Brisket Rest? All meat benefits from a rest after cooking. Once out of the oven, remove it to a cutting board and let it rest, tented with the foil for about 10 – 20 minutes. Then slice, add the bbq sauce and return to oven. Resting allows the meat juices to redistribute. The result is a more tender piece of brisket.

Slice Against The Grain: Very important! Meat cuts like brisket, flank steak, skirt steak or even flap steak have muscle fibers that run in one direction. It’s crucial to cut this type of meat against the grain, meaning across the grain. This will shorten the fibers making it tender to chew. If you don’t follow this rule, you’ll have pieces of meat that are simply impossible to break down with your teeth.

What To Serve With It

I can’t think of a better meal than beef, potatoes and a vegetable. Serve oven brisket with these Garlic Butter Slow Cooker Baked Potatoes. Or a make ahead potato salad like this Old Fashioned Potato Salad.

Any vegetable is a good choice. May I recommend Honey Butter Skillet Corn, Brown Sugar Green Beans with Bacon, or during the Fall months this Rode Kool braised red cabbage recipe.

If you want a more rustic feel meal, serve this oven brisket with these Slow Cooker Cowboy Beans.

Got leftovers? Make simple brisket tacos or BBQ Brisket Pizza.

Make Ahead, Storing Brisket And How To Reheat Brisket

  • Make Ahead: Need to make a brisket in advance? This oven brisket can be made a few days in advance. Cook the brisket, let it cool, then store in the refrigerator still sealed with foil. To reheat, preheat your oven to 300 degrees F. Left the foil and pour about one cup of beef broth over the brisket. Place the pan in the oven and reheat for about 45 minutes or until the internal temperature reaches 165 degrees. Let the meat rest for about 10 minutes before slicing.
  • Storage: Store any leftover brisket, wrapped tightly in the refrigerator. I like to wrap in in parchment paper, followed by a layer of aluminum foil. It will keep in the refrigerator for up to 5 days.
  • Reheat: To reheat, preheat your oven to 300 degrees. Place some slices of brisket in foil and reheat for 15 – 20 minutes. You can place the foil packet of brisket directly on the oven rack, or on a sheet pan. I don’t recommend reheating cooked brisket in the microwave as it will compromise the tender texture.

Oven Brisket Recipe with BBQ Sauce

I hope you give this smoky oven brisket recipe a try. There’s so much hands-off time, this is an easy way to enjoy a brisket without the fuss.

It’s a great recipe for entertaining, so instead of cooking individual steaks, make it easy on yourself and prepare one large cut of beef. It will save you time and it will save you money, without sacrificing flavor.

More Main Course Beef Recipes You Might Like

And don’t miss my category for Beef Recipes. You’ll find lots of steak, burger and meatloaf recipes. Including the most popular on my site for Beef Tagliata. An easy Italian Steak recipe that will win your heart.

And if you’re looking for a unique way to serve corned beef brisket, take a look at my recipe for Glazed Corned Beef Sliders. It will completely change your outlook on corned beef.

Oven brisket served with baked potato and fried cabbage.
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5 from 3 votes

Smoky Oven Brisket Recipe with BBQ Sauce

This is an oven brisket recipe. How to cook a beef brisket low and slow in the oven so that it's oh so tender and oh so delicious. 
Prep Time10 minutes
Cook Time5 hours 15 minutes
Over night Marinade1 day
Total Time1 day 5 hours 25 minutes
Course: Main Course Beef
Cuisine: American
Servings: 14
Calories: 526kcal
Author: Lea Ann Brown

Equipment

  • Roasting pan
  • Digital probe thermometer

Ingredients

  • 5 – 7 pounds beef brisket
  • 3 Tablespoons Liquid smoke
  • 1 Tablespoon Garlic powder Or garlic granules
  • 1 Tablespoon Onion powder
  • 1 Tablespoon Celery salt
  • 1 teaspoon Kosher salt
  • ½ teaspoon Freshly ground black pepper
  • 3 Tablespoons Worcestershire sauce.
  • 1-2 Cups BBQ Sauce

Instructions

  • Place brisket in a roasting pan and sprinkle with garlic powder, onion powder and celery salt. Rub the seasonings into the meat a bit. Drizzle on the Liquid Smoke Cover tightly with aluminum foil and allow to stand in the refrigerator for 24 hours.
  • The next day, preheat oven to 275 degrees and sprinkle with salt, pepper and Worcestershire sauce. Cover and bake 5 hours or until a digital probe thermometer reads 190 degrees. After about 4 hours, I gently left the foil and using a meat thermometer, inserted into the thickest piece of the meat, read the internanal temperature. Then base my finishing time on that reading.
  • Drain the grease and remove the brisket to a cutting board. Let this brisket rest, tented with the foil for 10 minutes. Slice brisket against the grain and coat with BBQ sauce. Return to the roasting pan, cover with the foil and let the brisket cook, warming the bbq sauce. About 15 minutes.

Notes

Expert Tip: Larry, over at Big Dude’s, a brisket expert, adds this about oven baked brisket. “Every piece of brisket is different and cooks differently so it’s hard to use a single cooking time and temperature for all of them.  It is also a piece of meat with a very small window of just right and it goes from tough (under cooked) to dry (over cooked) very quickly.  Nearly all pro-brisket cooks monitor the internal temp until it gets to about 195* then use the prob test – when a probe slides in and meets little resistance (like room temperature butter) its done.”  
Very important! Meat cuts like brisket, flank steak, skirt steak or even flap steak have muscle fibers that run in one direction. It’s crucial to cut this type of meat against the grain, meaning across the grain. This will shorten the fibers making it tender to chew. If you don’t follow this rule, you’ll have pieces of meat that are simply impossible to break down with your teeth.
Don’t be tempted to raise the temperature to rush the cooking time. Your oven brisket will turn out tough. Slow oven roasting allows the fats to break down slowly, tenderizing the meat during this process.
Before seasoning and cooking, find the grain and slice a small corner off the brisket. This will help you find the direction of the grain after it’s cooked = easier slicing decisions.

Nutrition

Calories: 526kcal | Carbohydrates: 10g | Protein: 65g | Fat: 23g | Saturated Fat: 8g | Cholesterol: 193mg | Sodium: 939mg | Potassium: 1114mg | Fiber: 1g | Sugar: 7g | Vitamin A: 48IU | Vitamin C: 1mg | Calcium: 28mg | Iron: 6mg

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.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

Oven Brisket …It’s what’s for Dinner.

Colorado Travel: Fall Trip to Estes Park and Rocky Mountain National Park

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Fall is an absolutely spectacular time to visit our Northern Colorado Mountains. Elk Watching is the main attraction. Join us for our latest adventure: Colorado Travel: Fall Trip to Estes Park and Rocky Mountain National Park.

The cowboy sign in Estes Park Colorado

Let’s take a little trip to the hills.

A week ago made our annual Fall trek to Estes Park. In between hiking, picnicking and sightseeing, I usually take about a hundred photos of elk. At this time of year, the elk migrate from high elevations to the meadows of our Rocky Mountains. The males with their harems gather and the rutting rituals begin.

Elk in Estes Park, Colorado Travel Fall in Rocky Mountain National Park

Elk Behavior In The Fall

This year for about 15 minutes, I watched a male slowly and strategically sharpen his antlers…just in case a stray bachelor elk challenged his status with the herd of females.

Elk in Estes park, Colorado Travel, Fall trip to Estes Park and Rocky Mountain National Park

Upon closer observation, he slowly angled the antlers across the trunk of the tree, moving back and forth making sure to sharpen even the smallest point.

Elk Watching Colorado Travel Estes Park Rocky Mountain National Park

In between sharpening his antlers, he’d rub his neck on the trunk to leave his scent. Protecting his territory is serious business.

Yorkshire terrier on picnic Colorado Travel Estes Park Rocky Mountain National Park

Taking Dogs to Rocky Mountain National Park:

Picnics are always on the agenda. This is a photo of Remy settling in nicely in his new adventure. This is our favorite spot to picnic in Rocky Mountain National Park. Endovalley picnic area at the base of old Fall River Road. And a picnic is easy with our favorite Prosciutto Parmesan Arugula Sandwich.

A place to walk your dogs in Rocky Mountain National Park Colorado Travel

Traveling with dogs to Rocky Mountain National Park can be a challenge. For very good reasons, the hiking trails in Rocky Mountain National Park do not allow dogs. It can be a tedious search to find a place to take your dog on a good long walk. And what a better place to find dog friendly trails near Estes Park. One of our favorites is off Bear Creek Road. Just past the Moraine Park Museum you’ll find a pullout on the right. This is a popular spot for fly fishing. Find a spot in the parking lot and then cross the bridge over the river. Dogs are allowed on areas accessed by vehicles. This road leads to private cabins and through a wide open space valley with fabulous views. Even though that open space might tempt you to let your dog run — keep them leashed. And park rules clearly state on a leash no longer than 6 feet. There are lots of opportunistic Coyote packs lurking in this area, Mountain Lions and elk are very common in this grassy valley. Be watchful.

From their website:

Although not allowed on trails, pets are still permitted in Rocky Mountain National Park. According to the park website, pets:

“are allowed only in areas accessed by vehicles, including roadsides, parking areas, picnic areas and campgrounds. They must be kept on a leash no longer than six feet and attended at all times. Pet etiquette dictates always cleaning up after your pet and disposing of waste in trash receptacles.”

Bear Lake Rocky Mountain National Park

A side trip to Bear Lake is one of the high points of the Estes Park side of Rocky Mountain National Park. Very picturesque. It’s an easy hike around the lake, less than a mile. However since they don’t allow dogs on the trail, While Bob walked the dogs around the parking lot, I stayed at the trailhead and did a little bird watching and took advantage of the photo opportunities.

We’ve always stayed at dog friendly Sunnyside Knoll Resort in Estes Park. Rocky Mountain National Park Hotels pretty much don’t exist. But this cabin complex is conveniently located between Estes and Rocky Mountain National Park. It’s right off Fall River Road, but in Cabin 18, you won’t hear any traffic noise at all. And so close to the park.

Annual Trips have Annual Traditions. For our Fall trip to Estes Park, we always take a pot of my Pork Posole. A Southwestern pork stew that is a perfect Fall meal. Just click on the title to see the recipe.

Simple Pork Posole

Easy Pork Posole Recipe

Butternut Squash and Apple Soup, No Dairy Recipe

By 36 Comments

This velvety butternut squash and apple soup is super easy, crazy delicious very healthy. It’s savory, sweet and absolutely divine. Adding apple and apple juice makes this a delightful dinner entree.

Butternut squash and apple soup garnished with sliced apples and chives

Fall is in the air and this butternut squash and apple soup couldn’t be more perfect for crisp weather.

This soup is amazing due to the fact that there isn’t any heavy cream involved. The liquid is chicken broth and apple juice. And with plenty of savory butternut squash, we really enjoyed this incredibly colorful bowl of soup.

It’s an easy soup to make, even for a weeknight meal. That “it’s Tuesday and I’m tired” type of recipe, and it’s elegant enough for entertaining or even for a special dinner.

Using an immersion blender to puree butternut squash soup

The only special equipment needed for this recipe is an immersion blender. Using this handy tool makes pureeing this soup a breeze. If you don’t have one, you can use a blender. Just put the hot soup in a blender in batches, only filling the blender half full each time. Puree in batches.

Be careful with the lid, hold it loosely in place, as if you seal it, the heat might blow it off.

All you need for a side dish is a sliced baguette, or a simple tossed salad.

Non Dairy Butternut Squash Soup with Apple

Butternut Squash Soup With Apple

Butternut Squash and Apple Soup garnished with sliced apples and chives

I hope you give this butternut squash apple soup recipe a try and if you do, please come back and give the recipe a star rating and scroll down and leave a comment about your experience with the recipe.

And if you have a favorite butternut squash soup recipe, let me know, I’d love to give it a try.

More Fall Soup Recipe Ideas

And if you love soup as much as we do, don’t miss my soup category, you’ll find lots of great recipes, including the most popular soup on my site for Anthony Bourdain’s New Mexico Style Chili.

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.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

Butternut squash and apple soup garnished with sliced apples and chives
Print Recipe
5 from 1 vote

Butternut Squash Soup With Apple

This velvety butternut squash and apple soup is super easy, crazy delicious very healthy. It's savory, sweet and absolutely divine. Adding apple and apple juice makes this a delightful dinner entree.
Prep Time40 minutes
Cook Time45 minutes
Total Time1 hour 25 minutes
Course: Soup, Stews and Chilis
Cuisine: American
Servings: 8
Calories: 116kcal
Author: Lea Ann Brown

Ingredients

  • 2 Tablespoons Butter
  • 1 Large onion finely diced
  • 36 ounces Butternut Squash one inch cubes
  • 6 Cups Chicken broth
  • 1 Large apple peeled, cored and diced
  • ½ Cup Apple juice
  • Salt and pepper

Instructions

  • Melt the butter in a large stock pot and then add the onions. Saute the onions until they are soft and translucent. About five minutes.
  • Add the broth, butternut squash, apple and apple juice. Season with salt and pepper to taste. Bring to a boil, then turn to low and simmer for about 30 to 45 minutes, until the squash and apples are completely soft. Use an emulsion blender or puree in batches in a blender until all of the soup is silky smooth. Taste and season with salt and pepper.
  • Use an emulsion blender or puree in batches in a blender until all of the soup is silky smooth. Taste and season with salt and pepper.

Nutrition

Calories: 116kcal | Carbohydrates: 22g | Protein: 2g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 8mg | Sodium: 677mg | Potassium: 650mg | Fiber: 3g | Sugar: 7g | Vitamin A: 13661IU | Vitamin C: 41mg | Calcium: 76mg | Iron: 1mg

Butternut Squash Soup with Apple … It’s what’s for Dinner.

Calico Beans, Using Canned Beans for the Best Flavor and Texture

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Calico Beans are the kind of irresistible comfort food that never seems to go out of style. A big baking dish loaded with bacon, colorful beans, and a rich sweet, tangy sauce has a way of disappearing fast at potlucks, backyard cookouts, and family dinners. It’s hearty, inexpensive, and feeds a crowd without much fuss. Simply stated, this is the best pot of beans you’ll ever tango with.

Calico beans in a terra cotta serving bowl.

What To Expect From This Recipe

  • Made with canned beans = easy!
  • Thick, sweet and savory sauce that clings to every bite. It’s a great combo of sweet and tangy.
  • Perfect for potlucks, picnics, and backyard barbecues.
  • Many calico bean recipes include ground beef. My recipe does not. The only meat in the recipe is bacon.
  • Feeds a hungry crowd without stretching your budget.
  • Easy to make ahead.
  • Freezer friendly.
  • A couple of simple tricks to keep the sauce from getting watery.

I make my calico beans with canned beans because, honestly, they give me exactly what I’m after. No soaking. No guessing whether the different variety of beans will soften at the same time. Just dependable results every time.

Table of contents

What Are Calico Beans?

Calico heans are a classic All-American bean casserole. They’re called “calico” from the colorful mix of beans. Traditional versions use several bean varieties, and bacon is always involved. Calico beans are popular throughout the midwest and very popular at church suppers, family reunions and back yard BBQ’s.

Calico Beans vs. Cowboy Beans

Cowboy Beans:

  • Usually contain fewer variety of beans, and commonly include pinto beans.
  • Smokier BBQ Flavor
  • Contains ground beef or beef chunks.
  • Contains some sort of tomato product, either canned tomatoes, BBQ sauce, or ketchup.
  • Chuckwagon inspired.

Calico Beans

  • Several variety of beans that are not “Western” in nature.
  • Calico beans have a sweeter sauce.
  • Can contain ground beef, but always has bacon.
  • A traditional pot-luck favorite.

The Sauce Makes The Difference

Early versions of this recipe turned out thinner than I wanted because the beans released additional moisture during baking. Test batches found me reducing the liquid slightly and allowing the casserole to bake in the oven, uncovered. Creating the rich, glossy sauce that coats every bean. And doesn’t turn out watery. I’ve not liked the versions I made in the crock pot, (too watery) or cooked stovetop (doesn’t deepen flavors). Oven baking creates the best results.

Why My Version Is Different

  • No Ground Beef: The main difference is the lack of ground beef hamburger. I’ve tried that recipe and I think the addition of ground beef takes away from the beautiful, thick, sweet and spicy sauce. And omitting it, makes this recipe more budget friendly.
  • Simple Cooking Method: Almost every recipe you’ll find for calico beans uses a slow cooker, crock pot method. I’ve tried it and the sauce simply doesn’t thicken. Plus these recipes used canned beans, which are already cooked. A slow cooker renders these cooked beans to almost a mushy state. And I’ve seen recipes who use a Dutch Oven method, like I do, but instruct to cook them covered. Don’t cover that pot. Again, the sauce won’t thicken.
  • Flavor: Most recipes use a scant amount of brown sugar and vinegar. My recipe doesn’t skimp. One cup of brown sugar and ½ cup vinegar elevates the flavor to WOW.

Ingredients You’ll Need

Ingredients to make Calico Beans.

Best Beans To Use

  • Colorful Canned Beans: Green lima beans, white butter beans, red kidney beans, and Bush’s original baked beans bring a sweet and tangy flavor profile.

For The Sweet and Tangy Sauce

  • Bacon: Cooked crispy.
  • Sweet Onion
  • Brown Sugar
  • Apple Cider Vinegar
  • Mustard Powder and Garlic Powder

Step by Step Instructions

Frying chopped bacon to make calico beans.
Step 2: Cooking chopped onions to make calico beans.
  1. Step 1: Cut bacon into good sized bacon bits. Fry until fat is rendered and bacon is crispy. Remove bacon to a plate and drain most of the grease.
  1. Step 2: Add the chopped onion to the skillet and cook until softened.
Step 3, making sauce for calico beans.
Draining canned beans to make calico beans.
  1. Step 3: Add vinegar, brown sugar, garlic powder and mustard to the onions. Stir and simmer for 15 minutes.
  1. Step 4: In the meantime, drain lima beans, butter beans and kidney beans in a colander.
Add all beans to a skillet to make calico beans.
Adding calico beans to a dutch oven to be baked.
  1. Step 5: Add all of the beans to the sauce, stir in half of the bacon and mix well.
  1. Step 6: Pour ingredients from the skillet into a Dutch oven. Sprinkle the remaining bacon on top. Cook at 325 degrees for 50 minutes, uncovered.
Calico beans in a serving bowl.
  1. Step 7: Allow the beans to rest for about 15 minutes. This simple step will thicken the sauce even more. Serve.

Variations

I truly wouldn’t change a thing about this recipe, but here are some ideas if you’re inclined.

Make It Spicier

  • Chipotle Pepper in Adobo: Add some smoky heat. Stir in one or two finely chopped chipotle peppers for a deeper, barbecue-style flavor.
  • Jalapeno Peppers: Bring a bright, crisp heat. Dice one or two peppers and cook them with the onions.
  • Roasted Pueblo chile peppers are my Colorado favorite. They add a mild, earthy flavor without overpowering the casserole. If you’re wondering how they compare to Hatch chiles, see my Pueblo Chile Peppers vs. Hatch Chile Peppers guide.
  • Diced green chiles are the easiest pantry option. Stir in a small can for a subtle Southwestern flavor. Their mild flavor goes will with the sweet and tangy sauce. I add Hatch chile peppers to my Spicy Baked Beans recipe, we love the addition.
  • New Mexico Red Chile Sauce: Add a couple of tablespoons for some pure Southwestern savory, earthy heat. Another option is a tablespoon or two of New Mexico Chimayo Chile Powder.

Add Smoked Sausage

  • Make Calico Beans heartier, by switching out half of the bacon with smoked sausage. Kielbasa is a good choice here.
  • Looking for a hearty Southwestern Twist for a bean side dish? Take a look at my recipe for Mexican Chorizo Instant Pot Pinto Beans.

Tips For Success

  • Drain Most, But Not All, of the Beans. I drain the kidney beans, butter beans, and lima beans that are packed in plain liquid. The Bush’s Baked Beans stay just as they are. That seasoned sauce belongs in the casserole.
  • Brown The Bacon: Make sure all of the fat is rendered from the bacon and the bacon is crispy (but not burnt). If the fat isn’t rendered, the bacon will become flabby once it’s baked in the casserole.
  • Bake Until the Sauce Looks Thick: Forget watching the clock. Look at the sauce instead. When it bubbles slowly around the edges and coats the beans instead of running across the top of the pan, it’s ready. And this is the biggest reason for cooking this recipe uncovered.
  • Don’t Stir: No reason to stir the beans once they’re in the oven. Stirring hot cooked canned beans may make them mushy.
  • Let It Rest: Give the casserole about ten minutes before serving. The sauce thickens even more, and every spoonful holds together beautifully.

What To Serve With Calico Beans

Round out the meal with a few comfort food favorites:

Make Ahead, Storage and Freezing

  • Make Ahead: This is a great make ahead recipe for pot-lucks. Flavors enhance as the ingredients have a chance to absorb the sauce and everything transforms from distinct flavors to one harmonious pot of beans.
  • Refrigerate: Refrigerate any leftovers in a sealed container in the refrigerator for up to four days.
  • Freeze: These beans will freeze well. I like to use freezer safe zip-lock style bags. Just stand the bags up, spoon in any leftover beans, squeeze the air out, make sure the bag is sealed well and store flat in the freezer to optimize space. Be sure to date and label the bag. They’ll keep for up to three months.
  • Reheat: If frozen, let beans thaw in the refrigerator over night. Microwave: Reheat beans in the microwave using a microwave safe container. The 50% power feature is your best friend here. Reheat in one minute increments at 50% to gently reheat the beans and avoid those microwave “food explosions”.

FAQ’s

Can You Make Calico Beans With Dried Beans?

I don’t like this idea. If you try to cook dried beans in the crockpot, or stovetop, the different bean varieties won’t become tender at the same time. Plus Kidney beans need special attention to remove toxins that can cause stomach issues. Stick with canned beans for this recipe.

Why Are My Calico Beans Watery?

You cooked the beans covered, which didn’t allow the sauce to thicken. Did you forget to drain the beans that are packed in liquid? Another reason is you may not have cooked them quite long enough.

Are Calico Beans The Same As Baked Beans?

They’re very similar. The main difference is that calico beans is more like a hearty bean casserole and uses a variety of colored beans to live up to it’s “calico” name. Traditional baked beans are usually made with one type of bean, cooked in a sweet sauce flavored with ingredients like molasses, brown sugar, or maple syrup. Baked beans are typically served as a classic barbecue side.

There’s something very irresistible about Calico Beans. Maybe it’s the smoky bacon, the rich sweet-and-tangy sauce, or the colorful mix of beans that makes everyone come back for another scoop. Enjoy the recipe.

Explore More Classic Comfort Food Recipes

And don’t miss my Classic Comfort Food Category. You’ll find lots of church supper, potluck favorites like the most popular on my website for Amish Macaroni Salad and Old Fashioned Brown Sugar Green Beans with Bacon.

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.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

Calico baked beans served in a terra cotta bowl.
Print Recipe
5 from 4 votes

Calico Beans, Using Canned Beans for the Best Flavor and Texture

Calico Beans are the kind of irresistible comfort food that never seems to go out of style. A big baking dish loaded with bacon, colorful beans, and a rich sweet, tangy sauce.
Prep Time15 minutes
Cook Time1 hour 15 minutes
Resting time15 minutes
Total Time1 hour 45 minutes
Course: Side Dish
Cuisine: American
Diet: Gluten Free
Servings: 12
Calories: 506kcal
Author: Lea Ann Brown

Ingredients

  • 1 pound Thick sliced bacon cut up into pieces
  • 1 large sweet onion chopped
  • 1 cup brown sugar
  • ½ cup Apple Cider Vinegar
  • 1 teaspoon dry mustard
  • 1 teaspoon garlic salt
  • 15 ounce Kidney Beans canned, drained
  • 15 ounce Butter beans canned, drained
  • 15 ounce Lima beans canned, drained
  • 56 ounce Bush's baked beans 2-28 ounce cans, not drained

Instructions

  • Cut bacon into pieces and cook in a large fry pan until fat has rendered and bacon is crispy. Once cooked, remove to a plate and drain most of the grease off.
  • Sautee onion in bacon drippings until soft. About 4 – 5 minutes. Add brown sugar, vinegar, mustard powder and garlic powder. Simmer 15 minutes.
  • Drain the lima beans, butter beans and kidney beans in a colander.
  • Add all of the beans to the sauce and mix. Mix half the bacon into the beans and pour into a Dutch oven. Crumble the rest of the bacon on top.
  • Bake uncovered at 325 degrees for 50 minutes.

Notes

Tips For Success
  • Drain Most, But Not All, of the Beans. I drain the kidney beans, butter beans, and lima beans that are packed in plain liquid. The Bush’s Baked Beans stay just as they are. That seasoned sauce belongs in the casserole.
  • Brown The Bacon: Make sure all of the fat is rendered from the bacon and the bacon is crispy (but not burnt). If the fat isn’t rendered, the bacon will become flabby once it’s baked in the casserole.
  • Bake Until the Sauce Looks Thick: Forget watching the clock. Look at the sauce instead. When it bubbles slowly around the edges and coats the beans instead of running across the top of the pan, it’s ready. And this is the biggest reason for cooking this recipe uncovered.
  • Don’t Stir: No reason to stir the beans once they’re in the oven. Stirring hot cooked canned beans may make them mushy.
  • Let It Rest: Give the casserole about ten minutes before serving. The sauce thickens even more, and every spoonful holds together beautifully.

Nutrition

Calories: 506kcal | Carbohydrates: 70g | Protein: 21g | Fat: 18g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.05g | Cholesterol: 34mg | Sodium: 1002mg | Potassium: 1052mg | Fiber: 15g | Sugar: 21g | Vitamin A: 14IU | Vitamin C: 4mg | Calcium: 116mg | Iron: 5mg

Calico Beans …It’s what’s for your next Pot Luck.