Spice up your dinner with this wicked good Mexican casserole with Ground Beef and Corn Tortillas . Sweet corn, black beans, cheese, ground beef and sour cream blend together with corn tortillas for an irresistible Mexican casserole meal.
I always welcome the arrival of Autumn and all that comes with it. Crisp air, cool temperatures and of course the food. Before we get to this recipe, let’s take a look at a couple of shots of Colorado in all it’s Fall glory.
This was taken at Moraine Park in Rocky Mountain National Park. This is our favorite meadow to watch elk during mating season each Fall. The grasses and foliage turn to such pretty colors to create a tapestry that reaches to the rugged mountains in the background … sigh.
Groves of aspen cover our hillsides with a blanket of yellow, gold and orange. Thanks to my friend Heather over at Rocky Mountain Cooking for this photo. She just returned this week from a visit to the Independence Pass area just east of Aspen. Stunning.
And the air is filled with the aroma of chile when the multitude of roasters fire up their cages to char Hatch, Poblano, Jalapeno chile just so folks like me can make fresh Mexican and Southwestern meals.
Fall is a wonderful time to be in Colorado.
Thanks to my cousin Pam for introducing this Mexican Beef Casserole to my Fall collection of goodness. This is one of those things that I simply could not stop eating. Zesty and loaded with all of your favorite Mexican flavors, what’s not to love. This is a great weeknight meal that will reward you with some tasty leftovers, which means you don’t need to worry about cooking for the next evening…or two.
Her recipe calls for a package of taco seasoning, but I had a jar of homemade in the pantry. 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. If you’d like substitute 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 just look at that bold color.
Easy and satisfying this Mexican Casserole with Ground Beef is a popular recipe around our house.
- 1 pound extra lean ground beef
- 1 medium onion chopped
- 1 can kernel corn drained
- 1 can black beans rinsed and drained
- 1 package taco seasonings mix
- 8 to 12 corn tortillas
- 3/4 cup nonfat sour cream
- 2 cans chopped tomatoes drained
- 8 roasted and peeled Hatch green chile chopped
- 1 cup Mexican blend or taco cheese shredded
- Sliced jalapeno peppers for garnish optional
- Brown ground beef and onions together for about 10 to 12 minutes, drain.
- Add corn, beans, tomatoes, chiles and taco seasoning and mix well and simmer for 5 minutes.
- Spray 9 x 13 baking dish with cooking spray.
- Place half of the tortillas in bottom of the pan
- Spoon half of beef mixture on top and spread the sour cream over the beef. Layer the rest of the corn tortillas and then the rest of the beef mixture.
- Place in heated 350 degree F. oven and bake for 25 minutes remove from oven and and sprinkle with cheese. If you'd like, add some sliced jalapeno peppers on top. Cook for another 5 minutes or until cheese is nice and bubbly. Let stand for 5 minutes and serve.
Looking for more Mexican Casserole Ideas? Take a look at this version with Chicken, Tomatoes, Cream and Corn Chips
Tomato Cream Mexican Chicken Casserole
Mexican Casserole with Ground Beef …It’s what’s for Dinner.
Barbara says
October 5, 2015 at 12:54 pmGosh, that looks marvelous, Lea Ann! Saved it plus pinned it! I don’t cook a lot of Mexican food, but this one looks easy and delicious. Nice to add your recipe for taco seasoning.
Weather? Not cool here! Yet, anyway. Hot, hot, hot. But the only thing I really miss this time of year are the trees! Always loved fall in the north.
Lea Ann Brown says
October 6, 2015 at 6:31 amWe’ve had very warm temperatures also Barbara, just over the last week, we’ve moved into “crisp”. As always, good to hear from you.
adam j. holland says
October 5, 2015 at 4:57 pmAs if the beautiful photos weren’t enough for me to bookmark this, you went and used the phrase “wicked good.” This is my kind of meal these days, and I think I’ll try it in a Dutch oven.
Lea Ann Brown says
October 6, 2015 at 6:30 amWhy thank you Adam. And tis the season for “wicked”. 🙂
Susan says
October 6, 2015 at 8:18 amWhat glorious photos! Autumn must be magnificent in Colorado. I’ve only been to the mountains in summer and winter so have never seen the glorious fall scenery. What a wonderful casserole for a crisp fall evening! We love Mexican food and I’d love to make your homemade seasoning too. I think I have everything necessary!
Vickie says
October 6, 2015 at 4:25 pmBeautiful fall colors. I love the majesty of fall in the Rockies. And that casserole looks delicious! Spice mixes are so great- thanks for that blend. I put smoked paprika in my rice for a side. Yum.
Abbe @ This is How I Cook says
October 6, 2015 at 8:17 pmColorado is perfect in the fall. Well that is until today! This looks great any time of year, Lea Ann!
Holly says
October 6, 2015 at 8:49 pmBeautiful photos! We are lucky to live in Colorado.
This recipe looks perfect to make ahead on busy weeknights. It also would be so nice to make and to deliver to a friend, and I just happen to have someone in mind. I’ll let her know the recipe is from your blog!
John/Kitchen Riffs says
October 7, 2015 at 10:42 amI’m back from vacation, and digging the fall weather — always makes me want to cook! Before I left I got some Hatch chilies, and froze them. So I’m all set to make this dish! I actually make a similar dish, but this looks terrific — need to try it. Thanks so much.
Rocky Mountain Woman says
October 8, 2015 at 10:15 amThis is the perfect thing for grandkids. They love Mexican food and I like easy things when they are around!
Jean | DelightfulRepast.com says
October 8, 2015 at 1:32 pmLea Ann, this looks like something I need to make very soon! I like everything in it. My husband doesn’t like beans, but he can just lump it, right?!
Jean | DelightfulRepast.com says
October 8, 2015 at 1:35 pmI like your homemade taco seasoning, too — quite similar to mine. Without the garlic and onion powder and chemicals of the kind in the little packets.
Barb Behmer says
October 11, 2015 at 1:40 pmLove your fall photos, Lea Ann! My mouth is watering here in Breckenridge. There is a dusting of snow on our peaks – your casserole would hit the spot on a chilly evening.
Karen (Back Road Journal) says
October 15, 2015 at 6:37 amThis sounds like the perfect meal for crisp, cool weather. The views in your area are just lovely.
jolanda penistan says
April 28, 2019 at 5:23 amWould love your taco seasoning recipe. Plan to make this for supper tonight. Thanks!
Lea Ann Brown says
May 2, 2019 at 12:06 pmYou bet, I emailed you the link.