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Home > Mexican Southwest Recipes > Mexican Casserole with Ground Beef and Corn Tortillas

Mexican Casserole with Ground Beef and Corn Tortillas

October 4, 2015 By Lea Ann Brown 20 Comments

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Easy Mexican Casserole with Ground Beef

This Mexican Casserole with Ground Beef is an easy and satisfying way to spice up your dinner plans. Layered with corn tortillas, and a ground beef mixture complete with black beans and sweet corn puts this in the category of irresistible and easy casserole dishes. Did I mention there’s sour cream involved?

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.

I always welcome the arrival of Autumn and all that comes with it. Crisp air, cool temperatures and of course the food. Which around here includes Roasted Chile Peppers in about e-v-e-r-y-thing. Before we get to this recipe, let’s take a look at a couple of shots of Colorado in all it’s Fall glory.

Moraine Park in Rocky Mountain National Park

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.

Fall Colors in Colorado

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.

Chile Roasters at Whole Foods

And the air is filled with the aroma of chile when the multitude of roasters fire up their cages to char Pueblo, 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. And a wonderful time for this Mexican Casserole with Ground Beef and Corn Tortillas.

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.

Thanks to my cousin Pam for introducing this Easy Mexican casserole with ground beef to my Fall collection of goodness. This is one of those things that I simply could not stop eating.

How To Make Mexican Casserole with Ground Beef

Frying ground beef with canned tomatoes, corn, black beans, onions, sweet corn and green chiles

Just grab your favorite frying skillet and heat it over medium high heat.

  • Once the skillet is hot, add the ground beef.
  • With your favorite spatula, break the ground beef apart.
  • Once the pink starts to fade from the meat, add the chopped onions.
  • Cook until the onions are starting to soften.
  • Add canned black beans (drained)
  • Frozen or canned yellow corn (drained if using canned) I prefer frozen corn, 1 cup.
  • 2 cans of tomatoes (drained)
  • And 8 chile peppers, roasted, peeled, seeded and chopped. Hatch work great here, Pueblo (Mirisol) Peppers are lovely or 2-4 ounce can of chopped chiles (undrained) make this even easier.
  • Add taco seasoning and 1/2 to 1 cup of water and let simmer for about 10 – 15 minutes or until mixture starts to thicken. Start with 1/2 cup of water and add more if mixture becomes dry. Here’s why:
  • 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 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 this recipe.

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 you’ll love that bold color and bold flavor.

How to Build This Mexican Casserole with Tortillas

Laying ingredients for Mexican casserole. Corn tortillas in a clear pyrex baking dish.
  • Spray a 9 x 11 baking dish with PAM
  • Add about 1 cup of the beef mixture as evenly as you can on the bottom of your baking dish. It won’t cover the pan, but will add a barrier for the tortillas so they will stay moist during baking.
  • 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.
  • Cover the corn tortillas with half the remaining beef mixture
Layered Mexican Casserole with Ground Beef and Corn tortillas topped with sour cream.
  • Spread the sour cream over the beef mixture.
  • Place the remaining 6 corn tortillas on top of the sour cream in the same manner you did with the first layer.
  • Add the remaining ground beef mixture.
  • Sprinkle with the cheese.
Mexican casserole made with ground beef, corn tortillas, corn, black beans and canned tomatoes, topped with pepper jack cheese. In a pyrex casserole dish ready for the oven.
  • Bake the casserole in a 350 degree oven for 25 – 30 minutes.
  • Let the casserole sit for about 5 – 10 minutes. Cut into squares and serve. YUM!
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.

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.

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

Recipe for Mexican Casserole with Ground Beef

As much as I love to spend time in the kitchen fussing over dinner, I’m also always looking for quick and easy dinner ideas. This Mexican Casserole With Ground Beef and Corn Tortillas is one that fits that bill.

It’s a favorite here On The Ranch and it’s a classic layered Mexican Casserole recipe that’s filled with flavor. Quick and easy, family friendly, I hope you give this a try.

If you make this recipe, please come back and give it a star rating and please leave a comment about your experience with the recipe.

And if you have a favorite Mexican Casserole with ground beef and corn tortillas, let me know, I’d love to give it a try.

More Mexican Recipes With Beef

  • Chile Rubbed Braised Beef Tacos
  • Ground Beef Enchiladas
  • Mexican Pot Roast
  • New Mexico Stacked Enchiladas

And if you’re in the eternal mood for Mexican Recipes, don’t miss my Mexican Southwest Category. And the most popular recipe in that category, Fried Tacos.

5 from 5 votes
Print
Mexican Casserole with Ground Beef and Corn Tortillas
Prep Time
20 mins
Cook Time
30 mins
Total Time
50 mins
 

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

Course: Casserole
Cuisine: Mexican
Keyword: Casserole, ground beef, Mexican
Servings: 16
Calories: 158 kcal
Author: Lea Ann (Cooking On The Ranch)
Ingredients
  • 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
  • 1 cup sour cream
  • 1 cup Pepper Jack Cheese
  • Sliced jalapeno peppers, chopped tomatoes and chopped cilantro for garnish
Instructions
  1. 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.

  2. Add corn, beans, tomatoes, chiles and taco seasoning and water. Mix well and simmer for 10 minutes.

  3. Spray 9 x 13 baking dish with cooking spray.
  4. 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.

  5. Spoon half of the remaining beef mixture on top of the torttillas 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.

  6. 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.

Recipe 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) This is why I say start with 1/2 cup and add a little more at a time. You want the mixture a little soupy but not watery.
Nutrition Facts
Mexican Casserole with Ground Beef and Corn Tortillas
Amount Per Serving
Calories 158 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 4g25%
Cholesterol 31mg10%
Sodium 184mg8%
Potassium 214mg6%
Carbohydrates 14g5%
Fiber 3g13%
Sugar 2g2%
Protein 10g20%
Vitamin A 177IU4%
Vitamin C 5mg6%
Calcium 90mg9%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

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PIN this Mexican Casserole with Ground Beef for later:

Mexican Ground Beef Caserole with Corn Tortillas

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 Chicken Casserole layered with corn chips, cheese, and a luscious tomato cream sauce.

Mexican Casserole with Ground Beef  …It’s what’s for Dinner.

Related posts:

Instant Pot Pork Posole Recipe
Poblano and Chive Mashed Potatoes
Mountain-Mex Ground Beef Enchiladas

Filed Under: Mexican Southwest Recipes Tagged With: black beans, corn tortillas, ground beef

Reader Interactions

Comments

  1. Barbara says

    October 5, 2015 at 12:54 pm

    Gosh, 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.

    Reply
    • Lea Ann Brown says

      October 6, 2015 at 6:31 am

      We’ve had very warm temperatures also Barbara, just over the last week, we’ve moved into “crisp”. As always, good to hear from you.

      Reply
  2. adam j. holland says

    October 5, 2015 at 4:57 pm

    5 stars
    As 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.

    Reply
    • Lea Ann Brown says

      October 6, 2015 at 6:30 am

      Why thank you Adam. And tis the season for “wicked”. 🙂

      Reply
  3. Susan says

    October 6, 2015 at 8:18 am

    What 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!

    Reply
  4. Vickie says

    October 6, 2015 at 4:25 pm

    Beautiful 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.

    Reply
  5. Abbe @ This is How I Cook says

    October 6, 2015 at 8:17 pm

    Colorado is perfect in the fall. Well that is until today! This looks great any time of year, Lea Ann!

    Reply
  6. Holly says

    October 6, 2015 at 8:49 pm

    Beautiful 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!

    Reply
  7. John/Kitchen Riffs says

    October 7, 2015 at 10:42 am

    I’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.

    Reply
  8. Rocky Mountain Woman says

    October 8, 2015 at 10:15 am

    5 stars
    This is the perfect thing for grandkids. They love Mexican food and I like easy things when they are around!

    Reply
  9. Jean | DelightfulRepast.com says

    October 8, 2015 at 1:32 pm

    Lea 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?!

    Reply
  10. Jean | DelightfulRepast.com says

    October 8, 2015 at 1:35 pm

    I 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.

    Reply
  11. Barb Behmer says

    October 11, 2015 at 1:40 pm

    Love 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.

    Reply
  12. Karen (Back Road Journal) says

    October 15, 2015 at 6:37 am

    This sounds like the perfect meal for crisp, cool weather. The views in your area are just lovely.

    Reply
  13. jolanda penistan says

    April 28, 2019 at 5:23 am

    Would love your taco seasoning recipe. Plan to make this for supper tonight. Thanks!

    Reply
    • Lea Ann Brown says

      May 2, 2019 at 12:06 pm

      You bet, I emailed you the link.

      Reply
    • Lea Ann Brown says

      October 6, 2019 at 2:01 pm

      Sure Jolanda, here’s the link: https://highlandsranchfoodie.com/homemade-taco-seasoning-3/

      Reply
  14. Vickie says

    October 6, 2019 at 9:43 am

    5 stars
    I love the photos in this post! Beautiful dish, beautiful Autumn.

    Reply
  15. ScooterPam says

    October 6, 2019 at 1:45 pm

    5 stars
    I had ordered pink corn tortillas from Pinole Blue in Wichita (for breast cancer awareness month) and had them delivered to Denver. This was easy to make, my boyfriend doesn’t like hot spice, so I put whole green chilies just on half of the pan. I used a 14”x9” Pyrex dish with a lid, since there’s just the two of us I need to keep it in fridge longer. I served it with iceberg lettuce and more sour cream for some crunch. It’s delicious! Thankyou. I’ve never cooked with tortillas before and had no idea how to use them. Your recipe showed up when I Googlesearched.

    Reply
    • Lea Ann Brown says

      October 7, 2019 at 5:24 am

      Hi Pam. Thanks so much for your note about this Mexican Casserole with Beef. It’s one of our family favorites and I’m thrilled that you enjoyed it. I love the pink tortilla idea. I had never heard of anyone selling those. And your compromise changes to the recipe are fabulous. And I love the “more sour cream” scenario. Pam, please keep in mind that there are other casseroles using corn tortillas where if the liquid for the casserole is runnier, you do need to fry the tortillas before proceeding. Just watch for that in the recipe instructions. Not all casseroles are built the same. Thanks and make it a delicious day.

      Reply

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Lea Ann of Cooking on the Ranch
I'm Lea Ann, A Culinary School Grad obsessed with South of The Border cuisine. Mexican, Southwestern and Wild West Recipes. If you're an adventurous home cook & passionate about the art of cooking & entertaining, you'll find plenty of inspiration for reliable, approachable recipes. [read more]

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