This Mexican Casserole with Tortillas and 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?
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.
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.
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 Tortillas and Ground Beef.
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
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 Corn Tortillas
- 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
- 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.
- 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!
Recipe for Mexican Casserole with Ground Beef
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.
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
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.
Like this recipe? Join the Cooking On The Ranch Community (it’s free to join) and I’ll send you even more comfort food recipes just like this. Join HERE.
Mexican Casserole with Ground Beef and Corn Tortillas
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
- 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.
- 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 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.
- 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.
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) 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
Mexican Casserole with Ground Beef …It’s what’s for Dinner.
I’ve tried similar layered Mexican dishes but this is by far the best and easiest. I used whatever peppers i had in the garden, ground turkey, non-fat Greek yogurt, instead of sour cream, pinto beans and the suggested homemade spice mix linked in the recipe. Really, anything you have on hand works but definitely use the homemade spice. The packaged taco mix would ruin this dish with its processed flavor This one is a keeper. .
Can this be made ahead of time and stored in the fridge?