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?
Mexican casseroles are always popular for pot lucks. Aside from this Mexican casserole with tortillas and ground beef, another popular recipe is this one for Mexican Casserole with Chicken.
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.
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.
Ingredients You’ll Need
- 1 pound lean ground beef
- 1 sweet onion
- 1 cup frozen corn thawed.
- Canned black beans
- Taco seasoning
- Yellow corn tortillas
- Canned chopped tomatoes
- Chile peppers Hatch, Poblano, or Pueblo, roasted, chopped. Or 8 ounces canned, chopped chiles from the Mexican aisle.
- Sour cream
- Pepper Jack Cheese
- Garnish: Jalapeno peppers, chopped tomatoes and chopped cilantro
Ingredient Substitutions
- Corn: Substitute 1 can of corn for frozen corn. Drain before using.
- Onion: I prefer sweet or yellow onion, but if you want a bolder flavor, use a red onion.
- Tortillas: Yellow corn tortillas are preferred for this recipe, as they’re stronger than white corn tortillas. If you want to use white corn tortillas, make sure the ground beef mixture is a little dryer.
- 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
How To Cook Ground Beef Mixture
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 chopped 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 ½ to 1 cup of water and let simmer for about 10 – 15 minutes or until mixture starts to thicken. Start with ½ cup of water and add more if mixture becomes dry.
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. Garnish with sliced jalapenos, chopped fresh tomatoes and chopped cilantro. Cut into squares and serve. YUM!
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) This is why I say start with ½ 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 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.
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.
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 Recipes Using Corn Tortillas
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.
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.
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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
- ½ – 1 cup water start with ½ 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
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. 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 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 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 ½ 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.
Nutrition
Mexican Casserole with Ground Beef …It’s what’s for Dinner.
Why Trust These Recipes? Lea Ann Brown has lived, worked and played in Colorado for 45 years. She has immersed herself in the Colorado Culinary space, is a Culinary School Graduate and publishes her Colorado food Blog, Cooking On The Ranch.
Great recipe! I added more beans to stretch the recipe for a 9 x 13 pan and used whole milk yogurt instead of sour cream with good success.
Can this be frozen ahead? Thanks!
I’ve never tried freezing this recipe ahead. And actually have not made any freezable casseroles.
However, I do believe it would work.
Just let it come to room temperature and then bake according to instructions.
Thank you Lea Ann. This casserole goes in my gold box of dynamite recipes. Matter of fact, I have not used one of your recipes I didn’t like. I was able to use corn, tomatoes, chilies (I grow my own Hatch), and onion out of my garden in this recipe, love it.
Hi Donald and thanks so much for your comment.
I happen to think this recipe is pretty darn delicious. My cousin Pam made it many years ago and I couldn’t wait to share it on my blog.
So glad you enjoy the casserole and thanks so much for your kind compliment about my recipes.
Make it a delicious day and thank so much for following my site.
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?
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.
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.
I love the photos in this post! Beautiful dish, beautiful Autumn.
Would love your taco seasoning recipe. Plan to make this for supper tonight. Thanks!
You bet, I emailed you the link.
Sure Jolanda, here’s the link: https://highlandsranchfoodie.com/homemade-taco-seasoning-3/
This sounds like the perfect meal for crisp, cool weather. The views in your area are just lovely.
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.
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.
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?!
This is the perfect thing for grandkids. They love Mexican food and I like easy things when they are around!
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.
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!
Colorado is perfect in the fall. Well that is until today! This looks great any time of year, Lea Ann!
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.
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!
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.
Why thank you Adam. And tis the season for “wicked”. 🙂
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.
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.