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 Chicken Casserole. 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.
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.
- It can be made with fresh roasted Hatch or Pueblo chile peppers or canned green chiles. 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.
Jump to:
- Quick Look: Mexican Casserole With Ground Beef and Corn Tortillas
- Why You’ll Love This Recipe
- Ingredients You’ll Need
- How To Make Mexican Casserole with Ground Beef
- The Key To Preventing Soggy Corn Tortillas
- Tips for Success
- What To Serve It With
- Can You Freeze This Casserole?
- Can I Assemble This Casserole Ahead of Time?
- Mexican Casserole with Ground Beef FAQ’s
- More Mexican and Southwestern Recipes For Family Dinners
- Mexican Casserole with Ground Beef and Corn Tortillas
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.
- 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.
- 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.
- 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.
- 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.
- Step 4: Cover the corn tortillas with half the remaining beef mixture.
- Step 5: Spread the sour cream over the beef mixture.
- Step 6: Place the remaining 6 corn tortillas on top of the sour cream. Add the remaining ground beef mixture. Sprinkle with the cheese.
- Step 7: Bake the casserole in a 350 degree oven for 30 minutes.
- 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 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.
- 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:
- Try my recipe for Southwestern Salad. And for a more Summery side, take a look at my recipe for Mexican Corn Salad.
- Gulf Style Baked Rice.
- Chips and Mexican Restaurant Style Salsa are always welcome.
- Flavor Tip: For an amazing layer of deep Southwestern flavor, once cooked, drizzle this casserole with New Mexico Red Chile Sauce. It’s amazing.
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
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.
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.
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 and Southwestern Recipes For Family Dinners
And if you’re in the eternal mood for Mexican Recipes, don’t miss my Mexican Southwest Category. My Hatch Chile Cheeseburger is a very popular recipe in this category.
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, 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
- 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
Why Trust My Recipes? I am a Culinary School Graduate and a lifelong student of home cooking. I hope to inspire you try to cook as often as you can. I’ve been cooking for 50 years, and my recipes are tried and true tested and tested and then tested again before published. To read more take a look at my About Page.
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.