Mexican Casserole with Ground Beef and Corn Tortillas

An easy layered Mexican casserole with seasoned ground beef, corn tortillas, black beans, corn, green chiles, sour cream, and melted cheese. This tested recipe makes 10 generous servings and is designed to keep the corn tortillas tender without becoming soggy.

Course Mexican

Cuisine Mexican

Prep Time 20

Cook Time 30

Total Time 50

Servings generous dinner servings

Calories 293kcal

Author Lea Ann Brown

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

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. 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