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Mexican Casserole is ground beef, beans and corn perfectly seasoned and layered between corn tortillas and cheese. Topped with a spicy, creamy sauce, it’s the perfect meal to throw together and bake later.
My family would be totally fine with having some variation of tacos every night of the week, but it’s nice to add a little variety to the line up, right? This casserole is one I grew up on and it was on heavy rotation on the dinner table because we all loved it. I took my mom’s version and ‘cleaned’ it up a bit by using homemade cream of chicken soup and substituting ranch style beans for black beans and adding in corn, for good measure. My family loved it! My oldest asked if he could take the leftovers for lunch and the toddler ate it by the handful! I’ll be honest, my daughter didn’t even try it, but that’s not shocking, so just take the boys’ rave reviews and run with them!
This casserole is especially great because it can be put together ahead of time. I typically throw it together in the morning and then when the afternoon craziness hits, I already have dinner prepped and ready to put in the oven! The version I’m sharing is an 8×8 casserole, but you could very easily double it if you are wanting easy and delicious leftovers for the week or you need to feed a crowd.
A few prep steps, a little layering and you’ll have this casserole ready to go!
This is a very hearty meal on it’s own, but it’s always a good idea to add some veggies to every meal (corn is not a veggie). While it is delicious served with chips, it’s equally delicious served with bell pepper slices to scoop it up! It’s also fantastic served over my favorite Cilantro Lime Cauliflower Rice! And this goes without saying, but I’m going to say it anyway…don’t forget the Margarita!
Brown ground beef, drain if needed.
Add in black beans, corn and taco seasoning to meat and mix well.
In a blender, combine rotel and cream of chicken till smooth.
Grease an 8x8 baking dish and place 3 corn tortillas at the bottom of dish.
Pour 1/2 the meat mixture on top of corn tortillas and spread out evenly.
Add 4 slices of cheese on top.
Repeat corn tortillas, meat mixture and cheese.
Add 3 more corn tortillas to the very top of casserole and then pour the sauce over the top, using a spoon to get it down the sides and to the bottom of the casserole. Don't overflow the dish, you may have a little sauce leftover.
Cover casserole in foil and bake at 350 degrees for 1 hour.
Remove from oven and serve hot.