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.

How To Make Mexican Casserole

A few prep steps, a little layering and you’ll have this casserole ready to go!

• Start by browning your ground beef in a stovetop skillet.
• Once beef is brown, drain, if needed, and then add in black beans (drained and rinsed), corn (I used frozen) and Homemade Taco Seasoning. Mix together well.

• Next, prepare the sauce by combining Ro’tel and Homemade Cream of Chicken Soup in a blender until smooth. If you prefer tomato chunks, you can skip the blender and just mix the soup and Ro’tel together, but if you have children or a husband who are afraid of tomato chunks {insert eyeroll}, you’ll want to blend, trust me.
• Once your meat mixture is ready and your sauce is blended, you are ready to layer your casserole.
• Start by greasing an 8×8 inch glass casserole dish.
• Place 3 corn tortillas at the bottom of the dish. I like to tear the third tortilla to make it fit better.
• Next, add half the meat mixture on top of the tortillas and spread evenly.

• Lay 4 slices of cheese on top of the meat mixture.

• Now, just repeat. Add tortillas, the rest of the meat mixture and another layer of cheese.
• Add one more layer of tortillas on the top of the casserole and then pour the sauce mixture over the top.

• I’ll be the first to admit (or agree) that the sauce looks totally disgusting! It’s not though, you’re just going to have to trust me on this one. Using a spoon, move the sauce around so it gets down into the sides and into the bottom of the casserole. You may have a little bit of sauce leftover, don’t overflow the casserole dish.

• Cover the casserole with foil and bake at 350 degrees for 1 hour.
• Remove from oven and serve hot with sour cream! We also like to use it as a dip and eat it with chips!

What Goes With Mexican Casserole

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!

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Mexican Casserole

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. 

Course Main Course

Cuisine Mexican

Prep Time 10 minutes

Cook Time 1 hour

Total Time 1 hour 10 minutes

Ingredients

• 1 lb ground beef
• 15 oz can black beans drained & rinsed
• 1 cup corn frozen
• 10 oz can rotel
• 3/4 cup homemade cream of chicken soup
• 9 corn tortillas
• 8 slices cheddar cheese
• 2 tbsp homemade taco seasoning

Instructions

1. 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.