Let’s talk about Mexican Casserole—a dish that feels like a warm hug on a Tuesday night. This isn’t just ground beef and beans thrown together. Nope. It’s comfort layered between corn tortillas, melty cheddar, and just enough spice to keep things interesting. It’s a no-fuss, family-favorite meal that tastes like you spent hours in the kitchen (spoiler: you didn’t). Bonus points? It makes six hearty servings, perfect for hungry littles or leftovers you’ll actually look forward to.
Why You’ll Love This Mexican Casserole
- Quick to prep, yet full of flavor
- Cozy and comforting, perfect for weeknights
- Layers of cheesy, beefy goodness
- Easily adaptable—swap in turkey or add veggies
- Crowd-pleaser that reheats like a dream
Ingredients
- 1 lb lean ground beef
- 1 small onion, chopped
- 1 (10 oz) can Ro-Tel tomatoes (with green chilies)
- 1 (15 oz) can Ranch Style beans
- 1 packet taco seasoning
- 1 (10.5 oz) can cream of chicken soup
- 2 cups shredded cheddar cheese
- 8 corn tortillas
- 1/2 cup sour cream
- Salt and pepper, to taste
Instructions
- Preheat oven to 350°F (175°C).
- In a skillet, brown the ground beef and chopped onion. Drain.
- Stir in Ro-Tel, beans, taco seasoning, and cream of chicken soup. Simmer 5 minutes.
- In a 9×13″ dish, layer 4 tortillas, half the beef mixture, and 1 cup of cheese.
- Repeat with remaining tortillas, beef, and cheese.
- Cover with foil, bake 20 minutes. Remove foil, bake 10 more until cheese is bubbly.
- Cool a bit, then serve with a dollop of sour cream.
Melania’s Tips for Perfect Mexican Casserole
- Cut tortillas in half to fit the pan neatly.
- Add a pinch of cumin or chili powder for an extra kick.
- Let it sit 10 minutes before slicing—it holds together better.
Bake It With the Littles
Kids can:
- Sprinkle the cheese (their favorite job)
- Help layer tortillas (it’s like food Tetris!)
- Stir the filling (with supervision, of course)
Turn it into a taco night learning moment—what’s cumin? Why are there green chilies? Kitchen chemistry at its yummiest.
Meal-Prep Magic
This casserole freezes beautifully:
- To Freeze: Wrap tightly with foil, label, and freeze for up to 3 months.
- To Reheat: Thaw overnight, then bake at 350°F for 25–30 minutes.
It’s also ideal for Sunday batch cooking. Make one, eat half, freeze half.
Healthier Swaps Without Losing the Magic
- Ground turkey instead of beef
- Greek yogurt instead of sour cream
- Low-fat cheese or less cheese (if you must)
- Corn or black beans for extra fiber
Still hearty, still happy-making.
Leftover Remix
Got leftovers? Try:
- Breakfast burritos: Add scrambled eggs and wrap in a tortilla.
- Taco salad: Toss over chopped romaine with avocado and salsa.
- Stuffed peppers: Spoon filling into bell peppers, top with cheese, bake.
Casserole today, flavor explosion tomorrow.
Gift It Like a Pro
New mom? Sick friend? This is the edible hug they need. Wrap the dish in foil, tuck a handwritten note on top, and maybe include a bag of tortilla chips and a jar of salsa. You’re not just dropping off dinner, you’re delivering comfort.
FAQs
Can I make this ahead?
Yes! Assemble and refrigerate for up to 24 hours before baking.
Can I use flour tortillas?
You can, but corn gives it that authentic texture and flavor.
What’s a good substitute for Ranch Style beans?
Try seasoned pinto beans or chili beans if Ranch Style aren’t available.
Final Thought
Mexican Casserole is the weeknight warrior of recipes—easy, satisfying, and full of soul. Whether you’re feeding your family or your freezer, this dish brings big flavor with minimal effort. Cozy, cheesy, and kid-approved? That’s a dinner win in my book.
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Mexican Casserole for a Cozy Family Dinner 🌮
Mexican Casserole is the perfect quick and comforting dinner—cheesy, beefy, and family-friendly. A flavorful bake with easy prep and big flavor.
Ingredients
-
1 lb lean ground beef
-
1 small onion, chopped
-
1 (10 oz) can Ro-Tel tomatoes (with green chilies)
-
1 (15 oz) can Ranch Style beans
-
1 packet taco seasoning
-
1 (10.5 oz) can cream of chicken soup
-
2 cups shredded cheddar cheese
-
8 corn tortillas
-
1/2 cup sour cream
-
Salt and pepper, to taste
Instructions
-
Preheat oven to 350°F (175°C).
-
In a skillet, brown the ground beef and chopped onion. Drain.
-
Stir in Ro-Tel, beans, taco seasoning, and cream of chicken soup. Simmer 5 minutes.
-
In a 9×13″ dish, layer 4 tortillas, half the beef mixture, and 1 cup of cheese.
-
Repeat with remaining tortillas, beef, and cheese.
-
Cover with foil, bake 20 minutes. Remove foil, bake 10 more until cheese is bubbly.
-
Cool a bit, then serve with a dollop of sour cream.