Mexican Casserole
User Reviews
5
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Prep Time
20 mins
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Cook Time
45 mins
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Total Time
1 hr 5 mins
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Servings
6
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Calories
435 kcal
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Course
Main Course
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Cuisine
Mexican
Mexican Casserole
Description
This casserole starts with browning lean ground beef together with onions, then seasoning with a taco spice packet. Diced tomatoes and corn are added for moisture and sweetness. The baking dish is layered with halved tortillas, beef mixture, cheese, and enchilada sauce in repeating layers to create a structured casserole.
Baked at 350°F, the casserole heats evenly and melts the cheddar cheese, binding the layers. The tortillas soften but provide a bread-like element. When finished, toppings such as salsa, sour cream, cilantro, and avocado add freshness and creaminess that complement the warm, savory layers.
This dish can be prepared in advance by assembling and refrigerating, then baked when ready with a longer baking time. Using freshly grated cheese helps with smooth melting. The recipe works best with 90% lean beef to reduce grease while preserving flavor.
Ingredients
- 2 teaspoons vegetable oil
- 1 pound ground beef
- 1/2 cup onion finely diced
- 1 packet taco seasoning
- 15 ounce can diced tomatoes drained
- 3/4 cup corn kernels thawed, frozen
- 2 cups Red Enchilada Sauce
- 8 inch tortillas halved
- 2 cups cheddar cheese shredded
- cooking spray
- salsa optional, for garnish
- sour cream
- cilantro
- avocado
Instructions
- Preheat the oven to 350 degrees F. Coat a 2 or 3 quart casserole dish with cooking spray.
- Heat the oil in a pan over medium heat. Add the ground beef and crumble with a spoon. Cook until browned, 6-7 minutes.
- Add the onion and cook for an additional 4-5 minutes or until softened.
- Stir in the taco seasoning and 2 tablespoons of water.
- Add the tomatoes and corn and stir to combine.
- Spread 1/4 cup of enchilada sauce over the bottom of the baking dish. Layer 4 halves of tortilla over the sauce so that the bottom of the pan is covered.
- Layer 1/3 of the beef mixture, 1/2 cup of the cheese and 1/3 cup of enchilada sauce over the tortillas.
- Place a second layer of tortillas on top and layer 1/3 of the beef, 1/2 cup of the cheese and 1/3 cup enchilada sauce over the tortillas.
- Repeat this process one more time for the third layer. Place the remaining tortilla halves over the top and spread the remaining enchilada sauce over the tortillas.
- Sprinkle the remaining 1/2 cup cheese over the top.
- Cover with foil that's been sprayed with cooking spray and bake for 30 minutes. Uncover and bake for an additional 5-10 minutes or until cheese is melted and browned.
- Let sit for 5 minutes to firm up, then top with garnishes if desired and serve.
Notes
- Prepare the casserole up to 1 day early, refrigerate covered, then bake with an extra 15 minutes to compensate for cold start.
- Use 90% lean ground beef to minimize excess grease and maintain flavor.
- Freshly grated cheddar cheese melts better than pre-shredded varieties treated with anti-caking agents.
- Optional garnishes like salsa, sour cream, cilantro, and avocado add freshness and creaminess at serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 435 kcal
% Daily Value*
| Calories | 435kcal | 22% |
| Carbohydrates | 35g | 12% |
| Protein | 29g | 58% |
| Fat | 21g | 32% |
| Saturated Fat | 12g | 60% |
| Cholesterol | 106mg | 35% |
| Sodium | 596mg | 25% |
| Potassium | 428mg | 9% |
| Fiber | 2g | 8% |
| Sugar | 5g | 10% |
| Vitamin A | 940IU | 19% |
| Vitamin C | 7.4mg | 8% |
| Calcium | 327mg | 33% |
| Iron | 2.6mg | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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