Why Make This Recipe
Mexican Ground Beef Casserole is a crowd-pleaser that combines savory flavors and hearty ingredients. It’s perfect for family dinners, potlucks, or any gathering where delicious comfort food is needed. This dish is not only satisfying, but it also brings a touch of Mexican cuisine to your table. Plus, it’s easy to prepare and can be made ahead of time!
How to Make Mexican Ground Beef Casserole
Ingredients
- 2 lbs. ground beef
- 1/2 medium yellow onion, diced
- 2 cloves garlic, minced
- 2 (1 oz.) packets taco seasoning
- 4 tablespoons tomato paste
- 2 (10 oz.) cans Rotel, drained
- 1 (15 oz.) can whole kernel corn, drained
- 1 (15 oz.) can black beans, drained
- 1 tablespoon chili powder
- 1 (16 oz.) can refried beans
- 12 corn tortillas
- 2 cups (8 oz.) Monterey Jack cheese, shredded
- 2 cups (8 oz.) cheddar cheese, shredded
- Salt and pepper, to taste
Directions
- Over medium-high heat in a Dutch oven, brown the ground beef until cooked. Remove the beef and set aside. Drain any fat from the pot.
- Sauté onions in some oil until soft. Add garlic and sauté for another 30 seconds.
- Add the beef back to the pan along with taco seasoning, tomato paste, and the water according to the taco seasoning packet instructions. Simmer until the water has cooked down.
- Add Rotel, corn, black beans, chili powder, salt, and pepper to taste. Stir to combine and simmer for 5 minutes until the beef mixture has cooked down a little and flavors are well combined. Taste and adjust seasonings as needed.
- Combine the shredded Monterey Jack and cheddar cheese.
- Line the bottom of a 9×13 casserole dish with 6 tortillas, overlapping them to cover the entire surface.
- Spread half the refried beans on top of the tortillas, add half the beef mixture, and top with half of the mixed cheese.
- Repeat the layers (6 tortillas → 1/2 refried beans → 1/2 beef mixture → 1/2 cheese) one more time.
- Bake uncovered at 350°F for 30 minutes or until the cheese is melted.
- Let it stand for 10 minutes before garnishing with your favorite toppings. Dish and serve warm. Enjoy!
How to Serve Mexican Ground Beef Casserole
Mexican Ground Beef Casserole can be served on its own or with toppings such as sour cream, chopped green onions, fresh cilantro, or sliced jalapeños. It pairs well with a side salad or tortilla chips for added crunch.
How to Store Mexican Ground Beef Casserole
To store leftovers, let the casserole cool completely, then cover it tightly with plastic wrap or aluminum foil. It can be kept in the refrigerator for up to 3 days. For longer storage, freeze the casserole before baking. Wrap it well, and it can last for up to 3 months. Thaw in the fridge before baking.
Tips to Make Mexican Ground Beef Casserole
- Use lean ground beef to reduce fat content.
- For a spicier kick, add some diced jalapeños or use a spicy taco seasoning.
- If you don’t have Rotel, diced tomatoes and green chilies can be used as a substitute.
- You can switch up the cheese by using pepper jack or a combination of your favorite cheeses.
Variation
For a healthier option, you can substitute ground beef with ground turkey or chicken. You can also add vegetables like bell peppers or zucchini for extra nutrition.
FAQs
1. Can I make this dish ahead of time?
Yes! You can assemble the casserole a day in advance and store it in the refrigerator. Just bake it when you’re ready to serve.
2. Can I use flour tortillas instead of corn tortillas?
Yes, flour tortillas will also work, but corn tortillas add a nice texture and flavor that complements the dish.
3. What can I serve with this casserole?
Mexican Ground Beef Casserole pairs well with a simple green salad, Mexican rice, or guacamole for a complete meal.
Mexican Ground Beef Casserole
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
- Diet: None
Description
A hearty and savory casserole combining ground beef, cheese, and traditional Mexican flavors, perfect for family gatherings or potlucks.
Ingredients
- 2 lbs. ground beef
- 1/2 medium yellow onion, diced
- 2 cloves garlic, minced
- 2 (1 oz.) packets taco seasoning
- 4 tablespoons tomato paste
- 2 (10 oz.) cans Rotel, drained
- 1 (15 oz.) can whole kernel corn, drained
- 1 (15 oz.) can black beans, drained
- 1 tablespoon chili powder
- 1 (16 oz.) can refried beans
- 12 corn tortillas
- 2 cups (8 oz.) Monterey Jack cheese, shredded
- 2 cups (8 oz.) cheddar cheese, shredded
- Salt and pepper, to taste
Instructions
- In a Dutch oven over medium-high heat, brown the ground beef until cooked. Remove the beef and set aside. Drain any fat from the pot.
- Sauté onions in some oil until soft. Add garlic and sauté for another 30 seconds.
- Add the beef back to the pan along with taco seasoning, tomato paste, and water according to taco seasoning instructions. Simmer until the water has cooked down.
- Add Rotel, corn, black beans, chili powder, and salt and pepper to taste, and stir to combine. Simmer for 5 minutes until flavors are well combined.
- Combine the shredded Monterey Jack and cheddar cheese.
- Line the bottom of a 9×13 casserole dish with 6 tortillas, overlapping them to cover the entire surface.
- Spread half the refried beans on top of the tortillas, add half the beef mixture, and top with half of the mixed cheese. Repeat the layers once more.
- Bake uncovered at 350°F for 30 minutes or until the cheese is melted.
- Let it stand for 10 minutes before garnishing with desired toppings. Serve warm.
Notes
For extra flavor, top with sour cream, green onions, cilantro, or jalapeños. This casserole can be made ahead of time and stored in the refrigerator.