Description
This delicious Layered Mexican Tortilla Casserole features hearty layers of seasoned ground beef, refried beans, Spanish rice, corn and peppers, melty cheddar cheese, and soft flour tortillas, all baked together and finished with zesty salsa and fresh cilantro. It’s an easy, crowd-pleasing main-course that’s perfect for any weeknight dinner or family gathering.
Ingredients
Units
Scale
For the Beef Mixture
- 1 1/2 lbs. ground beef (80/20)
- 1 onion, diced
- 1 pack taco seasoning mix
For the Layers
- 2 cups shredded cheddar cheese, divided
- 1 can refried beans (about 16 oz), divided
- 1 cup prepared Spanish rice, divided
- 1 cup Mexican blended corn and peppers, fresh or ready-made, divided
- 4–5 large flour tortillas
- 8 oz thick chunky salsa, divided
For Garnish
- Cilantro, to garnish
Instructions
- Preheat the Oven – Preheat your oven to 375°F (190°C) to ensure it’s hot and ready for baking the casserole.
- Prepare the Baking Dish – Spray a baking dish with non-stick cooking spray to prevent sticking and ensure easy serving later.
- Cook the Beef Mixture – In a large skillet over medium heat, cook the ground beef, diced onion, and taco seasoning until the beef is browned and crumbly. Reduce the heat to low and let the mixture sauté for an additional 10 minutes to develop rich flavors.
- Assemble the First Layer – Place 2 tortillas in the bottom of the prepared baking dish. Spread 1/3 of the refried beans evenly over the tortillas, followed by 1/3 of the cooked meat mixture and 1/3 of the shredded cheddar cheese.
- Assemble the Second Layer – Add 1 large tortilla over the first layer, then top with half of the Spanish rice, half of the salsa, half of the corn-pepper mixture, and another portion of cheddar cheese.
- Assemble the Third Layer – Place 1 large tortilla as the next layer, followed by another 1/3 of the refried beans, 1/3 of the meat mixture, and more cheddar cheese.
- Assemble the Fourth Layer – Add 1 more large tortilla, then layer the remaining refried beans, remaining meat, remaining corn mixture, remaining rice, the rest of the salsa, and more cheddar cheese.
- Top and Bake – Place the final tortilla on top of the layers. Cover the dish with foil and bake for 40 minutes to allow all the flavors to meld and the casserole to heat through.
- Uncover and Finish Baking – Remove the casserole from the oven, uncover, sprinkle with extra cheddar cheese, and return to the oven for another 10 minutes, or until the cheese is melted and bubbly.
- Garnish and Serve – Remove the casserole from the oven, garnish with fresh cilantro, and let it rest for a few minutes before slicing and serving. Enjoy!
Notes
- Substitute ground turkey or chicken for a lighter version.
- Use corn tortillas for a gluten-free alternative.
- Adjust the spice level by choosing mild or hot salsa.
- Customize by adding jalapeños, black olives, or diced tomatoes between layers.
- This casserole freezes well—store leftovers in an airtight container.
Nutrition
- Serving Size: 1/5 of casserole
- Calories: 610
- Sugar: 5g
- Sodium: 1420mg
- Fat: 31g
- Saturated Fat: 15g
- Unsaturated Fat: 13g
- Trans Fat: 1g
- Carbohydrates: 51g
- Fiber: 7g
- Protein: 35g
- Cholesterol: 105mg
