Cheesy Mexican Beef Casserole – Comforting, Flavor-Packed, and Easy

This Cheesy Mexican Beef Casserole hits that perfect sweet spot between cozy and bold. It’s hearty, loaded with familiar flavors, and simple enough for a weeknight dinner. You get tender ground beef, warm spices, creamy beans, and a melty cheese blanket that makes every bite satisfying.

It’s the kind of dish that gathers everyone around the table fast. If you love comfort food with a little kick, this one delivers without a lot of fuss.

Cheesy Mexican Beef Casserole - Comforting, Flavor-Packed, and Easy

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Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Servings: 6 servings

Ingredients Method

Ingredients

  

• 1 tablespoon olive oil
• 1 medium yellow onion, diced
• 1 red bell pepper, diced (optional but adds sweetness)
• 2 cloves garlic, minced
• 1.5 pounds ground beef (85–90% lean)
• 1 packet taco seasoning (or 2–3 tablespoons homemade)
• 1 teaspoon ground cumin (optional for extra warmth)
• 1 (14.5-ounce) can fire-roasted diced tomatoes, drained
• 1 (4-ounce) can diced green chiles, mild or hot
• 1 (15-ounce) can black beans, drained and rinsed
• 1 cup corn kernels (frozen, canned, or fresh)
• 1.5 cups salsa (your favorite, mild to hot)
• 8 small flour or corn tortillas, cut into strips or quarters
• 2 cups shredded Mexican blend cheese (or a mix of cheddar and Monterey Jack)
• 1/2 cup sour cream or Greek yogurt
• Salt and black pepper, to taste
• Fresh cilantro, chopped (for garnish)
• Lime wedges, for serving

Method

 

1. Preheat the oven: Set to 375°F (190°C). Lightly grease a 9x13-inch baking dish.
2. Sauté aromatics: Heat olive oil in a large skillet over medium heat.Add onion and bell pepper, cook 4–5 minutes until softened. Stir in garlic and cook 30 seconds until fragrant.
3. Brown the beef: Add ground beef to the skillet. Cook, breaking it up, until no longer pink.Drain excess fat if needed.
4. Season it up: Sprinkle in taco seasoning and cumin. Stir to coat the beef and cook 1 minute to bloom the spices.
5. Add the mix-ins: Stir in the diced tomatoes, green chiles, black beans, corn, and salsa. Simmer 3–4 minutes.Taste and adjust salt and pepper.
6. Add creaminess: Turn off the heat and fold in the sour cream or Greek yogurt. This keeps the filling rich and prevents curdling in the oven.
7. Layer the casserole: Place half the tortilla pieces in the baking dish. Spread half the beef mixture over the tortillas.Sprinkle with half the cheese. Repeat with remaining tortillas, beef mixture, and cheese.
8. Bake: Cover loosely with foil and bake 15 minutes. Remove foil and bake another 10–12 minutes until the cheese is melted and lightly golden around the edges.
9. Rest and garnish: Let sit 5–10 minutes to set for cleaner slices.Top with cilantro. Serve with lime wedges.

What Makes This Recipe So Good

• Approachable ingredients: Everything you need is easy to find at a regular grocery store.
• Big flavor, minimal effort: Taco seasoning, salsa, and canned chiles add instant depth.
• Perfectly cheesy: A mix of melty cheeses forms a bubbly, golden top.
• Balanced texture: Creamy beans, tender beef, and soft tortillas make a comforting, layered bite.
• Flexible: Easy to adapt for spice level, dietary choices, and what you have on hand.

Ingredients

• 1 tablespoon olive oil
• 1 medium yellow onion, diced
• 1 red bell pepper, diced (optional but adds sweetness)
• 2 cloves garlic, minced
• 1.5 pounds ground beef (85–90% lean)
• 1 packet taco seasoning (or 2–3 tablespoons homemade)
• 1 teaspoon ground cumin (optional for extra warmth)
• 1 (14.5-ounce) can fire-roasted diced tomatoes, drained
• 1 (4-ounce) can diced green chiles, mild or hot
• 1 (15-ounce) can black beans, drained and rinsed
• 1 cup corn kernels (frozen, canned, or fresh)
• 1.5 cups salsa (your favorite, mild to hot)
• 8 small flour or corn tortillas, cut into strips or quarters
• 2 cups shredded Mexican blend cheese (or a mix of cheddar and Monterey Jack)
• 1/2 cup sour cream or Greek yogurt
• Salt and black pepper, to taste
• Fresh cilantro, chopped (for garnish)
• Lime wedges, for serving

Step-by-Step Instructions

1. Preheat the oven: Set to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
2. Sauté aromatics: Heat olive oil in a large skillet over medium heat.Add onion and bell pepper, cook 4–5 minutes until softened. Stir in garlic and cook 30 seconds until fragrant.
3. Brown the beef: Add ground beef to the skillet. Cook, breaking it up, until no longer pink.Drain excess fat if needed.
4. Season it up: Sprinkle in taco seasoning and cumin. Stir to coat the beef and cook 1 minute to bloom the spices.
5. Add the mix-ins: Stir in the diced tomatoes, green chiles, black beans, corn, and salsa. Simmer 3–4 minutes.Taste and adjust salt and pepper.
6. Add creaminess: Turn off the heat and fold in the sour cream or Greek yogurt. This keeps the filling rich and prevents curdling in the oven.
7. Layer the casserole: Place half the tortilla pieces in the baking dish. Spread half the beef mixture over the tortillas.Sprinkle with half the cheese. Repeat with remaining tortillas, beef mixture, and cheese.
8. Bake: Cover loosely with foil and bake 15 minutes. Remove foil and bake another 10–12 minutes until the cheese is melted and lightly golden around the edges.
9. Rest and garnish: Let sit 5–10 minutes to set for cleaner slices.Top with cilantro. Serve with lime wedges.

Keeping It Fresh

• Storage: Cool completely, then cover and refrigerate for up to 4 days. The flavors deepen by day two.
• Reheating: Reheat individual portions in the microwave in 45–60 second bursts.For a whole pan, cover with foil and warm at 325°F (165°C) for 15–20 minutes.
• Freezing: Assemble in a freezer-safe dish without baking. Wrap tightly and freeze up to 2 months. Thaw overnight in the fridge, then bake as directed, adding 5–10 extra minutes as needed.
• Prevent sogginess: If using corn tortillas, lightly toast them first.For flour tortillas, avoid over-saucing the layers.

Benefits of This Recipe

• Weeknight-friendly: Most ingredients are pantry staples, and the steps are straightforward.
• Feeds a crowd: A 9×13 pan yields generous portions, great for family dinners or potlucks.
• Protein-packed: Beef and black beans make it filling and satisfying.
• Kid-approved flavors: Mild spice, cheesy top, and familiar textures help it land with picky eaters.
• Make-ahead: Assemble in the morning and bake at dinnertime.

Pitfalls to Watch Out For

• Overly wet filling: Don’t skip draining the tomatoes. If your salsa is very runny, reduce it in the skillet for a minute.
• Greasy texture: Drain excess beef fat before seasoning. This keeps the casserole rich, not heavy.
• Curdled dairy: Stir in sour cream off the heat.High heat can cause separation.
• Uneven seasoning: Taste the filling before layering. Adjust salt, pepper, and heat level.
• Burnt cheese: Bake covered at first, then uncover to brown. Watch closely in the last few minutes.

Recipe Variations

• Chicken or turkey: Swap in ground turkey or shredded rotisserie chicken.Add a splash of chicken broth if it feels dry.
• Vegetarian: Use plant-based crumbles or double the beans and corn. Add sautéed zucchini or mushrooms for more body.
• Spice it up: Add chipotle powder, hot green chiles, or a few dashes of hot sauce to the filling.
• Tortilla swap: Use corn tortillas for a more traditional flavor or crushed tortilla chips for a crunchy bottom layer.
• Cheese options: Pepper Jack for heat, Oaxaca for stretch, or a cheddar–mozzarella combo for extra melt.
• Veg-boost: Fold in spinach, riced cauliflower, or roasted sweet potatoes for more nutrients.
• Low-carb: Replace tortillas with thin-sliced roasted zucchini or cauliflower tortillas.
• Saucy twist: Mix in a half cup of enchilada sauce with the salsa for a deeper, smokier flavor.

FAQ

Can I make this ahead of time?

Yes. Assemble the casserole up to a day in advance, cover, and refrigerate.

Add 5–10 minutes to the bake time since it will be cold going into the oven.

What’s the best cheese for melting?

A Mexican blend melts beautifully and browns well. Monterey Jack is extra gooey, while cheddar adds sharpness. A 50/50 mix is a safe bet.

How do I keep the tortillas from getting soggy?

Lightly toast corn tortillas in a dry skillet or warm flour tortillas briefly to reduce moisture.

Also make sure your filling isn’t too wet, and drain canned ingredients.

Is this spicy?

It’s as spicy as your salsa and green chiles. For mild, choose mild salsa and mild chiles. For heat, use hot chiles or add chipotle powder.

Can I cook it in a skillet instead of baking?

Yes.

Layer everything in an oven-safe skillet, top with cheese, and bake just until melted and bubbly. Or simmer covered on low until heated through, then broil briefly to brown the cheese.

What sides go well with it?

Serve with a simple green salad, cilantro-lime rice, or roasted vegetables. Chips and guacamole or a quick corn salad also pair nicely.

How can I lighten it up?

Use lean beef or ground turkey, Greek yogurt instead of sour cream, and reduce the cheese by 25%.

Add extra veggies to bulk it up without more calories.

Final Thoughts

This Cheesy Mexican Beef Casserole is the kind of meal that brings comfort without a lot of work. It’s generous, adaptable, and full of bold, friendly flavors that suit weeknights and gatherings alike. Keep the pantry basics on hand, tweak the heat level to your taste, and let the oven do most of the heavy lifting.

With a crisp salad and some lime on the side, you’ve got a complete dinner that everyone will be happy to see again tomorrow.