Print

Mexican Ground Beef Casserole

Mexican Ground Beef Casserole
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This is the ultimate “pantry hero” meal. It’s a hearty, cheesy Tex-Mex bake that tastes like a cozy hug in a 9×13 dish. Using simple staples, it creates a deep, savory flavor that’s perfect for busy weeknights or casual get-togethers.

Ingredients

Scale
  • 1 lb Ground Beef (90/10 lean preferred)
  • 2 tbsp Taco Seasoning (store-bought or homemade)
  • 1 can (15 oz) Chili Beans (keep the liquid!)
  • 1 can (10 oz) Rotel (diced tomatoes with green chilies)
  • 1 can (15 oz) Crushed Tomatoes
  • 12–16 Corn Tortillas (quartered)
  • 1 cup Sour Cream
  • 2 cups Shredded Cheddar Cheese

Instructions

  1. Brown the Beef: In a large skillet over medium heat, cook the beef until fully browned. Drain any excess fat.
  2. Make the Sauce: Stir in the taco seasoning, the entire can of chili beans (liquid included), Rotel, and crushed tomatoes. Simmer for 3 minutes to let the flavors meld.
  3. Start the Layers: Lightly grease a 9×13 baking dish. Lay half of the quartered tortillas on the bottom, followed by half of the meat sauce and 1 cup of cheese.
  4. Add the Creamy Layer: Repeat with the rest of the tortillas and meat sauce. Spread the sour cream evenly over the meat, then top with the remaining 1 cup of cheese.
  5. Bake: Cook at 350°F for 20 minutes until the cheese is bubbly and the edges are golden.

Notes

Tips & Tricks

  • Wait to Slice: Let the casserole rest for 5–10 minutes after baking. This helps the layers set so it doesn’t fall apart when serving.
  • Pan Swap: If you don’t have a 9×13 dish, a 12-inch oven-safe skillet works perfectly.
  • Corn is King: Stick with corn tortillas! They soften into a delicious, noodle-like texture that flour tortillas just can’t match.

Serving Suggestions

  • Serve with a side of crunchy tortilla chips or a crisp green salad to balance the richness.
  • Top with fresh cilantro, diced avocado, or extra jalapeños if you like a kick.

Storage & Reheating

  • Fridge: Keep in an airtight container for up to 4 days. Reheat at 350°F (covered with foil) to keep it moist.
  • Freezer: You can freeze this unbaked for up to 3 months. Just thaw it in the fridge overnight before putting it in the oven.

Find it online: https://saboresmexicana.com/mexican-casserole/