Description

Mexican Tortilla Casserole is a delicious, hearty dish perfect for busy weeknights or casual gatherings. Layers of soft tortillas, seasoned ground beef, creamy refried beans, melted cheese, and zesty salsa come together to create a comforting and flavorful meal that brings the bold flavors of Mexican cuisine to your kitchen. The casserole is baked to bubbly perfection, and can be customized to suit your taste—whether you prefer it mild or spicy. It’s easy to assemble, and you can make it ahead of time or freeze leftovers for later. Serve it with your favorite sides like Mexican rice, guacamole, or a simple green salad for a complete meal.

Ingredients

Scale

1 lb. ground beef Provides the main protein and savory flavor for the dish.
1/2 cup diced onion Adds a sweet and slightly sharp flavor to the beef.
1 pack taco seasoning mix Seasons the beef with traditional Mexican spices.
2 cups shredded cheddar cheese Melts over the layers, adding a rich, creamy texture.
1 can refried beans warmed for easier spreading, Adds creaminess and depth of flavor to each layer.
1 cup prepared rice Minute Rice used in the recipe, Adds substance and helps to bind the layers together.
1 can Mexican blend corn drained; using 1/2 can, Adds a sweet and crunchy texture to the casserole.
4–5 large flour tortillas Serves as the base and separates the layers in the casserole.
8 oz thick chunky salsa mild or hot, depending on preference, Adds moisture, flavor, and a bit of zest to the dish.

Instructions

Preheat the Oven and Prepare the Pan: Preheat your oven to 350°F (175°C). Spray a springform pan, round cake pan, or casserole dish with cooking spray.
Cook the Beef and Onion: In a large skillet, brown the ground beef over medium-high heat. Add the diced onion and cook until the onion is translucent and the beef is no longer pink. Drain excess fat. Stir in the taco seasoning mix according to package directions.
Layer the Casserole: Lay one tortilla in the bottom of the prepared baking dish. Spread 1/3 of the refried beans over the tortilla. Top with 1/3 of the seasoned meat mixture. Sprinkle with shredded cheddar cheese.
Build the Second Layer: Place another tortilla on top. Spread 1/2 of the prepared rice over the tortilla. Add 1/2 of the salsa, spreading it evenly. Sprinkle 1/2 of the drained corn over the salsa. Top with shredded cheddar cheese.
Build the Third Layer: Place another tortilla on top. Spread another 1/3 of the refried beans over the tortilla. Add another 1/3 of the seasoned meat mixture. Sprinkle with more shredded cheddar cheese.
Final Layer: Add the final tortilla on top. Spread the remaining refried beans over the tortilla. Top with the remaining seasoned meat. Add the rest of the corn and the remaining rice. Spread the remaining salsa over the top and sprinkle with the last portion of shredded cheddar cheese.
Bake the Casserole: Cover the baking dish with aluminum foil. Bake in the preheated oven for about 40 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly and the casserole is heated through.
Let it Set and Serve: Remove the casserole from the oven and let it sit for about 5 minutes before cutting. This helps the layers set and makes it easier to cut into neat pieces. Top with optional garnishes like sour cream, diced onion, and shredded lettuce if desired.

Notes

Make it ahead: This casserole can be assembled ahead of time and refrigerated for up to 24 hours before baking. Just add a few extra minutes to the bake time if the dish is cold when going into the oven.
Customization options: Swap the ground beef for ground turkey, chicken, or even black beans for a vegetarian version. You can also add extra veggies like sautéed bell peppers or zucchini to the layers.
Control the spice level: Choose mild, medium, or hot salsa depending on your preference, and feel free to add chopped jalapeños or crushed red pepper flakes for extra heat. Alternatively, use milder cheese and salsa for a kid-friendly version.
Freezing leftovers: To freeze, cut the casserole into individual portions, wrap tightly, and freeze for up to 3 months. Thaw in the fridge before reheating in the oven for best results.
Prevent soggy layers: If preparing ahead, make sure to drain excess liquid from canned beans, salsa, and corn to prevent the casserole from becoming too soggy during baking.