Name: Mexican Tortilla Casserole
Ingredients: 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.

Description

This Mexican tortilla casserole is a hearty, layered dish combining flavorful ground beef, creamy refried beans, melted cheddar cheese, and zesty salsa between soft tortillas. Perfect for a weeknight family dinner or for meal prepping, this recipe brings all the bold flavors of Mexican cuisine into one convenient, easy-to-prepare casserole. It’s highly customizable, making it easy to adapt for different preferences or dietary needs.

Ingredients

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-Ahead Tip: This casserole can be assembled up to 24 hours in advance and stored in the refrigerator before baking. Just add 5-10 extra minutes to the baking time if cooking from cold.
Freezing Tip: You can freeze the assembled casserole before or after baking. Wrap it tightly in plastic wrap and aluminum foil, and it can be frozen for up to 3 months. Thaw in the refrigerator overnight before reheating.
Leftovers: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave or the entire casserole in the oven.