Easy Mexican Casserole has been a family favorite at our house for years. This recipe is hearty, filling, and full of great ingredients! Adding a salad to this makes a full meal. Did I mention this is EASY to make?
Easy Mexican Casserole
One way I can save some time is to put this easy Mexican casserole together in the morning before I head out to work. Then when I get home I can just throw it in the oven and bake. Dinner will be on the table in no time!
How to Make Easy Mexican Casserole
Preheat oven to 350 F.
Brown ground beef in a large skillet over medium-high heat. Drain excess fat if desired. You can read all about how I save time with my ground beef HERE!
After the beef is browned, add taco seasoning
In a 13 x 9 baking dish
Top this mixture with a single layer of corn tortillas
Put 1/2 of the remaining meat mixture on top of the tortilla layer and then cover with cheese.
Repeat a layer of corn tortillas.
Place the remaining meat mixture on top and finish off with the remaining cheese.
Bake in a preheated oven for 30 minutes.
Serve with tortilla chips
Easy to Adapt too!
One thing I love about this recipe is that it is really easy to adapt for picky eaters. If your family doesn't like beans you could leave those out and add more beef. Simple!
I will warn you that flour tortillas do NOT work good in this recipe. I have tried it….and they get too soggy. Yuck.
What are some of your favorite family recipes? If you are looking to lower your calories be sure and check out this delicious Weight Watchers Chicken Enchilada Bake! If you want something really fun try these Carne Asada Fries…YUMMY!!
Easy Mexican Casserole is an easy, delicious and adaptable casserole your family is sure to love! This easy dinner recipe will become a family favorite.
- 1 pound lean ground beef
- 15 ounce can ranch-style beans
- 1 can diced tomatoes and green chilies drained
- 1 can condensed cream of mushroom or chicken soup
- 12 ounce package corn tortillas
- 4 cups shredded cheese
- 3 tablespoons Taco Seasoning
- 1 bag Tortilla Chips on the side if desired
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Preheat oven to 350 F.
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Brown ground beef in a large skillet over medium high heat. Drain excess fat if desired.
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After beef is browned, add taco seasoning, beans, diced tomatoes/green chilies, and soup. Mix well and heat.
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In a 13x9 baking dish, cover bottom of the dish with about a cup of meat mixture.
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Top this mixture with a single layer of corn tortillas.
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Put 1/2 of the remaining meat mixture on top of the tortilla layer and then cover with cheese.
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Repeat a layer of corn tortillas.
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Place remaining meat mixture on top and finish off with the remaining cheese.
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Bake in a preheated oven for 30 minutes, uncovered.
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Serve with tortilla chips if desired.
There are several ways to adapt this recipe for taste or for what you have on hand. I have used both cream of chicken and cream of mushroom soup in this recipe. I think it tastes great both ways! I will sometimes add an extra can of beans or Ro-tel to bring even more nutrition to the dish. You can add more heat to the casserole by using Hot Ro-tel or adding some cayenne pepper to the meat mixture. I have also used fajita seasoning when I was out of taco seasoning! The only thing that I would NOT recommend is using flour tortillas....I tried it and they were too mushy.
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I love how easy and adaptable this is! I think I have almost everything it calls for (I’ll sub in other stuff for the ones I don’t have :), so looking forward to trying out! 😀
About how many will this casserole serve and can you make it ahead and freeze it. Then unthaw it in the refrigerator. Then bake it at the same temperature and time.
This will serve 6-8 people depending on how big the servings are. I have not tried to freeze it…but I think it would probably freeze fine! Let me know if you try it…
One more question what size can of diced tomatoes and green chilies. My quess would be 10 oz. is that right
Yes that is correct!
Thank you for the answer most times when I ask a question I do not get a reply.
I want to use the flour and corn tortillas
I would not advise using flour tortillas in this recipe. I have tried it and they get too mushy.
Do you happen to know the nutritional facts on the casserole? I tried figuring it myself but I’m certain I did it wrong!
I used Del Monte vegetable and bean blend (beans, corn and peppers) and added a another can of Rotel. I think next time I will skip the extra tomatoes and add pinto beans I think you need the extra can of something because it seems like the meat mixture is a bit skimpy when you spread it out.
Great ideas Marianne!
I use a cup and a half of chunky salsa rather than rotel,because it has everything we all like and it was great…
I am having a hard time finding Ranch Style Beans at Fred Meyer’s in Portland, OR. Any ideas on a sub?
Hi Megan, I have used mild or hot chili beans with no noticeable difference!
Can you use refried beans?
I have not tried it, but I think you could. The only issue is that they are hard to spread and it may come out a little denser. Let me know how it works for you!
Thin out your refried beans with a little stock or water so it’s easier to spread and not so dense!
What about black beans. I bought those when I couldn’t find ranch style
I think they will be fine, but don’t have the seasoning like the ranch style do. You could always add more taco seasoning.
This recipe was very vague about ingredients….are the canned good drained?
Kate, sorry you thought the directions were vague…the ranch style beans are not drained because the sauce of the beans helps with the flavor.
This was very tasty. I used a 25% less sodium taco seasoning packet and added the following items, 1/2 of orange & yellow peppers diced, , small onion diced, frozen corn (did not have any beans on hand) and used a Co/Jack cheese blend. Husband loved it and is taking some for lunch tomorrow
How much Taco seasoning should be added? You don’t indicate the measurement. Also, what type of beans are ranch beans?
The recipe card tells you how much taco seasoning to use. Ranch style beans are a kind of canned beans with a seasoned sauce. Chili beans would also work fine.
Is the soup a must? Can I sub for something else?? I really want to try this recipe..
She did indicate the measurement of the taco seasoning. It’s listed on her recipe!!! And as to what type of beans are ranch style? My advise is to read the label on the can!
😂😂 I was thinking the same thing. People are making this harder than it needs to be.
What size dish are we using? A 9X13 or something different?
Thanks!
Yes I use a 9×13 pan
I used Pinto beans instead of ranch style. Added a roasted & chopped hatch green chili I had. Plus, I added about 2/3 of a can of Green Giant Mexi-corn. My cheese was a mix of mild cheddar & pepper jack. Topped it off with a few thinly sliced jalapeno peppers. Excellent!!
Did you just put corn tortillas like that or did you heat them up or fry them in oil before?
Just put them in straight from the package.
Hello I wanted to thank you for this recipe I made it and it was delicious forgot to take a picture so I’m leaving a comment. Thanks Again
I love this recipe so much! So does my family❤️
Thank you so much Brandi!
I made this like you said & doubled it. It made 3 layers & I topped it off with Mexican Cheese. So good!! It freezes well, also. Jamie, I’m with you in trying to get the joy back in my life as well 😊 As long as Christ is 1st, we got it made. This is a challenging world we live in!! I’ll keep you in my prayers 🙏 Thanks for this recipe, we love it!!
Thanks so much for your kind words Denise! Hope your Easter weekend is wonderful.
My husband and I love this casserole! I usually use refried beans mixed with a little water so they are easier to mix in. I’ve also used tortilla chips instead of the corn tortillas if I don’t have them on hand. Just crush up the chips and sprinkle them over the first layer and also on top.
Thanks for the recipe!!
I love this dish! I always add a can of cheddar cheese soup, we love our cheese!! I also usually cut my corn tortillas into 4ths. I’ve also used Fritos before when I didn’t have tortillas. Just a great dish!!
Casserole sounds yummy. Could I use crushed nacho Doritos instead of the corn tortillas?
Yes I think that would work well! Let me know how it turns out!
Could I lightly fry the corn tortillas before making the casserole?
Sure!
quick and yummy taco seasoning. I use Old Elpaso (but you can choose your fav brand) of the green enchilada sauce. you can get mild, medium or hot ( I use medium) a 15 oz can is good for 1 to 1.5lbs I also tend to add more pepper and cumin.
We call this Firecracker Casserole. It has been a family favorite for decades. When my boys were teenagers their friends would always request it- always a hit!
This is wonderful. Made it exactly as directed and it turned out great. My husband and I got 2 meals out of this. It was even better as leftovers the second night. I wouldn’t say that it would serve 6 though.
Made this for dinner tonight. WOW! We LOVED it. My husband is VERY picky but he really liked it. There are so many possible variations, too! Recipe allows for a lot of creativity. It’s definitely a KEEPER! Thanks.
Hugs & prayers for you…🤗🙏
First time to try this! It looks and sounds delicious. I did add a can of (drained) corn and black beans as I didn’t have the ranch style on hand. It’s in the oven and smells yummy!
I made this last night, my husband and I really liked it! Thanks for the great recipe Jamie. I will definitely add this one into the dinner rotation!
This sounds delicious, but I am confused on one thing. With the whole corn tortillas in the caserole, do you cut it like a lasagna to serve? Or just scoop it out with a serving spoon?
I cut it like lasagne. Thanks!
How do you think traditional taco toppings will work on final product?
Definitely!
Hi! This recipe reminds me of one my mother made when we were growing up. She always added cooked rice, but I have made it many times without rice. Very tasty, great memories.
Tried this last nite for guests (6) and not only was it easy and fast to put together there was minimal clean up and the best part of all …it was Delicious and everyone loved it! Thank you for sharing this recipe
I served it with queso and chips . Nothing else needed
Thanks for commenting Patty! Glad you liked it.
There are only two of us, we are elderly and don’t eat much. Would it be too runny if I cut most of the ingredients in half, but still used a whole can of the others? We love Mexican food
I would just cut the whole recipe in half OR you could make the whole thing and freeze 1/2 of it for later.
Made this tonight and my husband liked it so much he said “do not lose this recipe!” It was delicious and has now been pinned to my “tried and true” board. Thank you.
I didn’t have any tortillas and substituted corn chips…. y’all, the picky grands and great grands ate ’til they couldn’t. It was Sooo easy and yummy. They all said to not lose this recipe.
So glad you all like it!
Do you use the water that it calls for on the cream of chicken and cream of mushroom?
No, you don’t add water. Thanks!
Delicious, made it according to your instructions only thing is did was bake it 45 min but could be my oven. I will definitely make again. It was a HIT
Could I leave out the tortillas and use it as a dip?
Sure!
This is really good. We will make it again. I made some changes, some on purpose and some on accident. I apologize in advance for people one of those people that review a recipe and make so many changes it isn’t even that same dish. I’m not usually that guy, but tonight I had to be.
First, I used turkey instead of ground beef. A heart attack will cause you to make changes. Also browned the meat with onions – duh. Stunned that wasn’t part of it. I did not use the beans because she doesn’t like them and that addition 15 oz may have lead to the other comments I’ll make in a second. I used this this tortilla chips instead of tortillas. I really like the added crunch. We made our our chili powered and taco seasoning. I only used 1 TBS chili powder. That was by mistake, but it would have been too spicy for her, so it was a happy accident.
There is no way I had enough “stuff” to make 3 layers. I actually measured out the cup of meat mixture for the first layer and it was sparsly populated, so I added another half cup. When I got to the second layer, I just dumped the rest of it in and covered with cheese. I don’t see how this would feed 8 people.
With that said, don’t lose sight of this being a 5 star review and we will make it again. It was a very tasty meal and certainly something that can be made on a week night. Thank you for sharing.