Cheesy Mexican Ground Beef Casserole for Weeknights Step-by-step instructions

Before you start

Before beginning, ensure all your ingredients are measured and ready. If you are using a block of cheese, shred it yourself for better melting, as pre-shredded varieties often contain anti-caking agents. Cut your flour tortillas into uniform, bite-sized pieces to ensure they distribute evenly throughout the layers.

Having your skillet and baking dish cleaned and accessible will make the assembly process seamless, allowing you to focus on achieving the perfect browning on the beef and the ideal layering technique for the final bake.

Instructions

Browning the beef

1. 1Prepare the beef
   Heat a large skillet over medium-high heat. Add the ground beef and cook, breaking it into small crumbles with a spatula, until the meat is fully browned and reaches an internal temperature of 160°F (71°C). Drain any excess grease from the pan to ensure the casserole does not become overly oily during the baking process.
   Look for The beef should be browned and no longer pink.
   Safe temperature 160°F (71°C) internal temperature (ground meat)
   Tip Season the beef with your favorite taco spices while browning for extra flavor.

The ground beef should be deeply browned and crumbled into small, uniform pieces. Ensure all pink color is gone and the meat is cooked to an internal temperature of 160°F (71°C). Drain any liquid fat from the skillet to keep the final dish from becoming greasy, which is vital for the texture of the tortillas during the baking phase that follows.

Layering the ingredients

2. 2Assemble the casserole
   Preheat the oven to 375°F (190°C). In a 9x13 inch ceramic baking dish, layer a portion of the seasoned ground beef followed by a layer of cut flour tortilla pieces. Continue layering the beef, tortillas, and a generous amount of the shredded Monterey Jack and cheddar cheese blend until all components are used, finishing with a thick layer of cheese on top.
   Look for The dish should be filled evenly with ingredients.
   Tip Ensure the cheese reaches the edges of the dish to create a nice golden crust.

The baking dish should be filled with alternating layers of beef, tortilla pieces, and a generous amount of shredded cheese. The final layer must be cheese to ensure a golden, bubbly top.

Ensure that the ingredients are spread out to the corners of the dish for even cooking throughout the entire casserole, which helps in achieving a consistent texture and flavor profile.

Baking until bubbly

3. 3Bake and serve
   Place the baking dish into the preheated oven and bake for approximately 20 to 25 minutes, or until the cheese is melted, bubbly, and slightly golden brown. Remove the dish from the oven and allow it to rest for at least 5 minutes before scooping, which helps the layers set for easier serving. Serve warm while the cheese is still gooey and stretchy.
   Look for The cheese should be bubbly and melted throughout.
   Tip Keep an eye on the oven to prevent the top layer of cheese from burning.

The casserole should be removed from the oven when the cheese is melted and bubbling vigorously. The top should have a slight golden hue without being burnt. Allow the dish to rest for 5 minutes before serving, which allows the structure to firm up slightly, ensuring that each slice maintains its shape when transferred from the baking dish to the plate.

Common mistakes

A common mistake is failing to drain the excess grease from the beef, which can lead to an oily casserole. Another error is rushing the assembly; take the time to create distinct layers so that the tortillas are evenly coated with the beef juices.

Overbaking the dish can lead to dry tortillas and burnt cheese, so keep a close watch during the final minutes in the oven. Finally, neglecting the resting time can make the casserole difficult to serve cleanly.

How to tell it’s done

The casserole is done when the cheese is fully melted, bubbling across the entire surface, and has developed a light golden-brown color in spots. The internal temperature of the beef layer should have reached a safe 160°F (71°C) during the initial browning phase.

The edges of the casserole should look slightly crisp, and the entire dish should be heated through, with the cheese pull indicating that the fats have properly emulsified and melted.

• Ground meat: 160°F (71°C) in the thickest part