Easy Cheesy Mexican Ground Beef Casserole with Corn Tortillas Tips, FAQ & printable recipe

Tips for success

To elevate the flavor profile of this casserole, consider warming the corn tortillas in a dry skillet for about thirty seconds on each side before layering.

This quick step toasts the corn slightly, enhancing its natural sweetness and making the tortillas more pliable and resistant to tearing or absorbing too much moisture from the beef and beans.

If you prefer an even saucier casserole, you can stir a half cup of your favorite red enchilada sauce or mild salsa directly into the seasoned ground beef after browning.

This adds extra moisture and a tangy kick that complements the rich cheeses, though be careful not to add too much liquid, which could make the layers soggy.

Variations

• Spicy Jalapeño Kick: Stir diced pickled jalapeños into the ground beef mixture and top the cheese layer with fresh jalapeño slices before baking.
• Three-Bean Blend: Substitute the black beans with a mixture of pinto, black, and kidney beans for a hearty, multi-textured bean layer.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 3 to 4 days.

Freezer

Freeze the assembled, unbaked casserole wrapped tightly in foil for up to 3 months. Thaw overnight in the fridge before baking.

Reheat

Reheat individual portions in the microwave for 1 to 2 minutes, or cover the baking dish with foil and bake at 350°F (175°C) for 15 minutes.

Allow any leftover casserole to cool completely at room temperature for no more than two hours before storing. Cover the baking dish tightly with aluminum foil or transfer the individual portions to an airtight container. Store in the refrigerator for up to three to four days.

This casserole is an excellent candidate for make-ahead meal prep. You can fully assemble the layers, cover the dish tightly with plastic wrap, and store it in the refrigerator for up to twenty-four hours before baking.

When ready to serve, remove the plastic wrap, cover with foil, and bake as directed, adding five to ten minutes to the baking time to account for the cold dish.

Serving ideas

Serve this hearty casserole alongside a crisp green salad tossed with a light lime vinaigrette to balance the rich, cheesy layers.

It also pairs wonderfully with classic Mexican side dishes like warm Spanish rice, refried beans, or a simple corn salad. For an extra touch of indulgence, offer additional toppings on the side so guests can customize their plates.

Excellent side toppings include a dollop of sour cream or Mexican crema, sliced fresh jalapeños for a spicy kick, and a bowl of fresh guacamole or sliced avocados. Serve the casserole warm directly from the baking dish, using a wide spatula to lift out clean, square portions that showcase the beautiful, distinct layers.

Frequently asked questions

Recipe card

Easy Cheesy Mexican Ground Beef Casserole with Corn Tortillas

Prep 15 minCook 25 minRest 5 minTotal 45 minServes 6

Ingredients

• 1 1/2 lb ground beef
• 2 tbsp taco seasoning
• 12 corn tortillas
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup shredded Monterey Jack cheese
• 1 cup shredded cheddar cheese
• 1/2 cup diced tomatoes, for garnish
• 1/4 cup chopped fresh cilantro, for garnish

Instructions

1. Preheat the oven to 375°F (190°C). Heat a large skillet over medium-high heat. Add the ground beef and cook, breaking it up with a wooden spoon, until it is completely browned and no longer pink. Ensure the beef reaches a safe internal temperature of 160°F (71°C) during this browning process. Drain any excess grease from the skillet to keep the casserole from becoming oily.
2. Reduce the heat to medium-low. Sprinkle the taco seasoning over the browned ground beef and stir well to coat the meat evenly. Pour in a splash of water if needed to help distribute the spices, and simmer for 2 to 3 minutes until the seasoning is fully absorbed and fragrant.
3. Begin assembling the casserole in the prepared baking dish. Lay down half of the corn tortillas in an even layer across the bottom, overlapping them slightly to cover the base completely. Spread all of the drained beans evenly over the tortilla layer, followed by the seasoned ground beef.
4. Place the remaining corn tortillas over the beef layer. Sprinkle the shredded Monterey Jack and cheddar cheeses evenly over the top, creating a thick, colorful blanket of cheese that covers the entire surface of the casserole.
5. Transfer the assembled casserole to the preheated oven. Bake at 375°F (190°C) for 15 to 20 minutes, or until the cheese is completely melted, bubbling at the edges, and starting to turn golden brown in spots.
6. Remove the casserole from the oven and let it rest for 5 minutes. Garnish the top with the diced tomatoes and fresh chopped cilantro just before slicing and serving warm.

Contains: milk

Estimated nutrition per serving

Calories

560

Protein

35.2 g

Carbohydrates

34 g

Fat

29.7 g

Fiber

6 g

Sugar

2 g

Sodium

850 mg

Automatic estimate from the ingredient list, not laboratory-verified.