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Mexican Tortilla Casserole: A Delicious and Easy Recipe for Your Next Meal

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This Taco Casserole is a delicious and easy weeknight dinner, featuring layers of seasoned ground beef (or turkey), black beans, corn, and cheese, all nestled between warm corn tortillas and topped with salsa. It’s a satisfying dish that’s perfect for feeding a crowd and can be customized to suit your taste!

Ingredients

Scale
  • 1 pound ground beef (or turkey)
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (15 oz) corn, drained
  • 1 can (10 oz) diced tomatoes with green chilies
  • 1 tablespoon taco seasoning
  • 8–10 corn tortillas
  • 2 cups shredded cheese (cheddar or Mexican blend)
  • 1 cup salsa
  • 1/2 cup sour cream (optional)
  • Fresh cilantro, chopped (for garnish)

Instructions

  1. In a large skillet over medium heat, add the ground beef. Cook until browned, breaking it apart with a spatula as it cooks, about 5-7 minutes.
  2. Once the meat is browned, add the diced onion and minced garlic to the skillet. Sauté for another 3-4 minutes until the onion is translucent and fragrant.
  3. Stir in the black beans, corn, diced tomatoes with green chilies, and taco seasoning. Mix everything well and let it simmer for about 5 minutes, allowing the flavors to meld together. Remove from heat and set aside.
  4. While the filling is cooling slightly, preheat your oven to 350°F (175°C).
  5. Take your corn tortillas and warm them slightly in a dry skillet over medium heat for about 30 seconds on each side. This will make them more pliable and easier to layer in the casserole.
  6. In a 9×13 inch baking dish, spread a thin layer of salsa on the bottom. This will prevent the tortillas from sticking.
  7. Layer 3-4 tortillas over the salsa, overlapping them slightly to cover the bottom of the dish.
  8. Spread half of the meat and bean mixture over the tortillas, followed by a generous sprinkle of shredded cheese.
  9. Repeat the layering process: add another layer of tortillas, the remaining meat mixture, and another layer of cheese.
  10. Finish with a final layer of tortillas on top, followed by the remaining salsa and a final generous layer of cheese.
  11. Cover the baking dish with aluminum foil, making sure it doesn’t touch the cheese to prevent sticking.
  12. Bake in the preheated oven for 25 minutes. This will help the flavors meld and the cheese to melt.
  13. After 25 minutes, remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden brown.
  14. Once done, remove the casserole from the oven and let it sit for about 10 minutes before serving. This will help it set and make it easier to cut into portions.
  15. Using a sharp knife, cut the casserole into squares and serve warm.
  16. If desired, top each serving with a dollop of sour cream and a sprinkle of fresh cilantro for added flavor and freshness.
  17. Pair it with a side of guacamole or a simple green salad for a complete meal.
  18. If you have leftovers, let the casserole cool completely before storing it in an airtight container in the refrigerator. It will keep well for up to 3-4 days.
  19. To reheat, simply place individual portions in the microwave for 1-2 minutes or until heated through. You can also reheat the entire casserole in the oven at 350°F (175°C) for about 20 minutes, covered with foil to prevent drying out.

Notes

  • For a vegetarian version, substitute the ground beef with additional beans or lentils, and add more vegetables like bell peppers or zucchini.

Find it online: https://anasrecipes.com/mexican-tortilla-casserole/