Let's Talk About This Casserole—Pull Up a Chair
Okay, so, you know those meals that just happen on a weeknight when you don't really want to cook (and honestly, would rather just order pizza)? That's how I found my way to this Mexican Tortilla Casserole. First time I made it, I was trying to use up random leftovers, the kids were hangry, and my husband was already poking around in the fridge. Picture chaos. Then, somehow, this cheesy, layered thing appeared, and—I'm not even kidding—everyone actually sat down at the same table. I still laugh remembering my cousin's attempt to flip a slice like pizza. Not recommended, but hey, it gave us a good story.
Why You'll Love This (Honestly, I Make It All the Time)
I make this when I've got a stack of tortillas loitering in the bread bin and no desire for tacos again. My family goes a bit wild for the crispy edges (I may have burned it once, and honestly, they liked it even more). It's also forgiving if you forget an ingredient, which happens to me more than I'd like to admit. Oh—and it's that rare dish where leftovers never feel like a punishment. Actually, I think it tastes better the next day, but that's just me.
What You'll Need (And What You Can Get Away With)
- 8 small flour tortillas (sometimes I use corn tortillas if that's all I've got, or even those spinach wraps—no one noticed)
- 2 cups cooked chicken, shredded (leftover roast chicken works, but canned is fine—my aunt swears by it)
- 1 can (15oz) black beans, drained and rinsed (pinto beans work too, or just skip them and add more veggies)
- 1 can (14oz) diced tomatoes with green chiles (like Rotel, but the store brand is totally fine)
- 1 cup frozen corn (or a handful of fresh if it’s summer, or just leave it out, honestly)
- 1 bell pepper, chopped
- 1 small onion, diced (I use red onion when I feel fancy)
- 2 cups shredded cheese (cheddar, Monterey Jack, mozzarella—whatever you’ve got lurking in the fridge)
- 1 packet taco seasoning (homemade or store bought—it all works, really)
- 1 tablespoon olive oil
- Salt and pepper, to taste
- Optional: sliced jalapeños, sour cream, fresh cilantro for serving
How to Make It—Step by Step, With a Few Tangents
- Preheat your oven to 375°F (190°C). Not gonna lie, sometimes I realize halfway through, so if you forget, it's not a disaster.
- Heat the olive oil in a big skillet over medium heat. Toss in the onion and bell pepper. Cook till softened, about 5 minutes, but who's counting? This is where I sometimes sneak a spoonful of whatever cheese I'm using—no judgment.
- Stir in the chicken, beans, corn, diced tomatoes (juice and all), and taco seasoning. Give it a good mix. It looks kind of messy at this point; don't worry. Let it all bubble for 2–3 minutes. Season with salt and pepper.
- Now, grab a 9x13-inch baking dish. Layer a few tortillas on the bottom (I usually tear them up to fit—perfection is overrated). Spread about a third of your filling over the tortillas, then sprinkle on some cheese. Repeat two more times—tortillas, filling, cheese. The top layer should be extra cheesy, obviously.
- Pop it in the oven, uncovered, for 25–30 minutes till it's bubbly and the cheese is golden. If the edges get a little crispy, that's actually the best part.
- Let it sit for, I dunno, 10 minutes? If you can wait. It firms up as it cools, but my crew usually dives in with a spatula anyway.
Notes I Learned the Hard Way
- If your tortillas are a bit stale, that's fine—they soak up the sauce better.
- Too much liquid? Just bake it a little longer, or on second thought, cut back on the tomatoes next time.
- I once tried to use only one kind of cheese to save time. Not my best idea. A mix really is better.
Fun Variations (Some Good, Some...Well)
- Veggie version: Skip the chicken, add zucchini or mushrooms—totally works.
- Beef it up: Swap chicken for ground beef or turkey. My neighbor calls this "lazy enchiladas." Not wrong.
- Once, I tried adding pineapple because I saw it on a pizza. It was...not for me, but hey, maybe you're braver than I am.
Equipment—But You Can Get Creative
- Large skillet (or a saucepan if that's all you have—just stir carefully)
- 9x13-inch baking dish (I've used an old roasting pan in a pinch, totally fine)
- Cheese grater (pre-shredded works too, no shame)
How to Store It (If You Have Any Left)
Keep leftovers in an airtight container in the fridge for up to 3 days; though honestly, in my house it never lasts more than a day! You can freeze it, but the tortillas get a bit weird. Still tasty, just more...soggy.
How We Serve It—And a Little Family Debate
We like big slices with a dollop of sour cream, handful of cilantro, and a squeeze of lime if I remember. My cousin swears by ketchup (I know, I know). Sometimes we throw on some tortilla chips for crunch. Oh, and if you're looking for a fun side, check out this Mexican rice recipe—I've made it alongside and it's a hit. Or just some roasted corn, easy peasy.
Things I Wished I Knew (Pro Tips From Mess-Ups)
- Don't rush the cooling time at the end—it really does help it stay together, otherwise you'll have casserole soup (which is still good, but messier).
- Layer the cheese generously, especially on top. I tried to go light once and the whole thing felt...sad.
- Actually, I find it works better if you give the filling a taste before layering; sometimes it needs more salt.
Questions Folks Actually Asked Me
- Can I make this ahead? Yep! Just assemble, cover, and chill. Bake when you're ready; add 10 mins to the cook time if it's cold.
- Can I make it vegetarian? Sure thing—skip the meat, double the beans and veggies, or toss in some lentils if you’re feeling wild.
- Is it spicy? Not really, unless you use hot taco seasoning or toss in extra jalapeños. My kids eat it no problem (though they're pretty fearless eaters).
- Do I need fancy cheese? Nope—use whatever's hanging out in your fridge. Even pepper jack if you want some oomph.
- My tortillas got soggy—is that normal? Kind of. It’s a casserole, so it’ll be soft, but if it’s too wet, maybe use less tomato next time. Or just eat with a spoon—no one's judging!
- Any good resources for making homemade tortillas? Absolutely! I love following Serious Eats' flour tortilla guide when I have the time (which is rare, but so worth it!).
And hey, if you get distracted and end up with a slightly burned top, just tell everyone it's "extra caramelized"—that's what I do. Hope you love this casserole as much as we do!
Ingredients
- 1 lb ground beef
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup frozen corn
- 2 cups salsa
- 8 small flour tortillas
- 2 cups shredded Mexican cheese blend
- 1 teaspoon ground cumin
- ½ teaspoon chili powder
- Salt and pepper to taste
- Fresh cilantro, for garnish (optional)
Instructions
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1Preheat oven to 375°F (190°C). Grease a 9x13-inch baking dish.
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2In a large skillet over medium heat, cook ground beef with chopped onion until beef is browned and onion is soft, about 6-8 minutes. Add garlic, cumin, chili powder, salt, and pepper; cook for 1 minute more.
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3Stir in black beans, corn, and 1 cup of salsa. Simmer for 3-4 minutes until heated through.
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4Arrange 4 tortillas on the bottom of the prepared baking dish, overlapping as needed. Spread half of the beef mixture over tortillas, then sprinkle with 1 cup of cheese. Repeat layers with remaining tortillas, beef mixture, salsa, and cheese.
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5Cover with foil and bake for 25 minutes. Remove foil and bake an additional 10 minutes, or until cheese is melted and bubbly.
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6Let casserole cool for 5 minutes before serving. Garnish with fresh cilantro if desired.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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