Mexican Casserole

5 from 1 vote

A layered Mexican casserole with seasoned ground beef, black beans, Rotel, and corn tortillas, baked with plenty of colby jack for a soft, sliceable finish. Built to hold its shape and serve cleanly straight from the pan.

Prep Time20

Cook Time45

Rest Time15

Total Time1 20

Course: Main Course

Cuisine: American, Mexican

Keyword: Mexican Casserole, Mexican Casserole Recipe

Servings:

Calories: 566kcal

Ingredients

2 pounds lean ground beef
1 cup finely chopped yellow onion
1 cup water
2 ounces taco seasoning
20 ounces Rotel drained
15 ounces canned black beans drained and rinsed
16 ounces jar salsa I used mild
18 soft yellow corn tortillas
6 cups colby jack cheddar cheese freshly shredded

Optional Garnish

1 cup diced roma tomatoes,
½ cup thinly sliced green onions,
Sour cream

Instructions

Preheat the oven to 350°F.
In a 5 to 6 quart saucepan over medium high heat, brown the ground beef and chopped onion, stirring often until no pink remains, about 5 to 6 minutes.
Drain any excess oil.
Add 1 cup water and both taco seasoning packets. Stir often and cook until the water is absorbed, about 3 to 4 minutes.
Stir in the drained Rotel and black beans.
Add half the jarred salsa. Heat until the mixture just begins to simmer then remove from heat.
Spread the remaining half of the salsa across the bottom of a 9x13 baking dish.
Layer 6 corn tortillas over the salsa, overlapping slightly to cover the dish.
Spread one third of the meat mixture evenly over the tortillas.
Sprinkle 2 cups of freshly shredded colby jack cheese over the meat.
Repeat the tortilla, meat, and cheese layers twice more for three layers total.
Cover loosely with aluminum foil.
Bake covered for 35 minutes.
Uncover and bake for an additional 5 minutes if you want the cheese to brown.
Remove from the oven and rest for 15 minutes before cutting. The tortillas need this time to absorb the sauce — cut early and the casserole will not hold together.
Cut into 12 equal pieces.
Serve hot. Garnish with diced tomatoes and sliced green onions. Dollop sour cream if desired.

Notes

Pre-shredded cheese contains anti-caking agents that prevent a smooth melt. Shred from the block.
Drain the beef after browning. Excess fat pools at the base and changes the texture of the bottom layer.
The filling can be made a day ahead and refrigerated. Layer and bake when ready. Add a few extra minutes to the covered bake time.

Nutrition