Here’s a flavorful, layered Mexican Tortilla Casserole—like a cross between enchiladas and lasagna, but easier to assemble.
🌮 Mexican Tortilla Casserole
Ingredients (Serves 6)
- 1 lb (≈450 g) ground beef or ground turkey
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 packet taco seasoning (or 2 Tbsp homemade blend)
- 1/2 cup water
- 1 (15 oz / 425 g) can black beans, drained & rinsed
- 1 (10 oz / 280 g) can diced tomatoes with green chilies (like Rotel)
- 2 cups salsa
- 6–8 small flour or corn tortillas
- 2–3 cups shredded Mexican blend or cheddar cheese
- 1 cup sour cream (optional)
- 1/4 cup chopped green onions or cilantro (for garnish)
Steps
- Cook the Meat
- Preheat oven to 375°F (190°C).
- In a skillet over medium heat, cook ground beef and onion until browned.
- Drain excess fat.
- Stir in garlic, taco seasoning, and water. Simmer 3–5 minutes.
- Add black beans and diced tomatoes. Cook 2–3 more minutes.
- Layer the Casserole
- Lightly grease a 9×13-inch baking dish.
- Spread a thin layer of salsa on the bottom.
- Add a layer of tortillas (cut to fit if needed).
- Spread 1/3 of the meat mixture.
- Add a layer of cheese.
- Repeat layers, ending with tortillas, salsa, and a generous layer of cheese on top.
- Bake
- Cover with foil and bake 20 minutes.
- Remove foil and bake another 10–15 minutes until cheese is melted and bubbly.
- Rest & Serve
- Let sit 5–10 minutes before slicing.
- Top with sour cream, green onions, or cilantro.
Tips
- Add corn or sautéed bell peppers for extra texture.
- Swap meat for refried beans or extra black beans for a vegetarian version.
- For extra heat, add jalapeños or hot sauce between layers.
- Leftovers reheat beautifully the next day.
If you’d like, I can also give you a slow-cooker version or a chicken tortilla casserole variation.
