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Tex Mex Casserole

Tex Mex Casserole

iamwinfred
This Tex Mex Casserole brings together all the bold, zesty flavors of the Southwest in one satisfying dish. Layers of seasoned ground beef, creamy beans, tortillas, and melted cheese create a hearty meal that's perfect for busy weeknights and feeding a crowd.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Course Main Course
Cuisine Mexican
Servings 10 servings
Calories 485 kcal

Equipment

  • Large skillet or frying pan
  • 9x13-inch baking dish
  • Wooden spoon or spatula
  • Measuring cups and spoons
  • Can opener
  • Knife and cutting board
  • Aluminum foil

Ingredients
  

  • 2 lbs ground beef 900g, 80/20 blend recommended
  • 1 medium onion about 150g, diced
  • 1 packet taco seasoning 1 oz or 28g
  • 1 can refried beans 15 oz or 425g
  • 1 can black beans 15 oz or 425g, drained and rinsed
  • 1 can enchilada sauce 10 oz or 280g
  • 1 cup salsa 240ml
  • 12 small flour tortillas 6-inch size
  • 3 cups shredded Mexican cheese blend 340g, divided
  • 1 cup sour cream 240ml

For Garnish

  • fresh cilantro optional

Instructions
 

  • Preheat oven to 350°F (175°C). Lightly grease a 9x13 inch baking dish with cooking spray.
  • Heat large skillet over medium-high heat. Add ground beef, break up with spoon, and cook for 8-10 minutes until completely browned with no pink remaining.
  • Add diced onion to browned beef and cook for 3-4 minutes until soft. Sprinkle taco seasoning over mixture, stir well, and cook 2 minutes more.
  • Stir in refried beans, black beans, enchilada sauce, and salsa. Mix thoroughly and simmer on low heat for 3-5 minutes, then remove from heat.
  • Place 6 tortillas on bottom of baking dish, overlapping slightly. Spread half the beef mixture over tortillas, then sprinkle with 1 cup cheese.
  • Layer remaining 6 tortillas over cheese. Spread remaining beef mixture on top, then add another 1 cup of cheese.
  • Spread sour cream evenly across the top of the casserole in a thin layer.
  • Cover with foil and bake 25 minutes. Remove foil, sprinkle remaining 1 cup cheese on top, and bake uncovered 10 minutes until cheese is melted and bubbly.
  • Let casserole rest for 5-10 minutes before serving. Garnish with fresh cilantro if desired, cut into squares, and serve hot.

Notes

  • Drain excess fat from ground beef after browning to prevent a greasy casserole.
  • Let the casserole rest 5-10 minutes after baking so the layers set and make cutting easier.
  • Warm tortillas in microwave for 15-20 seconds before layering to make them more pliable.
  • Use freshly shredded cheese from a block for better melting than pre-shredded cheese.
  • Make ahead: Assemble completely, cover, and refrigerate up to 24 hours. Add 5-10 minutes to covered baking time.
  • Freezer friendly: Assemble in freezer-safe dish, wrap tightly, and freeze up to 3 months. Bake from frozen, adding 20-25 minutes to covered baking time.
  • Store leftovers in airtight container in refrigerator for 4-5 days.
  • For vegetarian version: Omit beef and double the beans, adding sautéed bell peppers and corn.
  • Adjust heat level by using mild, medium, or hot salsa and enchilada sauce.
  • Corn tortillas can be substituted for flour tortillas; you'll need 15-18 to cover the same area.

Nutrition

Serving: 1servingCalories: 485kcalCarbohydrates: 38gProtein: 32gFat: 22gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 0.5gCholesterol: 85mgSodium: 820mgPotassium: 520mgFiber: 6gSugar: 4gVitamin A: 15IUVitamin C: 8mgCalcium: 25mgIron: 20mg
Keyword beef casserole, easy casserole, family dinner, mexican casserole, tex mex casserole
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