🌮 Mexican Tortilla Casserole
A layered, cheesy, crowd-pleasing casserole that tastes like enchiladas — but easier.
🛒 Ingredients
- 2 cups cooked shredded chicken or 1 lb ground beef (cooked & drained)
- 1 packet taco seasoning
- 1 can (15 oz) black beans, drained
- 1 cup corn (frozen or canned)
- 1 can (10 oz) enchilada sauce (red or green)
- 1 cup salsa
- 8 small flour or corn tortillas
- 2–3 cups shredded Mexican-blend or cheddar cheese
- ½ cup sour cream (optional)
👩🍳 Instructions
- Preheat oven to 375°F (190°C). Grease a 9×13 baking dish.
- Prepare filling:
In a bowl, mix meat, taco seasoning, black beans, corn, salsa, and half the enchilada sauce. - Layer:
- Spread a little enchilada sauce on the bottom.
- Layer tortillas (overlapping if needed).
- Spread half the meat mixture.
- Sprinkle cheese.
- Repeat layers.
- Finish with tortillas, remaining sauce, and plenty of cheese on top.
- Bake uncovered 25–30 minutes until bubbly and melted.
- Rest 10 minutes before slicing.
🌿 Optional Toppings
- Chopped cilantro
- Green onions
- Avocado or guacamole
- Jalapeños
- Sour cream
🔥 Make It in a Slow Cooker
Layer the same way and cook:
- Low: 4–5 hours
- High: 2–3 hours
If you’d like, I can also give you a vegetarian version, a beef-only Tex-Mex style, or a white chicken version with green chilies.
