Ah, a Mexican casserole—delicious, cheesy, and perfect for feeding a crowd! Here’s a simple, flavorful recipe:
Ingredients
- 1 lb (450g) ground beef or chicken
- 1 small onion, diced
- 1 bell pepper, diced (optional)
- 1 packet taco seasoning (or homemade: chili powder, cumin, paprika, garlic powder, onion powder, salt)
- 1 can (15 oz) black beans or pinto beans, drained and rinsed
- 1 cup corn (fresh, canned, or frozen)
- 1 can (10 oz) diced tomatoes with green chilies (optional)
- 6–8 small tortillas (flour or corn)
- 2 cups shredded cheese (cheddar, Monterey Jack, or Mexican blend)
- Salsa, for topping
- Sour cream and chopped cilantro, for garnish
Instructions
- Preheat oven:
Preheat to 375°F (190°C). - Cook the filling:
- In a large skillet over medium heat, cook ground meat until browned.
- Add onion, bell pepper, and cook until softened.
- Stir in taco seasoning, beans, corn, and diced tomatoes. Simmer 3–5 minutes.
- Assemble the casserole:
- In a greased 9×13-inch baking dish, place a layer of tortillas (whole or torn into pieces).
- Spread half of the meat and veggie mixture over the tortillas.
- Sprinkle with 1 cup of cheese.
- Repeat with another layer of tortillas, the remaining meat mixture, and remaining cheese.
- Bake:
Bake uncovered for 20–25 minutes, until the cheese is melted and bubbly. - Serve:
Top with salsa, sour cream, and cilantro. Optional: add sliced avocado or jalapeños for extra flavor.
If you want, I can also give a quick 30-minute “one-pan” version that’s even easier to make and still super tasty. Do you want me to do that?
