Mexican Ground Beef Casserole

You know those nights when you need dinner to be easy, hearty, and packed with flavor? That’s exactly why this Mexican ground beef casserole became my go-to recipe years ago. I first made it for a chaotic Tuesday night when the kids had soccer practice, my husband was working late, and I needed something that would please everyone without keeping me in the kitchen all evening. Little did I know, it would become our family’s most-requested meal.

After countless tweaks (and many, many test batches), I’ve perfected the balance of seasoned beef, melty cheese, and just the right kick of spice. The secret? Using two kinds of beans for extra texture and letting the flavors mingle as it bakes. Trust me, the way the edges get slightly crispy while the center stays gooey is pure magic. Whether it’s a busy weeknight or a casual potluck, this Mexican ground beef casserole never lets me down—and I’m betting it’ll become your new favorite too.

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Why You’ll Love This Mexican Ground Beef Casserole

Let me tell you why this casserole is about to become your new best friend in the kitchen:

• Crazy easy – One pot for the filling, one dish to bake, and dinner’s done. Even my teenager can make this!
• Flavor bomb – The combo of two beans, corn, and that perfectly spiced beef? Absolute perfection.
• Kid-approved – Picky eaters devour it (just go light on the chili powder if they’re sensitive to heat).
• Your kitchen, your rules – Swap in what you’ve got (turkey for beef, pinto beans for black beans – it all works).
• Meal prep magic – Makes a ton, freezes beautifully, and tastes even better as leftovers.

Ingredients for Mexican Ground Beef Casserole

Here’s everything you’ll need to make this flavor-packed casserole – I promise it’s all simple stuff you might already have in your pantry! The magic happens when these basic ingredients come together:

• The protein: 2 lbs. ground beef (I use 80/20 for the best flavor)
• Aromatics: 1/2 medium yellow onion (diced), 2 cloves garlic (minced)
• Seasoning squad: 2 (1 oz.) packets taco seasoning, 1 tablespoon chili powder
• Tomato goodness: 4 tablespoons tomato paste, 2 (10 oz.) cans Rotel (drained)
• Veggie power: 1 (15 oz.) can whole kernel corn (drained), 1 (15 oz.) can black beans (drained)
• Creamy base: 1 (16 oz.) can refried beans
• Tortilla layers: 12 corn tortillas
• Cheese glory: 2 cups (8 oz.) Monterey Jack cheese (shredded), 2 cups (8 oz.) cheddar cheese (shredded)
• Seasoning: Salt and pepper to taste

Pro tip: Don’t skip draining those canned goods! I learned the hard way that extra liquid makes the casserole soggy. And fresh-grated cheese melts so much better than pre-shredded – though I won’t judge if you’re in a hurry!

How to Make Mexican Ground Beef Casserole

Okay, let’s get cooking! This Mexican ground beef casserole comes together in three simple steps – and I’ll walk you through each one. Just wait until you smell those spices filling your kitchen!

Step 1: Cook the Ground Beef Mixture

First things first – grab your favorite big pot or Dutch oven and crank the heat to medium-high. Toss in that ground beef and break it up with a wooden spoon (my grandma’s old spoon is my secret weapon here). Cook until it’s nicely browned – about 7-8 minutes. Drain off any extra fat (but leave about a tablespoon for flavor!).

Now the good stuff – add those diced onions and let them get soft and translucent, about 3 minutes. Toss in the minced garlic and stir for just 30 seconds until fragrant (don’t let it burn!). Return the beef to the pot and sprinkle in the taco seasoning packets. Follow the packet instructions for water amounts – usually about 1/2 cup per packet. Stir in the tomato paste too – it adds amazing depth! Let everything simmer until thickened, about 5 minutes.

Finally, mix in the drained Rotel, corn, black beans, chili powder, and a good pinch of salt and pepper. Give it another 5 minutes to let those flavors get friendly. Turn off the heat – your filling is ready!

Step 2: Layer the Casserole

Time to assemble! Grab your 9×13 baking dish – no need to grease it. Start with a layer of 6 corn tortillas (I tear some to fill gaps). Next comes half the refried beans – dollop them around and gently spread (it’s okay if it’s patchy). Now half that glorious beef mixture, followed by half the cheese blend. Repeat all layers exactly the same way – tortillas, beans, beef, cheese.

Pro tip: When spreading the refried beans, I like to wet my spoon a bit – makes it way easier to spread without sticking!

Step 3: Bake to Perfection

Pop that beauty into a 350°F oven (no need to cover it) and bake for about 30 minutes. You’ll know it’s done when the cheese is gloriously bubbly and starting to brown at the edges. Resist the urge to dig in immediately! Let it rest for 10 minutes – this helps the layers set so you get perfect slices instead of a delicious mess.

When you finally cut into it, that first whiff of melted cheese and spicy beef? Pure happiness. And wait until you see those perfect layers in every bite!

Tips for the Best Mexican Ground Beef Casserole

After making this casserole more times than I can count, here are my hard-earned secrets for absolute perfection:

• Tortilla trick: Corn tortillas can get soggy – lightly toast them in a dry skillet first for extra sturdiness (or use slightly stale ones!).
• Spice control: Taste your beef mixture before layering! Add cayenne for heat or a pinch of sugar if it’s too sharp.
• Drain everything: Seriously, press those canned goods in a strainer – excess liquid is the enemy of crispy edges.
• Cheese strategy: Save a handful of cheese to sprinkle on top during the last 5 minutes for that gorgeous golden crust.
• Rest time matters: Those 10 minutes after baking aren’t optional – they let the layers set so each slice holds together beautifully.

Bonus tip from my mom: Let leftovers cool completely before refrigerating to prevent condensation from making it mushy!

Ingredient Substitutions & Variations

Here’s the beautiful thing about this casserole – it’s practically begging for you to make it your own! Over the years, I’ve tried all sorts of swaps when I’m out of something or feeding different diets:

• Meat magic: Ground turkey or chicken work great (just add an extra tablespoon of oil when browning since they’re leaner). For vegetarian, use plant-based crumbles or double the beans.
• Bean bonanza: Pinto beans instead of black beans? Sure! Kidney beans? Why not! I’ve even used leftover homemade baked beans in a pinch (sounds weird, tastes amazing).
• Cheese choices: Pepper jack kicks up the heat, while queso fresco adds a lovely crumbly texture. Dairy-free? Violife’s vegan cheddar shreds melt surprisingly well.
• Tortilla twist: Flour tortillas make it softer, or try layering tortilla chips for a nacho-inspired version!

The moral? Don’t stress about having every exact ingredient – this recipe is super forgiving!

Serving Suggestions for Mexican Ground Beef Casserole

Oh, let me tell you how we love to serve this casserole in my house! A big dollop of cool sour cream on top is non-negotiable – it cuts through the richness perfectly. My kids go crazy when I set out bowls of chunky guacamole and fresh pico de gallo for topping. For something green, a simple lime-kissed cabbage slaw or crisp romaine salad keeps things fresh. And if you really want to make it a party? Warm up some tortilla chips for scooping up every last cheesy bite!

Storage & Reheating Instructions

This casserole keeps like a dream! Let it cool completely, then store leftovers in an airtight container. In the fridge, it stays fresh for 3-4 days – though in my house, it never lasts that long! For freezing, wrap individual portions tightly in foil, then seal in freezer bags for up to 2 months. To reheat, I pop single servings in the microwave for 1-2 minutes, or bake frozen portions at 350°F for 30 minutes covered with foil (remove foil last 5 minutes to crisp up that cheese!). Pro tip: Sprinkle a few drops of water before microwaving to keep it moist!

Mexican Ground Beef Casserole FAQs

I get asked about this recipe all the time – here are answers to the questions that pop up most often:

Can I freeze this casserole?
Absolutely! It freezes beautifully. I like to portion it out before freezing – wrap individual slices tightly in foil, then pop them in freezer bags. They’ll keep for 2 months. When you’re ready to eat, just bake frozen at 350°F for about 30 minutes (no need to thaw first!).

How can I make it spicier?
Oh, I love this question! Try adding a diced jalapeño when you sauté the onions, or mix in 1/2 teaspoon cayenne pepper with the chili powder. For serious heat lovers, top with sliced fresh jalapeños before baking – they’ll get nicely roasted!

Can I use flour tortillas instead of corn?
You sure can! Flour tortillas make the casserole softer and more doughy (which some people prefer). Just know they absorb more liquid, so your layers might be less distinct. Either way, it’ll still taste amazing!

Why does mine come out watery?
Nine times out of ten, it’s because the canned goods weren’t drained well enough. Really press that liquid out! Also, letting the casserole rest after baking helps excess moisture absorb back in.

Can I make it ahead?
Yes! Assemble the whole thing (unbaked), cover tightly, and refrigerate for up to 24 hours. Just add 5-10 minutes to the baking time since it’ll be cold from the fridge.

Nutritional Information

Just so you know, these numbers are estimates – actual values can change depending on your specific ingredients and brands. But here’s the general breakdown per serving (based on 8 generous portions):

• Calories: 450
• Protein: 28g
• Carbohydrates: 35g
• Fiber: 6g
• Sugar: 5g
• Fat: 25g

Fair warning – I’m not a nutritionist, just a cook who likes to keep track! If you’re watching specific macros or have dietary needs, definitely check your exact ingredients for the most accurate numbers.

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