Mexican Casserole Recipe

If you’re craving bold, homey flavors wrapped up in a dish that feeds a crowd or just makes weeknight dinners extra special, this Mexican Casserole is about to become your go-to comfort food. It’s a layered beauty full of zesty ground beef, creamy goodness, crunchy tortilla chips, and melty cheddar, all brought together with salsa and sour cream for that perfect bite. Whether you’re serving it at a potluck, sharing it with family, or meal-prepping lunches, this is one meal everyone will ask for again and again. Give yourself permission to lean into the easy joy of a dinner that truly checks every box: hearty, flavorful, and so much fun to eat!

Ingredients You’ll Need

One of the best things about this Mexican Casserole is its ultra-simple ingredients list. Each item has a starring role, bringing unique taste, texture, or color to transform everyday pantry staples into something great. Here’s what you’ll need and how they come together:

• Ground Beef (1 lb lean): Juicy and savory, this forms the hearty base and soaks up all the seasonings beautifully.
• Onion (1 small, chopped): Adds delightful sweetness and fragrance to the filling.
• Ro-Tel Tomatoes with Green Chilies (1 can, 10 oz): This combination gives a tangy, spicy kick and keeps the casserole moist.
• Ranch Style Beans (1 can, 15 oz): Hearty and flavorful beans add protein and creaminess without any fuss.
• Taco Seasoning (1 packet): All the classic Tex-Mex flavors in one easy sprinkle—no guesswork!
• Cream of Chicken Soup (1 can, 10.5 oz): Don’t be afraid—this is the secret to that impossibly creamy texture.
• Water (1/2 cup): Helps everything meld together smoothly while baking.
• Tortilla Chips (about 10–12 oz, crushed): Crunchy chips create delicious layers and are the casserole’s backbone—use as many as needed for layers.
• Shredded Cheddar Cheese (2 cups, divided): Go for sharp cheddar for maximum flavor and gooey richness.
• Sour Cream (for serving): Adds cool creaminess with every bite.
• Salsa (for serving): Brings freshness and even more lively flavor to the finished dish.

How to Make Mexican Casserole

Step 1: Prepare the Filling

Preheat your oven to 325°F (163°C) so it’s nice and hot when you’re ready. Meanwhile, set a large skillet over medium heat and toss in the ground beef with your chopped onion. Brown the beef, breaking it up as you go, until it’s fully cooked and the onion turns soft and golden—about 5 to 7 minutes. Drain away any excess fat so your casserole isn’t greasy. Next, stir in the Ro-Tel tomatoes, Ranch Style beans, taco seasoning, cream of chicken soup, and water. Give it all a good mix and let it simmer gently for a few more minutes until the flavors meld and everything is heated through.

Step 2: Assemble the Casserole

Take a 9×13-inch casserole dish and give it a light coating of nonstick spray to make sure nothing sticks. Scatter a generous layer of crushed tortilla chips over the bottom—they’ll soak up the juices and become perfectly tender underneath, while holding everything together. Next, spoon in half of your meat and bean mixture, spreading it out evenly. Sprinkle with half (about 1 cup) of the shredded cheddar cheese for that gooey middle layer. Repeat with another layer of chips, the rest of the filling, and finish with the remaining cheese crown on top. The layers give you that irresistible texture contrast every great Mexican Casserole needs!

Step 3: Bake and Rest

Cover the casserole with foil—it keeps all the moisture and flavor locked in—and slide it into the oven. Bake for 20 to 30 minutes, just until everything is bubbly and the cheese is irresistibly melted. When it comes out, resist the urge to dig in immediately! Let it rest for 5 to 10 minutes; this lets the layers firm up a bit so you’ll get beautiful slices. Serve it hot, topped with a dollop of cool sour cream and your favorite salsa.

How to Serve Mexican Casserole

Garnishes

This Mexican Casserole is a showstopper, but a few finishing touches will send it to the next level. Try sprinkling chopped fresh cilantro, sliced green onions, or even a few rings of jalapeño on top. A squeeze of lime over each serving brightens everything up and brings out all those big flavors. And of course, a scoop of sour cream or a drizzle of extra salsa is never optional in my house!

Side Dishes

To round out your meal, consider serving this casserole alongside Mexican rice, a crisp green salad, or charro beans. Warm flour or corn tortillas are perfect for scooping up every last flavorful bite. For a cooling contrast, some sweet corn or a fresh avocado salad pairs beautifully with the bold, spicy notes of the dish.

Creative Ways to Present

Hosting a party? Cut the casserole into small squares and top each with a little sour cream and a sprinkle of green onion for a fun finger food. For potlucks, serve it straight from the pan—it’s built for sharing. And if you want a weeknight twist, spoon the hearty mixture over tortilla chips for loaded nachos, or stuff it into soft taco shells for an easy handheld dinner.

Make Ahead and Storage

Storing Leftovers

This Mexican Casserole keeps beautifully in the fridge, making leftovers a breeze for lunch or dinner the next day. Simply cover the casserole tightly with foil or transfer slices to an airtight container. It’ll stay fresh and tasty in the refrigerator for up to four days.

Freezing

You can absolutely freeze Mexican Casserole for future cravings. Let it cool completely, then wrap the dish well with foil (or divide into freezer-safe containers for easy portions). It can hang out in your freezer for up to three months, making it a lifesaver for busy weeks when you want homemade meals on hand.

Reheating

When you’re ready to enjoy your casserole again, reheat individual slices in the microwave or warm the whole dish in a low oven (around 300°F) covered with foil until heated through. If you’re reheating from frozen, let it thaw overnight in the fridge before warming for best results. Either way, give it a little extra sprinkle of cheese if you like—who could say no to more melty goodness?

FAQs

Can I use ground turkey or chicken instead of beef?

Definitely! This Mexican Casserole is super flexible, and swapping in ground turkey or even ground chicken makes it lighter but still full of flavor. Just cook as directed and season generously so all those wonderful Tex-Mex flavors shine through!

My tortilla chips seem soggy—what can I do?

If you like your chips extra crisp, try layering them just before baking or use a bit less filling per chip layer. The chips soak up moisture naturally, but using sturdier or thicker chips can help keep more crunch, too.

Is there a vegetarian version of this casserole?

Yes! Swap the ground beef for plant-based crumbles, extra beans, or sautéed veggies like zucchini and bell peppers. Replace the cream of chicken soup with cream of mushroom or a plant-based alternative, and you’ll still have a super satisfying casserole everyone can enjoy.

Can I make Mexican Casserole ahead of time?

Absolutely—you can assemble the whole casserole a day in advance, keep it covered in the fridge, and bake it just before serving. It’s a real time-saver on busy nights or if you’re prepping for guests!

What cheese works best for this recipe?

Cheddar is classic for its melt and sharp flavor, but Monterey Jack or a blend of Mexican cheeses are all delicious here. Use what you love, or even mix a couple for extra flavor and gooey texture.

Final Thoughts

There’s just something special about digging into a bubbling, cheesy Mexican Casserole—each bite is pure, cozy comfort and guaranteed to make dinnertime memorable. Give it a try the next time you need a crowd-pleaser or simply want to treat yourself to a meal that feels like a warm hug from the inside out!

Print