Easy Mexican Supper Casserole
Satisfy your craving for bold, zesty flavors with this Easy Mexican Supper Casserole, a family-friendly recipe perfect for busy weeknights. Packed with seasoned ground beef, black beans, sweet corn, and tangy diced tomatoes with green chilies, this layered casserole brings all the vibrant tastes of Mexican cuisine to your table. Combined with hearty rice, smothered in enchilada sauce, and topped with melted Mexican blend cheese, it’s a comforting, one-pan wonder that’s oven-ready in just 15 minutes. Garnish with fresh cilantro and serve with a dollop of sour cream for a complete, crowd-pleasing meal that’s as easy to prepare as it is delicious. Ideal for large gatherings, potlucks, or meal prep, this casserole is a surefire hit when you’re looking for a quick, flavorful dinner idea the whole family will love! Keywords: easy Mexican casserole recipe, weeknight dinner, ground beef recipes, family-friendly meals.
Train Anywhere. No Excuses.
Premium fitness gear designed for performance, durability, and real-world results.
From home to gym to on-the-go
Recipe Information
Ingredients
- 1 pound ground beef
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 1 packet taco seasoning
- 1 15-ounce can black beans, drained and rinsed
- 1 cup corn kernels
- 1 10-ounce can diced tomatoes with green chilies (e.g., Rotel)
- 1.5 cups enchilada sauce
- 2 cups cooked white or brown rice
- 2 cups shredded Mexican blend cheese
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.25 cup chopped fresh cilantro (optional garnish)
- 0.5 cup sour cream (optional, for serving)
Instructions
Preheat your oven to 375°F (190°C).
In a large skillet over medium-high heat, cook the ground beef until browned and fully cooked, about 6-7 minutes. Drain any excess grease, if necessary.
Add the diced onion and minced garlic to the skillet and sauté for 2-3 minutes until softened and fragrant.
Stir in the taco seasoning, black beans, corn kernels, diced tomatoes with green chilies, and enchilada sauce. Mix well to combine and let simmer for 2-3 minutes.
Add the cooked rice to the skillet and stir until everything is evenly combined. Season with salt and black pepper to taste.
Transfer the mixture to a 9x13-inch baking dish and spread it out evenly.
Sprinkle the shredded Mexican blend cheese evenly over the top.
Place the baking dish in the preheated oven and bake for 15-20 minutes, or until the cheese is melted and bubbly.
Remove the casserole from the oven and let it cool for 5 minutes before serving.
Garnish with chopped fresh cilantro and serve with sour cream on the side, if desired.
Nutrition Facts
Calories |
589 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.0 g | 40% | |
| Saturated Fat | 15.1 g | 75% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 94 mg | 31% | |
| Sodium | 1020 mg | 44% | |
| Total Carbohydrate | 47.0 g | 17% | |
| Dietary Fiber | 6.6 g | 24% | |
| Total Sugars | 5.8 g | ||
| Protein | 29.7 g | 59% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 347 mg | 27% | |
| Iron | 3.5 mg | 20% | |
| Potassium | 670 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
