Layered Mexicasserole
Dive into layers of bold, Tex-Mex flavor with this irresistible Layered Mexicasserole! Perfect for weeknight dinners or casual gatherings, this easy-to-make casserole combines seasoned ground beef, black beans, sweet corn, and diced tomatoes, all layered between soft flour tortillas and crowned with a gooey blend of cheddar and Monterey Jack cheese. Every bite bursts with smoky spices like chili powder, cumin, and paprika, creating a hearty dish that's both comforting and satisfying. Ready in just 45 minutes and baked to golden, cheesy perfection, this crowd-pleaser is easily customizable with toppings like fresh cilantro, sour cream, and salsa. Ideal for feeding a family, this recipe transforms simple pantry staples into a fiesta of flavors.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 pound ground beef
- 1 medium yellow onion, diced
- 3 garlic cloves, minced
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 14.5 ounces diced tomatoes, canned
- 15 ounces black beans, drained and rinsed
- 1 cup corn, canned or frozen
- 6 small flour tortillas
- 2 cups shredded cheddar cheese
- 2 cups shredded Monterey Jack cheese
- 0.25 cup fresh cilantro, chopped (optional)
- 0.5 cup sour cream (optional, for serving)
- 0.5 cup salsa (optional, for serving)
Instructions
Preheat your oven to 375°F (190°C).
In a large skillet, heat the olive oil over medium heat. Add the diced onion and garlic, sautéing until softened, about 3-4 minutes.
Add the ground beef to the skillet. Cook, breaking it up with a wooden spoon, until browned and fully cooked, about 6-8 minutes. Drain any excess fat.
Stir in the chili powder, cumin, paprika, salt, and black pepper. Mix well to evenly coat the beef.
Pour in the canned diced tomatoes (with juices), black beans, and corn. Stir to combine, reduce the heat to low, and let the mixture simmer for 5 minutes.
In a 9x13-inch baking dish, spread a thin layer of the beef mixture on the bottom to prevent sticking.
Place two tortillas on top of the beef mixture, slightly overlapping to cover the bottom of the dish.
Spoon a layer of the beef mixture over the tortillas, followed by a layer of shredded cheddar and Monterey Jack cheese.
Repeat the layering process (tortillas, beef mixture, cheese) until all ingredients are used, finishing with a generous layer of cheese on top.
Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes.
Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
Let the casserole cool for 5 minutes before garnishing with chopped cilantro, if desired.
Serve warm with sour cream and salsa on the side, if preferred. Enjoy!
Nutrition Facts
Calories |
776 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.4 g | 63% | |
| Saturated Fat | 25.1 g | 126% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 134 mg | 45% | |
| Sodium | 1389 mg | 60% | |
| Total Carbohydrate | 45.5 g | 17% | |
| Dietary Fiber | 8.2 g | 29% | |
| Total Sugars | 5.2 g | ||
| Protein | 41.6 g | 83% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 676 mg | 52% | |
| Iron | 4.8 mg | 26% | |
| Potassium | 621 mg | 13% | |
*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.
