Southern Living Mexican Casserole
Embrace comfort food with a bold twist in this irresistible Southern Living Mexican Casserole! Packed with layers of seasoned ground beef, zesty diced tomatoes with green chilies, hearty black beans, and tender flour tortillas, this easy-to-make casserole is crowned with gooey cheddar and Monterey Jack cheeses. A medley of classic taco spices and toppings like sour cream, black olives, and fresh cilantro give it an irresistible Tex-Mex flavor that’s perfect for family dinners or potlucks. Ready in under an hour, this casserole combines convenience with homemade flavor, making it a go-to dish for busy weeknights. Serve it warm with your favorite sides for a crowd-pleasing meal that everyone will love! Keywords: Southern Living Mexican Casserole, Tex-Mex recipe, easy casserole recipe, layered casserole, family dinner ideas.
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Recipe Information
Ingredients
- 1 pound ground beef
- 1 medium yellow onion, diced
- 2 cloves garlic cloves, minced
- 1 packet taco seasoning
- 10 ounces diced tomatoes with green chilies (Rotel), drained
- 1 cup black beans, drained and rinsed
- 1 cup frozen corn kernels, thawed
- 6 small flour tortillas
- 2 cups shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1 cup sour cream
- 0.5 cup sliced black olives (optional)
- 2 tablespoons chopped cilantro (optional, for garnish)
Instructions
Preheat the oven to 375°F (190°C).
In a large skillet over medium-high heat, cook the ground beef until browned and fully cooked, about 5–7 minutes. Drain any excess grease.
Add the diced onion to the skillet and cook until softened, about 3 minutes. Stir in the minced garlic and cook for 1 additional minute.
Mix the taco seasoning into the skillet with the cooked beef, then stir in the diced tomatoes with green chilies, black beans, and corn. Cook for 2–3 minutes until heated through. Remove from heat.
Grease a 9x13-inch casserole dish. Place 2 flour tortillas at the bottom of the dish, overlapping slightly to form a base layer.
Spread one-third of the meat mixture over the tortillas, followed by a layer of shredded cheddar and Monterey Jack cheese (about 1/3 of the total amount). Repeat the layers two more times, ending with a layer of cheese on top.
Cover the casserole 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 rest for 5 minutes before slicing. Top with sour cream, sliced black olives, and chopped cilantro, if desired. Serve warm and enjoy!
Nutrition Facts
Calories |
693 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.1 g | 59% | |
| Saturated Fat | 24.7 g | 123% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 127 mg | 42% | |
| Sodium | 923 mg | 40% | |
| Total Carbohydrate | 40.7 g | 15% | |
| Dietary Fiber | 5.8 g | 21% | |
| Total Sugars | 6.9 g | ||
| Protein | 35.6 g | 71% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 560 mg | 43% | |
| Iron | 4.0 mg | 22% | |
| Potassium | 516 mg | 11% | |
*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.
