Mexican Tortilla Casserole

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Warm, comforting, and bursting with bold flavors—this Mexican Tortilla Casserole is the kind of dish that instantly brings people to the table. It’s a layered delight made with hearty ground meat, creamy beans, tangy salsa, and gooey melted cheese, all nestled between crispy tortilla chips or soft tortillas. Finished with vibrant toppings like fresh tomatoes, onions, and cilantro, it’s a colorful crowd-pleaser that’s just as perfect for a weeknight dinner as it is for game night.

What makes this dish truly shine is the way textures and flavors work together: the crunch of tortilla chips contrasts beautifully with the saucy filling and creamy cheese, while the spices bring that familiar Mexican warmth. This casserole is incredibly versatile—you can swap the protein, add more veggies, or spice it up to your liking. Whether you’re in the mood for a quick family dinner or planning your next potluck hit, this Mexican Tortilla Casserole is a go-to favorite.

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Ingredients for this Mexican Tortilla Casserole

• 1 pound ground beef or ground turkey
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 packet taco seasoning (or homemade blend)
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (10 oz) diced tomatoes with green chilies (like Rotel)
• 1 cup corn kernels (fresh, canned, or frozen)
• 1 cup salsa (medium or mild, your choice)
• 2 cups shredded cheddar or Mexican blend cheese
• 1 bag tortilla chips or 6 small flour/corn tortillas
• Fresh cilantro, chopped (for garnish)
• 1 small tomato, diced (for topping)
• ¼ cup diced white onion (for topping)
• Optional: jalapeño slices, sour cream, avocado, or lime wedges

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Step 1: Prepare the Meat Mixture

Start by heating a large skillet over medium heat. Add the ground beef or turkey and cook until browned, breaking it apart with a spatula. Once the meat is mostly cooked through, add the diced onion and garlic. Continue to sauté until the onion becomes translucent and the meat is fully browned.

Step 2: Add the Flavor

Sprinkle in the taco seasoning and stir to coat the meat evenly. Add a splash of water (about ¼ cup) to help distribute the seasoning. Simmer for 2–3 minutes. Then, mix in the black beans, diced tomatoes with chilies, corn, and salsa. Let everything cook together for 5 minutes, allowing the flavors to meld and the mixture to thicken slightly.

Step 3: Layer the Casserole

Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish. Begin layering by placing a base layer of tortilla chips (or torn tortillas) across the bottom. Spoon a layer of the meat and bean mixture over the chips, followed by a generous sprinkle of shredded cheese. Repeat the layers until all ingredients are used, ending with a thick layer of cheese on top.

Step 4: Bake to Perfection

Place the baking dish in the preheated oven and bake for 20–25 minutes, or until the cheese is bubbly and melted and the edges are slightly crisped. For extra golden cheese, broil on high for 2 minutes at the end—just keep a close eye so it doesn’t burn.

Step 5: Garnish and Serve

Remove the casserole from the oven and let it sit for 5 minutes to set slightly. Top with freshly diced tomatoes, chopped cilantro, diced white onion, and optional jalapeños. Serve warm with a dollop of sour cream, sliced avocado, or a wedge of lime if you’d like an extra burst of brightness.

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Storage Instructions

Leftovers? Lucky you—Mexican Tortilla Casserole stores beautifully. Let the casserole cool completely before covering it tightly with foil or transferring to an airtight container. You can refrigerate it for up to 4 days.

To reheat, pop individual portions in the microwave for 1–2 minutes, or reheat the whole casserole in the oven at 350°F (175°C) for about 15–20 minutes until heated through. If you’re worried about the tortilla chips getting soggy, reheat uncovered for a crispier top.

For longer storage, this casserole is also freezer-friendly. Wrap it well and freeze for up to 2 months. Thaw in the fridge overnight and bake as usual.

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Estimated Nutrition (Per Serving – Based on 8 Servings)

• Calories: ~420
• Protein: 25g
• Carbohydrates: 30g
• Fat: 24g
• Saturated Fat: 10g
• Fiber: 6g
• Sugars: 4g
• Sodium: ~780mg

Note: Nutrition can vary depending on brands used and any optional toppings added.

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Frequently Asked Questions

What kind of tortillas should I use—chips or soft?

Either works! Tortilla chips add a crunchy texture, while soft tortillas create a layered, lasagna-like consistency. Choose based on your texture preference.

Can I make this dish vegetarian?

Absolutely. Swap the meat for more beans, lentils, or a plant-based meat substitute. You can also toss in bell peppers, mushrooms, or zucchini for more bulk.

Is this dish spicy?

It can be! If you use medium or hot salsa, or diced tomatoes with chilies, there will be a kick. For a milder version, opt for mild salsa and skip the jalapeños.

Can I prepare this ahead of time?

Yes! Assemble the casserole up to a day in advance and refrigerate it unbaked. When ready to serve, bake as directed, adding 5–10 extra minutes to compensate for the chill.

Can I freeze individual portions?

Definitely. Slice into squares, wrap each portion tightly in plastic wrap or foil, and freeze. Great for meal prep!

What cheeses work best?

Cheddar, Monterey Jack, or a Mexican blend melt well and offer great flavor. Feel free to mix and match!

How do I keep the casserole from getting soggy?

To prevent sogginess, don’t overload it with too much salsa or wet ingredients, and bake uncovered. If using chips, add a layer just before baking rather than at the bottom.

What should I serve with it?

Try serving it with a side of rice, guacamole, or a fresh salad. It also pairs perfectly with margaritas or a cold Mexican beer.

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