Mexican Casserole Recipe - Allrecipes.com
Mexican Casserole Recipe
  • READY IN 1 hr

Mexican Casserole

Recipe by  

"This a very easy and tasty casserole; great with a salad, chips and salsa."

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Ingredients Edit and Save

Original recipe makes 12 servings Change Servings

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Brown the ground beef in a large skillet over medium high heat. Add chili powder, beans, tomatoes and soup; mix well and heat thoroughly.
  3. Line a 13x9 inch dish with tortillas. Then make a layer with the meat mixture. Make another row of tortillas, then finish off with rest of meat mixture. Top with grated cheese.
  4. Bake in a preheated oven for 30 minutes.
Kitchen-Friendly View
  • PREP 30 mins
  • COOK 30 mins
  • READY IN 1 hr
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Reviews More Reviews

Most Helpful Positive Review
Nov 18, 2005

wasn't sure what ranch style beans were so used kidney beans the first time I made it, adults liked it, kids not so much: the next time I used refried beans,everyone LOVED it. I have made this about 6 times in the last few months since I first tried it. I do add taco seasoning to it as well and the last time I made it, I spread salsa over the top after it was baked..OH MY GOSH, heaven in a pan.Wonderful served with sour cream.Thank you, thank-you

 
Most Helpful Critical Review
Jun 06, 2012

Mexican Casserole Haiku: "Messy meal to eat. Needs a flavor boost as well. Not bad, just not great." My husband thought this was good, me, not so much. The smooshy tortilla layers in there seemed unnecessary (make broken tortilla chips baked on top would've been better?), the color was unappealing (ranch-style bean liquid + cream mushroom soup = ew), and the flavor was pretty lacking, even though I added 2 TB of "Taco Seasoning I." Not sure I'd make this again w/o some major tweaks, but it was fun to try!

 
Nov 06, 2005

This is a good, easy dish. Some modifications: I'd use flour tortillas, and definitely a small can of green chiles for flavor (green chiles are not hot, just flavorful), and I would use pinto beans instead. I would also add about 4 oz of sour cream in with the other ingredients (you can do this with almost any recipe that calls for cream of mushroom soup). In addition to adding flavor, it also keeps it from being "dry" as one person mentioned. Another way to keep it from getting dry would be to use a teaspoon or two of the juices from each ingredient (tomatoes, chiles, beans).

 
Nov 03, 2008

This is excelent dish. I followed other reviewers suggestions and add almost 1/2 envelope of taco seasoning to beef, sautee one medium onion while browning meat, used 1/2 tsp of chilli powder (i do not like spicy food) and added small can of mushrooms. I put a very thin layer of meat mixture on the bottom of pan and put cheese on all the layers. I also sprinkled jalapenos peppers on half of the dish to spicy it up for my husband. I served it with the choice of sour cream and salsa. We both really enjoyed it. Thanks.

 
Feb 19, 2008

This recipe turned out really well. I gave it four stars because as my husband would say, "I tweeked it some". I have to admit, at first I was a little hesitant to put cream of mushroom soup in a mexican casserole, but it was good. I did use Ranch Style Beans, I believe that they add a certain flavor that only they can add. I have many recipes using Ranch Beans and I am grateful that they are a common staple in South Texas. I used a can of Rotel tomatoes and I used flour tortillas. I ommited the chili powder and instead used a half a packet of taco seasoning. I browned the ground beef with onion and then seasoned it with Tony's (I put that in everything!) and garlic powder. I did as others suggested and put a small amount of meat mixture on the bottom of the pan, then layered the tortillas then meat then cheese, then repeated the layers once more. I also don't measure cheese, I just add what looks good, but I probably used approximately 2 cups instead of the 4 that's listed. I also used Mexican Blend shredded cheese. Overall it was very good and was a nice dinner on a cold and wet night.

 
Nov 01, 2005

mmmmmmm!!!! This was SO good! It highly exceeded my expectations. I was mainly only cooking it because DH has been bugging me about cooking more mexican, but it was surprisingly good for being so simple. I followed other reviewers' suggestions and made the following changes: added 1/2 packet of taco seasoning, sauteed onions while the ground beef was browning, used 1/2 can of mexican Rotel (DH isn't a fan of tomatoes, hence the 1/2 instead of whole can), put cheese on all the layers (didn't need 4 full cups), sprinkled chili powder instead of using 2 full tbsp, and put a very thin layer of meat mixture on bottom of dish. I used flour tortillas because that was all I had and chili beans because I couldn't find ranch at the store, but I'd like to try it with the corn tortillas next time. And it's just as delicious the next day! DH even ate it as leftovers and that is a rarity. Thanks so much! It's definitely becoming a regular. :)

 
Jan 01, 2006

This was excelent. I did make some changes though, I didn't have any tortillas so I used Baked Doritos. I also didn't have the ranch style beans so I used some left over beans I had made with the 15 bean soup and chicken thighs. Only used 2 cups cheese (all I had0. Then I added some frozen corn, onions, and salsa.

 
Feb 22, 2005

This is very good and easy to make. I decided to layer the cheese throughout the casserole because 4 cups of cheese just sitting on top of the casserole seems like a lot.

 

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Nutrition

  • Calories
  • 384 kcal
  • 19%
  • Carbohydrates
  • 21.8 g
  • 7%
  • Cholesterol
  • 71 mg
  • 24%
  • Fat
  • 22.9 g
  • 35%
  • Fiber
  • 4.4 g
  • 18%
  • Protein
  • 22.4 g
  • 45%
  • Sodium
  • 719 mg
  • 29%

* Percent Daily Values are based on a 2,000 calorie diet.

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