Mexican Tortilla Casserole is a tall, layered stack of flour tortillas, taco-seasoned beef, refried beans, rice, corn, salsa and melted cheddar, baked until bubbly and cut into wedges. It is a fun, filling family dinner for a weeknight or game day, and it feeds a crowd.
How to make a layered tortilla casserole: Brown the beef with onion and taco seasoning. Layer tortillas with beans, beef and cheese, then rice, salsa, corn and cheese, repeating to the top. Bake covered at 350°F for 40 minutes, then uncovered 10 to 15 minutes more.
Why You’ll Love It
- Every layer has a job: creamy beans, savory beef, rice, sweet corn, tangy salsa and gooey cheese.
- Cuts like a pie: baked in a round pan, it slices into neat wedges.
- Pantry-friendly: refried beans, salsa, canned corn and quick rice.
- Serves 6: hearty enough for a family dinner with leftovers.
Ingredient Notes
Ground beef and taco seasoning: One pound of beef, browned with onion and seasoned with one packet of taco mix and the water the packet calls for.
Refried beans: Warm them before spreading. Cold refried beans are stiff and tear the tortillas; warm ones spread easily in a thin layer.
Rice: One cup of cooked rice. Quick-cooking rice works well and keeps the prep short.
Flour tortillas: Four or five large ones, sized to fit your pan. Flour tortillas stay soft and hold the layers together; corn tortillas work too and give a firmer, more rustic bite.
Salsa and corn: Chunky salsa adds moisture and tang, and half a can of drained Mexican-blend corn adds sweetness and color. I use a medium salsa so the heat is noticeable but still kid-friendly.
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Ingredients
- 1 lb ground beef
- 1/2 cup onion, diced
- 1 packet taco seasoning mix
- 2 cups shredded cheddar cheese
- 1 can refried beans, warmed
- 1 cup prepared rice
- 1/2 can Mexican blend corn, drained
- 4-5 large flour tortillas
- 8 oz chunky salsa (mild or hot)
How to Make Mexican Tortilla Casserole
1. Heat the oven. Preheat your oven to 350°F (175°C). Spray a springform pan, round cake pan or casserole dish with cooking spray.
2. Cook the beef. In a large skillet, cook the ground beef over medium-high heat, breaking it apart, until it reaches 160°F (71°C). Stir in the onion and cook until translucent. Drain any excess fat, then add the taco seasoning and water per the package and simmer for a few minutes.
3. First layer. Place one tortilla in the dish. Spread 1/3 of the refried beans over it, then 1/3 of the meat, and sprinkle with some of the cheddar.
4. Second layer. Add another tortilla. Spread 1/2 of the rice over it, then 1/2 of the salsa, 1/2 of the corn and more cheddar.
5. Third layer. Add another tortilla. Spread another 1/3 of the beans and 1/3 of the meat, and sprinkle with cheddar.
6. Top layer. Place the last tortilla on top and spread the remaining beans, meat, corn, rice, salsa and cheddar over it.
7. Bake. Cover with foil and bake for 40 minutes. Uncover and bake 10-15 minutes more, until the cheese is melted and bubbly and the center reaches 165°F.
8. Rest and serve. Let it sit for about 5 minutes before slicing. Top with sour cream, diced onion or shredded lettuce if you like.
How to Get Neat Slices
A round pan makes this casserole cut like a layer cake. A springform pan is best of all: after the rest, you release the ring and have a tall, freestanding stack to slice at the table.
Thin, even layers help too. Spread each filling right to the edges so every slice shows all the layers, and press each tortilla down gently before adding the next.
The 5-minute rest is what holds it together. Hot cheese and beans are loose straight from the oven; after a short rest they firm up, and I cut with a sharp knife, wiping it between slices.
Tips for Success
Why is the casserole soggy?
The salsa was very watery or the beef was not drained. Drain the beef well and use a chunky, thick salsa.
Why are the tortillas tough at the edges?
The edges dried out while uncovered. Keep the foil on for the first 40 minutes, and make sure the fillings reach the edges.
Why did the layers slide apart?
It was cut too soon. Let it rest before slicing so the cheese sets.
Variations
- Chicken: use shredded cooked chicken with the taco seasoning instead of beef.
- Add beans: layer a can of drained black beans with the corn.
- Spicier: use hot salsa and add chopped green chiles to the beef.
Storage & Reheating
This casserole can be made ahead and refrigerated before baking. USDA FSIS says to refrigerate leftovers within 2 hours in shallow, covered containers and use them within 3 to 4 days, or freeze them for 3 to 4 months. Reheat slices in the oven or microwave until they reach 165°F.
What to Serve With It
Serve wedges with sour cream, guacamole, shredded lettuce and a simple salad. For more Mexican-style casseroles, try one-pot Mexican rice casserole, tamale casserole, walking taco casserole or layered taco bake. With chicken, easy chicken burrito casserole is a hit, and quick and easy taco soup is great on a cold night.
Frequently Asked Questions
What is a traditional Mexican casserole?
Layered tortilla bakes like this one are a Tex-Mex style of casserole: tortillas stacked with seasoned meat, beans, salsa and cheese. It is inspired by dishes like enchiladas and chilaquiles, which also layer tortillas with sauce and cheese.
Can I use corn tortillas?
Yes. Use two corn tortillas side by side for each layer if they are small, and warm them first so they bend without cracking.
What pan should I use?
A springform pan or round cake pan the size of your tortillas works best, so each tortilla covers the layer. A casserole dish works too; overlap the tortillas to cover it.
Final Notes
Warm the beans and let the casserole rest before cutting, and every wedge will show all the layers. If you have a question or make it, tell me how it turned out in the comments.
Mexican Tortilla Casserole
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Ingredients
- 1 lb ground beef
- 1/2 cup onion diced
- 1 packet taco seasoning mix
- 2 cups shredded cheddar cheese
- 1 can refried beans warmed for easier spreading
- 1 cup prepared rice I used Minute Rice
- 1/2 can Mexican blend corn drained
- 4-5 large flour tortillas
- 8 oz chunky salsa your choice of mild or hot
Instructions
- Preheat your oven to 350°F (175°C). Spray a springform pan, round cake pan, or casserole dish with cooking spray to prevent sticking.
- In a large skillet, cook the ground beef over medium-high heat, breaking it apart, until it reaches 160°F (71°C). Stir in the diced onion and cook until translucent. Drain any excess fat. Add taco seasoning and water per package instructions, and simmer for a few minutes.
- Place one tortilla in the bottom of the baking dish. Spread 1/3 of the refried beans evenly over the tortilla, followed by 1/3 of the seasoned meat mixture. Sprinkle a portion of the shredded cheddar cheese over the meat.
- Add another tortilla. Spread 1/2 of the prepared rice evenly over the tortilla. Add 1/2 of the salsa, 1/2 of the drained corn, and sprinkle with shredded cheddar cheese.
- Add another tortilla. Spread another 1/3 of the refried beans evenly, followed by another 1/3 of the seasoned meat mixture. Sprinkle with shredded cheddar cheese.
- Place the last tortilla on top. Spread the remaining refried beans, meat mixture, corn, rice, salsa, and cheddar cheese over the top.
- Cover the dish with foil and bake for 40 minutes. Remove the foil and bake for an additional 10-15 minutes until the cheese is melted and bubbly and the center reaches 165°F on a food thermometer.
- Let the casserole sit for about 5 minutes to set before slicing. Garnish with optional toppings like sour cream, diced onion, or shredded lettuce, and serve.
Notes
Nutrition
Nutrition values are estimates based on the listed ingredients and serving count. Actual values vary with brands, cuts and portion sizes.
