Cheesy Mexican Layered Casserole Recipe

This Cheesy Mexican Layered Casserole is a bold, comforting dish packed with creamy layers of seasoned ground meat, corn, beans, salsa, and plenty of gooey cheese. It’s the kind of hearty, flavorful dinner I throw together when I want something easy, filling, and guaranteed to be a hit with everyone at the table.

Why You’ll Love This Recipe

I love this recipe because it’s ultra-satisfying and comes together with pantry staples. It’s rich, cheesy, and layered with Tex-Mex flavors that taste like comfort in every bite. Plus, it’s incredibly versatile—I can switch out ingredients based on what I have, and it still turns out delicious. Whether I’m feeding a family or bringing it to a potluck, this one always disappears fast.

this Recipe

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Ground beef or ground turkey

• Onion, diced

• Taco seasoning

• Canned corn, drained

• Black beans or pinto beans, drained and rinsed

• Cream of chicken or cream of mushroom soup

• Sour cream

• Salsa or diced tomatoes with green chilies (like Rotel)

• Shredded cheddar or Mexican blend cheese

• Corn tortillas or tortilla chips, crushed

• Olive oil or cooking spray

Directions

1. I preheat the oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.

2. In a skillet, I cook the ground meat with diced onion until browned, then drain the fat and stir in taco seasoning.

3. I mix in corn, beans, salsa, soup, and sour cream, combining everything into a creamy, flavorful filling.

4. In the baking dish, I layer crushed tortilla chips or torn tortillas, then spoon the meat mixture on top and sprinkle with cheese.

5. I repeat the layers once more, ending with a generous layer of cheese on top.

6. I bake for 25–30 minutes, until the casserole is bubbly and the cheese is melted and golden.

7. I let it rest for 5–10 minutes before serving.

Servings and timing

This recipe serves about 6–8 people and takes roughly 40 minutes from start to finish, making it perfect for weeknight meals.

Variations

• I sometimes add green chilies or jalapeños for extra heat.

• Swapping cream of chicken soup for cream cheese makes it even creamier.

• I use ground chicken or shredded rotisserie chicken when I want a different protein.

• For a vegetarian version, I skip the meat and double the beans and veggies.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I warm it in the oven at 350°F or microwave individual servings. It also freezes well—just wrap tightly and freeze for up to 2 months. I thaw overnight in the fridge before baking.

FAQs

Can I make this casserole ahead of time?

Yes, I assemble it in the morning or the night before and store it in the fridge. I bake it fresh when ready to serve.

What kind of tortillas work best?

I use corn tortillas for a more traditional flavor, but flour tortillas or even tortilla chips work great.

Is this dish spicy?

It’s as spicy as I make it. I go mild with the salsa or choose a spicy variety when I want more heat.

Can I use store-bought taco seasoning?

Yes, but I’ve also mixed my own with chili powder, cumin, paprika, garlic powder, and salt when I want to control the flavor.

What should I serve with this?

I usually pair it with a green salad, guacamole, or chips and salsa for a complete meal.

Conclusion

This Cheesy Mexican Layered Casserole is a deliciously easy dinner that combines creamy, spicy, and cheesy goodness in every bite. It’s quick to make, full of flavor, and perfect for feeding a hungry crowd or meal prepping for the week. When I need a dependable, comforting dish that never fails, this one always delivers.

Cheesy Mexican Layered Casserole Recipe

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• Author: Linda
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 6–8 servings
• Category: Main Course
• Method: Baking
• Cuisine: Tex-Mex

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Description

This Cheesy Mexican Layered Casserole is a hearty, comforting meal packed with seasoned meat, beans, corn, salsa, and gooey cheese, all layered with tortillas or chips. It’s a quick and easy dinner recipe that’s full of Tex-Mex flavor and perfect for weeknights, meal prep, or casual entertaining.

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Ingredients

• 1 lb ground beef or ground turkey
• 1 small onion, diced
• 1 packet taco seasoning (or homemade blend)
• 1 (15 oz) can corn, drained
• 1 (15 oz) can black or pinto beans, drained and rinsed
• 1 can cream of chicken or cream of mushroom soup
• ½ cup sour cream
• 1 cup salsa or 1 can diced tomatoes with green chilies (like Rotel)
• 2 cups shredded cheddar or Mexican blend cheese
• 8 corn tortillas, torn (or 3–4 cups crushed tortilla chips)
• Olive oil or cooking spray

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Instructions

1. Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish with cooking spray or olive oil.

2. In a skillet, cook ground meat with diced onion over medium heat until browned. Drain excess fat.

3. Stir in taco seasoning, then add corn, beans, salsa, soup, and sour cream. Mix until combined and creamy.

4. In the baking dish, layer half the tortillas or chips, then spread half the meat mixture and sprinkle with cheese.

5. Repeat the layers with remaining ingredients, finishing with cheese on top.

6. Bake for 25–30 minutes, until hot, bubbly, and golden on top.

7. Let cool for 5–10 minutes before slicing and serving.

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Notes

• Add green chilies, jalapeños, or hot salsa for extra heat.
• Use cream cheese instead of soup for a richer filling.
• Make it vegetarian by omitting meat and doubling beans and veggies.
• Rotisserie chicken or ground chicken are great meat alternatives.
• Serve with sour cream, guacamole, or a crisp green salad.