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A plate of Mexican casserole with layers of meat, tortillas and cheese.

Mexican Casserole

This Mexican casserole is made with ground beef, tortillas, vegetables and cheese, all layered together and baked to golden brown perfection. A quick and easy dinner for busy weeknights!
Course Main
Cuisine Mexican
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 6
Calories 435kcal
Author Sara Welch


  • 2 teaspoons vegetable oil
  • 1 pound ground beef
  • 1/2 cup onion finely diced
  • 1 packet taco seasoning
  • 15 ounce can diced tomatoes drained
  • 3/4 cup frozen corn kernels thawed
  • 2 cups red enchilada sauce
  • 8 6-inch tortillas halved
  • 2 cups shredded cheddar cheese
  • cooking spray
  • salsa, sour cream, cilantro, avocado optional, for garnish


  • Preheat the oven to 350 degrees F. Coat a 2 or 3 quart casserole dish with cooking spray.
  • Heat the oil in a pan over medium heat. Add the ground beef and crumble with a spoon. Cook until browned, 6-7 minutes.
  • Add the onion and cook for an additional 4-5 minutes or until softened.
  • Stir in the taco seasoning and 2 tablespoons of water.
  • Add the tomatoes and corn and stir to combine.
  • Spread 1/4 cup of enchilada sauce over the bottom of the baking dish. Layer 4 halves of tortilla over the sauce so that the bottom of the pan is covered.
  • Layer 1/3 of the beef mixture, 1/2 cup of the cheese and 1/3 cup of enchilada sauce over the tortillas.
  • Place a second layer of tortillas on top and layer 1/3 of the beef, 1/2 cup of the cheese and 1/3 cup enchilada sauce over the tortillas.
  • Repeat this process one more time for the third layer. Place the remaining tortilla halves over the top and spread the remaining enchilada sauce over the tortillas.
  • Sprinkle the remaining 1/2 cup cheese over the top.
  • Cover with foil that's been sprayed with cooking spray and bake for 30 minutes. Uncover and bake for an additional 5-10 minutes or until cheese is melted and browned.
  • Let sit for 5 minutes to firm up, then top with garnishes if desired and serve.


  1. To make this casserole in advance, assemble all the layers, then cover the casserole dish with foil and refrigerate for up to one day. When it's time to eat, follow the baking instructions in the recipe, but add an extra 15 minutes to the bake time to compensate for starting with a cold casserole.
  2. I recommend using 90% lean ground beef. It has plenty of flavor without a lot of grease. If you use beef with a higher fat content, you may need to drain off any excess grease after it's cooked.
  3. This recipe works best with freshly grated cheese. The bags of shredded cheese at the grocery store are often coated with preservatives and anti caking agents and do not melt well.


Calories: 435kcal | Carbohydrates: 35g | Protein: 29g | Fat: 21g | Saturated Fat: 12g | Cholesterol: 106mg | Sodium: 596mg | Potassium: 428mg | Fiber: 2g | Sugar: 5g | Vitamin A: 940IU | Vitamin C: 7.4mg | Calcium: 327mg | Iron: 2.6mg