This easy and delicious Mexican ground beef casserole is a hearty and filling meal that’s packed full of fun Tex-Mex and Mexican flavors. Dig into this beefy casserole for an easy weeknight family meal or as an alternative to taco night.
Today we’re making some tasty Mexican ground beef casserole. Whether you want to call it Mexican casserole or Mexican lasagna, this flavor-packed meal is beefy and super filling. It’s layered with taco-seasoned ground beef mixed with fillings like corn, black beans, tomatoes, green chiles, layers of tortillas, refried beans and a blend of cheddar and Monterey Jack cheese.
This easy-to-make casserole with simple ingredients is also very versatile so you can change your fillings as needed; make it as mild or hot as you want and pick your favorite taco fixings to top it off before serving. I’ve mentioned many times how hearty and filling it is because it’s a very deep dish casserole and will stretch much longer than your average 9×13 casserole so expect a lot of leftovers.
For a chicken version with slightly different flavors, you might also like this chicken enchilada casserole. If you’re in the mood for regular tacos, try these slow cooker shredded beef tacos, Mexican shredded beef or shredded chicken tacos, an instant pot chipotle chicken tacos, or some warm, baked cheesy chicken tacos.
How To Make Mexican Ground Beef Casserole (1 Min Video)
Ingredients in Mexican Ground Beef Casserole
MEXICAN GROUND BEEF CASSEROLE RECIPE TIPS
- Beef – The leaner your meat, the less fat you have to drain after browning. I used 97% lean and still had a lot of grease to drain. While browning ground beef or sausage, I like to use a meat masher to break up any clumps.
- Onions and garlic – Try to use fresh onions and garlic but you can substitute them with onion and garlic powder. I went with a modest amount of onions and garlic but if you want a stronger flavor, feel free to add more.
- Taco seasoning – I used a packet of taco seasoning mix but you can use your own taco spice mix if you have a go-to recipe. There are plenty of pre-packaged seasoning brands to pick from like Taco Bell, McCormick and Old El Paso. Old El Paso has a few more flavors like chicken tacos, chipotle chicken, cheesy tacos and Al Pastor.
- Tomato paste – This enhances the beef flavor significantly. I like using the Cento brand of tomato paste that comes in a tube so it stores easily and you can reuse it when needed. It’s less of a hassle than dealing with canned tomato paste.
- Diced tomatoes – I used Rotel for more flavor but any kind of diced tomatoes should also work. Rotel combines diced tomatoes with green chiles so if you end up substituting, add a 4 oz. can of green chiles to the mix. Rotel also has a ton of flavors to experiment with like original, mild, hot, fire-roasted, Mexican-style lime and cilantro. Make sure to fully drain the can of tomatoes so the beef mixture isn’t watered down.
- Corn – I used a can of regular whole kernel corn but you can substitute it with southwest corn, fiesta corn, or Mexicorn for more flavor.
- Black beans – I used Bush’s Best black beans for this recipe. Some recipes use pinto beans instead. Make sure to drain the cans fully before adding in the beans.
- Chili powder – Chili powder is added here more as a flavoring spice mix instead of adding some heat.
Recipe Notes:
Chili powder is more of a spice blend than straight-up ground chili powder. It is mild to moderately spicy, depending on how much cayenne there is in there. It’s usually a blend of savory spices such as cayenne, cumin, oregano, onions and garlic to give you the perfect flavor profile for Mexican or Tex-Mex recipes. There is a hint of spice but the chili powder mostly adds an earthy, mildly spice and smoky flavor.
- Tortillas – This recipe works with both corn and flour tortillas. I used the Mission brand super-size yellow corn tortillas.
- Refried beans – Refried beans are one of the base layers of the casserole to mimic the flavors of a burrito. One 16 oz. can of refried beans was more than enough for the whole casserole. If you’re not a fan of refried beans, you can skip this.
Recipe Tip
- Spoon portions of the refried beans on the tortillas and use the back of a spoon to spread them.
- Cheese – Two 8 oz. bags or blocks of cheese is more than enough for the two layers in this casserole. This recipe uses a mix of Monterey Jack and cheddar but you could also go for a Mexican cheese blend which is usually a mix of Monterey Jack, cheddar, Asadero, and Queso Quesadilla, or even throw in some mozzarella in there for some cheese strings.
- Storing – The casserole will keep up to 3-4 days in the fridge.
- Reheat in the oven – Bake at 350°F for 20-30 minutes until warmed through or for individual servings, reheat in the microwave for a couple of minutes.
Customize It!
- Add more flavor – Add more flavor with some ground chorizo.
- Add more layers – Try adding a layer of rice to add more substance.
- Make it spicy – Spice it up with fresh jalapenos, poblanos, chipotles, or a few dashes of ancho or chipotle chili powder.
And that’s about it. I hope you enjoy this filling beefy casserole and it keeps everyone fed and happy for many days. Let me know how you liked it, what substitutions you made and what you paired it with in the comments below!
This post was originally published on July 3, 2013 and updated on September 18, 2022.
MORE MEXICAN-INSPIRED RECIPES TO TRY
- Chicken Enchilada Casserole
- Slow Cooker Shredded Beef Tacos
- Slow Cooker Mexican Shredded Beef
- Instant Pot Chipotle Chicken Tacos
- Cheesy Baked Chicken Tacos
- Sheet Pan Chicken Fajitas
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Mexican Ground Beef Casserole
- Total Time: 50 minutes
- Yield: 8–12 1x
Description
This easy and delicious Mexican ground beef casserole is a hearty and filling meal that’s packed full of fun Tex-Mex and Mexican flavors.
Ingredients
- 2 lbs. ground beef
- 1/2 medium yellow onion, diced
- 2 cloves garlic, minced
- 2 (1 oz.) packets taco seasoning
- 4 tablespoons tomato paste
- 2 (10 oz.) cans Rotel, drained
- 1 (15 oz.) can whole kernel corn, drained
- 1 (15 oz.) can black beans, drained
- 1 tablespoon chili powder
- 1 (16 oz.) can refried beans
- 12 corn tortillas
- 2 cups (8 oz.) Monterey Jack cheese, shredded
- 2 cups (8 oz.) cheddar cheese, shredded
- Salt and pepper, to taste
TOPPING IDEAS
Instructions
- Over medium-high heat in a Dutch oven, brown the ground beef until cooked. Remove beef and set aside. Drain any fat from the pot.
- Saute onions in some oil until soft. Add garlic and saute for another 30 seconds.
- Add beef back to the pan and add taco seasoning, tomato paste and water according to the taco seasoning packet instructions. Simmer until the water has cooked down.
- Add Rotel, corn, black beans, chili powder, salt and pepper to taste and stir to combine. Simmer for 5 minutes until the beef mixture has cooked down a little and flavors are well combined. Do a taste test and adjust seasonings as needed.
- Combine the shredded Monterey Jack and cheddar cheese and mix well.
- Line the bottom of a 9×13 casserole dish with 6 tortillas, overlapping them to cover the entire surface.
- Spread half the refried beans on top of the tortillas, add 1/2 the beef mixture and top with 1/2 of the mixed cheese.
- Repeat 6 tortillas -> 1/2 refried beans -> 1/2 meat mixture -> 1/2 cheese layers one more time.
- Bake uncovered at 350°F for 30 minutes or until the cheese top has melted.
- Let it stand for 10 minutes before garnishing with your favorite toppings. Dish and serve warm.
- Enjoy!
Notes
- Layering cheat sheet – Layer 6 tortillas in a 9 x 13 casserole dish then layer in this order: 1/2 refried beans -> 1/2 meat mixture -> 1/2 cheese x 2 with the cheese top being the final layer.
- Add more flavor – Add more flavor with some ground chorizo.
- Add more layers – Try adding a layer of rice to add more substance.
- Make it spicy – Spice it up with fresh jalapenos, poblanos, chipotles, or a few dashes of ancho or chipotle chili powder.
- Scroll up to RECIPE TIPS for more useful tips, suggestions and ingredient substitutions.
- Prep Time: 5 mins
- Cook Time: 45 mins
Comments & Reviews
I made this for my family and it was all the rave! I definitely will have to make a double batch next time. 😁⭐⭐⭐⭐⭐
Sounds like a GREAT idea to me! More food for everyone 😀
Easy, inexpensive, and delicious. The only thing I didn’t add was chili powder because we were out and it still had a ton of flavor. I did make sure to spray my casserole dish with olive oil and it came right out. This is definitely going in the meal rotation for “Taco Tuesday”.
Sounds good to me! Thanks for taking the time to comment and I’m happy to have helped you find a new staple for such a fun day of the week 🙂
Thought it was good. Actually used Tostitos cheese dip I had leftover on the last layer of meat then added grated cheese on that like recipe called for.
We’ll see. Took it to my Sons family. Saved back some for us just to taste.
I hope you enjoyed it, Ronda. I love finding ways to use up leftovers and the cheese dip sounds like a great addition!
This was so yummy! I didn’t have Rotel or black beans so I used a small can of green chili peppers and a can of chili beans and omitted the chili powder. I used flour tortillas and it all turned out great! I topped mine with a little sour cream, fresh chive and lettuce. Thank you for the recipe. It’ll be in my rotation now 😄
Thanks for sharing how it worked out with flour tortillas, Heather! This should help others that prefer them over corn tortillas. I had some shredded lettuce with mine too and I gotta tell you, that extra crunch was so good 😀
Just made it! Easy, delicious and filling. I added some sautéed diced bell peppers. Will definitely be making this again!
Yum, bell peppers are a great addition! Thank you for sharing, Anna 🙂
Can this be assembled ahead of time, refrigerated, and baked later?
Yes, it can. Cover it and refrigerate it until ready to bake. Let it sit on the counter at room temp for about 30 minutes before baking. You may also need to add a little more baking time to account for it being slightly chilled. Good luck and enjoy the food!
Hello! This looks great. How many calories are in one serving?
Hi Lori! I’ve added a nutritional label to the recipe but the calories per serving depend on how to cut the 9×13 casserole. I’ve suggested it at 8 servings and a smaller 12 servings for those who want sides as well. There are roughly 383 calories per serving at 12 – it will be a little more for 8.
Awesome find!! We now make this recipe at least 2 times a month. Just the hubs and I so adjust ingredients to about 1/2 and bake in a casserole dish. Omit the refried beans (not a fan) and use 3 flour tortillas. Have also substituted shredded chicken instead of beef – LOVE!!
That’s great! Thanks for sharing your substitutions, Amy 🙂 Definitely leave out the refried beans if it isn’t your thing – for the longest time I hated them but they grew on me.
We substitute the tortillas for corn chips
Good to know and thanks for sharing your substitution, Chris!
Hi!
Can this meal be frozen? My son’s in Med school and I’d like to freeze some for him.
Thank you!!
I just rechecked the ingredients and all of it should be okay to freeze. Just put the toppings on fresh once it is baked. To bake – remove it from the freezer and let it thaw overnight in the fridge. Then bring it out of the fridge and let it sit on the counter for 30 minutes or so to come to room temperature. You may need to increase the baking time a little to account for it being baked from chilled. Or you bake it beforehand and then cut it into individual portions to be frozen for easy reheating. I hope your son enjoys it!
Has anyone made this with flour tortillas? If so, what was the overall texture once cooked?
I’ve only tested this particular recipe with corn tortillas but have made other casseroles with flour tortillas and they hold up pretty well. Corn is generally thicker than flour so you should not have a thick stacked and dense texture.
This was amazing and will make it again!
Thank you for the idea.
You’re very welcome, Cathie. I’m so happy you like it so much!
Made Mexican beef casserole came out good just did a few different things that’s all didn’t add the flour tortillas we use tortilla chips and I mixed the refried beans in with them with the meat and everything but it came out good thanks for the
Mmm, tortilla chips will give it such a good crunchy texture and flavor! You’re welcome and thanks for sharing your adaptation, Linda.
Thank you for this great recipe!! Prepared this casserole to share with another family, so added 1/2 lb. additional ground beef to stretch it out. Didn’t have regular corn so used a can of hominy which added to the overall flavor since it’s not quite as sweet as regular corn. With the extra it made a a 9″ x 13″ casserole and one 10″ glass pie dish. The Mexican pie was simple to make for a smaller portion. I used two flour tortillas that fit perfectly in the round dish then layered as specified. Using bigger tortillas made it really easy to spread the refried beans without shifting. Topped with chopped Roma tomatoes, avocado slices, dabs of sour cream and cilantro. Definitely a delicious do over!
Thanks for sharing, Stephanie! I’m glad you were able to adapt it to a bigger portion. Thanks for taking the time to comment and rate. 🙂
We loved it! I fix it every week!
I’m so glad to hear it! This one is a tasty one and in the multiple times I recipe tested it, none of us minded eating it over and over again 🙂
For this being my first time eating any mexican food other than tacos, THIS WAS THE BEST! My family loved it!
I love it! Now you have a Mexican-inspired staple to make whenever you’re in the mood. Thanks for sharing, Viola 🙂
I followed the recipe as written and made this 4 times in the past month. Family and friends all love it. Because so many peooke lived it, I’m going to try my first double batch!!
Wow! 4 times in a month is a great testament to the recipe. I’m so happy it was a hit with everyone and it sounds like you found a new staple 🙂 Good luck with the double batch!
Oh yum!! I made this a few weeks ago too, but mine didn’t look anywhere near as pretty as yours , also mine was vegetarian. I must give this one a go!
Let me know how you like it, if you do, Nagi! 🙂