Mexican food is something I crave all year round, but especially when the weather gets cooler. There’s just something so comforting about a warm, cheesy, flavorful dish.

That’s where Mexican food casseroles come in! They’re the perfect solution for a cozy night in, a potluck, or even a make-ahead meal for busy weeknights.

This recipe combines all the best flavors and textures of Mexican cuisine in one easy-to-make dish.

Recipe Overview: Dive into Delicious Mexican Casseroles

This Mexican casserole is basically a layered fiesta of flavors. We’re talking seasoned ground beef, fluffy rice, hearty beans, sweet corn, and a vibrant blend of Mexican spices, all smothered in melty cheese.

It’s a complete meal in one dish, offering a great balance of protein, carbs, and veggies.

Plus, it’s incredibly versatile. You can easily adjust the ingredients to your liking – swap out the beef for chicken or turkey, add different vegetables, or spice it up with some jalapeños.

It’s perfect for a casual family dinner, and it’s also a crowd-pleaser for gatherings.

Serve it with a dollop of sour cream, a sprinkle of fresh cilantro, and maybe some avocado slices or guacamole on the side. Warm tortillas are always a welcome addition, too!

Detailed Ingredients for the Best Mexican Food Casseroles

Here’s what you’ll need to gather for this delicious creation:

Ground Beef: 1 pound. I usually go for lean ground beef (90% lean or higher) to reduce the amount of grease.
Onion: 1 medium, chopped. Yellow or white onion works best.
Garlic: 2 cloves, minced. Fresh garlic is always preferred, but you can use ½ teaspoon of garlic powder in a pinch.
Taco Seasoning: 1 packet (about 2 tablespoons) or use your own homemade blend.
Diced Tomatoes: One 14.5-ounce can, undrained. Fire-roasted diced tomatoes add extra flavor!
Green Chilies: One 4-ounce can, diced. Use mild or hot, depending on your preference.
Black Beans: One 15-ounce can, rinsed and drained. You could also use pinto beans.
Corn: One 15-ounce can, drained, or about 1 ½ cups of frozen corn.
Cooked Rice: 2 cups. I typically use long-grain white rice, but brown rice or even quinoa would work.
Shredded Cheese: 2 cups. A Mexican blend, cheddar, or Monterey Jack cheese are all great choices.
Optional Toppings: sour cream, fresh cilantro, avocado, salsa, guacamole.

Step-by-Step Instructions: Making Your Mexican Casserole

Let’s get cooking! These steps are super straightforward:

Preheat and Prep: First things first, preheat your oven to 350°F (175°C). Get a 9×13 inch baking dish ready. You don’t need to grease it, but a quick spray of cooking spray can help prevent sticking.
Brown the Beef: In a large skillet over medium-high heat, cook the ground beef and chopped onion until the beef is fully browned and the onion is softened. This usually takes about 7-10 minutes. Make sure to break up the beef into small crumbles as it cooks.
Drain and Season: Drain off any excess grease from the skillet. Then, stir in the minced garlic and taco seasoning. Cook for another minute, just until the garlic is fragrant.
Combine Ingredients: Add the diced tomatoes (undrained), green chilies, black beans, and corn to the skillet. Stir everything together until well combined.
Layer the Casserole: Spread half of the cooked rice in the bottom of your prepared baking dish. Top with half of the beef mixture, then sprinkle with half of the shredded cheese.
Repeat Layers: Repeat the layers: remaining rice, remaining beef mixture, and the rest of the cheese.
Bake: Cover the baking dish with foil and bake for 20 minutes. Then, remove the foil and bake for another 10-15 minutes, or until the cheese is melted, bubbly, and lightly browned.
Rest and Serve: Let the casserole rest for about 5-10 minutes before cutting and serving. This helps it set up a bit and makes it easier to serve.

Variations & Tips for this Mexican Casserole Recipe

Spice it Up: Add a diced jalapeño to the beef mixture for extra heat.
Make it Vegetarian: Omit the ground beef and double the amount of beans. You can also add sautéed mushrooms or bell peppers.
Use Different Protein: Substitute ground chicken, turkey, or even chorizo for the beef.
Add Veggies: Feel free to add other vegetables like diced bell peppers, zucchini, or spinach.
Make-Ahead: Assemble the casserole (unbaked) up to 24 hours in advance. Cover and refrigerate. When ready to bake, add about 10-15 minutes to the baking time.
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.
Reheating: Reheat individual portions in the microwave or reheat the entire casserole in the oven at 350°F (175°C) until heated through.
Serving suggestions: Top individual with your favorite toppings, like sour cream, salsa, fresh cilantro, avocado slices or guacamole.

Key Details for Your Mexican Casserole

Prep time: 20 minutes
Cook time: 30-35 minutes
Total time: 50-55 minutes
Servings: 8 servings
Equipment you’ll need: 9×13 inch baking dish, large skillet.

Mexican Food Casseroles

This Mexican casserole is basically a layered fiesta of flavors. We're talking seasoned ground beef, fluffy rice, hearty beans, sweet corn, and a vibrant blend of Mexican spices, all smothered in melty cheese.

Print Recipe Pin Recipe

Prep Time 20

Cook Time 35

Total Time 55

Course Main Dish

Cuisine Mexican

Servings 8 servings

Calories 300 kcal

Ingredients

1 pound ground beef
1 medium onion chopped
2 cloves garlic minced
1 packet taco seasoning about 2 tablespoons
One 14.5-ounce can diced tomatoes undrained
One 4-ounce can green chilies diced
One 15-ounce can black beans rinsed and drained
One 15-ounce can corn drained
2 cups cooked rice
2 cups shredded cheese

Instructions

Preheat oven to 350°F (175°C). Grease a 9x13 inch baking dish.
In a large skillet over medium-high heat, cook ground beef and chopped onion until beef is browned and onion is softened (7-10 minutes). Drain excess grease.
Stir in minced garlic and taco seasoning. Cook for 1 minute until fragrant.
Add diced tomatoes (undrained), green chilies, black beans, and corn. Stir to combine.
Spread half of the cooked rice in the baking dish. Top with half of the beef mixture, then half of the shredded cheese.
Repeat layers: remaining rice, remaining beef mixture, and remaining cheese.
Cover with foil and bake for 20 minutes. Remove foil and bake for another 10-15 minutes, or until cheese is melted and bubbly.
Let casserole rest for 5-10 minutes before serving.