Mexican Casserole

Mexican Casserole platedEver have one of those days when you just don’t know what to make for dinner?  To be honest, I’ve had more than one of those days. I find myself gazing into my cupboard waiting for some magic cupboard elves in there to pop out and say, “Here make this.”  Instead I take inventory to see what I have and I find I have almost all the ingredients to make a tamale pie. Almost being the operative word. So instead, I decided to compromise and this recipe was born. I’m calling it a Mexican casserole for lack of a better name. (Almost tamale pie? Nah…)


  • 1 tablespoon olive oil
  • 1/2 pound lean ground beef
  • 1 small red onion, diced
  • 2 cloves garlic, minced
  • 1 small red bell pepper, diced
  • 1 can black beans (15 ounce)
  • 1 cup corn kernels
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 can (10 ounce) Ro-Tel Diced Tomatoes and Green Chiles
  • 2 tablespoons chopped cilantro leaves (plus additional tablespoon for garnish)
  • 4 corn tortillas (6-8 inch)
  • 1 can (16 ounce) refried beans
  • 1 can (10 ounce) mild red enchilada sauce; or your favorite taco sauce
  • 2 cups shredded Mexican blend cheese (Colby and Monterey Jack cheese)


Preheat oven to 375 degrees. Lightly coat a 9 X 13 baking dish with cooking spray.

Heat olive oil in a large skillet over medium high heat. When oil ripples, add ground beef.

Add onion, garlic, and bell pepper. Stirring frequently, cook until meat is browned and vegetables are tender.  About 3-4 minutes. Stir in black beans, corn, chili powder, cumin, salt and pepper. Add can of Ro-Tel diced tomatoes and chiles along with cilantro and stir. Set aside. Mexican Casserole 3

Place tortillas evenly into baking dish. I cut mine in half to cover my baking dish.Mexican Casserole 2

Next drop spoonfuls of refried beans on top of tortilla layer. Spread evenly. Mexican Casserole 4

Follow by layering the meat and vegetable mix over the refried beans. Mexican Casserole 5

Then layer with enchilada sauce. Mexican Casserole 6

Finally, cover with shredded cheese. Mexican Casserole 7

Place in oven for 20 minutes. Mexican Casserole 8

Garnish with cilantro. Allow 5 minutes to set up and cool down before serving. Mexican Casserole


8 thoughts on “Mexican Casserole

  1. Pingback: Mexican Casserole — Joann’s Food For Thought – A Girls Guide to Capetown

  2. Pingback: Mexican Cornbread Casserole | Joann's Food For Thought

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