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Mexican Ground Beef Casserole
Video Tutorial
ℹ️ Video Disclaimer: This video is embedded from YouTube and is not owned by us. All rights belong to the original creator. Watch on YouTube
Ingredients
- 2 pounds ground beef
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 packet (1 oz) taco seasoning
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 1 can (10 oz) diced tomatoes with green chiles (like Rotel)
- 1 cup salsa
- 2 cups shredded Mexican cheese blend, divided
- 1 cup sour cream
- 2 cups crushed tortilla chips
- Salt and pepper to taste
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking dish
In a large skillet over medium-high heat, cook the ground beef with diced onion and minced garlic until the beef is browned and onion is soft, about 8-10 minutes. Drain excess fat
Add taco seasoning to the beef mixture and stir well to combine
Add black beans, corn, diced tomatoes with green chiles, and salsa to the skillet. Stir everything together and let simmer for 5 minutes
Remove from heat and stir in sour cream and 1 cup of shredded cheese until well combined
Spread half of the crushed tortilla chips in the bottom of the prepared baking dish
Pour the beef mixture over the tortilla chips and spread evenly
Top with remaining 1 cup of shredded cheese and the rest of the crushed tortilla chips
Bake for 25-30 minutes until the cheese is melted and bubbly and the casserole is heated through
Let cool for 5 minutes before serving
Kitchen Tools
- 9x13 inch baking dish
- Large skillet
- Wooden spoon or spatula
- Measuring cups and spoons
- Can opener
- Cheese grater (if shredding your own cheese)
Chef's Tips
Use lean ground beef (90/10) to reduce grease and calories
Let the casserole rest for 5-10 minutes after baking for easier slicing
Make your own taco seasoning to control sodium levels
Toast the tortilla chips lightly before adding for extra crunch
🔧 Troubleshooting Tips
🔄 Recipe Variations
🥗 Healthy Alternatives
🍽️ Serving Suggestions
Top with fresh cilantro, diced avocado, and lime wedges
Serve with Mexican rice or cilantro lime rice on the side
Add a dollop of guacamole and pico de gallo
Pair with a fresh green salad with lime vinaigrette
Serve with warm flour tortillas or cornbread
Nutrition Facts
🥗 Suitable Diets
🎨 Presentation Ideas
📦 Storage & Conservation
♻️ Leftover Ideas
⚠️ Common Mistakes to Avoid
FAQ
Absolutely! Ground turkey or chicken works great as a leaner alternative. You may want to add a tablespoon of oil when cooking since they're leaner than beef.
Yes! Assemble everything except the tortilla chip topping, cover and refrigerate up to 24 hours. Add chips and cheese just before baking, adding 10 minutes to the baking time.
Add diced jalapeños, use hot salsa instead of mild, add cayenne pepper or hot sauce to the beef mixture, or use pepper jack cheese instead of regular Mexican blend.
Yes! Freeze before adding the chip topping for best results. Wrap tightly and freeze up to 3 months. Thaw overnight, add fresh chips and cheese, then bake.
Make your own with: 1 tbsp chili powder, 1 tsp cumin, 1 tsp paprika, ½ tsp garlic powder, ½ tsp onion powder, ¼ tsp oregano, and salt to taste.
Add the chip topping right before baking, not during assembly. Also make sure to drain all canned ingredients well to reduce moisture in the casserole.
Yes! Brown the beef first, then add all ingredients except chips to slow cooker. Cook on low 4-6 hours. Top with chips and cheese in last 30 minutes or broil briefly after.
Very! Use mild salsa and omit jalapeños for picky eaters. Kids love the cheesy, crunchy layers. You can also let them top their own portions with sour cream and guacamole.