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This family favorite Mexican Ground Beef Casserole is a dish everyone will love.
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5 from 3 votes

Easy Mexican Casserole Recipe with Ground Beef

This hearty Mexican casserole layers seasoned ground beef, beans, cheese, and tortillas for the ultimate comfort food dinner the whole family loves.
Course Main Course
Cuisine American
Keyword Casserole Recipes, Ground Beef
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 8
Calories 634kcal
Author Stephanie Manley

Ingredients

  • 1 1/2 pounds ground beef browned and drained
  • 2 packages Lawry's taco seasoning follow directions on package
  • 1 cup chopped onion white or green
  • 1 can pinto beans drained
  • 1 can Ro-Tel Tomatoes
  • 1 can cream of chicken soup
  • 12 corn tortillas
  • 1 pound shredded Monterey Jack cheese
  • 4 ounces shredded Cheddar cheese

Instructions

  • Preheat and Prepare: Heat your oven to 375°F. Lightly grease a 13x9 inch baking dish to prevent sticking.
  • Brown the Beef: In a large skillet over medium-high heat, brown the ground beef, breaking it up as it cooks. Drain excess fat thoroughly.
  • Season the Meat: Add taco seasoning packets to the beef, following package directions. This usually involves adding water and simmering for a few minutes.
  • Prepare Cheese Mixtures: In a small bowl, combine the cheddar cheese with a handful of Monterey Jack for the topping. In another bowl, mix the remaining Monterey Jack cheese with the chopped onions.
  • Combine Meat and Beans: Mix the drained pinto beans with the seasoned ground beef in the skillet.
  • Make the Sauce: In a small bowl, stir together the Ro-Tel tomatoes and cream of chicken soup until well combined.
  • Layer the Casserole: Line the bottom of your prepared baking dish with corn tortillas, overlapping slightly. Add the meat and bean mixture, then sprinkle with the cheese and onion mixture. Top with remaining corn tortillas.
  • Add Final Touches: Spread the tomato and soup mixture evenly over the top layer of tortillas. Sprinkle with the reserved cheese mixture.
  • Bake Covered: Cover tightly with aluminum foil and bake for 45 minutes until cheese is melted and casserole is heated through.
  • Rest and Serve: Let stand for 5 minutes before cutting to allow layers to set.

Recipe Tips

This recipe is by Brenda Thompson. Cleveland, TX. 1989.

Nutrition

Calories: 634kcal | Carbohydrates: 28g | Protein: 35g | Fat: 42g | Saturated Fat: 21g | Cholesterol: 128mg | Sodium: 1311mg | Potassium: 506mg | Fiber: 4g | Sugar: 4g | Vitamin A: 1370IU | Vitamin C: 9.5mg | Calcium: 598mg | Iron: 4.1mg
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