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Layered Mexican Casserole

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Layered Mexican Casserole
2013-03-09 Other
4.8 0

A hearty, satisfying casserole layered with all the components of a Mexican meal -- tortillas, beef, beans, peppers, onion, lots of cheese and picante sauce.

  • Servings: 8
  • Prep Time: 40 min
  • Cook Time: 30 min
  • Total Time: 1 hr. 10 min


12 Corn Tortillas
Oil, for frying tortillas
1 lbs Ground Beef
1 cup Diced Onion
1 Green Pepper, seeded and chopped
1 Tbsp Flour
1 Tbsp Chili Powder
1 tsp Garlic Powder
½ tsp Ground Cumin
½ tsp Ground Coriander
¼ tsp Salt
1 cup Water
Can Pinto Beans, drained and rinsed
2 cups Medium (pace) Picante Sauce
1 cup Frozen Corn, thawed
3 cups Sharp Cheddar Cheese, shredded


1. Individually fry tortillas in oil for a few seconds, just until softened and lightly browned. Cut into 1 1/2" squares and set aside.

2. In a large nonstick skillet, cook the beef, onion and green pepper over medium heat until ground beef is no longer pink, breaking up meat as it cooks. Stir in flour, chili powder, garlic powder, cumin, coriander and salt. Stir in water. Bring to boil. Reduce heat and simmer uncovered for 5-6 minutes or until thickened.

3. Combine beans and salsa in a bowl.

4. Preheat oven to 350 degrees. Spray a 2-1/2 qt. baking dish with non-stick cooking spray. Arrange a layer of tortilla squares on the bottom of the dish, then layer half the beef mixture, half the bean mixture, half the corn, and a cup of cheese. Repeat tortillas, beef mixture, bean mixture, corn and cup of cheese. Top with another layer of tortillas and cup of cheese.

5. Bake uncovered 25-30 minutes until heated through. Let stand 10 minutes before cutting.

Helpful Tips:

Serve with lime slices, shredded lettuce, diced tomatoes and cubed avocados. I make two casseroles and freeze one for those days when you either can't or don't want to cook!