Name: Mexican Tortilla Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 1 lb ground beef or turkey; 1 (15 oz) can black beans, drained and rinsed; 6 large flour or corn tortillas; 2 cups shredded cheddar cheese; 1 cup salsa (mild, medium, or spicy); 1 (14.5 oz) can diced tomatoes, drained; 1 packet taco seasoning (or homemade); 1 avocado, diced (for topping); 1/2 cup chopped fresh tomatoes (for topping); 1/4 cup chopped fresh cilantro (for topping); Optional: sour cream, jalapeños, onions for serving

I absolutely love making this Mexican Tortilla Casserole when I’m craving something cozy, cheesy, and full of flavor—but don’t want to spend all day in the kitchen. It’s one of those comforting, crowd-pleasing meals that feels like a hug in a baking dish. Whether I’m feeding the family or prepping for a casual get-together, this casserole always disappears fast.

What I adore most about this dish is how flexible it is. Layers of seasoned ground meat, black beans, zesty salsa, and gooey cheese all nestled between soft tortillas—it’s basically a Tex-Mex dream. And let’s not forget the toppings! A sprinkle of fresh tomatoes, avocado chunks, and a pop of cilantro brings everything to life. It’s simple, but every bite is bursting with flavor and texture.

Why You’ll Love This Mexican Tortilla Casserole

It’s quick and easy—perfect for weeknight dinners.
Uses simple, pantry-friendly ingredients.
Great for meal prep or feeding a crowd.
Kid-friendly and endlessly customizable.
Packs bold Mexican-inspired flavors in every layer.
Cheesy, hearty, and super satisfying.

What Kind of Tortillas Should I Use for Mexican Tortilla Casserole?

I’ve tried this casserole with both flour and corn tortillas, and honestly—both work! If you’re after a slightly chewy texture with a softer bite, go for flour tortillas. They hold up well to layering and baking. Corn tortillas, on the other hand, add an authentic, slightly nutty flavor and a firmer texture once baked. It really comes down to personal preference, but I tend to lean toward corn when I want that classic, earthy flavor. Whichever you choose, make sure they’re fresh so they don’t fall apart during baking.

Options for Substitutions

One of the best things about this Mexican Tortilla Casserole is how forgiving it is. You can easily swap ingredients based on what you have on hand or dietary preferences:

Protein: Ground beef, turkey, or even a meatless crumble all work great. Shredded chicken is also a tasty option.
Beans: Black beans are my go-to, but pinto or kidney beans are solid swaps.
Cheese: Cheddar is classic, but Monterey Jack, Pepper Jack, or even a dairy-free cheese can step in.
Tortillas: As mentioned, both corn and flour work. For a low-carb version, try low-carb tortillas.
Salsa: Use mild, medium, or spicy—whatever you love. You can even swap in enchilada sauce for a saucier vibe.
Toppings: Add sour cream, jalapeños, shredded lettuce, or anything that makes your taste buds happy.

Ingredients for This Mexican Tortilla Casserole

Ground Meat
This is the heart of the casserole. I usually use ground beef or turkey—it gives the dish that hearty, savory base.

Black Beans
They add texture, protein, and a creamy bite that balances the meat perfectly.

Tortillas
Essential for layering—like lasagna, but with a Tex-Mex twist. They hold everything together and soak up all the delicious flavors.

Cheddar Cheese
The ooey-gooey factor. Melts beautifully and adds a rich, cheesy layer to every bite.

Salsa
Provides moisture, bold flavor, and that irresistible tomato-chili kick. Choose your heat level to suit your taste.

Taco Seasoning
It infuses the filling with classic Mexican spices—cumin, paprika, garlic, and more. You can use store-bought or homemade.

Diced Tomatoes
They bring a juicy freshness to the meat and bean mixture, helping to balance the richness.

Avocado
Not cooked into the casserole, but a must for topping. Creamy and cooling—such a great contrast to the warm, spicy layers.

Fresh Cilantro
Adds a bright, herbal finish on top. Totally optional, but I think it takes the whole thing up a notch.

Optional Toppings
Chopped onions, jalapeños, or sour cream if you want to jazz it up even more!

Step 1: Prep the Ingredients

Start by preheating your oven to 375°F (190°C). While it heats up, cook your ground meat in a skillet over medium heat until it’s browned and fully cooked. Drain any excess fat, then stir in the taco seasoning, diced tomatoes, and black beans. Let it simmer for a few minutes to blend the flavors.

Step 2: Layer the Casserole

Lightly grease a baking dish (around 9×13 works great). Lay down your first layer of tortillas—cut or tear them to fit the bottom if needed. Spread a portion of the meat and bean mixture over the tortillas, followed by a layer of salsa and a generous sprinkle of shredded cheese.

Step 3: Repeat the Layers

Continue layering tortillas, meat mixture, salsa, and cheese until all the ingredients are used up—aim for 2 to 3 layers. Finish with a top layer of tortillas covered in plenty of cheese.

Step 4: Bake to Perfection

Cover the dish loosely with foil and bake for 20 minutes. Remove the foil and bake for another 10 minutes or until the cheese is melted, bubbly, and starting to brown at the edges.

Step 5: Add Fresh Toppings

Once out of the oven, let the casserole rest for about 5–10 minutes. Then top with diced avocado, fresh tomatoes, and chopped cilantro. Slice into squares and serve warm!

How Long to Cook the Mexican Tortilla Casserole

The total bake time for this casserole is around 30 minutes.
Here’s the breakdown:

Bake covered with foil for 20 minutes to let everything heat through and meld together.
Then, uncover and bake an additional 10 minutes so the cheese gets golden, bubbly, and irresistible.
Let it sit for 5 to 10 minutes before cutting so it holds its shape when serving.

Tips for Perfect Mexican Tortilla Casserole

Use fresh tortillas to avoid soggy or overly chewy layers.
Drain your beans and meat well to prevent excess liquid from making the casserole runny.
Let it rest before slicing—this helps it set and makes serving cleaner and easier.
Shred your own cheese if you can. Pre-shredded tends to have anti-caking agents that don’t melt as smoothly.
Taste your filling before layering. Adjust seasoning if it needs more salt, spice, or flavor.
Layer generously but evenly, especially with the cheese, so every bite has a perfect balance.
Customize your toppings—freshness on top makes a huge difference!
Bake in the center of the oven to ensure even cooking and melted cheese without burning.

Watch Out for These Mistakes While Cooking

Skipping the draining step: If you don’t drain your meat and beans properly, your casserole can turn out watery.
Overloading with salsa: A little goes a long way. Too much salsa can make the layers soggy.
Not greasing the dish: Even though it’s a casserole, tortillas can stick—especially with cheese. A light spray or brush of oil helps.
Using cold ingredients: If your meat or salsa is straight from the fridge, it can affect how evenly the casserole cooks.
Undercooking: Make sure it’s fully heated in the center and the cheese on top is melted and golden.
Skipping the resting time: It may be tempting to dive in right away, but resting allows the layers to set.
Too much cheese on top too early: Covering it while baking keeps the cheese from burning. Uncover only at the end.
Not tasting the filling: It’s your chance to adjust spice or salt levels before it’s locked into layers.

What to Serve With Mexican Tortilla Casserole?

1. Mexican Street Corn (Elote)

Creamy, tangy, and just a little spicy—it’s the perfect sidekick.

2. Cilantro Lime Rice

A refreshing, zesty rice dish that balances out the richness of the casserole.

3. Refried Beans

Smooth, comforting, and full of flavor—classic pairing.

4. Fresh Guacamole & Chips

The cool creaminess and crunch are a great contrast to the warm, melty casserole.

5. Simple Green Salad

Light, crisp, and dressed with lime vinaigrette—it helps freshen up the meal.

6. Roasted Vegetables

Bell peppers, zucchini, or sweet potatoes tossed in olive oil and roasted add a nutritious twist.

7. Pickled Jalapeños

For a briny, spicy pop that cuts through the cheesy layers.

8. Mexican-Style Coleslaw

Crunchy cabbage slaw with a citrusy dressing adds a fresh, bright bite.

Storage Instructions

Mexican Tortilla Casserole stores beautifully, making it a great make-ahead or leftover-friendly meal.

Refrigerator: Let the casserole cool completely, then cover it tightly or transfer to an airtight container. It will stay fresh in the fridge for up to 4 days.
Freezer: You can freeze the whole casserole or individual portions. Wrap tightly with foil and plastic wrap or use a freezer-safe container. It keeps well for up to 2 months.
Reheating: Warm in the oven at 350°F (175°C) for 15–20 minutes, or microwave individual slices until heated through. Add a fresh sprinkle of cheese before reheating if you want that extra melty top!

Estimated Nutrition (Per Serving – approx. 1/8 of the casserole)

Calories: 410
Protein: 24g
Fat: 22g
Carbohydrates: 32g
Fiber: 6g
Sugars: 4g
Sodium: 720mg

Note: Nutrition values may vary depending on ingredient brands and substitutions used.

Frequently Asked Questions

Can I make this casserole ahead of time?

Yes! You can fully assemble the casserole up to 24 hours in advance. Just cover and refrigerate, then bake when you’re ready—add an extra 5–10 minutes to the bake time if it’s going in cold.

Can I make it vegetarian?

Absolutely. Just skip the meat and double up on beans or add cooked lentils, tofu crumbles, or a meatless ground option for that same hearty feel.

Can I use store-bought taco seasoning?

Yes, it works perfectly. If you’re watching sodium, consider making your own blend with chili powder, cumin, paprika, garlic powder, onion powder, and a pinch of salt.

How do I keep the casserole from getting soggy?

Drain ingredients well—especially the beans and tomatoes—and don’t overdo the salsa. Letting the casserole rest after baking also helps it firm up nicely.

Can I use a different type of cheese?

Totally! Monterey Jack, Pepper Jack, a Mexican blend, or even mozzarella can be swapped in. Use what you love or have on hand.

What size dish should I use?

A standard 9×13-inch baking dish is ideal. It fits the layers nicely without overflowing or drying out.

Is it spicy?

That’s up to you! Choose a mild salsa and go easy on the seasoning for a gentler kick—or spice it up with hot salsa and jalapeños if you’re into heat.

Can I freeze leftovers?

Yes, and they reheat beautifully. Slice into portions, wrap tightly, and freeze for up to 2 months. Perfect for busy weeknights or quick lunches.

Conclusion

This Mexican Tortilla Casserole brings bold flavors, comforting textures, and easy customization to the table—all in one pan. Whether you’re looking for a simple family dinner, meal prep option, or a crowd-pleasing party dish, this one checks all the boxes. I love how adaptable it is, and with every gooey, cheesy bite layered with savory filling and warm spices, it just feels like home. Don’t be surprised if it becomes a regular in your dinner rotation!