This Tex Mex casserole is a cozy, cheesy, family-style dinner that’s packed with flavor and couldn’t be easier to toss together. Think of it as a cross between nachos and a classic taco bake, layered with seasoned beef, creamy veggies, salsa, and plenty of melty cheese. It’s flexible, kid-friendly, and built almost entirely from pantry staples.
If you love comforting Tex Mex flavors, you might also enjoy my Taco Pie, 5-Ingredient Taco Casserole, or Easy Chicken Enchilada Casserole. They all make busy weeknights a whole lot easier.
Table of Contents
Before You Get Started
Here are a few quick pointers that set you up for success.
- Choose your base based on the texture you prefer. Tortillas give you clean, structured layers, while crushed tortilla chips offer a rustic, nacho-style crunch.
- Start mild with the heat. Use mild salsa or sauce, then let each person add jalapeños or hot sauce at the table. Tip: This keeps the whole dish kid-friendly.
- If you use tortillas instead of chips, you can warm or lightly toast them so they don’t get soggy.
Ingredient Notes
A few quick notes as you gather your ingredients:
- Tortilla options: Corn tortillas give deeper Tex Mex flavor while flour tortillas make softer layers. Our preference, tortilla chips create a crunchy, nacho-like finish.
- Protein choices: Ground beef is the classic option. Ground turkey or shredded rotisserie chicken work just as well.
- Sauce base: Salsa keeps things simple, but enchilada sauce will give you a deeper, more traditional flavor. Choose whichever your family prefers.
How to Make Tex Mex Casserole
Step 1: Prepare the Protein
Heat the oil in a large skillet and brown the beef with the onion and bell pepper. Cook until everything is soft and the meat is no longer pink. Stir in the garlic for extra flavor, then drain off the grease.
** Tip: Draining well keeps the casserole from becoming soggy.
Step 2: Season the Filling
Sprinkle in the taco seasoning, cumin, and smoked paprika. Let the spices bloom for about 30 seconds so the flavors deepen.
Step 3: Add the Veggies and Salsa
Stir in the Rotel, black beans, corn, and salsa. Let the mixture bubble for a minute or two so everything warms through.
** Quick note: If the filling looks dry, add a splash of broth or a spoonful of extra salsa.
Step 4: Make It Creamy
Take the skillet off the heat and stir in the sour cream and cheese. This gives the casserole its creamy texture without being too heavy. Season with salt and pepper to taste.
Step 5: Assemble the Layers
Spread half of the filling in a greased 9 x 13-inch dish. Add half of the crushed tortilla chips over top. The middle layer softens just enough to mimic enchilada casserole texture. Add the remaining filling, then top with the last of the chips and the cheese.
** Tip: If the cheese browns too fast, tent the dish loosely with foil.
Step 6: Bake
Bake at 375 degrees F for 20 to 25 minutes, until hot and bubbly. Let it rest for about 10 minutes before serving so the layers hold together nicely.
Variations and Serving Ideas
- Swap the beef for shredded chicken or ground turkey.
- Pick your favorite beans. Try black beans, pinto beans, or even refried beans for a thicker filling.
- Make it extra creamy by adding cream cheese along with the sour cream.
- Use enchilada sauce instead of salsa for a deeper, smokier taste.
- Add heat with jalapeños, green chiles, hot salsa, or chipotle peppers.
When it’s time to serve, set out toppings like shredded lettuce, diced tomatoes, sour cream, pico de gallo, green onions, cilantro, or lime wedges. It turns the whole meal into a build-your-own taco bar.
Storage, Freezing, and Make Ahead
Make Ahead: Assemble it up to 24 hours in advance and keep it covered in the fridge until baking.
How to Store: Refrigerate leftovers for 3 to 4 days. Freeze before baking for the best texture, or freeze baked leftovers in individual portions.
How to Reheat: Reheat in the oven or microwave until warmed through.
Frequently Asked Questions
What is Tex Mex casserole?
It’s a layered, family-friendly bake inspired by Tex Mex flavors like seasoned meat, salsa, beans, corn, and cheese.
Can I make it mild for kids?
Yes. Use mild salsa and skip the chiles. Let spicy eaters add heat at the table.
Can I swap beef, chicken, or turkey?
Absolutely. Any cooked protein works.
Should I use tortillas or chips?
Tortillas create tidy layers. Chips give you a more rustic, crunchy texture. Both are delicious.
How do I keep it from getting soggy?
Drain the meat well, choose tortillas or chips based on your preferred texture, and let the casserole rest before slicing.
Is this gluten free?
Use certified gluten free tortilla chips and check your taco seasoning to be sure.
What should I serve with it?
A simple green salad, Mexican rice, or fresh fruit balances the rich flavors.
Related Recipes
Watch How to Make It
Tex Mex Casserole
Equipment
- 9 x 13 inch casserole dish
Ingredients
For the Filling
- 1 tablespoon olive oil
- 1 pound ground beef (or turkey)
- 1 small onion, diced
- 1 green bell pepper, diced
- 2 cloves garlic, minced (about 2 teaspoons)
- 1 (1-ounce) packet taco seasoning
- ½ teaspoon ground cumin
- ½ teaspoon smoked paprika
- 1 (10-ounce) can Rotel diced tomatoes with green chilies, undrained
- 1 (15-ounce) can black beans, drained and rinsed
- 1 (15-ounce) can corn, drained
- 1 cup salsa
- ½ cup sour cream, at room temperature
- 1 cup shredded Mexican cheese blend
- Kosher salt and ground black pepper, to taste
For the Crunchy Tortilla Chip Layers
- 4 cups lightly crushed tortilla chips (not powdered, leave some texture)
- 1 cup shredded Mexican cheese blend
Instructions
Preheat Oven
- Heat oven to 375°F. Grease a 9×13-inch baking dish.
Cook the Meat and Veggies
- Heat oil in a large skillet over medium-high. Add the ground beef, onion, and bell pepper. Cook until browned and softened, about 7–9 minutes. Stir in garlic; cook 1 minute more. Drain off excess grease.
Season the Filling
- Add taco seasoning, cumin, and smoked paprika. Cook 30 seconds to bloom spices.
Add Tomatoes, Beans, Corn, and Salsa
- Stir in Rotel, black beans, corn, and salsa. Cook, stirring, for 1-2 more minutes.
Make the Filling Creamy
- Remove from heat. Stir in the sour cream and 1 cup shredded cheese. Season with salt and pepper to taste.
Assemble the Casserole
- Layer 1 (Base): Spread half of the filling in the bottom of the prepared dish.
- Layer 2 (Chips): Sprinkle 2 cups of the crushed tortilla chips evenly over the filling.
- Layer 3 (Filling): Spread the remaining filling evenly over the chip layer.
- Layer 4 (Crunchy Top): Sprinkle the last 2 cups of crushed chips across the top. Finish with the remaining 1 cup shredded cheese.
Bake
- Bake for 20-25 minutes, until the cheese is melted and the top is golden and crisp.
- Let the casserole stand for about 10 minutes before serving.
Notes
- Swap out the tortilla chips and use flour tortillas or corn tortillas instead.
- Drain the skillet after cooking the meat to avoid excess moisture and grease.
- Add a little more salsa if the mixture looks too dry.
- Let it rest before cutting to help it set up.
- Cover with foil if browning too fast.
- Use mild salsa for kid-friendly flavor.
- Freeze before baking for best results.
- Add toppings after baking for freshness.
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