Tex Mex Casserole

$Square overhead shot of a tex mex casserole.$

This Tex Mex casserole is the easiest way to get a warm, cheesy, crowd pleasing dinner on the table fast. Loaded with seasoned beef, salsa, beans, and crunchy tortilla chips, it’s a cozy family favorite that works for any busy weeknight.

Course Dinner

Cuisine American, Mexican

Keyword easy tex mex casserole, tex mex casserole, tex mex dinner recipes

Prep Time 25

Cook Time 20

Total Time 45

Servings people

Calories 651kcal

Author Blair Lonergan

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.
$Browning ground beef with onion and green bell pepper.$

Season the Filling

Add taco seasoning, cumin, and smoked paprika. Cook 30 seconds to bloom spices.
$Adding the seasoning to the skillet.$

Add Tomatoes, Beans, Corn, and Salsa

Stir in Rotel, black beans, corn, and salsa. Cook, stirring, for 1-2 more minutes.
$Stirring together the meat filling for a tex mex casserole.$

Make the Filling Creamy

Remove from heat. Stir in the sour cream and 1 cup shredded cheese. Season with salt and pepper to taste.
$Adding sour cream and cheese to the meat filling.$

Assemble the Casserole

Layer 1 (Base): Spread half of the filling in the bottom of the prepared dish.
$Meat filling in the bottom of the baking dish.$
Layer 2 (Chips): Sprinkle 2 cups of the crushed tortilla chips evenly over the filling.
$Crushed tortilla chips on top of the meat filling.$
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.
$Adding the cheese and the final layer of chips.$

Bake

Bake for 20-25 minutes, until the cheese is melted and the top is golden and crisp.
$Horizontal overhead shot of a baked tex mex casserole in a white dish.$
Let the casserole stand for about 10 minutes before serving.
$Horizontal side shot of a tex mex casserole on a white plate.$

Video

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.

Nutrition