Looking for a hearty, comforting dish that’s easy to make and packed with flavor? This Mexican Tortilla Casserole is the answer! Perfect for busy weeknights, potlucks, or family dinners, this casserole combines layers of tortillas, beans, salsa, and cheese into a delicious, crowd-pleasing meal.
Inspired by the vibrant flavors of Mexican cuisine, this recipe is both versatile and customizable. Whether you’re feeding a hungry family or meal prepping for the week, this casserole is sure to become a favorite. Plus, it’s a great way to use up leftover ingredients in your fridge. Ready to dig in? Let’s get cooking!
Why You Will Love Making This Recipe
There are so many reasons to love this Mexican Tortilla Casserole! First, it’s incredibly easy to make. With just a few simple steps and minimal prep time, you can have a delicious meal on the table in no time. It’s perfect for busy weeknights when you need something quick and satisfying.
Second, it’s highly customizable. Don’t have black beans? Use pinto beans. Prefer a spicier kick? Add jalapeños or hot sauce. You can also add cooked chicken, ground beef, or extra veggies to make it your own.
Third, it’s a crowd-pleaser. Whether you’re cooking for kids, picky eaters, or a group of friends, this casserole is sure to impress. The layers of tortillas, beans, salsa, and cheese create a comforting, flavorful dish that everyone will love.
Finally, it’s perfect for meal prep. You can make a big batch and enjoy it throughout the week, or freeze it for later. It’s a lifesaver for busy households!
Ingredients
- 6-8 corn tortillas
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 cup salsa (store-bought or homemade)
- 1 cup shredded cheese (cheddar, Monterey Jack, or a blend)
- 1/2 cup sour cream or Greek yogurt
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- Optional toppings: avocado, cilantro, jalapeños, lime wedges
Equipment Used
- 9×13-inch baking dish
- Mixing bowls
- Measuring cups and spoons
- Knife and cutting board
Directions & Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C).
- Prepare the Filling: In a large bowl, combine the black beans, corn, salsa, sour cream, chili powder, cumin, garlic powder, salt, and pepper. Mix well.
- Layer the Casserole: Spread a thin layer of the bean mixture on the bottom of the baking dish. Place a layer of tortillas on top, followed by more bean mixture and a sprinkle of cheese. Repeat the layers until all ingredients are used, ending with cheese on top.
- Bake: Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for another 10 minutes, or until the cheese is bubbly and golden.
- Serve: Let the casserole cool for 5 minutes, then garnish with optional toppings like avocado, cilantro, or jalapeños. Serve warm.
Nutritional Information
Each serving of Mexican Tortilla Casserole contains approximately:
- Calories: 320
- Protein: 12g
- Fat: 12g
- Carbohydrates: 40g
- Fiber: 8g
- Sugar: 4g
This dish is a good source of protein, fiber, and essential nutrients, making it a wholesome and satisfying meal.
Prep Time and Cook Time
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
Variations
- Vegetarian Option: Keep it as-is for a vegetarian-friendly dish.
- Meat Lovers: Add cooked ground beef, shredded chicken, or turkey.
- Spicy Version: Use hot salsa or add diced jalapeños to the filling.
Frequently Asked Questions
1. Can I make this casserole ahead of time?
Yes! Assemble the casserole, cover, and refrigerate for up to 24 hours before baking.
2. Can I freeze this dish?
Absolutely! Freeze before or after baking. Thaw in the fridge overnight and reheat in the oven.
3. Can I use flour tortillas instead of corn?
Yes, but corn tortillas hold up better and add an authentic flavor.
Pro Tips By Elisa
- Warm the Tortillas: Lightly warm the tortillas before layering to prevent cracking.
- Add Veggies: Stir in spinach, zucchini, or bell peppers for extra nutrition.
- Double the Recipe: Make two casseroles—one to eat now and one to freeze for later.
Serving Suggestions
Serve this casserole with a side of Mexican rice, a fresh green salad, or guacamole and chips. Top with avocado slices, a dollop of sour cream, and a squeeze of lime for extra flavor.
Mexican Tortilla Casserole
Equipment
- 9x13-inch baking dish
- Mixing bowls
- Measuring cups and spoons
- Knife and cutting board
Ingredients
- 6-8 corn tortillas
- 1 can 15 oz black beans, drained and rinsed
- 1 cup corn kernels fresh, frozen, or canned
- 1 cup salsa store-bought or homemade
- 1 cup shredded cheese cheddar, Monterey Jack, or a blend
- 1/2 cup sour cream or Greek yogurt
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- Optional toppings: avocado cilantro, jalapeños, lime wedges
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C).
- Prepare the Filling: In a large bowl, combine the black beans, corn, salsa, sour cream, chili powder, cumin, garlic powder, salt, and pepper. Mix well.
- Layer the Casserole: Spread a thin layer of the bean mixture on the bottom of the baking dish. Place a layer of tortillas on top, followed by more bean mixture and a sprinkle of cheese. Repeat the layers until all ingredients are used, ending with cheese on top.
- Bake: Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for another 10 minutes, or until the cheese is bubbly and golden.
- Serve: Let the casserole cool for 5 minutes, then garnish with optional toppings like avocado, cilantro, or jalapeños. Serve warm.