Mexican Tortilla Casserole – Detailed Recipe
Servings: 6–8
Prep time: 20 minutes
Cook time: 40 minutes
Total time: 1 hour
This casserole is a layered, cheesy, comforting dish that combines tortillas, seasoned meat, beans, vegetables, and lots of melted cheese. It’s fully customizable—you can make it vegetarian, add extra spice, or swap ingredients based on what you have.
Ingredients
For the meat (or protein) layer:
- 1 lb (450 g) ground beef, ground chicken, turkey, or a plant-based alternative
- 1 medium onion, finely chopped
- 2–3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder (adjust for spice level)
- ½ teaspoon dried oregano
- Salt and black pepper, to taste
- 1 can (15 oz / 425 g) black beans or pinto beans, drained and rinsed
- 1 can (10 oz / 280 g) diced tomatoes with green chilies (or plain diced tomatoes + a pinch of cayenne)
For the cheese and cream layer:
- 2 cups (200 g) shredded cheddar cheese or Mexican blend
- 1 cup (120 g) shredded mozzarella cheese
- 1 cup (240 ml) sour cream or Greek yogurt
- ½ cup (120 ml) cream cheese, softened (optional for extra creaminess)
For the tortilla layer:
- 8–10 small flour or corn tortillas (6-inch size works best)
- Optional: brush tortillas with a bit of butter or oil for extra flavor
Optional toppings (after baking):
- Fresh cilantro, chopped
- Sliced avocado or guacamole
- Diced tomatoes
- Sliced jalapeños
- Extra sour cream or crema
- Lime wedges
Step-by-Step Instructions
1. Prepare the filling
- Heat a large skillet over medium heat. Add a bit of oil.
- Sauté the chopped onion for 3–4 minutes until translucent.
- Add the garlic and cook 30 seconds until fragrant.
- Add the ground meat and cook, breaking it up with a spoon, until fully browned.
- Stir in cumin, paprika, chili powder, oregano, salt, and pepper. Mix well.
- Add the beans and diced tomatoes, then simmer for 5–7 minutes to allow flavors to combine. Taste and adjust seasoning if needed.
Tip: For a spicier kick, add a splash of hot sauce, chipotle in adobo, or extra chili powder.
2. Prepare the creamy cheese mixture
- In a medium bowl, combine sour cream (or Greek yogurt) and cream cheese until smooth.
- Fold in 1 cup of the shredded cheddar and ½ cup mozzarella.
- Season lightly with salt and pepper.
Tip: If you like a very cheesy casserole, you can mix in more cheese here—it’ll melt beautifully between the layers.
3. Assemble the casserole
- Preheat your oven to 375°F (190°C).
- Lightly grease a 9×13-inch (23×33 cm) baking dish.
- Start with a thin layer of the meat and bean mixture at the bottom.
- Place 2–3 tortillas over the meat layer, slightly overlapping if needed.
- Spread a layer of the creamy cheese mixture on top of the tortillas.
- Repeat: meat mixture → tortillas → creamy cheese → shredded cheese on top. Usually, 2–3 layers work best.
- Finish with a generous layer of remaining shredded cheese on top.
Tip: If tortillas feel stiff, microwave them for 15–20 seconds to make them pliable before layering.
4. Bake
- Cover the casserole with aluminum foil and bake for 20 minutes.
- Remove the foil and bake for another 15–20 minutes until the cheese is melted, bubbly, and slightly golden on top.
- Let it rest for 5–10 minutes before serving to allow layers to set.
5. Serve and garnish
- Slice into squares and top with fresh cilantro, diced avocado, jalapeños, and a squeeze of lime.
- Serve with a side of Mexican rice, beans, or a simple green salad.
Variations and Tips
- Vegetarian: Skip the meat, increase beans, and add roasted vegetables like bell peppers, zucchini, or corn.
- Spice: Add chopped green chilies, chipotle, or cayenne for heat.
- Extra crunch: Sprinkle crushed tortilla chips on top before baking.
- Make-ahead: Assemble the casserole a day before, cover tightly, and refrigerate. Bake an extra 5–10 minutes from cold.
This casserole is a perfect weeknight meal because it’s simple, customizable, and feeds a crowd. Leftovers reheat beautifully, making it a great lunch option for the next day.
