🧀 Mexican Tortilla Casserole
Serves 6–8 | Prep: 20 min | Bake: 35 min | Total: ~55 min
🛒 Ingredients
Base Layers:
8–10 corn or flour tortillas, cut into quarters or halves (corn = more authentic, flour = softer texture)
2 cups enchilada sauce (red or green — homemade or store-bought)
No enchilada sauce? Use salsa + ½ cup broth
Protein Layer:
1 lb ground beef, chicken, turkey, or pork
Vegetarian? Use 2 cans (15 oz each) black beans or pinto beans, drained & rinsed
1 tbsp olive oil or cooking spray
Veggie & Seasoning Mix:
1 large onion, chopped
1 bell pepper (any color), chopped
2 cloves garlic, minced
1 tsp ground cumin
1 tsp chili powder
½ tsp salt
¼ tsp black pepper
Beans & Corn:
1 (15 oz) can black beans, drained & rinsed
1 (15 oz) can corn, drained (or frozen/thawed)
Cheese Heaven:
2 cups shredded cheese blend (Monterey Jack, cheddar, Colby, or Mexican blend)
Save ½ cup for topping!
For Serving (Optional Toppings):
Sour cream
Diced avocado or guacamole
Fresh cilantro, chopped
Sliced jalapeños
Lime wedges
Chopped tomatoes or lettuce
👩🍳 Step-by-Step Instructions
1️⃣ Prep & Preheat
Preheat oven to 375°F (190°C).
Grease a 9×13-inch baking dish with oil or non-stick spray.
2️⃣ Brown the Protein
In a large skillet over medium-high heat, cook ground meat until browned and cooked through.
Drain excess fat if needed.
3️⃣ Sauté Veggies
In the same skillet, add onion and bell pepper. Cook 5–6 minutes until soft.
Stir in garlic, cumin, chili powder, salt, and pepper. Cook 1 minute more.
Add beans (if vegetarian) or mix in cooked meat.
4️⃣ Start Layering!
In your baking dish, layer in this order:
Thin layer of sauce – Prevents sticking
Single layer of tortillas – Slightly overlap like shingles
Meat/bean mixture
Corn & beans
More sauce
Cheese
🔁 Repeat layers 2–6 until ingredients are used up.
🎯 Final layer: Top with remaining tortillas → sauce → generous sprinkle of cheese.
💡 Pro Tip: Lightly dip tortillas in warm sauce first for extra softness!
5️⃣ Bake to Bubbly Perfection
Cover with aluminum foil.
Bake 20 minutes.
Remove foil and bake 10–15 minutes more, until cheese is golden and bubbly.
6️⃣ Rest & Serve
Let cool 5–10 minutes — helps hold shape when serving.
Cut into squares and top with:
A dollop of sour cream
Fresh cilantro
Avocado slices
A squeeze of lime juice
🍽️ Serving Ideas: Pair with Mexican rice, refried beans, or a crisp taco salad.
🌶️ Variations & Pro Hacks
🌱 Vegetarian/Vegan? Use beans + plant-based cheese and sour cream
🌾 Gluten-Free? Use certified GF corn tortillas
🌶️ Spicy Upgrade: Add diced green chiles, chipotle in adobo, or hot sauce to the sauce
🧀 Extra Cheesy? Add a layer of cream cheese or queso fresco between layers
🧊 Make-Ahead Magic: Assemble unbaked, cover, refrigerate overnight. Bake as directed (+5 mins)
❄️ Freeze It! Cool completely, wrap tightly, freeze up to 3 months. Thaw and reheat at 350°F
🧠 Why This Works So Well
The tortillas absorb the sauce as they bake, becoming tender yet holding their shape — no soggy mess. And by layering cheese throughout, every bite delivers gooey, melty satisfaction.
Think of it as a shortcut deconstructed enchilada — with all the flavor, none of the rolling stress.
❤️ Final Thought: More Than a Meal — It’s a Celebration on a Plate
This Mexican Tortilla Casserole doesn’t try to be fancy. It’s here to do one thing: bring people together around bold, comforting, soul-warming food.
It’s the kind of dish that earns compliments before the last serving is gone. The one someone asks for the recipe mid-bite.
So whether it’s Taco Tuesday, “I’m-too-tired-to-cook” Thursday, or Sunday family dinner…
Fire up the oven, grab the cheese, and let the fiesta begin. 🌮💛