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A close-up shot of a serving of the baked Mexican ground beef casserole, highlighting the layers of beef, beans, corn, and cheese.

Mexican Ground Beef Casserole: The Ultimate Weeknight Dinner

This Mexican Ground Beef Casserole is an easy, cheesy, and flavor-packed dish perfect for busy weeknights. Layers of seasoned ground beef, beans, corn, and melted cheese make this a guaranteed family favorite.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: American, Mexican
Calories: 450
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Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb ground beef 85/15 lean
  • 1 large onion chopped
  • 2 cloves garlic minced
  • 1 oz taco seasoning 1 packet
  • 15 oz red enchilada sauce 1 can
  • 15 oz black beans rinsed and drained
  • 15 oz corn canned or frozen, drained
  • 12 corn tortillas cut into quarters
  • 2 cups shredded Mexican cheese blend

Equipment

  • 1 9x13 inch baking dish
  • 1 Large Skillet

Method
 

  1. Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
  2. In a large skillet over medium-high heat, cook the ground beef and chopped onion until the beef is browned. Drain off any excess grease.
  3. Stir in the minced garlic and taco seasoning. Cook for 1 minute more until fragrant.
  4. Pour in the enchilada sauce, and add the rinsed black beans and drained corn. Stir to combine and let the mixture simmer for 5 minutes.
  5. Spread about one-third of the meat mixture onto the bottom of the prepared baking dish. Arrange a layer of tortilla quarters over the meat mixture. Repeat the layering twice more, ending with the meat mixture on top.
  6. Sprinkle the shredded cheese evenly over the top layer.
  7. Bake for 20-25 minutes, or until the cheese is melted and bubbly and the casserole is heated through.
  8. Let the casserole rest for 5-10 minutes before serving. Garnish with fresh cilantro, sour cream, or avocado if desired.

Notes

Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
Freezing: This casserole freezes well. Assemble but do not bake, then cover tightly and freeze for up to 3 months. Thaw in the refrigerator overnight before baking as directed.
Spice it up: Add a chopped jalapeño with the onion for extra heat.