This Easy Mexican Casserole is loaded with flavor, layers of ooey-gooey cheese, ground beef, crunchy tortilla chips and more. Perfect to serve for dinner any night of the week and sure to satisfy.
This Mexican Casserole is so easy and extremely helpful for those busy weeknights! You will go crazy for all that melted cheese, as well as the simple ingredients in this dish that truly make for a great recipe. This casserole will quickly become a family favorite and one everyone will look forward to enjoying.
Taco seasoned ground beef, onion, tomatoes, jalapenos, olives and beans are layered with a blend of cheeses and sour cream, with crunchy tortilla chips forming a crispy bottom crust to the casserole. You will absolutely love this meal!
Ingredients
Keep scrolling down to the printable recipe card for FULL ingredient amounts and instructions or click the “Jump to Recipe” button at the top of the page!
- Beef – Ground beef.
- Onion – Medium onion, diced.
- Taco Seasoning – You can use my taco seasoning recipe, or store bought will work.
- Tomatoes – I used canned fire roasted diced tomatoes for this one!
- Jalapeño – Finely diced or a canned green chilies will work.
- Beans – I used Pinto beans, use your preference.
- Sour Cream – A must in my opinion!
- Tortilla Chips – Crushed – use your preference.
- Olives – Black olives, sliced.
- Cheese – I used a blend of Monterey Jack and Cheddar, shredded.
- Green Onion – Chopped, for garnish.
How to make Mexican casserole
- Preheat Oven – Preheat the oven to 375°F.
- Cook the Beef – Add the ground beef to a skillet over medium-high heat and cook, breaking it up as you stir, until cooked through. Add the onion and cook until it becomes translucent. If needed, remove excess grease.
- Season – Stir in the taco seasoning, then the diced tomatoes, green chilies, and beans. Simmer for 5 minutes.
- Assemble – Sprinkle the tortilla chips evenly into the bottom of a 9×13″ casserole dish. Layer the meat mixture over the tortilla chips, then spread the sour cream over the meat. Finally, top with olives and cheese.
- Bake & Serve – Bake for 30 minutes or until bubbly. Garnish with green onion and serve.
What else can I add to my casserole
If you want to add to the layers of this already loaded casserole, try adding some salsa or enchilada sauce in replace of the fire roasted tomatoes, or a layer of Mexican rice to beef up the dish even more! Black beans, corn, bell peppers, and cilantro would all be excellent additions to this dish as well.
Can I make this in advance?
Casseroles are always a great make ahead meal! Make the casserole as directed, however, instead of baking – cover with foil and allow to cool. Once cooled, freeze.
When you’re ready, remove the casserole from the freezer the day before you want to eat it and allow it to thaw in the refrigerator overnight, then bake as directed above!
How to serve
Keep it simple and serve this casserole with some extra tortilla chips and a salad. You can also top your casserole with a big ol’ scoop of guacamole on top to really add to the meal!
How to store leftovers
Store leftover casserole covered tightly with plastic wrap, foil, or in an airtight container in your fridge for 3-4 days.
Did you like this casserole recipe? Try these!
- Breakfast Casserole
- Chicken Spaghetti
- Pepperoni Pizza Pasta
- Tuna Noodle Casserole
- The Best Lasagna
- Southwestern Style Stuffed Peppers
- No Peek Chicken and Rice Casserole
- Chicken Alfredo Bake
- Beef Tamale Casserole
- Shepherds Pie
- Tater Tot Casserole
- Beef Stroganoff Casserole
Craving More? Follow Along:
Easy Mexican Casserole
Ingredients
- 1 pound ground beef
- 1 medium onion diced
- 1 jalapeño finely diced, or a 4oz can of green chilies
- 2 tablespoon taco seasoning 1 package
- 1 can fire roasted diced tomatoes 14 oz
- 1 can pinto beans 16 oz
- 2 cups tortilla chips crushed
- 1 1/2 cups sour cream
- 1/4 cup black olives sliced
- 1 cup Monterey Jack shredded
- 1 cup cheddar shredded
- 1/4 cup green onion chopped, for garnish
Instructions
- Preheat the oven to 375F.
- Add the ground beef to a skillet over medium-high heat and cook, breaking it up as you stir, until cooked through. Add the onion and jalapeño. Cook until the onion becomes translucent. If needed, remove excess grease.
- Stir in the taco seasoning, then the diced tomatoes, and beans. Simmer for 5 minutes.
- Sprinkle the tortilla chips evenly into the bottom of a 9×13" casserole dish. Layer the meat mixture over the tortilla chips, then spread the sour cream over the meat. Finally, top with olives and cheese.
- Bake for 30 minutes or until bubbly. Garnish with green onion and serve.
Tips & Notes:
- Store leftover casserole covered tightly with plastic wrap, foil, or in an airtight container in your fridge for 3-4 days.
- Make ahead: Make the casserole as directed, however, instead of baking – cover with foil and allow to cool. Once cooled, freeze. When you’re ready, remove the casserole from the freezer the day before you want to eat it and allow it to thaw in the refrigerator overnight, then bake as directed above!
This was brilliant. I did add the enchilada sauce and rice as suggested. Oh my gosh…it came out so wonderful. Definitely a keeper.
It was very good. My son and I enjoyed it, in fact he took most of it home. I found it to be a little dry maybe because I drained the pinto beans. Son said he would prefer to use black beans. I would add green or red sauce, or salsa to the sour cream to make it more creamy. Final comment about the chips. I would really crush them the next time. This would be great for a family dinner or potluck. Your recipes are very good and so quick. We have this thing at our house about 15 minute meals. We are in our 70s and don’t want to spend that much time in the kitchen. I wait for those days when the family comes for dinner.
Thank you, Shirley! That’s wonderful to hear 🙂
This recipe sounds wonderful. I will be anxious to try it. I truly enjoy reading about ALL of Jo’s recipes. Thank you for sharing them. God bless.