Dump-and-Go Beefy Mexican Casserole – A Simple, Flavor-Packed Weeknight Dinner

If you want dinner that basically makes itself, this Dump-and-Go Beefy Mexican Casserole is your new best friend. It’s hearty, cheesy, and loaded with bold flavors, and you don’t need to fuss over it. Just toss everything together, bake, and you’re done.

It’s perfect for busy nights, feeding a crowd, or whenever you need something comforting without a lot of effort. The leftovers are just as good, which is always a win.

Dump-and-Go Beefy Mexican Casserole - A Simple, Flavor-Packed Weeknight Dinner

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Prep Time 10 minutes mins

Cook Time 35 minutes mins

Total Time 45 minutes mins

Servings 6 servings

Ingredients

  

• 1 pound ground beef (85–90% lean works well)
• 1 small onion, finely chopped (optional but recommended)
• 1 packet taco seasoning (or 2 tablespoons homemade)
• 1 cup salsa (mild, medium, or hot)
• 1 (10–15 ounce) can enchilada sauce (red is classic)
• 1 (15 ounce) can black beans, drained and rinsed
• 1 cup corn kernels (frozen, canned, or fresh)
• 1 (10 ounce) can diced tomatoes with green chiles, drained
• 8–10 small flour or corn tortillas, cut into strips or left whole
• 2 cups shredded Mexican blend cheese (or cheddar/Monterey Jack)
• 1/2 cup sour cream (optional, for mixing in or serving)
• 2 tablespoons olive oil (if needed for sautéing)
• Salt and pepper, to taste
• Fresh cilantro, sliced green onions, and lime wedges for serving (optional)

Instructions

 

• Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish.
• Cook the beef. Heat a large skillet over medium-high. Add ground beef and onion. Cook, breaking up the meat, until browned and the onion is soft, 6–8 minutes. Drain excess fat if needed.
• Season the meat. Stir in taco seasoning and a splash of water. Cook 1 minute to bloom the spices. Taste and adjust salt and pepper.
• Mix the filling. In a large bowl, combine the cooked beef, black beans, corn, diced tomatoes with green chiles, salsa, and half of the enchilada sauce. If you like it creamy, stir in the sour cream. Mix until evenly combined.
• Layer the casserole. Spread a thin layer of enchilada sauce on the bottom of the baking dish. Add a layer of tortillas (whole or cut into strips), then half the beef mixture, and a generous handful of cheese. Repeat with tortillas, the remaining beef mixture, and more cheese. Finish with a light drizzle of the remaining enchilada sauce and the rest of the cheese.
• Bake. Cover with foil and bake for 20 minutes. Remove the foil and bake another 10–15 minutes, until the cheese is melted and bubbly and the edges are lightly browned.
• Rest and serve. Let it rest for 10 minutes so it sets and slices cleanly. Top with cilantro and green onions if you like, and serve with lime wedges and extra sour cream.

What Makes This Special

This casserole is all about ease without sacrificing flavor. You’ll combine seasoned ground beef with pantry staples like salsa, beans, and corn, plus soft tortillas and melty cheese.

The result is a layered, lasagna-style dish with a Tex-Mex twist. There’s minimal chopping, no tricky steps, and it scales well for meal prep. Best of all, it’s flexible—use what you have, tweak the heat, and make it your own.

Ingredients

• 1 pound ground beef (85–90% lean works well)
• 1 small onion, finely chopped (optional but recommended)
• 1 packet taco seasoning (or 2 tablespoons homemade)
• 1 cup salsa (mild, medium, or hot)
• 1 (10–15 ounce) can enchilada sauce (red is classic)
• 1 (15 ounce) can black beans, drained and rinsed
• 1 cup corn kernels (frozen, canned, or fresh)
• 1 (10 ounce) can diced tomatoes with green chiles, drained
• 8–10 small flour or corn tortillas, cut into strips or left whole
• 2 cups shredded Mexican blend cheese (or cheddar/Monterey Jack)
• 1/2 cup sour cream (optional, for mixing in or serving)
• 2 tablespoons olive oil (if needed for sautéing)
• Salt and pepper, to taste
• Fresh cilantro, sliced green onions, and lime wedges for serving (optional)

Instructions

1. Preheat your oven to 375°F (190°C).

   Lightly grease a 9×13-inch baking dish.

2. Cook the beef. Heat a large skillet over medium-high. Add ground beef and onion. Cook, breaking up the meat, until browned and the onion is soft, 6–8 minutes.

   Drain excess fat if needed.

3. Season the meat. Stir in taco seasoning and a splash of water. Cook 1 minute to bloom the spices. Taste and adjust salt and pepper.
4. Mix the filling. In a large bowl, combine the cooked beef, black beans, corn, diced tomatoes with green chiles, salsa, and half of the enchilada sauce.

   If you like it creamy, stir in the sour cream. Mix until evenly combined.

5. Layer the casserole. Spread a thin layer of enchilada sauce on the bottom of the baking dish. Add a layer of tortillas (whole or cut into strips), then half the beef mixture, and a generous handful of cheese.

   Repeat with tortillas, the remaining beef mixture, and more cheese. Finish with a light drizzle of the remaining enchilada sauce and the rest of the cheese.

6. Bake. Cover with foil and bake for 20 minutes. Remove the foil and bake another 10–15 minutes, until the cheese is melted and bubbly and the edges are lightly browned.
7. Rest and serve. Let it rest for 10 minutes so it sets and slices cleanly.

   Top with cilantro and green onions if you like, and serve with lime wedges and extra sour cream.

How to Store

Let the casserole cool to room temperature, then cover tightly. It will keep in the fridge for 3–4 days. Reheat in the microwave in 60–90 second bursts or in a 350°F oven for 15–20 minutes, covered, until hot.

For freezing, wrap the whole baked casserole or portion into airtight containers.

Freeze for up to 3 months. Thaw overnight in the fridge and reheat as above. If baking straight from frozen, cover and add extra time until heated through.

Benefits of This Recipe

• Minimal prep: No fancy steps, and most ingredients are pantry staples.
• Budget-friendly: Beans, corn, and tortillas stretch a pound of beef a long way.
• Great for leftovers: Holds up well for lunches and quick dinners.
• Customizable heat level: Use mild or spicy salsa, hot enchilada sauce, or extra chiles.
• Kid-friendly flavors: Cheesy, familiar, and not too complicated.

What Not to Do

• Don’t skip seasoning the beef. The taco seasoning brings everything together.

  Underseasoned meat = flat flavor.

• Don’t overload with liquid. Too much sauce or salsa makes it soggy. Stick to the amounts listed.
• Don’t cut into it immediately. Resting helps the layers set, so it won’t fall apart.
• Don’t use only low-fat cheese. It doesn’t melt as well and can turn rubbery. A standard melt-friendly cheese is best.
• Don’t skip draining beans and tomatoes. Excess moisture can make the casserole watery.

Recipe Variations

• Turkey or chicken: Swap the ground beef for ground turkey or shredded rotisserie chicken.
• Veggie-forward: Add sautéed bell peppers, zucchini, or spinach.

  You can even make it vegetarian by replacing beef with extra beans or meatless crumbles.

• Corn tortilla twist: Use corn tortillas for more texture and a classic flavor. Slightly toast them first to keep them sturdy.
• Rice layer: Add 1–2 cups of cooked rice or quinoa for a heartier casserole. Mix it into the beef filling or layer with the tortillas.
• Creamy kick: Stir in a few ounces of softened cream cheese instead of sour cream for a richer, creamier bite.
• Spice it up: Add chopped jalapeños, chipotle in adobo, or a dash of hot sauce to the filling.
• Topping bar: Serve with avocado slices, pico de gallo, pickled onions, or crushed tortilla chips for crunch.

FAQ

Can I make this ahead?

Yes.

Assemble the casserole up to a day in advance, cover, and refrigerate. When ready to bake, remove from the fridge while the oven preheats and add 5–10 extra minutes to the bake time if it’s still chilled.

Which tortillas are best—corn or flour?

Both work. Flour tortillas give a softer, almost lasagna-like texture.

Corn tortillas add more structure and a toasted corn flavor. Use what you prefer or what you have on hand.

Do I need enchilada sauce and salsa?

Using both adds depth—enchilada sauce gives a smooth, savory base and salsa brings freshness and acidity. If you only have one, you can make it work, but keep the total liquid amount similar to avoid sogginess.

How do I keep it from getting watery?

Drain the tomatoes and beans, don’t overdo the salsa, and let the casserole rest after baking.

If you’re adding extra veggies, sauté them first to cook off moisture.

What cheese melts best?

Mexican blend, Monterey Jack, or a mild cheddar melt beautifully. For extra pull, mix in a little mozzarella. Avoid pre-shredded cheese if possible—freshly grated melts smoother.

Can I cook the beef in advance?

Absolutely.

Cook and season the beef up to three days ahead and keep it chilled. It makes assembly even faster on a busy night.

Is this freezer-friendly?

Yes. Bake, cool, and freeze the entire casserole or portion it out.

Thaw in the fridge overnight, then reheat covered until hot and bubbly.

How can I make it lighter?

Use lean ground turkey, a lighter cheese blend in moderation, and skip the sour cream. Load it up with veggies to add volume without heaviness.

Can I cook it in a slow cooker?

You can. Layer the ingredients as directed in a greased slow cooker and cook on Low for 3–4 hours or High for 2–2.5 hours, until hot and the cheese is melted.

Note: tortillas may soften more in the slow cooker.

What should I serve with it?

It’s great with a simple salad, cilantro-lime rice, roasted veggies, or a side of chips and guacamole. A squeeze of lime over the top brightens everything.

In Conclusion

This Dump-and-Go Beefy Mexican Casserole delivers big comfort with minimal work. It’s easy, adaptable, and downright satisfying, whether you’re feeding family or stocking the fridge with leftovers.

Keep the ingredients on hand, and you’ll always have a plan for dinner. Simple steps, bold flavor—that’s the sweet spot for weeknight cooking.