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

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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 6 servings
Ingredients Method

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)

Method
 

  1. Preheat your oven to 375°F (190°C). Lightly grease a 9x13-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.