Mexican Tortilla Casserole

Ingredients

• 1 lb ground beef

• ½ cup diced onion

• 1 packet taco seasoning mix

• 2 cups shredded cheddar cheese

• 1 can refried beans (warmed for easier spreading)

• 1 cup prepared rice (Minute Rice works great)

• 1 can Mexican blend corn (drained – you'll use about ½ can)

• 4–5 large flour tortillas

• 8 oz thick & chunky salsa (mild or hot)

Optional Toppings (after baking)

• Sour cream

• Diced onion

• Shredded lettuce

Instructions

1. Preheat and prepare

Preheat your oven to 350°F (175°C). Spray a springform pan, a round cake pan, or a regular casserole dish with cooking spray.

2. Cook the beef filling

In a large skillet over medium-high heat, brown the ground beef and diced onion together. Drain any excess grease. Add the taco seasoning packet and prepare according to package directions (usually adding water and simmering for a few minutes). Set aside.

3. Warm the refried beans

Microwave the can of refried beans for about 45–60 seconds, just until warm and stirrable. This makes them much easier to spread.

4. Assemble the layers

Follow this layering order carefully. Use about ⅓ of the beans and ⅓ of the meat for the layers that call for them.

Layer 1 (bottom):

• Place 1 flour tortilla in the bottom of the prepared pan.

• Spread ⅓ of the refried beans over the tortilla.

• Top with ⅓ of the seasoned ground beef.

• Sprinkle with a little shredded cheddar cheese.

Layer 2:

• Place another tortilla on top.

• Spread ½ of the prepared rice.

• Add ½ of the salsa.

• Sprinkle ½ of the drained Mexican corn.

• Add a sprinkle of cheese.

Layer 3:

• Place another tortilla on top.

• Spread another ⅓ of the refried beans.

• Add another ⅓ of the ground beef.

• Sprinkle with cheese.

Layer 4 (top):

• Place the final tortilla on top.

• Spread the remaining beans.

• Add the remaining meat.

• Top with the remaining corn, remaining rice, and remaining salsa.

• Finish with the rest of the shredded cheese.

5. Bake

Cover the casserole with foil and bake at 350°F for 40 minutes. Then remove the foil and bake for an additional 10–15 minutes, until the cheese is bubbly and lightly golden.

6. Rest and serve

Let the casserole sit for 5 minutes before cutting. This helps the layers hold together. After baking, top individual servings with sour cream, diced onion, and shredded lettuce if desired.

Pro Tips

• Springform pan tip: A springform pan makes it easy to remove the casserole in neat wedges, but a regular casserole dish works just fine.

• Warm the beans: Don't skip this step – cold beans are hard to spread and will tear the tortillas.

• Drain the corn well: Excess liquid can make the casserole soggy.

• Customize: Add sliced jalapeños, black olives, or a layer of sour cream inside for extra flavor.

Enjoy your hearty, layered Mexican Tortilla Casserole!