Rating: 4 stars
80 Ratings
  • 5 star values: 41
  • 4 star values: 11
  • 3 star values: 17
  • 2 star values: 5
  • 1 star values: 6

Make this Mexican casserole recipe your own by customizing with your favorite cheese and beans. Whatever you choose, this beef casserole recipe will be a crowd-pleaser!

Source: Better Homes and Gardens


Credit: Andy Lyons

Recipe Summary

45 mins
20 mins
10 mins
1 hr 15 mins


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 375 degrees F. Cut corn from cobs; set aside. Grease a 9-inch springform pan, large oven-going platter, or a 12-inch pizza pan; set aside.

  • In a large skillet cook beef and chorizo until brown and cooked through, breaking up any large pieces with a spatula; drain fat. Add beans to beef mixture and heat through. Cover and keep warm.

  • In another large skillet, heat olive oil over medium heat. Add onion, sweet pepper, and garlic. Cook, stirring occasionally until tender, about 10 minutes. Add corn, salsa, chili powder, cumin, and cayenne. Cook 5 minutes, stirring occasionally.

  • Place two of the tortillas in prepared pan. Top with meat mixture. Reserve 1/4 cup of cheese. Divide the remaining 1-1/4 cups of cheese in half; sprinkle one half on the meat mixture. Add another tortilla, vegetable mixture, and remaining half of cheese. Add final tortilla. Cover loosely with foil. Bake 10 minutes. Uncover and sprinkle with reserved 1/4 cup of cheese. Bake 10 minutes more. Let stand 10 minutes. Remove sides if using springform pan. Top with sour cream, tomatoes, and cilantro. Slice with a serrated knife. Makes 6 servings.

Nutrition Facts

514 calories; fat 29g; cholesterol 82mg; saturated fat 12g; carbohydrates 33g; mono fat 12g; poly fat 2g; insoluble fiber 6g; sugars 3g; protein 30g; vitamin a 971.8IU; vitamin c 0.8mg; thiamin 0.4mg; riboflavin 0.4mg; niacin equivalents 5.7mg; vitamin b6 0.5mg; folate 72.6mcg; vitamin b12 1.8mcg; sodium 890mg; potassium 726mg; calcium 292.8mg; iron 4.1mg.