Mexican Casserole
We all agree that we cook according to the weather. I don’t see myself putting a roast beef or a big turkey 🦃 in the oven when it’s 26ºC/80ºF outside. It would be masochistic of me to suffer from the extra heat coming from the oven. If you have A.C. at home, that’s a different story…
The beginning of June can be slightly unpredictable. Some years, it can be either cold, wet ☔, or warm, especially up here in Canada. Before the warmth really settles in and the hot temperatures show up, I couldn’t resist sharing a delicious recipe… my Mexican Casserole!
This is an amazing comfort food to make! With a double layer of tortilla chips, a savory meat mixture, and shredded cheese, it’s an easy recipe to enjoy anytime. This is the kind of dish that both kids and adults, always love 💖.
Nothing is complicated about this Mexican Casserole. The vegetables 🧅 and ground beef are cooked along with flavorful ingredients, such as chipotle purée, salsa, kidney beans, and corn kernels. There are also seasonings like Old El Paso Taco, ground cumin, dried oregano leaves, and hot sauce.
Before going any further, let me point out the chipotle purée we use from the can. You can’t scoop 🥄 some up and throw it in recipes as is because it won’t be homogeneous. Years ago, I posted how I proceed when dealing with this specific ingredient, so here’s the link to find out… How to make Chipotle Purée & Chipotle Mayo
Another thing I also would like to highlight is making your own seasoning. I have over 20 blends and spice mixes on the website. Old El Paso Taco seasoning is one of them. This is a great way to repurpose your spices before they lose their potency and go rancid. Plus, you’re saving money 💰 in the process.
An unusual ingredient that goes in this casserole is tortilla chips…
They’re layered at the bottom of the baking dish and after the first layer of cheese 🧀. As much as they bring some crunch to it, they’re not fantastic as leftovers. If you think the casserole won’t be consumed after one sitting, I highly suggest dismissing them completely otherwise, they’ll get soggy… not really appealing.
When the cheese is melted, it’s important to let the casserole rest for 10 minutes ⏳ before sprinkling on some fresh, chopped cilantro. I like to serve this dish with sour cream or crema, along with lime wedges. These wrap everything up so nicely. It’s not necessary, and can be enjoyed as is.
Before the heat wave comes raging at us, make 👩🍳👨🍳 this fabulous Mexican Casserole! It’s simple and yet so delightful! With a lovely combination of ingredients, this is another amazing comfort food that I’m sure your family will love…
Bon Appétit! 🍽
Here are several more Mexican-inspired recipes for you to enjoy… 😀
– Mexican Chicken Salad
– Chiles Rellenos
– Mini Mexican Tortilla Quiche
– Easy Chicken Fajitas
– Mexican Chicken Sub
– Boozy Mexican Coffee
– Mexican Beef & Rice Skillet
– Elotes • Grilled Mexican Street Corn
– Mexican Burgers
and for even more Mexican recipes 🌮, click on this link… Recipe Category • Mexican Cuisine
Don’t forget to subscribe to our YouTube channel 📽 by clicking on this link… Club Foody YouTube
Mexican Casserole
Hover to scale
Ingredients
- 1 tbsp. canola oil tips & tricks
- 1 cup yellow onions, diced
- 1/2 cup red peppers, diced
- 1/2 cup poblano peppers, diced
- ground Himalayan pink salt, to taste
- 1 1/2 lbs. lean ground beef
- freshly ground mixed peppercorns, to taste
- 2 large cloves garlic, pressed
- 1 tbsp. chipotle purée tips & tricks
- 1 can (14 oz.) diced tomatoes
- 1 cup salsa
- 1 can (16 oz.) kidney beans, rinsed and drained
- 1 can (15 oz.) corn kernels, drained
- 1 tbsp. Old El Paso Taco seasoning see Recipe
- 1 tsp. ground cumin
- 1/2 tsp. dried oregano leaves
- 1/2 tbsp. hot sauce such as Cholula or Valentina
- 3 to 4 cups tortilla chips, or as needed and divided
- 3 cups sharp Cheddar cheese, shredded and divided
- 2/3 cup green onions, chopped
- 2/3 cup Roma tomato, washed, seeded and chopped tips & tricks
- 2 tbsp. fresh chopped cilantro, for garnish tips & tricks
- 1/2 cup sour cream (substitute crema), or more for serving
- 6 lime wedges, for serving
Directions
- In a large skillet over medium heat, add oil, and when hot, add onions and peppers; season with salt. Sauté for 2 minutes.
- Add beef and cook until no longer pink. Halfway through cooking, season with freshly ground black pepper, and add pressed garlic; continue cooking until done.
- When cooked, add chipotle purée, and stir to coat.
- Mix in diced tomatoes and salsa. Cook until liquid is absorbed, about 30 minutes.
- Add beans, corn, taco seasoning, cumin, oregano leaves, and hot sauce; stir and cook for 10 minutes or until heated through.
- Preheat oven to 375ºF and grease a 9 x 13-inch baking dish with cooking spray.
- Cover the bottom of prepared baking dish with tortilla chips in a single layer. Spoon on half beef mixture, and half cheese. Repeat with tortilla chips and beef.
- Add green onions, fresh chopped tomatoes, and top with remaining cheese. Cover with a greased piece of foil.
- Transfer to the preheated oven and bake for 20 minutes. Halfway through baking, uncover, and cook for the remaining 10 minutes or until cheese is melted and golden brown.
- Let it rest for 10 minutes before sprinkling on some fresh chopped cilantro. Serve with sour cream or crema and lime wedges.
Don't forget to rate and comment on this recipe!
I like the idea! Next time my grandbabies come over, I’ll bake this casserole.
There are always tortilla chips left in the bag and that sounds like a way to use them.
It is a lovely recipe. I also have another recipe for using leftover tortilla chips and here’s the link… Tortilla Crusted Fish Fillets. Have a fabulous day, Kathleen 🌞.
nice comfort food, love it!