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Introduction: Mexican Tortilla Casserole is a delicious, hearty dish that combines the vibrant flavors of Mexican cuisine into a comforting, layered meal. This casserole is the perfect balance of seasoned meat, rich cheese, fresh vegetables, and corn tortillas, baked together until golden and bubbly. Whether you’re cooking for a weeknight dinner, feeding a crowd, or prepping a meal in advance, this recipe is easy to make and loved by all. It’s customizable to fit your taste preferences, whether you prefer beef, chicken, or a vegetarian version.
Ingredients:
1 lb ground beef or chicken (or beans for a vegetarian version)
1 medium onion, diced
1 red bell pepper, chopped
2 cloves garlic, minced
1 can (15 oz) diced tomatoes, drained
1 can (4 oz) green chilies, chopped
1 packet taco seasoning (or 2 tbsp homemade)
1 cup salsa
12 small corn tortillas
2 cups shredded cheddar cheese (or a mix of Mexican cheeses)
1 cup sour cream
Fresh cilantro for garnish (optional)
Salt and pepper to taste
1/2 cup black olives, sliced (optional)
Directions:
Preheat the oven to 350°F (175°C) and lightly grease a 9x13-inch baking dish.
Cook the meat: In a large skillet, heat a tablespoon of oil over medium heat. Add the ground beef (or chicken) and cook until browned, breaking it up with a spoon as it cooks. Add the diced onion, red bell pepper, and garlic. Cook for another 3-4 minutes until the vegetables soften.
Season the filling: Stir in the taco seasoning, diced tomatoes, green chilies, and salsa. Let the mixture simmer for 5 minutes to combine the flavors. Season with salt and pepper to taste.
Layer the casserole: Cut the tortillas into quarters and arrange a layer at the bottom of the baking dish. Spread a third of the meat mixture over the tortillas, followed by a sprinkle of shredded cheese. Repeat the layers, ending with a top layer of tortillas and cheese.
Bake: Cover the casserole with aluminum foil and bake for 20 minutes. Then, remove the foil and bake for another 10-15 minutes until the cheese is melted and bubbly.
Garnish and serve: Let the casserole sit for a few minutes before serving. Top with sour cream, fresh cilantro, and black olives (if desired).
Serving and Storage Tips:
Serve the casserole with a side of Mexican rice or a simple salad for a complete meal.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
To reheat, cover with foil and bake at 350°F for 10-15 minutes or until heated through.
For longer storage, this casserole can be frozen. To freeze, let it cool completely, then wrap tightly in plastic wrap and aluminum foil. Reheat by baking from frozen at 350°F for 45-50 minutes.
Variations:
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