Mexican casserole with ground meat and tortilla chips


1 medium onion, chopped
1 lb (450g) ground beef or ground turkey
2 cloves garlic, minced
1 can (15 oz) black beans, drained and rinsed
1 packet taco seasoning mix
1 can (15 oz) corn, drained
1 can (10 oz) enchilada sauce (red or green, your preference)
1 can (10 oz) diced tomatoes with green chilies (like Rotel)
4 cups tortilla chips, slightly crushed
Optional toppings: sour cream, chopped cilantro, sliced jalapeños, diced avocado, chopped green onions
2 cups shredded Mexican blend cheese (cheddar, Monterey Jack, etc.)


Preheat the oven* Preheat your oven to 375°F (190°C).

Cook the ground meat* In a large skillet over medium heat, cook the ground beef or turkey until browned. Drain any excess fat.

Add vegetables and seasoning* Add the chopped onion and garlic to the skillet. Cook until the onion is soft and translucent, about 3-4 minutes. Stir in the taco seasoning mix.

Combine with other ingredients* Add the black beans, corn, diced tomatoes with green chilies, and enchilada sauce to the skillet. Stir to combine and let it simmer for 5 minutes to allow the flavors to meld together

Layer the casserole* In a 9×13-inch baking dish, spread a layer of the crushed tortilla chips on the bottom. Pour half of the meat mixture over the chips. Sprinkle one cup of shredded cheese over the meat mixture. Repeat with another layer of crushed tortilla chips, the remaining meat mixture, and the remaining cheese.

Bake* Cover the baking dish with foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and slightly golden.

Serve* Let the casserole cool for a few minutes before serving. Top with your favorite optional toppings like sour cream, cilantro, jalapeños, avocado, and green onions.


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