Mexican Beef Corn Casserole (Print Version)
A layered Tex-Mex dish with seasoned beef, beans, corn tortillas, and melted cheddar cheese, ideal for family-style dinners.
# Ingredients:
Protein and Vegetables
01 -
2 pounds lean ground beef
02 -
1 cup finely chopped yellow onion
03 -
20 ounces diced tomatoes and green chilies, drained
04 -
15 ounces black beans, drained and rinsed
05 -
1 cup diced Roma tomatoes (garnish)
06 -
½ cup thinly sliced green onions (garnish)
Seasonings and Sauces
07 -
2 packets (2 ounces) taco seasoning
08 -
1 cup water
09 -
16 ounces jarred mild salsa, divided
Baking Components
10 -
18 yellow corn tortillas, soft
11 -
6 cups freshly shredded Colby Jack cheddar cheese, divided into 3 portions
Optional Garnish
12 -
Sour cream
# Instructions:
01 -
Preheat oven to 350°F (175°C).
02 -
In a 5 to 6 quart saucepan over medium-high heat, cook ground beef and chopped onion, stirring frequently until beef is cooked through and no longer pink, about 5 to 6 minutes. Drain excess fat.
03 -
Add 1 cup water and taco seasoning packets to the beef mixture, stirring continuously for 3 to 4 minutes.
04 -
Stir in drained diced tomatoes with green chilies, black beans, and half of the jarred salsa. Heat until mixture begins to simmer, then remove from heat.
05 -
Spread the remaining half of the salsa evenly in the bottom of a 9x13 inch baking dish.
06 -
Place 6 corn tortillas over the salsa layer. Spread one-third of the meat mixture evenly over the tortillas, then sprinkle with 2 cups of shredded Colby Jack cheese.
07 -
Repeat the layering with 6 tortillas, one-third of the meat mixture, and 2 cups of shredded cheese.
08 -
Add the final 6 tortillas, remaining meat mixture, and 2 cups of shredded cheese. Cover loosely with aluminum foil.
09 -
Bake covered for 35 minutes, then uncover and bake an additional 5 minutes to brown the cheese.
10 -
Allow to rest for 10 to 15 minutes to let tortillas absorb sauce. Cut into 12 equal pieces and garnish with diced Roma tomatoes, sliced green onions, and sour cream if desired. Serve hot.
# Notes:
01 -
Resting the dish before serving is crucial for the tortillas to absorb the sauce and hold their shape when sliced.