Description
Tex-Mex Casserole is a vibrant, crowd-pleasing dish loaded with seasoned ground beef, black beans, corn, salsa, and cheese, all layered with tortillas or rice. It’s perfect for busy weeknights, potlucks, or anytime you’re craving a cheesy, spicy comfort meal with Southwestern flair
Ingredients
Units
Scale
- 1 lb ground beef (or ground turkey)
- 1 packet taco seasoning (or 2 tbsp homemade mix)
- 1 medium onion, chopped
- 1 cup frozen corn
- 1 (15 oz) can black beans, drained and rinsed
- 1 cup salsa (mild or spicy, your choice)
- 1 1/2 cups cooked white or brown rice (or tortilla strips as a base alternative)
- 1 1/2 cups shredded Mexican cheese blend
- 1 (10 oz) can diced tomatoes with green chilies
- 1 tbsp olive oil
- Optional toppings: sour cream, chopped green onions, jalapeños, cilantro
Instructions
- Preheat oven to 375°F (190°C)
- In a skillet, heat olive oil over medium heat. Add onion and sauté until soft
- Add ground beef and cook until browned. Drain fat and mix in taco seasoning, salsa, and diced tomatoes
- Stir in black beans, corn, and cooked rice. Simmer for 5 minutes
- Spread mixture into a greased 9×13-inch baking dish. Top with shredded cheese
- Bake for 20 minutes, or until cheese is melted and bubbly
- Let cool for a few minutes before serving. Top with sour cream, jalapeños, and cilantro if desired
Notes
- Substitute rice with tortilla chips or strips for a crunchy base
- Make it spicy with hot salsa or diced jalapeños in the mix
- Easily make it vegetarian by using a meatless crumbles or extra beans
- Great for meal prep—refrigerate up to 4 days or freeze for up to 2 months
- Details
Nutrition
- Calories: 430
- Sugar: 5g
- Sodium: 740mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 27g
- Cholesterol: 80mg
