Okay, so if you’re anything like me, weeknights can feel like a race against the clock, right? That’s exactly why this Cheesy Mexican Casserole became my absolute go-to. I remember the first time I threw it together, honestly just hoping for something edible after a super long day, and wow, was I surprised! It’s ridiculously easy, uses stuff I usually have on hand, and it’s just straight-up *comfort*. It’s hearty, it’s cheesy, it’s got that little kick from the tomatoes and chilies – seriously, it’s a lifesaver and always a total crowd-pleaser. This Cheesy Mexican Casserole is pure magic in a dish!
Why You’ll Love This Cheesy Mexican Casserole
Seriously, this Cheesy Mexican Casserole is a weeknight dinner dream! Here’s why it’s a permanent fixture in my recipe rotation:
- It’s SO quick and easy – like, done in under an hour, start to finish.
- The flavor is just amazing – savory ground beef, zesty tomatoes and chilies, and all that gooey cheese? Yum!
- It’s total comfort food that even the pickiest eaters in my house gobble up.
- Plus, you can totally switch up the toppings to make it your own!
Gathering Your Cheesy Mexican Casserole Ingredients
Alright, let’s get our ingredients together for this amazing Cheesy Mexican Casserole! It’s pretty straightforward, and you probably have a lot of this stuff already. You’ll need one pound of good old ground beef – I like to use 80/20 for the best flavor. Then, grab one medium onion, and make sure to chop it up nice and fine. We’ll also need two cloves of garlic, minced super fine. From the pantry, pull out a 15-ounce can of black beans; just make sure to rinse them really well and drain them too. Next up is a 10-ounce can of diced tomatoes and green chilies – don’t drain these, the juice is flavor! We’ll also need an 8-ounce can of plain tomato sauce. For our spices, we’re talking one teaspoon of chili powder, half a teaspoon of cumin, and just a pinch of salt and black pepper. And of course, the star of the show: one cup each of shredded cheddar cheese and shredded Monterey Jack cheese. Oh, and don’t forget about half a cup of crushed tortilla chips for that perfect crunchy topping!
Crafting Your Cheesy Mexican Casserole: Step-by-Step
Alright, let’s get this deliciousness made! First things first, you’ll want to get your oven preheated to 375°F (190°C). While that’s warming up, grab a nice big skillet. We’re going to brown our ground beef in there. Add the chopped onion and minced garlic with the beef. Cook it all over medium heat, stirring it around until the beef is nicely browned and the onions are soft and clear. Now, this is important: drain off any extra grease. Nobody wants a greasy casserole, right? Once that’s done, it’s time to mix everything else in. Stir in your rinsed and drained black beans, the undrained can of diced tomatoes and green chilies, and the tomato sauce. For flavor, we’re adding in the chili powder, cumin, salt, and pepper. Give it all a good stir, bring it to a gentle simmer, and let it cook for about 5 minutes. Just keep stirring it now and then so nothing sticks. This is where all those amazing Mexican flavors start to meld together!
Preparing the Base of Your Cheesy Mexican Casserole
So, after you’ve browned that ground beef with the onion and garlic, and drained all the excess grease away – that’s the key first step! Then, you just stir in the rinsed black beans, the undrained diced tomatoes and green chilies, and the tomato sauce. Don’t forget the chili powder, cumin, salt, and pepper for that perfect Mexican flavor. Let it all simmer for about five minutes, giving it a stir now and then. This mixture is the heart of our casserole, getting all those yummy ingredients happy together.
Assembling and Baking the Cheesy Mexican Casserole
Once your base mixture is all simmered and smelling amazing, pour it right into a 9×13 inch baking dish. Spread it out evenly. Now for the best part – the cheese! Sprinkle that shredded cheddar cheese and Monterey Jack cheese all over the top. Make sure it’s a nice, even layer so you get that gooey, cheesy goodness in every bite. Then, for a little crunch, crush up those tortilla chips and sprinkle them over the cheese. Pop the whole thing into your preheated oven. You’ll want to bake it for about 20 to 25 minutes. You’ll know it’s ready when the cheese is all melted and bubbly and looks absolutely irresistible. Keep an eye on it towards the end so those chips don’t get too dark!
Expert Tips for the Perfect Cheesy Mexican Casserole
To make your Cheesy Mexican Casserole absolutely perfect every time, a few little tricks really help! First, don’t skimp on the cheese quality – a good blend of cheddar and Monterey Jack makes a huge difference in meltiness and flavor. When browning the beef, make sure you get it nice and browned, and definitely drain off that excess grease, or your casserole can end up a bit oily. For the best texture, don’t overcook the initial mixture; just a gentle simmer is all it needs. And for that perfect crunch on top, make sure your tortilla chips are crushed but not powdered – you want some texture!
Serving and Storing Your Cheesy Mexican Casserole
This Cheesy Mexican Casserole is fantastic on its own, but it’s even better with a few extras! I love serving it with a dollop of cool sour cream or some zesty salsa on top. It really balances out the richness. If you happen to have any leftovers (which is rare in my house!), just let the casserole cool completely. Then, cover it tightly with plastic wrap or transfer it to an airtight container. It’ll keep in the fridge for about 3 to 4 days. To reheat, just pop a portion back in the oven at around 350°F (175°C) until it’s heated through and bubbly again. You can also microwave it, but the oven really brings back that lovely texture!
Frequently Asked Questions About Cheesy Mexican Casserole
Got questions about my favorite Cheesy Mexican Casserole? I’ve got answers! People often ask about making it vegetarian, and yes, you totally can! Just swap out the ground beef for a plant-based ground or even some crumbled firm tofu. For the spice level, this casserole has a nice little kick from the diced tomatoes and green chilies, but it’s not overpowering. If you like it spicier, definitely add a pinch of cayenne pepper with the other spices, like I mentioned in the notes. And yes, you can absolutely make this ahead of time! Just assemble the casserole (up to the tortilla chips), cover it tightly, and keep it in the fridge for up to a day. Add the chips and bake when you’re ready, adding a few extra minutes to the baking time if it’s coming straight from the fridge.
Can I make this Cheesy Mexican Casserole vegetarian?
Oh, for sure! If you want to make this Cheesy Mexican Casserole vegetarian, just swap the ground beef for a plant-based ground like Impossible or Beyond Meat, or even some crumbled firm tofu seasoned with a bit of cumin and chili powder. It’s just as delicious!
How spicy is this Cheesy Mexican Casserole?
It’s got a nice little warmth to it, thanks to the diced tomatoes and green chilies, but it’s not super spicy. If you’re like me and love a bit more heat, just toss in a pinch of cayenne pepper when you add the other spices. You can totally control the kick!
Can I prepare this Cheesy Mexican Casserole ahead of time?
You bet! You can totally assemble the whole Cheesy Mexican Casserole, minus the tortilla chips, cover it tightly, and keep it in the fridge for about 24 hours. Just remember to add those chips right before baking, and you might need to add a few extra minutes to the baking time since it’ll be colder.
Nutritional Estimates for Cheesy Mexican Casserole
Just so you know, these are just estimates, but a serving of this amazing Cheesy Mexican Casserole usually comes in around 450 calories. You’re looking at about 25g of fat, 25g of protein, and 30g of carbohydrates per serving. It’s a pretty satisfying meal!
Share Your Cheesy Mexican Casserole Experience!
I just love hearing how your Cheesy Mexican Casserole turns out! Did you try any fun toppings? Did the kids love it? Please leave a rating below or share a picture on social media – seeing your creations makes my day! It’s so rewarding to know this easy, delicious dish is making its way to your tables.
Amazing Cheesy Mexican Casserole 1 Hr
- Total Time: 40 minutes
- Yield: 6-8 servings 1x
- Diet: Vegetarian
Description
A hearty and flavorful cheesy Mexican casserole perfect for a weeknight meal.
Ingredients
- 1 pound ground beef
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (10 ounce) can diced tomatoes and green chilies, undrained
- 1 (8 ounce) can tomato sauce
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1/2 cup crushed tortilla chips
Instructions
- Preheat oven to 375°F (190°C).
- In a large skillet, brown ground beef with onion and garlic over medium heat. Drain off any excess grease.
- Stir in black beans, diced tomatoes and green chilies, tomato sauce, chili powder, cumin, salt, and pepper.
- Bring to a simmer and cook for 5 minutes, stirring occasionally.
- Pour the mixture into a 9×13 inch baking dish.
- Sprinkle cheddar cheese and Monterey Jack cheese over the top.
- Top with crushed tortilla chips.
- Bake for 20-25 minutes, or until cheese is melted and bubbly.
Notes
- Serve with sour cream or salsa if desired.
- For a spicier casserole, add a pinch of cayenne pepper.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 25g
- Cholesterol: 80mg
Keywords: Cheesy Mexican Casserole, ground beef casserole, Mexican food, easy dinner, comfort food