Busy weeknights call for dinners that are easy to make and full of flavor. These quick Mexican casseroles bring together familiar ingredients in simple, satisfying meals. Whether you need a family favorite or a way to use what’s in the fridge, you’ll find practical ideas to make dinner easier.
Helpful Tips Before You Start
A few simple steps can make Mexican-inspired casseroles easier to prep and more reliable on busy weeknights.
Drain Ingredients Well
Drain canned beans, corn, and diced tomatoes before adding them to the casserole. This helps prevent a watery filling.
Use Cooked Protein
Shredded rotisserie chicken or leftover cooked beef can save time. Add it near the end of prep so it stays tender.
Warm Tortillas First
Warm tortillas briefly in a skillet or microwave before layering. They’ll bend more easily and are less likely to crack.
Check the Dish for Doneness
Bake until the casserole is hot in the center and bubbling around the edges. If the cheese browns too quickly, cover the dish loosely with foil.
Let It Rest Before Serving
Rest the casserole for about five minutes after baking. This helps the layers hold together when you scoop it.
Beef and Black Bean Enchilada Casserole
This casserole layers seasoned ground beef and black beans with corn tortillas, enchilada sauce, and melted cheese. It brings the familiar flavors of enchiladas to an easy-to-assemble weeknight dinner.
The tortillas soften as the casserole bakes, while the beef and beans make each serving hearty. Add fresh cilantro and a squeeze of lime at the table for a bright finish.
Serves 4 people.
Ingredients
- 1 tablespoon olive oil
- 1 pound ground beef
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- ½ teaspoon salt
- 1 can (15 ounces) black beans, drained and rinsed
- 1 can (10 ounces) red enchilada sauce
- 8 small corn tortillas, cut into quarters
- 2 cups shredded Monterey Jack cheese
- 2 tablespoons chopped fresh cilantro
- 1 lime, cut into wedges
Instructions
- Heat the oven to 375°F. Lightly grease an 8-inch square baking dish.
- Warm the olive oil in a large skillet over medium heat. Add the ground beef and diced onion. Cook, breaking up the beef with a spoon, until the beef is browned and the onion has softened. Drain excess fat if needed.
- Stir in the garlic, chili powder, cumin, and salt. Cook for 30 seconds, then add the black beans and about ½ cup of the enchilada sauce. Stir until combined and warmed through.
- Spread a little of the remaining enchilada sauce over the bottom of the baking dish. Arrange half of the tortilla pieces over the sauce, then add half of the beef mixture, half of the remaining sauce, and half of the cheese.
- Repeat the layers with the remaining tortillas, beef mixture, sauce, and cheese.
- Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for another 10 minutes, until the cheese is melted and bubbling. Let the casserole rest for 5 minutes, then top with cilantro and serve with lime wedges.
Extra Tips
For softer tortillas, make sure they are well coated with enchilada sauce before baking. If you assemble the casserole ahead, cover and refrigerate it, then bake until hot throughout, allowing a little extra time if it goes into the oven cold.Course: Main Course Cuisine: Mexican Equipment: 8-inch Square Baking Dish, Large Skillet, Foil
Chicken Tinga Tortilla Casserole
This casserole layers tender chicken tinga with corn tortillas, black beans, and melted cheese for a hearty Mexican-inspired dinner. Chipotle and tomatoes bring smoky heat, while a splash of lime brightens the filling.
It is a practical choice for a busy weeknight because the chicken mixture comes together in one skillet before baking. The tortillas soften as the casserole cooks, creating tender layers with crisp, golden cheese on top.
Serves 4 people.
Ingredients
- 1 tablespoon olive oil
- 1 small yellow onion, thinly sliced
- 2 garlic cloves, minced
- 1 chipotle pepper in adobo sauce, minced
- 1 teaspoon adobo sauce
- 1 teaspoon ground cumin
- 1 can (14.5 ounces) diced tomatoes
- 2 cups cooked, shredded chicken
- 1 can (15 ounces) black beans, drained and rinsed
- 1 tablespoon lime juice
- 8 corn tortillas
- 1 ½ cups shredded Monterey Jack cheese
- ¼ cup chopped fresh cilantro
- ¼ cup sour cream, for serving
Instructions
- Preheat the oven to 375°F. Lightly grease an 8-inch square baking dish.
- Heat the olive oil in a large skillet over medium heat. Add the sliced onion and cook for 4 to 5 minutes, stirring occasionally, until softened. Stir in the garlic, minced chipotle, adobo sauce, and cumin. Cook for 30 seconds.
- Add the diced tomatoes and their juices. Simmer for 5 minutes, stirring occasionally, until the mixture thickens slightly.
- Stir in the shredded chicken, black beans, and lime juice. Cook for 2 to 3 minutes, until heated through.
- Arrange 4 corn tortillas in the prepared baking dish, overlapping them slightly to cover the bottom. Spoon half of the chicken mixture over the tortillas, then sprinkle with half of the cheese. Repeat with the remaining tortillas, chicken mixture, and cheese.
- Cover the dish with foil and bake for 15 minutes. Remove the foil and bake for another 10 minutes, until the cheese is melted and bubbling. Let the casserole rest for 5 minutes, then scatter the cilantro over the top and serve with sour cream.
Extra Tips
For a milder casserole, use half a chipotle pepper and omit the extra adobo sauce. Letting the casserole rest before serving helps the layers hold together, and leftover portions reheat well in the oven, covered with foil.Course: Main Course Cuisine: Mexican Equipment: Large Skillet, 8-inch Square Baking Dish, Aluminum Foil
Green Chile Chicken and Rice Casserole
This casserole brings tender chicken, fluffy rice, and mild green chiles together in one easy weeknight dish. A creamy sauce and a layer of melted cheese make it filling without requiring separate sides.
It’s a practical choice when you want a cozy Mexican-inspired dinner with simple ingredients. The green chiles add gentle heat and tang, while the rice stays soft and savory as it bakes.
Serves 4 people.
Ingredients
- 1 cup long-grain white rice, rinsed
- 1 pound boneless, skinless chicken breasts, cut into bite-size pieces
- 1 (4-ounce) can diced green chiles, drained
- 1 cup chicken broth
- 1 cup sour cream
- 1 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1 cup shredded Monterey Jack cheese, divided
- 2 tablespoons chopped fresh cilantro
Instructions
- Preheat the oven to 375°F. Lightly grease a 9-inch square baking dish.
- In a large bowl, stir together the chicken broth, sour cream, cumin, garlic powder, and salt until smooth.
- Add the rinsed rice, chicken, and drained green chiles. Stir to coat everything evenly, then spread the mixture in the prepared baking dish.
- Cover the dish tightly with foil and bake for 45 minutes, until the rice is tender and the chicken is cooked through.
- Remove the foil and sprinkle the casserole with 3/4 cup of the Monterey Jack cheese. Bake uncovered for 5 to 10 minutes, until the cheese is melted and lightly golden.
- Let the casserole rest for 5 minutes. Sprinkle with the remaining cheese and chopped cilantro before serving.
Extra Tips
Keep the baking dish tightly covered during the first bake so the rice absorbs the broth and cooks evenly. For a milder casserole, use mild green chiles, and serve any leftovers with a spoonful of sour cream if you like extra creaminess.Course: Main Course Cuisine: Mexican Equipment: 9-inch Square Baking Dish, Large Mixing Bowl, Aluminum Foil
Chorizo and Potato Breakfast-for-Dinner Casserole
This casserole brings Mexican chorizo, tender potatoes, eggs, and melted cheese together in one cozy, satisfying dish. It is a practical choice for a busy weeknight when you want dinner to feel hearty without making several separate sides.
The potatoes bake up soft beneath a savory egg mixture, while chorizo adds a gently spiced, rich flavor. A little salsa and fresh cilantro on top brighten each serving.
Serves 4 people.
Ingredients
- 1 pound Yukon Gold potatoes, cut into ½-inch cubes
- 1 tablespoon olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 8 ounces Mexican pork chorizo, casings removed if needed
- 6 large eggs
- ½ cup milk
- 1 cup shredded Monterey Jack cheese, divided
- ½ cup salsa
- 2 tablespoons chopped fresh cilantro
Instructions
- Heat the oven to 400°F. Toss the potatoes with the olive oil, salt, and black pepper, then spread them in a 9-inch square baking dish. Bake for 20 minutes, stirring once, until the potatoes are beginning to soften.
- While the potatoes bake, cook the chorizo in a large skillet over medium heat. Break it into small pieces as it cooks. Once browned and fully cooked, remove the skillet from the heat and spoon off excess fat.
- Whisk the eggs and milk in a bowl until combined. Stir in half of the shredded cheese.
- Scatter the cooked chorizo over the potatoes. Pour the egg mixture evenly into the dish, then sprinkle the remaining cheese on top.
- Bake for 18 to 22 minutes, until the eggs are set in the center and the cheese is melted. Let the casserole rest for 5 minutes, then spoon salsa over the top and finish with cilantro before serving.
Extra Tips
Cut the potatoes into similar-sized cubes so they soften evenly, and drain excess fat from the chorizo to keep the egg layer from becoming greasy. For a milder finish, serve the salsa on the side and let everyone add as much as they like.Course: Main Course Cuisine: Mexican Equipment: 9-inch Square Baking Dish, Large Skillet, Mixing Bowl
Creamy Poblano and Corn Casserole with Chicken
Roasted poblano peppers bring gentle heat and a smoky flavor to this creamy chicken and corn casserole. Shredded chicken and tender corn make it hearty, while a golden cheese topping gives each serving a satisfying finish.
This easy bake works well for a busy weeknight, especially when you have cooked chicken ready to use. Serve it straight from the oven for a cozy dinner with creamy, savory filling in every bite.
Serves 4 people.
Ingredients
- 2 poblano peppers
- 2 cups cooked, shredded chicken
- 1 tablespoon olive oil
- 1 small yellow onion, diced
- 2 cups corn kernels, fresh or thawed from frozen
- 1 cup sour cream
- 4 ounces cream cheese, softened
- 1 teaspoon ground cumin
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 cup shredded Monterey Jack cheese, divided
- 2 tablespoons chopped cilantro
Instructions
- Heat the oven to 400°F. Place the poblano peppers on a baking sheet and roast for 15 to 20 minutes, turning once, until blistered and softened. Transfer them to a covered bowl for 10 minutes, then peel away the skins, remove the seeds, and dice the peppers.
- While the peppers roast, warm the olive oil in a skillet over medium heat. Add the diced onion and cook for 4 to 5 minutes, stirring occasionally, until softened.
- In a large bowl, stir together the sour cream, softened cream cheese, cumin, salt, and black pepper until smooth. Fold in the shredded chicken, corn, cooked onion, diced poblanos, and ¾ cup of the Monterey Jack cheese.
- Spread the mixture in a lightly oiled 2-quart baking dish. Sprinkle the remaining ¼ cup of Monterey Jack over the top.
- Bake for 20 to 25 minutes, until the casserole is hot throughout and the cheese is melted and lightly golden. Let it rest for 5 minutes, then sprinkle with chopped cilantro before serving.
Extra Tips
For a milder casserole, remove all the poblano seeds and membranes before dicing. If the chicken is freshly cooked, shred it while warm so it folds easily into the creamy mixture. Leftovers reheat well in a covered baking dish at 350°F until warmed through.
Mexican Street Corn and Zucchini Casserole
This casserole brings the flavors of Mexican street corn to a quick, oven-baked weeknight dish. Sweet corn, tender zucchini, creamy cheese, lime, and chili powder make each bite bright and savory.
It works well as a meatless main or a hearty side. The top turns lightly golden, while the inside stays creamy with soft zucchini and juicy kernels of corn.
Serves 4 people.
Ingredients
- 2 medium zucchini, cut into half-moons
- 3 cups corn kernels, fresh or thawed frozen
- 1 tablespoon olive oil
- 1/3 cup mayonnaise
- 1/3 cup sour cream
- 1 cup shredded Monterey Jack cheese, divided
- 1/2 cup crumbled cotija cheese, divided
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1 lime, juiced
- 2 tablespoons chopped fresh cilantro
Instructions
- Heat the oven to 400°F. Lightly grease a 2-quart baking dish.
- Heat the olive oil in a large skillet over medium-high heat. Add the zucchini and cook for 3 to 4 minutes, stirring occasionally, until it begins to soften. Stir in the corn and cook for 2 minutes more.
- In a large bowl, mix the mayonnaise, sour cream, chili powder, garlic powder, salt, lime juice, 3/4 cup Monterey Jack, and 1/4 cup cotija.
- Add the warm zucchini and corn to the bowl. Stir until coated, then spread the mixture evenly in the baking dish.
- Sprinkle the remaining Monterey Jack and cotija over the top. Bake for 15 to 20 minutes, until bubbling and lightly golden.
- Let the casserole rest for 5 minutes, then scatter the chopped cilantro over it before serving.
Extra Tips
For a firmer texture, cook the zucchini just until it starts to soften in the skillet, since it will continue cooking in the oven. Serve the casserole warm with extra lime wedges if you like a brighter finish.Course: Main Course Cuisine: Mexican Equipment: Large Skillet, Mixing Bowl, 2-Quart Baking Dish
Salsa Verde Turkey and Quinoa Casserole
This casserole brings lean ground turkey and quinoa together with tangy salsa verde, black beans, and corn for a filling weeknight dinner. It’s a handy way to make a complete meal in one baking dish.
The quinoa cooks in the casserole, soaking up the salsa verde and broth as it turns tender. A layer of melted Monterey Jack adds a creamy finish, while cilantro and lime brighten each serving.
Serves 4 people.
Ingredients
- 1 cup uncooked quinoa, rinsed
- 1 tablespoon olive oil
- 1 pound lean ground turkey
- 1 small yellow onion, diced
- 1 teaspoon ground cumin
- 1/2 teaspoon kosher salt
- 1 1/2 cups salsa verde
- 1 cup low-sodium chicken broth
- 1 cup canned black beans, rinsed and drained
- 1 cup corn kernels, thawed if frozen
- 1 cup shredded Monterey Jack cheese
- 2 tablespoons chopped fresh cilantro
- 1 lime, cut into wedges
Instructions
- Heat the oven to 375°F. Rinse the quinoa in a fine-mesh strainer and set it aside to drain.
- Heat the olive oil in a large skillet over medium heat. Add the ground turkey and diced onion. Cook, breaking up the turkey with a spoon, until the turkey is browned and the onion has softened.
- Stir in the cumin and salt. Add the rinsed quinoa, salsa verde, chicken broth, black beans, and corn. Mix until evenly combined.
- Transfer the mixture to a 2-quart baking dish and spread it into an even layer. Cover the dish tightly with foil and bake until the quinoa is tender and most of the liquid has been absorbed, about 35 to 40 minutes.
- Remove the foil and sprinkle the Monterey Jack evenly over the casserole. Bake uncovered until the cheese is melted, about 5 minutes.
- Let the casserole rest for 5 minutes. Sprinkle with cilantro and serve with lime wedges.
Extra Tips
Check the quinoa before adding the cheese. If it is still firm and the casserole looks dry, stir in a small splash of chicken broth, cover, and bake for a few more minutes. For a milder casserole, choose a mild salsa verde.Course: Main Course Cuisine: Mexican Equipment: Fine-Mesh Strainer, Large Skillet, 2-Quart Baking Dish, Foil
Beef Taco Pasta Casserole with Roasted Tomatoes
This weeknight casserole brings together seasoned ground beef, tender pasta, and roasted tomatoes with the familiar flavors of taco night. It’s a practical choice when you want a filling dinner without making separate dishes for the meat and sides.
Roasting the tomatoes gives them a sweet, concentrated flavor that pairs well with the taco-seasoned beef and melted cheese. The pasta bakes in the sauce, making each serving hearty and easy to scoop.
Serves 4 people.
Ingredients
- 2 cups cherry tomatoes, halved
- 1 tablespoon olive oil
- 8 ounces short pasta, such as rotini
- 1 pound lean ground beef
- 1 small yellow onion, diced
- 2 tablespoons taco seasoning
- 1 cup canned tomato sauce
- 1 cup beef broth
- 1 cup corn kernels, drained if canned
- 1 ½ cups shredded Mexican-style cheese, divided
- 2 tablespoons chopped fresh cilantro
Instructions
- Heat the oven to 425°F. Arrange the halved cherry tomatoes in a baking dish and toss them with the olive oil. Roast for 15 to 20 minutes, until softened and lightly browned. Set aside, then lower the oven temperature to 375°F.
- Cook the pasta in a large pot of salted boiling water until just shy of al dente, following the package directions. Drain it well.
- While the pasta cooks, brown the ground beef with the diced onion in a large skillet over medium heat. Break up the beef as it cooks. When the beef is no longer pink and the onion is tender, drain off excess fat if needed.
- Stir the taco seasoning, tomato sauce, and beef broth into the skillet. Bring the mixture to a gentle simmer, then stir in the corn and cooked pasta.
- Fold in the roasted tomatoes and 1 cup of the shredded cheese. Transfer the mixture to the baking dish used for the tomatoes, then sprinkle the remaining cheese over the top.
- Bake at 375°F for 15 to 20 minutes, until the cheese is melted and the casserole is bubbling around the edges. Let it rest for 5 minutes, then scatter the chopped cilantro over the top before serving.
Extra Tips
Cook the pasta just shy of al dente so it holds its shape as it finishes in the casserole. For a little more heat, choose a spicy taco seasoning, and serve the casserole straight from the baking dish while the cheese is still warm and melty.Course: Main Course Cuisine: Mexican Equipment: Baking Dish, Large Pot, Large Skillet
Sweet Potato and Black Bean Enchilada Casserole
This casserole layers tender sweet potato, black beans, enchilada sauce, and tortillas for a hearty Mexican-inspired weeknight dinner. It is a practical choice when you want a filling meal without rolling individual enchiladas.
The sweet potatoes add a gentle sweetness that balances the savory beans and tangy sauce. Melted cheese creates a soft, comforting top, while the tortillas soak up the sauce as the casserole bakes.
Serves 4 people.
Ingredients
- 1 medium sweet potato, peeled and cut into ½-inch cubes
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- ½ teaspoon chili powder
- ¼ teaspoon salt
- 1 can (15 ounces) black beans, drained and rinsed
- 1 can (10 ounces) red enchilada sauce
- 6 small corn tortillas, cut into quarters
- 1½ cups shredded Monterey Jack cheese, divided
- 2 tablespoons chopped fresh cilantro
Instructions
- Heat the oven to 400°F. Toss the sweet potato cubes with the olive oil, cumin, chili powder, and salt. Spread them in a baking dish and roast for 20 to 25 minutes, until tender when pierced with a fork.
- Remove the baking dish from the oven. Stir the black beans into the roasted sweet potatoes.
- Spread a thin layer of enchilada sauce over the bottom of the baking dish. Arrange half of the tortilla pieces over the sauce, then spoon half of the sweet potato and bean mixture on top. Add half of the remaining sauce and ½ cup of the cheese.
- Repeat the layers with the remaining tortilla pieces, sweet potato and bean mixture, and enchilada sauce. Sprinkle the remaining 1 cup of cheese evenly over the top.
- Cover the dish with foil and bake for 15 minutes. Remove the foil and bake for another 10 minutes, until the cheese is melted and bubbling.
- Let the casserole rest for 5 minutes, then scatter the chopped cilantro over the top before serving.
Extra Tips
Cut the sweet potato into evenly sized cubes so they roast at the same rate. For a softer, more cohesive casserole, let it rest for the full 5 minutes before scooping, which gives the sauce time to settle into the tortilla layers.Course: Main Course Cuisine: Mexican Equipment: Baking Dish, Mixing Bowl, Knife, Cutting Board
One-Pan Mexican Shrimp and Rice Casserole
This one-pan casserole brings together tender shrimp, fluffy rice, black beans, and corn in a warmly spiced tomato broth. The rice cooks right in the skillet, so you get a hearty weeknight dinner without a pile of dishes.
A squeeze of lime and fresh cilantro brighten each serving, while melted cheese adds a cozy finish. It’s a handy choice when you want a filling Mexican-inspired meal on the table with straightforward steps.
Serves 4 people.
Ingredients
- 1 tablespoon olive oil
- 1 small yellow onion, diced
- 1 red bell pepper, diced
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 cup long-grain white rice
- 1 can (14.5 ounces) fire-roasted diced tomatoes
- 1 ½ cups low-sodium chicken broth
- 1 can (15 ounces) black beans, drained and rinsed
- 1 cup frozen corn
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 pound peeled and deveined medium shrimp
- ½ cup shredded Monterey Jack cheese
- 1 lime, cut into wedges
- ¼ cup chopped fresh cilantro
Instructions
- Heat the olive oil in a large, oven-safe skillet over medium heat. Add the onion and red bell pepper, then cook for 4 to 5 minutes, stirring occasionally, until softened.
- Stir in the garlic, cumin, and chili powder. Cook for about 30 seconds, just until fragrant.
- Add the rice and stir to coat it with the oil and spices. Pour in the diced tomatoes and chicken broth. Stir in the black beans, corn, salt, and black pepper.
- Bring the mixture to a gentle boil. Cover the skillet, reduce the heat to low, and cook for 15 minutes. Keep the lid on so the rice can absorb the liquid.
- Arrange the shrimp in an even layer over the rice. Cover again and cook for 5 to 7 minutes, until the shrimp are opaque and cooked through and the rice is tender.
- Sprinkle the Monterey Jack over the top. Cover for 1 to 2 minutes, until the cheese melts. Serve with lime wedges and chopped cilantro.
Extra Tips
Use shrimp of a similar size so they cook evenly, and avoid lifting the lid while the rice simmers. If the rice is still firm after the shrimp are cooked, transfer the shrimp to a plate, cover the skillet, and cook the rice for a few more minutes before returning the shrimp and adding the cheese.Course: Main Course Cuisine: Mexican Equipment: Large Oven-Safe Skillet, Lid
Chicken Fajita Casserole with Peppers and Rice
This casserole brings the familiar flavors of chicken fajitas together with tender rice in one easy-to-serve dish. Bell peppers, onion, chili powder, cumin, and melted cheese make each bite savory and gently smoky.
It works well for a busy weeknight when you want a filling dinner without assembling individual fajitas. Bake it until the rice is tender, then finish with fresh lime and cilantro for a bright touch.
Serves 4 people.
Ingredients
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breast, cut into bite-size pieces
- 1 teaspoon salt
- 1 cup uncooked long-grain white rice
- 1 red bell pepper, thinly sliced
- 1 green bell pepper, thinly sliced
- 1 small yellow onion, thinly sliced
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 2 cups low-sodium chicken broth
- 1 cup shredded Monterey Jack cheese
- 1 lime, cut into wedges
- 2 tablespoons chopped fresh cilantro
Instructions
- Heat the oven to 375°F. Lightly grease a 9-by-13-inch baking dish.
- Warm the olive oil in a large skillet over medium-high heat. Add the chicken and salt, and cook for 4 to 5 minutes, stirring occasionally, until the outside is no longer pink. Transfer the chicken to a plate. It will finish cooking in the oven.
- Add the bell peppers and onion to the skillet. Cook for about 4 minutes, stirring often, until they begin to soften. Stir in the chili powder, cumin, and garlic powder.
- Spread the uncooked rice evenly in the prepared baking dish. Add the chicken and pepper mixture, then pour the chicken broth over everything. Stir gently to distribute the ingredients.
- Cover the dish tightly with foil and bake for 40 minutes. Check that the rice is tender and the chicken is cooked through. If the rice needs more time, cover and bake for a few additional minutes.
- Remove the foil and sprinkle the Monterey Jack evenly over the casserole. Bake uncovered for 5 to 8 minutes, until the cheese has melted. Let it rest for 5 minutes, then serve with lime wedges and chopped cilantro.
Extra Tips
Keep the foil sealed tightly while the rice bakes so the broth does not evaporate before the grains are tender. For a milder flavor, use less chili powder, and add the lime just before serving to brighten the warm, cheesy casserole.Course: Main Course Cuisine: Mexican Equipment: Large Skillet, 9-by-13-inch Baking Dish, Foil
Baked Mexican Lasagna with Tortillas and Refried Beans
This casserole layers flour tortillas with refried beans, seasoned beef, salsa, and melted cheese for a hearty weeknight dinner. It has the familiar comfort of lasagna with bold Mexican-inspired flavors.
The layers come together with everyday ingredients and bake in one dish. Serve it when you want a filling meal that can be sliced into portions and brought straight to the table.
Serves 4 people.
Ingredients
- 1 teaspoon olive oil
- 1 small yellow onion, diced
- 1 pound ground beef
- 1 tablespoon taco seasoning
- 1 can (15 ounces) refried beans
- 1 cup salsa
- 6 small flour tortillas
- 2 cups shredded Mexican-style cheese
- 2 tablespoons chopped fresh cilantro
Instructions
- Heat the olive oil in a large skillet over medium heat. Add the diced onion and cook for about 3 minutes, stirring, until softened.
- Add the ground beef and taco seasoning. Break up the beef with a spoon and cook until browned and no longer pink. Drain off any excess fat.
- Heat the oven to 375°F. Spread about one-third of the salsa across the bottom of a 9-inch square baking dish.
- Arrange two tortillas over the salsa, overlapping them slightly if needed. Spread half of the refried beans over the tortillas, then add half of the seasoned beef, one-third of the remaining salsa, and one-third of the cheese.
- Repeat with two tortillas, the remaining beans, the remaining beef, another third of the salsa, and another third of the cheese. Finish with the last two tortillas, the remaining salsa, and the remaining cheese.
- Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for another 10 minutes, until the cheese is melted and bubbling.
- Let the casserole rest for 5 minutes so the layers are easier to slice. Sprinkle with the chopped cilantro before serving.
Extra Tips
For neater slices, let the casserole rest before cutting and use a sharp knife. If the tortillas are larger than your baking dish, trim or fold them to fit the layers without leaving large gaps.Course: Main Course Cuisine: Mexican Equipment: Large Skillet, 9-inch Square Baking Dish, Aluminum Foil
Creamy Chipotle Tuna and Rice Casserole
This quick casserole turns pantry-friendly tuna and rice into a creamy, satisfying weeknight dinner. Chipotle adds a smoky kick, while corn, black beans, and a little lime bring familiar Mexican-inspired flavors.
The rice cooks right in the baking dish, so there’s no need to prepare it ahead. A blanket of melted cheese makes the top golden and cozy, with fresh cilantro to finish each serving.
Serves 4 people.
Ingredients
- 1 cup uncooked long-grain white rice
- 1 can (5 ounces) tuna, drained and flaked
- 1 can (15 ounces) black beans, rinsed and drained
- 1 cup corn kernels, thawed if frozen
- 1 can (10 ounces) diced tomatoes with green chiles, undrained
- 1 cup chicken broth
- 1 cup sour cream
- 1 chipotle pepper in adobo, finely chopped
- 1 tablespoon adobo sauce from the can
- 1 teaspoon ground cumin
- 1 cup shredded Monterey Jack cheese, divided
- 2 tablespoons chopped fresh cilantro
- 1 tablespoon lime juice
Instructions
- Heat the oven to 375°F. Lightly grease a 2-quart baking dish.
- In a large bowl, stir together the uncooked rice, black beans, corn, diced tomatoes with green chiles, chicken broth, sour cream, chopped chipotle, adobo sauce, and cumin. Mix until the rice is evenly coated.
- Fold in the drained tuna and half of the shredded Monterey Jack cheese. Transfer the mixture to the prepared baking dish and spread it into an even layer.
- Cover the dish tightly with foil and bake for 45 minutes. Check that the rice is tender. If it still feels firm, cover and bake for another 5 to 10 minutes.
- Remove the foil and sprinkle the remaining cheese over the casserole. Bake uncovered for 5 to 8 minutes, until the cheese is melted and the edges are bubbling.
- Let the casserole rest for 5 minutes. Stir the lime juice into the chopped cilantro, then scatter the mixture over the casserole before serving.
Extra Tips
For a gentler smoky flavor, use half a chipotle pepper and a little less adobo sauce. Keep the casserole covered while the rice bakes so it absorbs the broth and tomato juices, and check the rice before adding the final layer of cheese.Course: Main Course Cuisine: Mexican Equipment: 2-quart Baking Dish, Large Mixing Bowl, Foil, Measuring Cups and Spoons
Cheesy Cauliflower and Pinto Bean Taco Casserole
This weeknight casserole pairs tender cauliflower and hearty pinto beans with taco spices and plenty of melted cheese. It brings the familiar flavors of tacos to the table in an easy, scoopable bake.
The cauliflower adds a soft, tender texture, while the beans make each serving filling. Serve it straight from the baking dish for a simple dinner, or set out lime wedges and cilantro for a fresh finish.
Serves 4 people.
Ingredients
- 1 medium head cauliflower, cut into small florets
- 1 tablespoon olive oil
- 1 small yellow onion, diced
- 1 tablespoon taco seasoning
- 1 (15-ounce) can pinto beans, drained and rinsed
- 1 cup salsa
- 1 cup shredded Monterey Jack cheese
- 1 cup shredded cheddar cheese
- 2 tablespoons chopped fresh cilantro
- 1 lime, cut into wedges
Instructions
- Heat the oven to 400°F. Lightly grease a medium baking dish.
- Bring a large pot of salted water to a boil. Add the cauliflower florets and cook for 4 minutes, until just starting to soften. Drain well.
- Heat the olive oil in a large skillet over medium heat. Add the diced onion and cook for about 4 minutes, stirring, until softened. Stir in the taco seasoning.
- Add the drained cauliflower, pinto beans, and salsa to the skillet. Stir gently until everything is coated, then transfer the mixture to the prepared baking dish.
- Sprinkle the Monterey Jack and cheddar evenly over the top. Bake for 15 to 20 minutes, until the cheese is melted and bubbling and the casserole is hot throughout.
- Let the casserole rest for a few minutes. Sprinkle with cilantro and serve with lime wedges.
Extra Tips
Cut the cauliflower into small, even florets so they soften quickly and are easy to serve with the beans. Drain it well after boiling to keep the casserole from turning watery. For a brighter finish, squeeze lime over each serving just before eating.Course: Main Course Cuisine: Mexican Equipment: Large Pot, Large Skillet, Medium Baking Dish
Carnitas-Style Pork and Hominy Casserole
This casserole brings carnitas-inspired flavors to a weeknight-friendly baked dish. Tender pork, hearty hominy, and a bright finish of lime and cilantro make it filling without feeling heavy.
It is a practical way to turn cooked pork into a warm family dinner. The top gets lightly golden, while the hominy stays tender and soaks up the savory tomato and cumin sauce.
Serves 4 people.
Ingredients
- 1 tablespoon olive oil
- 1 pound boneless pork shoulder, cut into ½-inch cubes
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 medium yellow onion, diced
- 2 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 can (14.5 ounces) diced tomatoes, drained
- 1 can (15 ounces) hominy, drained and rinsed
- ½ cup chicken broth
- 1 cup shredded Monterey Jack cheese
- 1 lime, cut into wedges
- ¼ cup chopped fresh cilantro
Instructions
- Heat the oven to 375°F. Pat the pork dry and season it with the salt and black pepper.
- Heat the olive oil in a large oven-safe skillet over medium-high heat. Add the pork in a single layer and brown it on all sides, working in batches if needed. Transfer the browned pork to a plate.
- Reduce the heat to medium. Add the onion to the skillet and cook, stirring, until softened, about 4 minutes. Stir in the garlic, cumin, and oregano and cook for 30 seconds.
- Add the drained tomatoes, hominy, and chicken broth. Stir to combine, then return the pork and any juices to the skillet. Bring the mixture to a gentle simmer.
- Cover the skillet and bake for 45 minutes, or until the pork is tender. Remove the cover, sprinkle the Monterey Jack evenly over the top, and bake uncovered for 8 to 10 minutes, until the cheese is melted and lightly golden.
- Let the casserole rest for 5 minutes. Serve with lime wedges and chopped cilantro.
Extra Tips
Cut the pork into evenly sized cubes so it cooks at the same rate, and keep the skillet covered while it bakes to help the pork turn tender. For a brighter finish, squeeze lime over each serving just before eating.Course: Main Course Cuisine: Mexican Equipment: Large Oven-Safe Skillet, Cutting Board, Knife
