These layered taco casseroles make an easy, satisfying dinner with familiar ingredients like corn tortillas and refried beans. You’ll find practical combinations for busy weeknights, family dinners, and make-ahead meals. Each recipe idea brings its own mix of fillings and toppings, so you can choose one that suits your table.
Helpful Tips Before You Start
A few small steps help corn tortillas and refried beans bake into neat, flavorful layers.
Soften the Corn Tortillas
Warm tortillas briefly in a skillet or microwave so they bend without cracking. This also makes them easier to layer.
Spread the Beans Evenly
Stir refried beans until smooth, then spread a thin, even layer. If they seem too thick, mix in a spoonful of salsa or broth.
Keep Wet Fillings in Check
Drain excess liquid from salsa, tomatoes, or cooked vegetables before adding them. Too much moisture can make the casserole soggy.
Let It Rest Before Slicing
Rest the baked casserole for about 10 minutes before serving. The layers will set, making portions easier to lift.
Classic Beef and Cheddar Corn Tortilla Taco Casserole
This casserole layers seasoned ground beef, creamy refried beans, and corn tortillas, then bakes under a generous blanket of cheddar. The tortillas soften as the layers cook, making each scoop hearty and easy to serve.
It’s a cozy choice for a weeknight dinner or a casual family meal. Serve it straight from the baking dish with cool sour cream and fresh cilantro for a simple contrast to the warm, savory filling.
Serves 4 people.
Ingredients
- 1 tablespoon olive oil
- 1 pound ground beef
- 1 small yellow onion, diced
- 2 tablespoons taco seasoning
- 1/2 cup water
- 1 can (16 ounces) refried beans
- 8 small corn tortillas
- 1 1/2 cups shredded cheddar cheese
- 1/2 cup sour cream, for serving
- 2 tablespoons chopped fresh cilantro, 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 diced onion and ground beef. Cook, breaking up the beef with a spoon, until the beef is browned and the onion is tender. Drain excess fat if needed.
- Stir the taco seasoning and water into the beef mixture. Simmer for 2 to 3 minutes, stirring occasionally, until the liquid has mostly reduced.
- Spread half of the refried beans across the bottom of the prepared baking dish. Arrange 4 corn tortillas over the beans, tearing them as needed to cover the surface. Spoon half of the beef mixture over the tortillas, then sprinkle with 1/2 cup of cheddar.
- Spread the remaining refried beans over the beef and cheese. Add the remaining 4 tortillas, followed by the rest of the beef mixture. Finish with the remaining 1 cup of cheddar.
- 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 before serving with sour cream and cilantro.
Extra Tips
Spread the refried beans in an even layer to help the tortillas stay in place when you scoop the casserole. For easier serving, let it rest for the full 5 minutes after baking, then add the sour cream and cilantro just before bringing it to the table.Course: Main Course Cuisine: Mexican Equipment: 8-inch Square Baking Dish, Large Skillet, Aluminum Foil
Chicken Enchilada Casserole with Refried Beans and Green Chiles
This casserole layers corn tortillas, seasoned chicken, refried beans, green chiles, enchilada sauce, and melted cheese for a hearty meal with familiar enchilada flavor. The tortillas soften as they bake, while the beans make each serving filling and substantial.
It works well for a weeknight dinner or a casual family meal, and the layers are easy to assemble ahead. Green chiles add a gentle, savory heat that balances the creamy beans and cheese.
Serves 4 people.
Ingredients
- 2 cups cooked, shredded chicken
- 1 can (15 ounces) refried beans
- 1 can (4 ounces) diced green chiles, drained
- 1 can (10 ounces) red enchilada sauce
- 8 corn tortillas
- 2 cups shredded Monterey Jack cheese
- 1 teaspoon ground cumin
- 2 tablespoons chopped fresh cilantro
Instructions
- Preheat the oven to 375°F. Spread a thin layer of enchilada sauce over the bottom of an 8-inch square baking dish.
- In a bowl, mix the shredded chicken with the cumin, drained green chiles, and ¼ cup of the enchilada sauce.
- Arrange 4 corn tortillas over the sauce in the baking dish, overlapping them as needed. Spread the refried beans over the tortillas, then spoon the chicken mixture evenly on top.
- Pour half of the remaining enchilada sauce over the chicken layer and sprinkle with 1 cup of shredded Monterey Jack cheese.
- Add the remaining 4 tortillas. Pour the rest of the enchilada sauce over them, spreading it to cover the tortillas, then top with 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 and the casserole is heated through.
- Let the casserole rest for 5 minutes, then sprinkle with chopped cilantro before serving.
Extra Tips
For neater portions, let the casserole rest before cutting so the tortilla and bean layers can settle. If assembling it ahead, cover and refrigerate the unbaked casserole, then bake until hot throughout and bubbling, adding a few extra minutes as needed.Course: Main Course Cuisine: Mexican Equipment: 8-inch Square Baking Dish, Mixing Bowl, Foil
Smoky Chipotle Pork Taco Casserole with Black Beans and Corn
This casserole layers corn tortillas and refried beans with smoky chipotle pork, black beans, and sweet corn. Melted cheese brings the layers together, while a little lime adds a bright finish.
It’s a hearty choice for a weeknight dinner or a casual gathering, and it reheats well for lunch the next day. The tortillas soften as they bake, creating a cozy, sliceable casserole with savory, smoky flavor in every layer.
Serves 4 people.
Ingredients
- 1 tablespoon olive oil
- 1 pound ground pork
- 1 small yellow onion, diced
- 1 chipotle pepper in adobo sauce, finely chopped
- 1 tablespoon adobo sauce
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- ½ teaspoon salt
- 1 cup canned black beans, drained and rinsed
- 1 cup corn kernels, thawed if frozen
- 1 can (16 ounces) refried beans
- 8 small corn tortillas
- 1 cup red enchilada sauce
- 1½ cups shredded Monterey Jack cheese
- 1 tablespoon lime juice
- 2 tablespoons chopped fresh cilantro
Instructions
- Heat 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 ground pork and diced onion. Cook, breaking up the pork with a spoon, until the pork is browned and the onion is softened.
- Stir in the chopped chipotle pepper, adobo sauce, cumin, smoked paprika, and salt. Add the black beans and corn, then cook for 2 minutes, stirring to combine. Remove the skillet from the heat.
- Spread the refried beans evenly over 4 corn tortillas. Arrange them in the bottom of the baking dish, overlapping slightly if needed. Spoon half of the pork mixture over the tortillas, drizzle with one-third of the enchilada sauce, and sprinkle with one-third of the cheese.
- Layer the remaining 4 tortillas over the cheese. Spread the rest of the pork mixture on top, then add the remaining enchilada sauce and cheese.
- Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for another 10 to 15 minutes, until the cheese is melted and bubbling. Let the casserole rest for 10 minutes so it holds together when sliced.
- Drizzle the lime juice over the casserole and scatter the chopped cilantro on top before serving.
Extra Tips
For a milder casserole, use half of the chipotle pepper and adobo sauce. Letting the baked dish rest before slicing helps the corn tortilla layers stay neatly stacked, and the lime and cilantro add a fresh contrast to the smoky pork.Course: Main Course Cuisine: Mexican Equipment: 8-inch Square Baking Dish, Large Skillet, Foil
Vegetarian Roasted Vegetable Taco Casserole with Refried Beans
This casserole layers corn tortillas and refried beans with roasted vegetables, salsa, and melted cheese. Roasting the vegetables first brings out their sweetness and keeps the filling from turning watery.
It makes a colorful, satisfying dinner for a weeknight or a casual gathering. Serve it in warm slices, with the tender vegetables and beans balanced by soft tortillas and a lightly crisp, cheesy top.
Serves 4 people.
Ingredients
- 1 medium zucchini, cut into ½-inch pieces
- 1 red bell pepper, cut into ½-inch pieces
- 1 small red onion, cut into wedges
- 1 cup corn kernels, fresh or thawed if frozen
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- ½ teaspoon chili powder
- ¼ teaspoon salt
- 1 can (15 ounces) refried beans
- ½ cup salsa, divided
- 8 small corn tortillas
- 1½ cups shredded Monterey Jack cheese, divided
- 2 tablespoons chopped fresh cilantro, for serving
Instructions
- Heat the oven to 425°F. Line a rimmed baking sheet with parchment paper. Toss the zucchini, bell pepper, red onion, and corn with the olive oil, cumin, chili powder, and salt. Spread the vegetables in an even layer and roast for 20 to 25 minutes, stirring once, until tender and lightly browned.
- Reduce the oven temperature to 375°F. Spread the refried beans over the bottom of a 9-inch square baking dish. Spoon ¼ cup of the salsa over the beans.
- Arrange 4 corn tortillas over the bean layer, overlapping them slightly to cover the dish. Spoon the roasted vegetables evenly over the tortillas, then sprinkle with ½ cup of the shredded Monterey Jack.
- Lay the remaining 4 tortillas over the vegetables. Spread the remaining ¼ cup salsa on top, then cover with the remaining 1 cup cheese.
- Bake for 20 to 25 minutes, until the casserole is hot and the cheese is melted and bubbling. Let it rest for 5 minutes, then sprinkle with the cilantro before serving.
Extra Tips
Spread the roasted vegetables in a single layer so they brown instead of steam, and let them cool briefly before assembling to keep the tortilla layers from getting soggy. For cleaner slices, rest the casserole for the full 5 minutes before serving.Course: Main Course Cuisine: Mexican Equipment: Rimmed Baking Sheet, 9-inch Square Baking Dish, Parchment Paper
Turkey Taco Casserole with Pepper Jack and Pinto Beans
This casserole layers corn tortillas with seasoned ground turkey, refried beans, and pinto beans, then finishes with melty pepper Jack. It has hearty, savory layers with a gentle kick from the cheese.
It works well for a weeknight dinner when you want the comfort of a baked casserole with familiar taco flavors. Slice it into wedges and serve straight from the baking dish.
Serves 4 people.
Ingredients
- 1 tablespoon olive oil
- 1 pound ground turkey
- 1 small yellow onion, diced
- 1 packet taco seasoning
- 1/2 cup water
- 1 (15-ounce) can refried beans
- 1 (15-ounce) can pinto beans, drained and rinsed
- 8 small corn tortillas
- 1 cup salsa
- 1 1/2 cups shredded pepper Jack cheese
Instructions
- Heat 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 ground turkey and diced onion. Cook, breaking up the turkey with a spoon, until the turkey is cooked through and the onion is softened.
- Stir in the taco seasoning and water. Simmer for 2 to 3 minutes, until the liquid has mostly reduced. Fold in the drained pinto beans and remove the skillet from the heat.
- Spread half of the refried beans over four corn tortillas. Place them in the baking dish, overlapping as needed. Spoon half of the turkey and pinto bean mixture over the tortillas, then spread on half of the salsa and sprinkle with half of the pepper Jack.
- Repeat the layers with the remaining tortillas, refried beans, turkey mixture, salsa, and pepper Jack.
- 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 before slicing.
Extra Tips
For neater slices, spread the refried beans evenly over the tortillas and let the casserole rest before cutting. If your salsa is especially chunky or watery, spoon it over the layers without adding excess liquid so the corn tortillas hold their shape.Course: Main Course Cuisine: Mexican Equipment: 8-inch Square Baking Dish, Large Skillet, Foil
Breakfast Taco Casserole with Eggs, Refried Beans, and Corn Tortillas
This breakfast casserole layers corn tortillas and seasoned refried beans with scrambled eggs, salsa, and melted cheese. It has soft, hearty layers with a lightly crisp top and familiar taco flavors.
It works well for a weekend breakfast or an easy brunch for four. Assemble the layers in one baking dish, then serve warm with a spoonful of sour cream and fresh cilantro.
Serves 4 people.
Ingredients
- 8 small corn tortillas
- 1 tablespoon olive oil
- 1 small yellow onion, diced
- 1 teaspoon ground cumin
- 1 can (15 ounces) refried beans
- 1/4 cup water
- 6 large eggs
- 2 tablespoons milk
- 1/4 teaspoon salt
- 1 cup salsa, divided
- 1 1/2 cups shredded Monterey Jack cheese, divided
- 1/4 cup sour cream, for serving
- 2 tablespoons chopped fresh cilantro, for serving
Instructions
- Heat the oven to 375°F. Lightly grease an 8-inch square baking dish.
- 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. Stir in the cumin.
- Add the refried beans and water to the skillet. Stir until smooth and warmed through, then remove the skillet from the heat.
- In a bowl, whisk the eggs with the milk and salt. Pour them into a clean nonstick skillet over medium-low heat. Stir gently until softly scrambled but still slightly moist, then remove from the heat.
- Spread half of the bean mixture in the baking dish. Arrange 4 tortillas over it, tearing them as needed to cover the layer. Spoon over half of the salsa and sprinkle with 1/2 cup of the cheese.
- Add the remaining bean mixture, followed by the remaining tortillas. Spoon the scrambled eggs evenly over the tortillas. Top with the remaining salsa and cheese.
- Bake for 20 to 25 minutes, until the cheese is melted and the casserole is hot in the center. Let it rest for 5 minutes before serving with sour cream and cilantro.
Extra Tips
For neater slices, let the casserole rest before cutting. If your salsa is especially watery, spoon off some of its liquid before layering so the corn tortillas stay tender without becoming soggy.Course: Breakfast Cuisine: Mexican Equipment: 8-inch Square Baking Dish, Skillet, Mixing Bowl, Whisk
Barbacoa-Style Beef Taco Casserole with Queso Fresco
This casserole layers tender, barbacoa-style beef and creamy refried beans with corn tortillas, then finishes with crumbled queso fresco. Chipotle, cumin, and lime bring a smoky, tangy flavor without making the dish complicated.
It’s a hearty choice for a family dinner or a casual weekend meal. The tortillas soften as they bake, while the beef and beans make each slice filling and easy to serve.
Serves 4 people.
Ingredients
- 1 pound beef chuck roast, cut into 1-inch pieces
- 1 tablespoon olive oil
- 1/2 cup low-sodium beef broth
- 2 tablespoons fresh lime juice
- 1 tablespoon apple cider vinegar
- 1 chipotle pepper in adobo sauce, minced
- 1 tablespoon adobo sauce
- 1 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 can (15 ounces) refried beans
- 8 small corn tortillas
- 1 cup shredded Monterey Jack cheese
- 1/2 cup crumbled queso fresco
- 2 tablespoons chopped fresh cilantro
Instructions
- Preheat the oven to 375°F. Heat the olive oil in a large oven-safe skillet over medium-high heat. Add the beef and brown it on all sides.
- Stir in the beef broth, lime juice, apple cider vinegar, chipotle pepper, adobo sauce, cumin, oregano, salt, and black pepper. Bring the mixture to a simmer.
- Cover the skillet and transfer it to the oven. Cook for about 2 hours, until the beef is tender and easy to shred. If your skillet does not have an oven-safe lid, cover it tightly with foil.
- Transfer the beef to a bowl and shred it with two forks. Return it to the skillet and stir it into the cooking liquid. Spread the refried beans evenly over the bottom of a 2-quart baking dish.
- Arrange half of the corn tortillas over the beans, tearing them as needed to cover the surface. Spoon half of the beef over the tortillas, then sprinkle with half of the Monterey Jack. Repeat with the remaining tortillas, beef, and Monterey Jack.
- Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for 10 more minutes, until the cheese is melted and the casserole is hot throughout.
- Let the casserole rest for 5 minutes. Sprinkle with queso fresco and chopped cilantro, then cut into portions and serve.
Extra Tips
For a milder casserole, remove the seeds from the chipotle before mincing it. Letting the casserole rest before slicing helps the layers hold together, and adding the queso fresco after baking keeps its crumbly texture fresh.Course: Main Course Cuisine: Mexican Equipment: Oven-Safe Skillet, 2-Quart Baking Dish, Aluminum Foil, Two Forks
Buffalo Chicken Taco Casserole with Refried Beans and Ranch Drizzle
This casserole layers corn tortillas and creamy refried beans with spicy Buffalo chicken, melted cheese, and a cool ranch drizzle. It brings the familiar flavors of Buffalo chicken tacos to an easy, sliceable bake.
It works well for a weeknight dinner or a casual game-day meal. The layers bake up soft and hearty, while the tangy hot sauce and ranch keep each bite lively.
Serves 4 people.
Ingredients
- 2 cups cooked shredded chicken
- ⅓ cup Buffalo-style hot sauce
- 1 can (16 ounces) refried beans
- 8 small corn tortillas
- 1 cup shredded Monterey Jack cheese
- ½ cup shredded cheddar cheese
- ½ cup ranch dressing
- 2 tablespoons sliced green onions
Instructions
- Heat the oven to 375°F. In a bowl, stir the shredded chicken with the Buffalo-style hot sauce until evenly coated.
- Spread about one-third of the refried beans across the bottom of an 8-inch square baking dish. Arrange 4 corn tortillas over the beans, overlapping them as needed.
- Spread half of the Buffalo chicken over the tortillas, then sprinkle with half of the Monterey Jack and cheddar cheeses.
- Add another layer with half of the remaining refried beans, the remaining 4 tortillas, and the rest of the chicken. Spread the remaining beans over the top and finish with the remaining cheeses.
- Bake uncovered for 20 to 25 minutes, until the cheese is melted and bubbling around the edges. Let the casserole rest for 5 minutes so it is easier to portion.
- Drizzle the ranch dressing over the casserole and scatter the sliced green onions on top before serving.
Extra Tips
For a milder casserole, use less Buffalo-style hot sauce while keeping the chicken coated. Letting the bake rest before adding the ranch helps the layers hold together, and the cool drizzle balances the spicy filling.Course: Main Course Cuisine: American Equipment: 8-inch Square Baking Dish, Mixing Bowl, Measuring Cup
Sweet Potato and Black Bean Taco Casserole with Corn Tortillas
Roasted sweet potatoes bring a gentle sweetness to this layered casserole, while black beans and refried beans make it hearty and filling. Corn tortillas soften between the layers and soak up the seasoned tomato sauce.
It’s a cozy weeknight meal that also works well for a casual dinner with friends. A little melted cheese on top balances the smoky spices and tender vegetables.
Serves 4 people.
Ingredients
- 1 medium sweet potato, peeled and cut into ½-inch cubes
- 1 tablespoon olive oil
- ½ teaspoon ground cumin
- ½ teaspoon smoked paprika
- ¼ teaspoon chili powder
- ½ teaspoon salt
- 1 can (15 ounces) black beans, drained and rinsed
- 1 can (15 ounces) refried beans
- 1 cup tomato sauce
- 8 small corn tortillas
- 1 cup shredded Monterey Jack cheese
Instructions
- Heat the oven to 425°F. Toss the sweet potato cubes with the olive oil, cumin, smoked paprika, chili powder, and salt. Spread them in a single layer on a baking sheet and roast for 20 to 25 minutes, until tender and lightly browned.
- Reduce the oven temperature to 375°F. Stir the tomato sauce into the refried beans in a bowl until smooth and spreadable.
- Spread a thin layer of the refried bean mixture over the bottom of a baking dish. Add a layer of four corn tortillas, tearing them as needed to cover the surface.
- Spread half of the remaining refried bean mixture over the tortillas. Scatter half of the roasted sweet potato and half of the black beans on top.
- Add another layer of four tortillas, followed by the rest of the refried bean mixture, sweet potato, and black beans. Sprinkle the shredded Monterey Jack evenly over the top.
- Bake for 20 to 25 minutes, until the cheese is melted and the casserole is bubbling around the edges. Let it rest for 5 minutes before serving so the layers hold together more easily.
Extra Tips
Cut the sweet potato into evenly sized cubes so they roast at the same rate, and let them brown before layering for the best texture. If the tortillas feel firm, briefly warm them before assembling so they’re easier to arrange.Course: Main Course Cuisine: Mexican Equipment: Baking Sheet, Mixing Bowl, Baking Dish
Chorizo and Potato Taco Casserole with Refried Beans
This casserole layers corn tortillas and refried beans with smoky chorizo, tender potatoes, and melted cheese. Each slice is hearty, with crisp-edged tortillas and a savory, gently spiced filling.
It works well for a cozy family dinner or a casual weekend meal. You can prepare the filling ahead, then assemble and bake the casserole when you’re ready to eat.
Serves 4 people.
Ingredients
- 1 tablespoon neutral oil
- 12 ounces Mexican chorizo, casings removed if needed
- 1 pound Yukon Gold potatoes, cut into ½-inch cubes
- ½ cup water
- 1 can (16 ounces) refried beans
- 8 small corn tortillas
- 1½ cups shredded Monterey Jack cheese
- ½ cup sour cream, for serving
- 2 tablespoons chopped fresh cilantro, for serving
Instructions
- Heat the oil in a large skillet over medium heat. Add the chorizo and cook, breaking it into small pieces, until browned and cooked through. Transfer it to a plate, leaving the drippings in the skillet.
- Add the potatoes to the skillet and stir to coat them in the chorizo drippings. Pour in the water, cover, and cook until the potatoes are tender, about 10 to 12 minutes. Remove the lid and cook until any remaining water evaporates. Stir the cooked chorizo back into the potatoes.
- Heat the oven to 375°F. Spread a thin layer of refried beans over the bottom of a baking dish. Arrange four corn tortillas over the beans, overlapping them as needed.
- Spread half of the remaining refried beans over the tortillas. Spoon half of the chorizo and potato mixture on top, then sprinkle with half of the cheese.
- Add another layer of four tortillas, followed by the remaining refried beans, chorizo and potato mixture, and cheese.
- Cover the dish with foil and bake until heated through, about 20 minutes. Remove the foil and bake for another 5 to 10 minutes, until the cheese is melted and lightly golden.
- Let the casserole rest for 5 minutes before slicing. Serve with sour cream and chopped cilantro.
Extra Tips
Cut the potatoes into even cubes so they cook at the same rate, and let them become fully tender in the skillet before layering. For neater slices, give the casserole its full resting time before serving.Course: Main Course Cuisine: Mexican Equipment: Large Skillet, Baking Dish, Foil
Salsa Verde Shrimp Taco Casserole with Refried Beans
This casserole layers corn tortillas and creamy refried beans with salsa verde-seasoned shrimp, Monterey Jack, and a little sour cream. The shrimp cooks quickly, while the tortillas soften into hearty layers that are easy to scoop and serve.
It’s a lively choice for a weeknight dinner or a casual meal with friends. Salsa verde brings a tangy, gently spicy flavor, balanced by the beans and melty cheese.
Serves 4 people.
Ingredients
- 1 tablespoon olive oil
- 1 pound raw shrimp, peeled, deveined, and patted dry
- 1 teaspoon ground cumin
- ½ teaspoon salt
- 1 cup salsa verde, divided
- 1 can (15 ounces) refried beans
- 8 small corn tortillas
- 1 cup sour cream
- 1½ cups shredded Monterey Jack cheese, divided
- 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.
- Heat the olive oil in a large skillet over medium-high heat. Add the shrimp, cumin, and salt. Cook for 2 to 3 minutes, turning once, until the shrimp are just pink and opaque. Stir in ¼ cup of the salsa verde, then remove the skillet from the heat.
- Warm the refried beans in a small saucepan or microwave until easy to spread. Stir in ¼ cup of the remaining salsa verde.
- Spread half of the bean mixture across the bottom of the baking dish. Add four tortillas in a single layer, overlapping them slightly if needed. Spread half of the sour cream over the tortillas, then add half of the shrimp and ½ cup of the Monterey Jack.
- Repeat with the remaining bean mixture, tortillas, sour cream, and shrimp. Spoon the remaining salsa verde over the top and sprinkle with the remaining Monterey Jack.
- Bake uncovered for 15 to 20 minutes, until the cheese is melted and bubbling around the edges. Let the casserole rest for 5 minutes, then scatter the cilantro over the top. Serve with lime wedges.
Extra Tips
Pat the shrimp dry before cooking so it sears instead of releasing excess liquid into the casserole. For a milder flavor, choose a mild salsa verde, and serve the lime wedges at the table so everyone can add a fresh squeeze to their portion.Course: Main Course Cuisine: Mexican Equipment: 8-inch Square Baking Dish, Large Skillet, Small Saucepan or Microwave
Carnitas Taco Casserole with Pineapple and Pickled Red Onion
This casserole layers corn tortillas and refried beans with tender carnitas, melted cheese, juicy pineapple, and tangy pickled red onion. The sweet-and-savory filling keeps every slice lively without making the dish complicated.
It works well for a family dinner or a casual weekend meal, especially when you want taco flavors in an easy-to-serve bake. A quick broil at the end warms the pineapple and onion while keeping their bright flavors distinct.
Serves 4 people.
Ingredients
- 1 cup thinly sliced red onion
- 3 tablespoons apple cider vinegar
- 1 tablespoon water
- 1 teaspoon granulated sugar
- 1/4 teaspoon salt
- 2 cups cooked, shredded carnitas
- 1 cup canned crushed pineapple, drained well
- 1 can (15 ounces) refried beans
- 8 small corn tortillas
- 1 1/2 cups shredded Monterey Jack cheese
- 1/4 cup chopped fresh cilantro
Instructions
- Heat the oven to 375°F. In a small bowl, stir together the red onion, apple cider vinegar, water, sugar, and salt. Set aside to pickle while you prepare the casserole.
- Drain the crushed pineapple thoroughly, pressing it gently with a spoon to remove excess liquid. This helps keep the casserole from becoming watery.
- Spread a thin layer of refried beans over the bottom of an 8-inch square baking dish. Arrange four corn tortillas over the beans, overlapping them as needed.
- Spread half of the remaining refried beans over the tortillas. Add half of the carnitas, half of the drained pineapple, and half of the Monterey Jack cheese.
- Add the remaining four tortillas. Spread the rest of the refried beans over them, then layer on the remaining carnitas and pineapple. Finish with the remaining cheese.
- Bake for 20 to 25 minutes, until the cheese is melted and the casserole is heated through. For lightly browned cheese, broil briefly at the end, watching closely.
- Drain the pickled red onion. Scatter it and the chopped cilantro over the casserole just before serving.
Extra Tips
Drain the pineapple well and add the pickled onion after baking so the layers stay set and the onion keeps its crisp, tangy bite. Let the casserole rest for about 5 minutes before slicing, which makes it easier to serve.Course: Main Course Cuisine: Mexican Equipment: 8-inch Square Baking Dish, Small Bowl, Oven
Three-Bean Taco Casserole with Fire-Roasted Tomatoes
This layered casserole brings together corn tortillas, refried beans, and a savory mix of three beans in a smoky tomato sauce. Melted cheese adds a cozy finish, while the layers make each serving hearty and easy to scoop.
It works well for a casual family dinner or a make-ahead meal for a busy evening. Fire-roasted tomatoes give the filling a gentle charred flavor, and the tortillas soften as they bake without losing their structure.
Serves 4 people.
Ingredients
- 1 tablespoon olive oil
- 1 small yellow onion, diced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 can (14.5 ounces) fire-roasted diced tomatoes, drained
- 1 can (15 ounces) black beans, rinsed and drained
- 1 can (15 ounces) pinto beans, rinsed and drained
- 1 can (15 ounces) kidney beans, rinsed and drained
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 can (16 ounces) refried beans
- 8 small corn tortillas
- 1 1/2 cups shredded Monterey Jack cheese
- 2 tablespoons chopped fresh cilantro
Instructions
- Heat 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 diced onion and cook for 4 to 5 minutes, stirring occasionally, until softened. Stir in the cumin and chili powder.
- Add the drained fire-roasted tomatoes, black beans, pinto beans, kidney beans, salt, and black pepper. Stir gently and cook for 3 to 4 minutes, until the mixture is hot and combined.
- Spread half of the refried beans over four corn tortillas. Arrange them in the baking dish, overlapping slightly as needed. Spoon half of the three-bean mixture over the tortillas, then sprinkle with half of the Monterey Jack.
- Layer the remaining four tortillas over the cheese. Spread the remaining refried beans on top, then add the rest of the three-bean mixture and finish with 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 the edges are bubbling.
- Let the casserole rest for 5 minutes, then scatter the chopped cilantro over the top and serve.
Extra Tips
Drain the fire-roasted tomatoes well so the layers stay easy to serve, and spread the refried beans gently over the tortillas to keep them from shifting. For a firmer slice, let the casserole rest a few extra minutes before serving.Course: Main Course Cuisine: Mexican Equipment: 8-inch Square Baking Dish, Large Skillet, Foil
Chicken Mole Taco Casserole with Refried Beans and Toasted Sesame Seeds
This casserole layers corn tortillas, refried beans, tender chicken, and a rich mole sauce for a filling meal with classic taco-inspired flavors. Toasted sesame seeds add a nutty crunch to the saucy, tender layers.
It works well for a relaxed family dinner or a make-ahead meal for a busy evening. Serve it straight from the baking dish, with each slice showing off the layers.
Serves 4 people.
Ingredients
- 2 teaspoons vegetable oil
- 1 small yellow onion, finely chopped
- 2 cups cooked shredded chicken
- 1 cup prepared mole sauce
- 1/2 cup chicken broth
- 1 can (15 ounces) refried beans
- 8 small corn tortillas
- 1 cup shredded Monterey Jack cheese
- 2 tablespoons sesame seeds
- 2 tablespoons chopped fresh cilantro
Instructions
- Heat the vegetable oil in a large skillet over medium heat. Add the chopped onion and cook for 4 to 5 minutes, stirring occasionally, until softened.
- Stir in the shredded chicken, mole sauce, and chicken broth. Simmer for 3 to 4 minutes, stirring until the chicken is coated and the sauce is smooth.
- Warm the refried beans in a separate pan or in the microwave until easy to spread. If they are very firm, stir them well before assembling.
- Spread a thin layer of the chicken mole mixture in the bottom of a baking dish. Add a layer of corn tortillas, tearing them as needed to cover the dish. Spread half of the refried beans over the tortillas, then spoon over half of the remaining chicken mixture.
- Repeat with another layer of tortillas, the remaining refried beans, and the remaining chicken mixture. Finish with the shredded Monterey Jack cheese.
- Cover the dish with foil and bake at 375°F until hot and bubbling, about 20 minutes. Remove the foil and bake for 5 to 10 minutes more, until the cheese is melted.
- While the casserole bakes, toast the sesame seeds in a dry skillet over medium-low heat for 2 to 3 minutes, stirring often, until fragrant and lightly golden.
- Let the casserole rest for 5 minutes. Sprinkle with the toasted sesame seeds and chopped cilantro before serving.
Extra Tips
For neater slices, let the casserole rest before cutting so the tortilla layers can settle. Toast the sesame seeds just before serving to keep their nutty crunch, and scatter them over the top along with the cilantro.Course: Main Course Cuisine: Mexican Equipment: Large Skillet, Baking Dish, Dry Skillet
