These ground beef Mexican casseroles are packed with corn, black beans, and filling ingredients that make dinner easy to plan. You’ll find a mix of family-friendly recipes for busy weeknights, meal prep, and casual get-togethers. Choose the one that fits your pantry and get a hearty meal on the table with less fuss.
Helpful Tips Before You Start
A few simple prep steps can help your ground beef casserole bake evenly and turn out flavorful.
Brown and Drain the Beef
Cook the ground beef fully before adding it to the casserole. Drain excess fat so the filling doesn’t turn greasy or watery.
Drain the Corn and Beans
Rinse and drain canned black beans, and drain canned corn well. This helps keep the casserole from becoming too wet.
Season the Filling as You Cook
Add taco seasoning, cumin, or chili powder while browning the beef. Taste the filling before assembling, since cheese and canned ingredients can vary in saltiness.
Check for Doneness Before Serving
Bake until the center is hot and the cheese is melted and bubbly. If the casserole has been chilled, it may need extra time in the oven.
Tex-Mex Beef, Corn, and Black Bean Enchilada Casserole
This layered enchilada casserole brings ground beef, sweet corn, and black beans together with a smoky tomato sauce and plenty of melted cheese. Torn corn tortillas soften as they bake, making each serving hearty and easy to scoop.
It’s a practical choice for a family dinner or a casual meal with friends. Add sliced avocado at the table for a cool, creamy contrast to the warm, gently spiced layers.
Serves 4 people.
Ingredients
- 1 tablespoon olive oil
- 1 pound lean ground beef
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 can (14.5 ounces) diced tomatoes
- 1/2 cup red enchilada sauce
- 1 cup corn kernels, thawed if frozen
- 1 can (15 ounces) black beans, drained and rinsed
- 8 small corn tortillas, torn into bite-size pieces
- 1 1/2 cups shredded Monterey Jack cheese
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 small avocado, sliced, for serving
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 the beef into small pieces, until the meat is browned and the onion is softened. Drain excess fat if needed.
- Stir in the garlic, chili powder, cumin, smoked paprika, salt, and black pepper. Cook for 30 seconds, stirring so the spices coat the beef.
- Add the diced tomatoes and enchilada sauce. Stir in the corn and black beans, then simmer for 3 minutes.
- Arrange half of the torn tortillas in the baking dish. Spoon half of the beef mixture over them, then sprinkle with half of the cheese. Repeat with the remaining tortillas, beef mixture, and cheese.
- 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 bubbling around the edges. Let the casserole rest for 5 minutes, then serve with sliced avocado.
Extra Tips
For neater portions, let the casserole rest before scooping so the tortillas can settle into the sauce. If using frozen corn, thaw it first to avoid adding extra moisture, and serve the avocado fresh at the table.Course: Main Course Cuisine: Mexican Equipment: Large Skillet, 8-inch Square Baking Dish, Aluminum Foil
Smoky Chipotle Beef and Black Bean Cornbread Tamale Pie
This tamale pie pairs a smoky ground beef and black bean filling with a tender cornbread topping. Chipotle adds a gentle heat, while corn brings sweetness and a little extra texture to every serving.
It is a cozy one-dish dinner for a busy weeknight or a casual family meal. Serve it straight from the baking dish while the cornbread is warm and golden.
Serves 4 people.
Ingredients
- 1 tablespoon olive oil
- 1 pound ground beef
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 1 canned chipotle pepper in adobo, minced
- 1 teaspoon adobo sauce
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1 can (15 ounces) black beans, drained and rinsed
- 1 cup corn kernels, thawed if frozen
- 1 can (14.5 ounces) diced tomatoes, drained
- 1/2 cup beef broth
- 1 cup shredded cheddar cheese
- 1 box (8.5 ounces) corn muffin mix
- 1 large egg
- 1/3 cup milk
Instructions
- Heat the oven to 400°F. Lightly grease a 2-quart baking dish.
- Heat the olive oil in a large skillet over medium heat. Add the ground beef and diced onion. Cook, breaking up the beef, until it is browned and the onion is tender. Drain off excess fat if needed.
- Stir in the garlic, minced chipotle, adobo sauce, cumin, smoked paprika, and salt. Cook for about 30 seconds, stirring so the seasonings coat the beef.
- Add the black beans, corn, drained diced tomatoes, and beef broth. Stir to combine and simmer for 3 to 4 minutes, until the mixture is hot and slightly thickened.
- Spoon the beef mixture into the prepared baking dish and spread it evenly. Sprinkle the shredded cheddar over the filling.
- In a bowl, mix the corn muffin mix with the egg and milk until just combined. Spoon the batter over the filling and spread it into an even layer, leaving a small border around the edges.
- Bake for 20 to 25 minutes, until the cornbread topping is golden and a toothpick inserted into the center comes out clean. Let the tamale pie rest for 5 minutes before serving so the filling settles.
Extra Tips
For a milder filling, use half a chipotle pepper and a little less adobo sauce. Check the cornbread near the end of baking, since the topping can brown before the center is done. Let leftovers cool, cover, and refrigerate, then reheat portions until hot.Course: Main Course Cuisine: Mexican Equipment: Large Skillet, 2-Quart Baking Dish, Mixing Bowl
Cheesy Ground Beef, Corn, and Black Bean Taco Rice Bake
This taco rice bake brings ground beef, sweet corn, black beans, and seasoned rice together in one cheesy casserole. It is a filling choice for a weeknight dinner, especially when you want a hearty meal without preparing separate sides.
The rice cooks right in the baking dish with broth and salsa, soaking up savory taco seasoning as the casserole bakes. A melted cheese topping adds a creamy finish, while fresh cilantro brightens each serving.
Serves 4 people.
Ingredients
- 1 pound lean ground beef
- 1 cup uncooked long-grain white rice
- 1 cup canned black beans, drained and rinsed
- 1 cup corn kernels, drained if canned
- 1 cup salsa
- 1¾ cups beef broth
- 1 tablespoon taco seasoning
- 1½ cups shredded Mexican-style cheese, divided
- 2 tablespoons chopped fresh cilantro
Instructions
- Heat the oven to 375°F. Lightly grease a 9-by-13-inch baking dish.
- Brown the ground beef in a large skillet over medium heat, breaking it into small pieces as it cooks. Drain off any excess fat.
- Stir the taco seasoning into the beef. Add the rice, black beans, corn, salsa, and beef broth, then mix until everything is evenly combined.
- 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, or until the rice is tender and most of the liquid has been absorbed.
- Remove the foil and sprinkle the casserole with 1 cup of the shredded cheese. Bake uncovered for 5 to 8 minutes, until the cheese has melted.
- Let the bake rest for 5 minutes, then sprinkle with the remaining cheese and chopped cilantro before serving.
Extra Tips
Keep the foil sealed tightly while the rice bakes so it cooks evenly in the broth. If the rice is still firm after 45 minutes, cover the dish again and bake for a few more minutes. For a milder casserole, choose a mild salsa and taco seasoning.Course: Main Course Cuisine: Mexican Equipment: Large Skillet, 9-by-13-inch Baking Dish, Aluminum Foil
Salsa Verde Beef, Corn, and Black Bean Tortilla Casserole
This layered casserole brings together seasoned ground beef, sweet corn, black beans, and tangy salsa verde, with tortillas to hold each hearty bite together. Melted cheese adds a savory finish without hiding the fresh, bright flavor of the sauce.
It works well for a weeknight dinner or a casual family meal, and the layers are easy to assemble before baking. Let it rest briefly after it comes out of the oven so it slices neatly.
Serves 4 people.
Ingredients
- 1 tablespoon olive oil
- 1 pound ground beef
- 1 small yellow onion, diced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon salt
- 1 cup salsa verde
- 1 cup canned black beans, drained and rinsed
- 1 cup corn kernels, thawed if frozen
- 8 small corn tortillas
- 1½ cups shredded Monterey Jack cheese
- 2 tablespoons chopped fresh cilantro
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 ground beef and diced onion. Cook, breaking up the beef with a spoon, until the beef is browned and the onion is softened. Drain excess fat if needed.
- Stir in the cumin, chili powder, and salt. Add the salsa verde, black beans, and corn. Stir until everything is evenly coated, then remove the skillet from the heat.
- Arrange 4 tortillas in the bottom of the baking dish, overlapping them as needed. Spoon half of the beef mixture over the tortillas and spread it evenly. Sprinkle with half of the Monterey Jack cheese.
- Add the remaining 4 tortillas, followed by the rest of the beef mixture. Finish with the remaining cheese.
- Bake for 20 to 25 minutes, until the cheese is melted and the edges are bubbling. Let the casserole rest for 5 minutes, then sprinkle with chopped cilantro before serving.
Extra Tips
For a milder casserole, choose a mild salsa verde. If your tortillas feel firm, warm them briefly in a dry skillet so they bend easily while layering. Refrigerate leftovers in a covered container and reheat until hot.Course: Main Course Cuisine: Mexican Equipment: Large Skillet, 8-inch Square Baking Dish
Ground Beef, Corn, and Black Bean Stuffed Pepper Casserole
This casserole brings the flavors of stuffed peppers together with hearty ground beef, sweet corn, and black beans. Bell pepper pieces bake right into the filling, so there’s no need to stuff each pepper individually.
It’s a cozy weeknight main dish that’s easy to scoop and serve. Rice helps make the filling satisfying, while salsa, Mexican-style seasoning, and melted cheese give it a savory, gently spiced flavor.
Serves 4 people.
Ingredients
- 1 cup uncooked long-grain white rice
- 1 tablespoon olive oil
- 1 pound lean ground beef
- 1 medium yellow onion, diced
- 2 bell peppers, seeded and diced
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- ½ teaspoon garlic powder
- ½ teaspoon salt
- 1 cup chunky salsa
- 1 cup low-sodium beef broth
- 1 cup corn kernels, drained if canned
- 1 can (15 ounces) black beans, drained and rinsed
- 1½ cups shredded Mexican-style cheese, divided
Instructions
- Heat the oven to 375°F. Cook the rice according to the package directions, then set it aside.
- Heat 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 is softened. Drain excess fat if needed.
- Stir in the diced bell peppers, chili powder, cumin, garlic powder, and salt. Cook for 3 to 4 minutes, stirring often, until the peppers begin to soften.
- Add the salsa, beef broth, corn, and black beans. Stir to combine, then fold in the cooked rice and 1 cup of the shredded cheese.
- Transfer the mixture to a 9-by-13-inch baking dish and spread it evenly. Sprinkle the remaining ½ cup of cheese over the top.
- Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for another 10 to 15 minutes, until the casserole is bubbling and the cheese is melted. Let it rest for 5 minutes before serving.
Extra Tips
For a softer pepper texture, dice the bell peppers small and cook them for an extra minute in the skillet before adding the salsa. If the casserole is assembled ahead, refrigerate it covered and add a few extra minutes to the covered baking time so the center heats through.Course: Main Course Cuisine: Mexican Equipment: Large Skillet, 9-by-13-inch Baking Dish, Saucepan
Southwest Beef, Corn, and Black Bean Pasta Bake
This Southwest Beef, Corn, and Black Bean Pasta Bake brings together seasoned ground beef, tender pasta, sweet corn, and hearty black beans in one cozy casserole. A tomato-based sauce and melted cheese tie everything together with a mild, savory kick.
It is a filling weeknight dinner that also works well for casual family gatherings. The pasta stays tender beneath a cheesy top, while corn and black beans add a little sweetness and satisfying texture to each serving.
Serves 4 people.
Ingredients
- 8 ounces dried penne pasta
- 1 tablespoon olive oil
- 1 pound lean ground beef
- 1 small yellow onion, diced
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon kosher salt
- 1 can (14.5 ounces) diced tomatoes
- 1 cup tomato sauce
- 1 cup corn kernels, drained if canned
- 1 can (15 ounces) black beans, rinsed and drained
- 1 cup shredded Monterey Jack cheese
- 2 tablespoons chopped fresh cilantro
Instructions
- Heat the oven to 375°F. Lightly grease a 9-by-13-inch baking dish.
- Bring a large pot of salted water to a boil. Cook the penne until just shy of tender according to the package directions. Drain and set aside.
- While the pasta cooks, warm the olive oil in a large skillet over medium heat. Add the ground beef and diced onion. Cook, breaking up the beef, until it is browned and the onion has softened. Drain excess fat if needed.
- Stir in the chili powder, cumin, smoked paprika, and salt. Add the diced tomatoes and tomato sauce, then simmer for 3 minutes.
- Fold in the corn, black beans, and drained pasta until evenly coated. Transfer the mixture to the prepared baking dish and spread it into an even layer.
- Sprinkle the Monterey Jack cheese over the top. Bake for 20 to 25 minutes, until the casserole is bubbling and the cheese is melted. Let it rest for 5 minutes, then scatter the chopped cilantro over the top before serving.
Extra Tips
Cook the pasta just shy of tender so it finishes cooking in the tomato sauce without turning soft. For a make-ahead meal, assemble the casserole without baking, cover and refrigerate it, then bake until hot and bubbling, adding a few extra minutes as needed. Refrigerate leftovers promptly and reheat them covered so the pasta stays moist.
Course: Main Course Cuisine: Mexican Equipment: Large Pot, Large Skillet, 9-by-13-inch Baking DishBeef, Black Bean, and Corn Frito Pie Casserole
This Frito pie casserole brings seasoned ground beef, black beans, and corn together under a crunchy layer of corn chips. Melted cheese ties the savory filling and crisp topping together for a filling, easy-to-serve meal.
It works well for a casual family dinner or a laid-back game-day spread. Add the Fritos just before baking so they stay crisp around the edges while soaking up a little flavor from the beef and beans.
Serves 4 people.
Ingredients
- 1 pound lean ground beef
- 1 small yellow onion, diced
- 1 tablespoon olive oil
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1 (15-ounce) can black beans, drained and rinsed
- 1 cup corn kernels, drained if canned or thawed if frozen
- 1 (10-ounce) can diced tomatoes with green chiles, undrained
- 1 cup shredded cheddar cheese
- 4 cups Fritos corn chips, divided
Instructions
- Heat the oven to 375°F. Lightly grease a 2-quart baking dish.
- Warm the olive oil in a large skillet over medium heat. Add the diced onion and cook for 3 to 4 minutes, stirring, until softened.
- Add the ground beef. Cook, breaking it into small pieces, until browned and no longer pink. Drain excess fat if needed.
- Stir in the chili powder, cumin, garlic powder, and salt. Add the black beans, corn, and diced tomatoes with green chiles. Simmer for 4 to 5 minutes, stirring occasionally, until the mixture is hot and slightly thickened.
- Crush 2 cups of the Fritos lightly and spread them across the bottom of the baking dish. Spoon the beef mixture over the chips, then sprinkle the cheddar evenly on top.
- Bake for 15 minutes, until the cheese is melted and the filling is bubbling around the edges. Scatter the remaining 2 cups of Fritos over the casserole and bake for 3 to 5 minutes more. Serve while the topping is still crisp.
Extra Tips
For the crunchiest topping, add the final layer of Fritos just before the last few minutes of baking. If you want to prepare the filling ahead, refrigerate it separately and assemble the casserole with the chips and cheese shortly before baking.Course: Main Course Cuisine: Mexican Equipment: Large Skillet, 2-quart Baking Dish, Measuring Spoons
Green Chile Beef, Corn, and Black Bean Polenta Bake
This casserole pairs seasoned ground beef with sweet corn, black beans, and mild green chiles, then tops everything with creamy polenta and melted cheese. It brings together the hearty feel of a beef casserole and the comforting texture of a baked polenta dish.
It works well for a weeknight dinner or a casual family meal. The filling is savory with a gentle chile tang, while the golden polenta topping is soft inside and lightly crisp around the edges.
Serves 4 people.
Ingredients
- 1 tablespoon olive oil
- 1 pound lean ground beef
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon kosher salt
- 1 can (4 ounces) diced green chiles
- 1 cup corn kernels, drained if canned or thawed if frozen
- 1 can (15 ounces) black beans, rinsed and drained
- 1 can (14.5 ounces) diced tomatoes, drained
- 2 cups low-sodium beef broth
- 1 cup quick-cooking polenta
- 1 tablespoon unsalted butter
- 1 cup shredded Monterey Jack cheese, divided
- 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 heat. Add the ground beef and diced onion. Cook, breaking up the beef, until it is browned and the onion is soft, about 7 to 8 minutes. Spoon off any excess fat.
- Stir in the garlic, cumin, chili powder, and salt. Cook for 30 seconds, then add the green chiles, corn, black beans, and drained tomatoes. Stir until combined and warmed through.
- Spread the beef mixture evenly in the prepared baking dish. Set it aside while you make the polenta topping.
- Bring the beef broth to a boil in a medium saucepan. Slowly whisk in the polenta. Reduce the heat to low and cook, stirring often, until thick and tender, following the package timing for quick-cooking polenta. Stir in the butter and 1/2 cup of the Monterey Jack.
- Spoon the polenta over the beef filling and spread it gently to the edges. Sprinkle the remaining 1/2 cup Monterey Jack over the top.
- Bake for 20 to 25 minutes, until the filling is bubbling around the edges and the cheese is melted. Let the casserole rest for 5 minutes, then scatter the cilantro over the top before serving.
Extra Tips
For a firmer topping that is easier to scoop, let the casserole rest for 10 minutes after baking. If your green chiles are especially mild, add a little extra chili powder to the beef mixture, keeping the polenta topping as written for a balanced finish.Course: Main Course Cuisine: Mexican Equipment: Large Skillet, Medium Saucepan, 2-Quart Baking Dish
Barbecue-Spiced Beef, Corn, and Black Bean Sweet Potato Casserole
This casserole brings together seasoned ground beef, sweet corn, and black beans with tender sweet potatoes. A smoky barbecue-style spice blend gives it a savory-sweet flavor that fits right into a hearty Mexican-inspired dinner.
It works well for a weeknight meal or a casual make-ahead dinner. The sweet potatoes turn soft in the oven, while the beef and beans make each serving filling. A little melted cheese brings the layers together.
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 smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon brown sugar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon tomato paste
- 1/2 cup low-sodium beef broth
- 1 medium sweet potato, peeled and cut into 1/2-inch cubes
- 1 cup corn kernels, fresh or thawed if frozen
- 1 can (15 ounces) black beans, drained and rinsed
- 1 cup shredded Monterey Jack cheese
Instructions
- Heat the oven to 400°F. Lightly grease a 2-quart baking dish with a little olive oil.
- Warm the remaining olive oil in a large skillet over medium heat. Add the ground beef and diced onion. Cook, breaking up the beef, until browned and the onion has softened. Drain excess fat if needed.
- Stir in the garlic, chili powder, smoked paprika, cumin, brown sugar, salt, and black pepper. Cook for about 30 seconds, stirring so the spices coat the beef.
- Mix in the tomato paste and beef broth. Add the sweet potato cubes, corn, and black beans, then stir to combine.
- Transfer the mixture to the prepared baking dish and spread it into an even layer. Cover the dish tightly with foil and bake until the sweet potato is tender, about 35 to 45 minutes.
- Remove the foil, sprinkle the Monterey Jack evenly over the casserole, and bake uncovered until the cheese has melted, about 5 minutes. Let it rest for a few minutes before serving.
Extra Tips
Cut the sweet potato into evenly sized cubes so it cooks at the same rate throughout the casserole. For a deeper barbecue-style flavor, use smoked paprika as listed and taste the beef mixture before baking to adjust the salt or chili powder to your liking.Course: Main Course Cuisine: Mexican Equipment: Large Skillet, 2-Quart Baking Dish, Aluminum Foil
Ground Beef, Corn, and Black Bean Mexican Lasagna
This Mexican lasagna layers seasoned ground beef, sweet corn, black beans, tortillas, and melty cheese in one hearty casserole. It has the familiar comfort of lasagna with a savory, gently spiced flavor.
It works well for a cozy family dinner or an easy make-ahead meal. The tortillas soften as the casserole bakes, while the corn and beans add a hearty texture to every slice.
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
- 1/2 teaspoon salt
- 1 can (14 ounces) diced tomatoes
- 1 cup corn kernels, thawed if frozen
- 1 can (15 ounces) black beans, drained and rinsed
- 6 small flour tortillas
- 2 cups shredded Monterey Jack cheese, divided
- 2 tablespoons chopped fresh cilantro
Instructions
- Heat the olive oil in a large skillet over medium heat. Add the ground beef and diced onion. Cook, breaking the beef into small pieces, until the meat is browned and the onion is tender. Drain any excess fat.
- Stir in the garlic, chili powder, cumin, and salt. Cook for 30 seconds, then add the diced tomatoes, corn, and black beans. Stir to combine and simmer for 5 minutes.
- Heat the oven to 375°F. Spoon a thin layer of the beef mixture into the bottom of a 9-inch square baking dish. Add two tortillas, cutting them as needed to cover the layer. Spread one-third of the remaining beef mixture over the tortillas, then sprinkle with one-third of the cheese.
- Repeat the layers two more times with the remaining tortillas, beef mixture, and cheese. Finish with a layer of cheese on top.
- 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 10 minutes, then scatter the chopped cilantro over the top before serving.
Extra Tips
For neater slices, let the casserole rest before cutting so the tortilla layers can settle. If assembling it ahead, cover and refrigerate the unbaked casserole, then bake it until heated through and bubbling.Course: Main Course Cuisine: Mexican Equipment: Large Skillet, 9-inch Square Baking Dish, Aluminum Foil
Creamy Poblano Beef, Corn, and Black Bean Biscuit-Topped Casserole
Roasted poblano brings a mild, smoky warmth to this creamy ground beef casserole, while corn and black beans make it hearty enough for dinner. Fluffy biscuits bake right on top, so there’s no need to prepare a separate side.
This is a cozy choice for a weeknight meal or a casual family dinner. Each serving has a creamy, savory filling beneath a golden biscuit topping.
Serves 4 people.
Ingredients
- 1 large poblano pepper
- 1 tablespoon olive oil
- 1 pound ground beef
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 tablespoon all-purpose flour
- 3/4 cup beef broth
- 1/2 cup sour cream
- 1 cup corn kernels, fresh or thawed if frozen
- 1 cup canned black beans, drained and rinsed
- 1 cup shredded Monterey Jack cheese
- 1 can refrigerated biscuit dough, 8 biscuits
Instructions
- Heat the oven to 400°F. Place the poblano on a baking sheet and roast it for 15 to 20 minutes, turning once, until the skin is blistered. Transfer it to a bowl and cover for 10 minutes. Peel away the skin, remove the stem and seeds, then dice the pepper.
- While the poblano rests, heat the olive oil in a large oven-safe skillet over medium heat. Add the ground beef and onion. Cook for 6 to 8 minutes, breaking up the beef, until it is browned and the onion is softened. Drain excess fat if needed.
- Stir in the garlic, cumin, chili powder, salt, and black pepper. Cook for 30 seconds, then sprinkle in the flour and stir until it coats the beef.
- Slowly pour in the beef broth, stirring until smooth. Bring the mixture to a gentle simmer and cook for 2 minutes, until slightly thickened. Remove the skillet from the heat and stir in the sour cream, diced poblano, corn, black beans, and half of the shredded cheese.
- Arrange the biscuits over the beef mixture in a single layer. Leave a little space between them so they can expand. Sprinkle the remaining cheese over the filling around the biscuits.
- Bake for 18 to 22 minutes, until the biscuits are golden and cooked through in the center. Let the casserole rest for 5 minutes before serving.
Extra Tips
For a milder casserole, remove all the poblano seeds and membranes before dicing. If the biscuit tops brown before they are cooked through, loosely cover the skillet with foil for the rest of the baking time. Let leftovers cool, then refrigerate them in a covered container and reheat in the oven so the biscuit topping stays firmer.Course: Main Course Cuisine: Mexican Equipment: Baking Sheet, Large Oven-Safe Skillet, Mixing Bowl
Mexican Beef, Corn, and Black Bean Quinoa Bake
This casserole brings ground beef, sweet corn, and black beans together with quinoa for a hearty, filling meal. A simple blend of chili powder, cumin, and salsa gives it a warm, savory flavor.
It works well for a weeknight dinner or a casual family meal. The quinoa bakes up tender beneath a layer of melted cheddar, while the corn and beans add plenty of texture.
Serves 4 people.
Ingredients
- 1 cup uncooked quinoa, rinsed
- 1 tablespoon olive oil
- 1 pound lean ground beef
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 cup chunky salsa
- 1 cup low-sodium beef broth
- 1 cup frozen corn
- 1 can (15 ounces) black beans, drained and rinsed
- 1 cup shredded cheddar cheese
- 2 tablespoons chopped fresh cilantro
Instructions
- Preheat 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 oven-safe skillet over medium heat. Add the ground beef and diced onion. Cook, breaking up the beef, until it is browned and the onion is soft. Drain excess fat if needed.
- Stir in the garlic, chili powder, and cumin. Cook for about 30 seconds, until fragrant.
- Add the rinsed quinoa, salsa, beef broth, corn, and black beans. Stir well, then bring the mixture to a gentle simmer.
- Cover the skillet and bake for 25 minutes. Check that the quinoa is tender and has absorbed most of the liquid. If the quinoa still feels firm, cover and bake for a few more minutes.
- Uncover the skillet, sprinkle the cheddar evenly over the top, and bake for 5 minutes, until the cheese has melted. Let the casserole rest for a few minutes, then scatter the chopped cilantro over it before serving.
Extra Tips
For a softer, saucier bake, use chunky salsa with plenty of liquid and keep the skillet covered while the quinoa cooks. If your skillet is not oven-safe, transfer the simmering mixture to a covered baking dish before baking.Course: Main Course Cuisine: Mexican Equipment: Fine-Mesh Strainer, Large Oven-Safe Skillet, Measuring Cups and Spoons
Zesty Beef, Corn, and Black Bean Tater Tot Casserole
This casserole pairs seasoned ground beef with sweet corn, hearty black beans, and a bright squeeze of lime. A layer of crisp tater tots and melted Monterey Jack makes it a filling, easy-to-serve dinner.
It works well for a weeknight meal or a casual family gathering. The beef mixture has a zesty Mexican-inspired flavor, while the tots add a golden, crunchy top to the tender filling.
Serves 4 people.
Ingredients
- 1 pound lean ground beef
- 1 small yellow onion, diced
- 1 tablespoon olive oil
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon kosher salt
- 1 tablespoon tomato paste
- 1/2 cup salsa
- 1 cup canned black beans, drained and rinsed
- 1 cup corn kernels, drained if canned or thawed if frozen
- 1 tablespoon lime juice
- 2 cups shredded Monterey Jack cheese, divided
- 4 cups frozen tater tots
- 2 tablespoons chopped fresh cilantro
Instructions
- Heat the oven to 425°F. Lightly grease a 2-quart baking dish.
- Heat the olive oil in a large skillet over medium heat. Add the diced onion and cook for 3 to 4 minutes, stirring occasionally, until softened.
- Add the ground beef. Break it up with a spoon and cook until browned, about 6 to 8 minutes. Drain excess fat if needed.
- Stir in the chili powder, cumin, smoked paprika, salt, and tomato paste. Cook for 1 minute, then mix in the salsa, black beans, and corn. Simmer for 2 to 3 minutes, stirring until warmed through. Remove the skillet from the heat and stir in the lime juice.
- Spread the beef mixture evenly in the prepared baking dish. Sprinkle 1 1/2 cups of the Monterey Jack cheese over it, then arrange the frozen tater tots in an even layer on top.
- Bake uncovered for 25 minutes. Sprinkle the remaining 1/2 cup cheese over the tots and bake for another 5 to 8 minutes, until the cheese has melted and the tots are crisp and golden.
- Let the casserole rest for 5 minutes, then scatter the chopped cilantro over the top before serving.
Extra Tips
For the crispest topping, keep the tater tots in a single layer and bake the casserole uncovered. Taste the beef mixture before assembling and add a little more lime juice if you want its zesty flavor to stand out. Refrigerate leftovers promptly and reheat them in the oven to help the tots crisp up again.Course: Main Course Cuisine: Mexican Equipment: Large Skillet, 2-quart Baking Dish, Oven
