Mexican Casserole

Warm, bold, and layered with flavor, this Mexican Casserole is the kind of comforting dish that brings people together around the table.

It combines the heartiness of seasoned ground beef and beans, the creamy richness of soup, and the satisfying crunch of tortilla chips—all baked under a blanket of melted cheddar cheese. Every bite is a mix of textures and Southwestern spices, capturing the essence of a taco night in cozy casserole form.

Easy to assemble and endlessly adaptable, it’s perfect for busy weeknights, potlucks, or feeding a hungry crowd with minimal effort and maximum flavor.

Why People Will Love This Mexican Casserole:

Layers of Texture and Flavor

From creamy sauce to crunchy chips and gooey cheese, this casserole delivers a satisfying contrast of textures in every bite—balanced with bold, comforting flavors.

One-Dish Convenience

Everything cooks together in a single pan, making cleanup easy while still delivering a full, hearty meal that feels home-cooked and nourishing.

A Comfort Food Classic with a Kick

Familiar ingredients like ground beef and cheddar are elevated by Ro-Tel tomatoes, taco seasoning, and Ranch Style beans, giving the dish a spicy, Southwestern twist.

Customizable and Crowd-Friendly

Easily adaptable to personal taste—swap the protein, change the cheese, adjust the spice—making it perfect for families, gatherings, or potluck-style dinners.

Nostalgic and Soul-Warming

It’s the kind of meal that reminds people of cozy dinners at home, layered with warmth, richness, and the unmistakable flavor of comfort and care.

Key Ingredients:

Ground Beef – The hearty base of the casserole, offering rich, savory depth. It absorbs the spices and sauce, becoming tender and flavorful while anchoring the dish with satisfying protein.

Ro-Tel Tomatoes with Green Chilies – These tomatoes provide more than acidity; they bring zesty brightness and a gentle heat that cuts through the richness of the casserole, making each layer come alive.

Ranch Style Beans – Smoky, seasoned, and packed with body, these beans infuse the dish with a subtly sweet and spicy essence, adding creamy texture and a dose of fiber and flavor in one.

Taco Seasoning – A blend of cumin, chili powder, garlic, and paprika that gives the casserole its signature Tex-Mex soul, transforming simple ingredients into something craveable and bold.

Cream of Chicken Soup – This ingredient binds the filling with a velvety, comforting texture, adding savory richness and ensuring that every bite stays moist and cohesive.

Tortilla Chips – Crushed and layered, they soak up the flavors and create crisp-tender layers that mimic enchiladas or chilaquiles, adding texture and a corn-based flavor that grounds the dish.

Shredded Cheddar Cheese – Melted over every layer, the cheese gives the casserole a creamy, golden finish, tying everything together with gooey indulgence and sharp, nutty contrast.

Expert Tips:

Sauté the Spices with the Beef

Bloom the taco seasoning by sprinkling it in while the beef is still browning. Letting the spices toast in the fat for a minute enhances their fragrance and depth, delivering a more vibrant flavor throughout the dish.

Crush the Chips Strategically

Don’t pulverize the tortilla chips into dust. Instead, crush them into a mix of small and medium pieces—this creates layers that retain some crunch while still absorbing flavor, mimicking the texture of baked enchiladas or tamales.

Use Two Kinds of Cheese

Blend sharp cheddar with Monterey Jack or a Mexican cheese blend for layers of creaminess and tang. The cheddar provides boldness, while the Jack-style cheeses melt into a silky, cohesive topping.

Let the Filling Simmer Before Baking

Allow the beef, beans, soup, and tomatoes to simmer together for a few extra minutes before layering. This helps meld the flavors and slightly reduces the liquid, preventing a soggy casserole.

Rest Before Slicing

After baking, let the casserole rest for at least 10 minutes. This allows the layers to set and firm up slightly, making serving cleaner and helping flavors continue to deepen even off the heat.

Mexican Casserole

Ingredients

For the Casserole

1 pound lean ground beef

1 small onion, finely chopped

1 (10-ounce) can Ro-Tel tomatoes (with green chilies, undrained)

1 (15-ounce) can Ranch Style beans

1 packet taco seasoning (or about 2 tablespoons homemade)

1 (10.5-ounce) can cream of chicken soup

½ cup water

1 bag (10–12 ounces) tortilla chips, lightly crushed (enough to layer; you won’t need the whole bag)

2 cups shredded cheddar cheese, divided

For Serving (Optional)

Sour cream

Salsa

Instructions

Preheat the Oven

Preheat your oven to 325°F (163°C). Lightly grease a 9×13-inch casserole dish to prevent sticking and ensure easy serving.

Cook the Beef and Onions

In a large skillet over medium heat, cook the ground beef and chopped onion for about 7–9 minutes, or until the beef is browned and the onions are tender. Drain off any excess fat.

Add the Sauce Ingredients

Stir in the Ro-Tel tomatoes (with juices), Ranch Style beans, taco seasoning, cream of chicken soup, and ½ cup water.

Let the mixture simmer for 5–7 minutes, stirring occasionally, until heated through and slightly thickened.

Assemble the Casserole

Spread a layer of crushed tortilla chips across the bottom of the prepared baking dish.

Caramel Cream Cheese Bread

Pulled Chicken Torta

Old Fashioned Beef Stew

Pour half of the beef mixture over the chips and spread it evenly.

Sprinkle with 1 cup of shredded cheddar cheese.

Add another layer of crushed chips, then top with the remaining beef mixture.

Finish with the remaining 1 cup of cheese on top.

Bake

Cover the dish with foil and bake for 20–30 minutes, or until the casserole is hot and bubbly and the cheese is fully melted.

Rest and Serve

Let the casserole rest for 5–10 minutes after baking to help the layers set.
Serve warm, topped with a dollop of sour cream and a spoonful of your favorite salsa.

Important Notes When Making This Mexican Casserole:

Layering Is Everything

The order and spacing of ingredients affect the final bite. Chips should create a base, not just for texture, but to absorb flavor and moisture. Cheese layers act as both glue and richness between fillings—don’t skip them.

Choose the Right Chips

Use thick, sturdy tortilla chips—not thin, restaurant-style chips—which can disintegrate into mush. A good chip will hold its shape just enough to contrast the creaminess of the filling.

Don’t Overload the Dish

It may be tempting to add more filling or cheese, but overcrowding can cause uneven cooking and soggy results. Stick to the proportions and spread ingredients evenly across layers.

Oven Temperature Matters

Baking at 325°F ensures the casserole heats slowly and thoroughly. A higher temperature might overcook the top cheese while leaving the center cold. If you’re reheating, loosely cover it with foil to retain moisture.

Flavor Matures Over Time

Leftovers the next day can taste even better—once the spices, beans, and meat have fully married. This dish is ideal for meal prep, make-ahead dinners, or next-day lunches.

How To Enjoy Your Mexican Casserole After Cooking:

Let It Rest Before Serving

Once out of the oven, allow the casserole to rest for 5–10 minutes. This lets the layers settle and the sauce slightly thicken, making it easier to slice and serve cleanly without falling apart.

Serve with Cooling and Bright Toppings

Balance the casserole’s rich, cheesy warmth with cool, fresh toppings:

A generous dollop of sour cream to add tang and creaminess
Fresh salsa or pico de gallo for brightness and texture
A handful of shredded lettuce or chopped cilantro for crunch and freshness
A squeeze of lime juice to cut through the richness with acidity

Pair Thoughtfully

This casserole pairs beautifully with:

Mexican rice or a simple side salad with a citrus vinaigrette
Pickled jalapeños or onions for acidity and contrast
Tortilla chips or warm corn tortillas to scoop up the extra bits from the plate

Enjoy Leftovers (Even Better the Next Day!)

Store leftovers in an airtight container in the fridge for up to 4 days.

Reheat gently in the oven or microwave.
Add a splash of water or broth before reheating to loosen the texture if needed.
Optional: sprinkle a little extra cheese on top and broil for 1–2 minutes for a freshly melted finish.

Freeze for Later Comfort

This dish freezes well!

Cool completely, then wrap tightly in foil and freeze for up to 2 months.
To reheat: thaw overnight in the fridge, then bake at 325°F until warmed through.

Nutrition Information

For one serving of the Mexican Casserole (based on 8 servings per 9×13-inch dish):

Frequently Asked Questions:

Can I make this casserole ahead of time?

Absolutely. You can fully assemble the casserole (without baking), cover it tightly, and refrigerate it for up to 24 hours before baking. Just allow it to come to room temperature for about 20–30 minutes before placing it in the oven, or extend the bake time slightly if baking straight from the fridge.

Can I substitute the ground beef with another protein?

Yes! This recipe is very versatile. Try using ground turkey, shredded rotisserie chicken, or even a plant-based ground meat alternative for a vegetarian option (just omit or replace the cream of chicken soup accordingly).

What can I use instead of Ranch Style beans?

If Ranch Style beans aren’t available, you can substitute with seasoned pinto beans or a mix of black beans and chili powder/cumin to mimic the flavor. Even refried beans can work for a creamier texture.

How do I prevent the bottom layer of chips from getting too soggy?

To avoid sogginess, make sure the beef mixture isn’t too watery by simmering it until slightly thickened. Also, serve the casserole soon after baking—over time, the chips will naturally soften as they absorb moisture.

Can this casserole be frozen?

Yes! You can freeze either the unbaked casserole (assembled but not baked) or baked leftovers. Wrap tightly in foil and freeze for up to 2 months. Thaw overnight in the fridge and reheat in a 325°F oven until hot and bubbly.

Should I drain the Ro-Tel tomatoes or include the liquid?

Include the liquid. The juices from the Ro-Tel help create a flavorful sauce and contribute to the right consistency for layering. Draining it may make the mixture too dry.

Can I use pre-cooked or leftover meat instead of raw ground beef?

Yes, you can. Simply skip the browning step and stir your cooked meat (such as shredded chicken or leftover taco meat) directly into the skillet when combining with the sauce ingredients. Heat through before layering.

Is it necessary to crush the tortilla chips, or can I use them whole?

Crushing them is best. Lightly crushed chips create even layers and help distribute texture throughout the casserole. Whole chips tend to stack awkwardly and make serving more difficult.

How do I keep the cheese from becoming greasy on top?

Use high-quality cheese, preferably hand-shredded. Pre-shredded cheese often contains anti-caking agents that can affect melting. Covering with foil during baking also helps prevent over-browning and grease separation.

Can I make this dish spicier without ruining the balance?

Yes. You can add heat by using spicy Ro-Tel, adding chopped jalapeños or chipotle peppers, or swapping in pepper jack cheese. Just be mindful to balance it with enough cheese and creaminess to keep it pleasant and not overwhelming.