Mexican Tortilla Casserole is an easy-to-prepare, vegetarian meal that’s perfect for weeknight meals or a gathering of friends. You can easily add meat for a heartier dish! This tortilla casserole recipe is an easy make-ahead meal; not only does it freeze and reheat well, but it’s especially great for guests. You can prepare the entire thing in advance and then bake 20 minutes before dinner.
Used shredded chicken instead of beef! Also chicken seasoning for tacos!
Essentially a lasagna with tortillas standing in for noodles, this is one of those dishes that can miraculously be on the table in short order, made from things you most likely have in your pantry and fridge. If you don’t like, or you don’t have, one of the ingredients, skip it. Or, if you have something else that you think might be appealing all layered in (like slivered bell peppers to sauté with the onions, kale, chopped, cooked broccoli — whatever the people in your home will eat), then fling it on in.
I’m a big believer in Sunday meal prep. I don’t always make the time for it, but when I do I like to think of it as taking care of future Jen. Cooking dinner on weeknights can be a rushed, tiresome ordeal whereas making meals for the week on a Sunday afternoon can take on an almost zen-like quality. It’s relaxing. I turn on some music, maybe have a glass of wine… and I get down to business.
This Mexican tortilla casserole is a perfect recipe to prepare for the week because it’s fast, easy and it will keep in the refrigerator for several days. You can also cut it into single serving portions and freeze the leftovers. It makes great leftovers. It’s cheesy, flavorful and filling. Whether you’re preparing it in advance for the week or making it to serve on the same day, this is an incredibly satisfying meal.
WHAT YOU NEED:
- 1lb. ground beef
- 1/2 cup diced onion
- 1 pack taco seasoning mix
- 2 cups shredded cheddar cheese
- 1 can refried beans
- 1 cup prepared rice
- 1 can Mexican blend corn, drained
- 4-5 large flour tortillas
- 8 oz of thick chunky salsa
HOW TO MAKE IT:
Spray a casserole baking dish with cooking spray. Brown ground beef and onion – then drain.
Add taco seasonings and cook according to package direction.
Lay 1 tortilla in bottom of baking dish and spread 1/3 of beans on it.
Top with 1/3 of the meat and sprinkle on some cheese.
Add 2nd layer tortilla, 1/2 the rice, 1/2 salsa, 1/2 the corn, and cheese.
Add 3rd layer tortilla, 1/3 beans, 1/3meat, cheese.
Add 4 layer tortillas, beans, meat, corn, rice, salsa, and cheese. Bake covered with foil at 350 for about 40 minutes, then uncover and bake 10-15 minutes longer.
Let sit 5 minutes before cutting.
After baking, top with sour cream, diced onions, and shredded lettuce if desired.