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A delicious and easy weeknight meal, this Mexican Ground Beef Casserole makes a ton and comes together in under 30 minutes. Tasty taco meat mixed with salsa, black beans, and tons of melted cheese makes this a family favorite that goes great over rice, tortilla chips, or a tortilla shell.
We’re huge Mexican recipe fans in my house and there’s nothing I love more than an easy weeknight Mexican meal. Each week I’m making meals like this one as well as ones like this Chicken Enchilada Skillet or these Ground Beef Tostadas.
Why This Recipe Works
This easy ground beef casserole is like a layered dip and loaded nachos all in one. It comes together in under 30 minutes and is quickly baked so the cheese on top melts over the other ingredients. It’s the perfect meal for busy weeknights.
There are so many delicious flavors in this taco casserole and it’s extremely versatile. You can turn it into a taco salad, burrito bowl, or even make it into nachos. Since it’s a casserole you may even have leftovers, which can be used for other meals during the week such as a burrito filler or dip.
To keep this recipe slightly on the healthier side I prefer to serve mine over shredded romaine lettuce for a delicious taco salad and then drizzle it will a little bit of homemade dressing.
Ingredients Needed
Ingredient Notes
- Beans: My preference for this recipe is black beans, but you can also use pinto beans, kidney beans, or your favorite. Drain and rinse them well before adding them to the recipe.
- Spices: I like to add my own spices to recipes, but you can easily swap out the spices for a single packet of taco seasoning.
- Cheese: This recipe calls for Monterey Jack and cheddar, but again, you can use your favorite blend of cheeses for this recipe.
- Toppings: Topping off your casserole is just as important as what you put in it, which is why I like to use diced tomatoes and sour cream, but there are tons of toppings you can add such as jalapenos, guacamole, melted queso, or fresh cilantro.
Recipe Variations
- Swap the ground beef. You can use ground chicken, shredded chicken, pulled pork, or even ground turkey instead of ground beef.
- Add some additional ingredients. Toss in some corn or even rice to add bulk and make this a complete meal.
- Enchilada Sauce. Instead of using salsa use enchilada sauce for an enchilada casserole. I recommend adding corn if making this swap too.
- Make it vegetarian. To turn this into a meatless meal you can use an additional can of beans and remove the ground beef.
Step-by-Step Instructions
- Brown the meat. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat and add the ground beef, using a wooden spatula to break it apart as it browns for about 3 to 5 minutes. Use a slotted spoon to remove the beef from the skillet and set it aside on a plate.
- Sauté the vegetables. Add the remaining 1 tablespoon of olive to the skillet and place the onion, bell pepper, and garlic into the skillet and toss to mix. Continue to cook for an additional 3 minutes or until softened.
- Cook the remaining ingredients. Return the beef to the skillet and add the black beans, tomato paste, chili powder, cumin, salt, and pepper. Cook for an additional 1 minute.
- Toss in the cheese. Remove the skillet from the heat and stir in the salsa and 3/4 cup of the cheese. Place the mixture into a 9×13 casserole dish coated in oil or cooking spray and sprinkle the remaining cheese on top.
- Bake. Bake at 350ºF for 15 minutes or until the cheese has melted.
Additional Toppings
- Pickled Jalapenos and Carrots: this adds a delicious taqueria-style flavor to this simple dish. I always keep some stored in my pantry.
- Pickled Red Onions: If I’m eating tacos I’m usually topping them with pickled red onions, which is another easy pantry staple I try to keep on hand at all times.
- Guacamole or sliced avocado.
- Salas
- Fresh chopped cilantro.
- Pico de Gallo.
- Red Cabbage
- Tortilla Chips or Strips
- Lime Crema: This is a delicious vegan sauce that goes well on so many dishes, but especially Mexican ones.
Storage and Freezing Information
- Leftovers: Store any leftovers in an air-tight container kept in the fridge. It will last for 3 to 4 days after first making it.
- Freezing Instructions: If you plan on freezing this casserole I recommend making it in a freezer-safe baking dish. Prepare the recipe as directed through step 6 and let it cool completely before covering it and placing it in the freezer. To reheat, let it thaw overnight in the fridge and then bake it at 350ºF for 30 to 40 minutes.
- Make-Ahead Instructions: You can easily prepare this casserole the night before. Let it cool completely before covering it tightly and storing it in your fridge until ready to heat. To heat set the oven to 325ºF and heat for about 10 to 15 minutes until the dish is warm throughout.
Recipe Notes and Tips
- Make this recipe into many meals. Any leftovers you have can be used as a nacho topping, dip, quesadillas, or burrito filler the next night. You can also just grab some hard taco shells and spoon some of this casserole on the inside or stuff some peppers and bake them with cheese on top.
- To save prep time check the produce section of your grocery store to see if they have pre-chopped onions or tomatoes. Sometimes I can find a mix of the two, which work great for this casserole.
FAQs
What salsa should I use?
This is entirely up to you. I prefer to use a mild chunky salsa since I’m making it for the entire family and don’t want it to be spicy. Choose your favorite kind or even make your own.
Can Mexican casseroles be frozen?
Yes, you can easily freeze this casserole. Prepare this casserole up to assembling it, but do not bake it in the oven. Cover the casserole tightly with plastic wrap and foil and store it in the freezer for up to 3 months.
Related Recipes
Mexican Ground Beef Casserole
A delicious and easy weeknight meal, this Mexican Ground Beef Casserole makes a ton and comes together in under 30 minutes. Tasty taco meat mixed with salsa, black beans, and tons of melted cheese makes this a family favorite that goes great over rice, tortilla chips, or in a tortilla shell.
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Servings: 6 Servings
Calories: 436kcal
Equipment
- Large Skillet
- Wooden Spatula
- Slotted Spoon
Ingredients
- 2 tablespoons Olive Oil divided plus more for coating the baking dish
- 1 lb Ground Beef
- 1 medium Yellow Onion diced
- 1 medium Bell Pepper seeded and diced
- 2 Garlic Cloves minced
- 1 15 ounce can Black Beans drained and rinsed
- 2 tablespoons Tomato Paste
- 1 tablespoon Chili Powder
- 2 teaspoons Ground Cumin
- 1/2 teaspoon Salt
- 1/4 teaspoon Ground Black Pepper
- 15 ounces Salsa
- 1½ cups Monterey Jack or Cheddar Cheese shredded
- 1 cup Romain Lettuce chopped
- 1 medium Tomato diced
- 1/2 cup Sour Cream optional, for serving
Instructions
- Preheat the oven to 350ºF and coat a 9×13 casserole dish in oil.
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat and add the ground beef, using a wooden spatula to break it apart as it browns for about 3 to 5 minutes. Use a slotted spoon to remove the beef from the skillet and set it aside on a plate.
- Add the remaining 1 tablespoon of olive to the skillet and place the onion, bell pepper, and garlic into the skillet and toss to mix. Continue to cook for an additional 3 minutes or until softened.
- Return the beef to the skillet and add the black beans, tomato paste, chili powder, cumin, salt, and pepper. Cook for an additional 1 minute.
- Remove the skillet from the heat and stir in the salsa and 3/4 cup of the cheese. Place the mixture into the prepared casserole dish and sprinkle the remaining cheese on top.
- Bake for 15 minutes or until the cheese has melted.
- Serve with romain lettuce, diced tomato, and sour cream.
Notes
- Make this recipe into many meals. Any leftovers you have can be used as a nacho topping, dip, quesadillas, or burrito filler the next night. You can also just grab some hard taco shells and spoon some of this casserole on the inside or stuff some peppers and bake them with cheese on top.
- To save prep time check the produce section of your grocery store to see if they have pre-chopped onions or tomatoes. Sometimes I can find a mix of the two, which work great for this casserole.
Storage and Freezing Information
- Leftovers: Store any leftovers in an air-tight container kept in the fridge. It will last for 3 to 4 days after first making it.
- Freezing Instructions: If you plan on freezing this casserole I recommend making it in a freezer-safe baking dish. Prepare the recipe as directed through step 6 and let it cool completely before covering it and placing it in the freezer. To reheat, let it thaw overnight in the fridge and then bake it at 350ºF for 30 to 40 minutes.
- Make-Ahead Instructions: You can easily prepare this casserole the night before. Let it cool completely before covering it tightly and storing it in your fridge until ready to heat. To heat set the oven to 325ºF and heat for about 10 to 15 minutes until the dish is warm throughout.
Nutrition
Serving: 1Serving | Calories: 436kcal | Carbohydrates: 12g | Protein: 23g | Fat: 34g | Saturated Fat: 15g | Trans Fat: 1g | Cholesterol: 93mg | Sodium: 1003mg | Potassium: 695mg | Fiber: 3g | Sugar: 7g | Vitamin A: 2703IU | Vitamin C: 33mg | Calcium: 285mg | Iron: 3mg
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