Real Recipes From Real Home Cooks ®

layered mexican casserole (small)

Recipe by
Teresa G.
Here, KY

I whipped this up one day when I was craving Mexican food, but didn't quite feel like making a "run to the border." It really hit the spot! It's the perfect size for 2 hungry people, fairly quick and easy, and totally delicious.

yield 2 - 4
prep time 30 Min
cook time 25 Min
method Bake

Ingredients For layered mexican casserole (small)

  • some
    cooking spray for dish
  • 1/2 lb
    ground beef or pork, browned & drained
  • 2 Tbsp
    chopped sweet onion
  • 1/2 pkg
    taco seasoning mix
  • 1 or 2 pinch
    each salt and pepper
  • 1/4-1/3 c
  • 1 can
    red enchilada sauce
  • 6 sm
    soft corn tortillas
  • 2 c
    shredded cheddar or combo of cheddar and monterey jack cheeses
  • dash
    chili powder (optional)
  • sour cream
  • diced avocado
  • shredded lettuce
  • diced tomatoes
  • chunky salsa
  • black olive slices

How To Make layered mexican casserole (small)

  • Ingredients for layered Mexican casserole.
    Gather and prep ingredients.
  • Adding taco mix to skillet with browned beef and onions.
    To a small skillet add the browned and drained ground meat, 2 tablespoons chopped onion, half package of taco seasoning, salt, pepper and 1/4 to 1/3 cup water.
  • 3
    Over medium/medium-high heat, stirring constantly, simmer until water is mostly evaporated. Remove from heat.
  • Cooking spray for casserole dish.
    Preheat oven to 375 degrees F. Prepare a 1 1/2 or 2 quart round casserole dish with cooking oil spray.
  • Enchilada sauce in bottom of dish.
    Spoon 2 tablespoons red enchilada sauce into bottom of casserole dish.
  • Corn tortilla placed on sauce in dish.
    Place one corn tortilla in dish.
  • Taco meat scattered over tortilla.
    Scatter 2 tablespoons of meat mixture over tortilla.
  • Scattering cheese over meat layer.
    Scatter 1/3 cup cheese over meat.
  • 9
    Repeat layers of tortilla, meat, cheese until you run out of meat. (At this point, the top layer should be meat.)
  • Adding sauce to last layer of meat.
    Pour remaining red enchilada sauce over all.
  • 11
    Scatter remaining cheese over all.
  • A sprinkle of chili powder over top layer of cheese.
    Sprinkle with a little chili powder if desired.
  • 13
    Bake at 375 degrees F, uncovered, for 25 minutes, until sauce is bubbling around edge and cheese is melted and beginning to brown.
  • Baked casserole cooling on counter.
    Remove from oven and allow to rest for 10 minutes before serving.
  • Spoon in dish of baked layered Mexican casserole.
    You may either cut it into 4ths or just spoon it out of the dish. Garnish as desired.
  • View of layers.
    Cover and refrigerate leftovers.