Tex-Mex Casserole

Kathy Sandoz


My family likes this a lot! It’s good to freeze for a quick meal. Remove from freezer and bake at a little bit lower temp for about 30-40 minutes until bubbly.


☆☆☆☆☆ 0 votes



  • 1 1/2 lb
    ground beef
  • 2 pkg
    taco seasoning
  • 1/2
    bell pepper, chopped
  • 1/2 small
    onion, chopped
  • 1 c
  • 1 can(s)
    enchilada sauce
  • 1 can(s)
    black beans, drained & rinsed
  • 1 can(s)
    whole kernel corn, drained
  • 1 can(s)
    refried beans, lg.
  • 12
    flour tortillas, taco size
  • 4 c
    cheese, shredded

How to Make Tex-Mex Casserole


  1. Preheat oven to 425°. Brown ground beef with bell pepper and onion until no longer pink. Drain. Add taco mix and water. Simmer for about 10 minutes. Set aside.
  2. Heat refried beans, black beans, corn and enchilada sauce in separate bowls.
  3. Place 3 tortillas on bottom of casserole dish. Cut one of them in half to fully cover the bottom of the dish.
  4. Spread 1/3 of the refried beans over tortillas. Sprinkle black beans and corn over refried beans. Sprinkle with about 1/3 of the meat mixture. Drizzle with enchilada sauce and top with cheese.
  5. Repeat this until all ingredients are used, ending with tortillas and topping with cheese.
  6. Bake @ 425° for 20 minutes. Top with sour cream, chopped cilantro or chopped green onions.

Printable Recipe Card

About Tex-Mex Casserole

Course/Dish: Casseroles
Main Ingredient: Beef
Regional Style: Mexican

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