Mexican Casserole

Mexican Casserole Recipe

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cyndy ladas


I got this from my Aunt Tancie. She got it from a friend when my uncle was stationed at Fort Bliss (El Paso). She told me the lady was from the Northeast and it was a tad mild, so she kicked it up with the jalapeno and cayenne. This is the perfect dish for those cold winter nights. Hope you like it and let me know what you think.


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15 Min
45 Min


Add to Grocery List

  • 1 1/2 lb
    ground beef at least 90%
  • 1 28 oz
    can of tomatoes
  • 1 large clove
    of garlic minced
  • 1
    0nion chopped
  • 1
    jalapeno chopped and seeded
  • 2 Tbsp
    chili powder
  • 2 Tbsp
    tomato paste
  • 1 tsp
    cayenne pepper
  • 1 1/2 tsp
  • 1/4 tsp
  • 12
    corn tortillas
  • 2 1/2 c
    shredded mexican blend cheese

How to Make Mexican Casserole


  1. Sprinkle with the spices then brown the beef with the garlic and onion; drain.
  2. Add jalapeno, tomatoes and tomato paste, and simmer for 5 minutes.
  3. Layer a 13x9 pan with 4 of the tortillas; cover with a layer of sauce, and sprinkle with cheese. Repeat the layers ending with the cheese. Bake at 350 for 30-445 minutes

Printable Recipe Card

About Mexican Casserole

Course/Dish: Beef
Main Ingredient: Beef
Regional Style: Mexican
Other Tags: For Kids, Heirloom

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