Mexican Casserole

Mexican Casserole

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Tammy Estes


This casserole has been a hit every where I have taken it for the last 20 years. It is easy to prepare and you can freeze it for later.
This is one of my families favorites! Enjoy :)


★★★★★ 1 vote

30 Min
40 Min


  • 2 lb
    hamburger meat
  • 1 pkg
    flour tortillas (taco size, 8 count) you can also use corn tortillas
  • 1 can(s)
    ranch style beans or you can use pinto or black
  • 1 pkg
    velveeta cheese
  • 1 can(s)
    rotel tomatoes
  • 1 can(s)
    14 oz cream of chicken soup
  • 1 c
    chopped onion
  • 1 can(s)
    4 oz can black olives (optional)

How to Make Mexican Casserole


  1. Fry hamburger meat and chopped onion until thoroughly done. I season with pepper, salt, garlic salt and sometimes put a few dashes of taco seasoning. Strain grease from meat
  2. Heat Oven to 325 degrees
  3. Spray bottom of 16x9 baking dish with Olive Oil or Non-Stick Spray
  4. Layer - Cover bottom of baking dish with tortillas to cover bottom. I use 4 taco size flour tortillas.
  5. Layer - Cover tortillas with hamburger/onion mixture
  6. Layer Strain can of beans and layer evenly on top of hamburger meat
  7. Layer - Slice velveeta into 1/2" slices and cover evenly over top of beans.
  8. Layer - Place 4 tortillas evenly over top of beans
  9. In a bowl, mix can of Rotel tomatoes and cream of chicken soup, then pour evenly over tortillas
  10. Garnish top with black olives or Jalapenos, whatever you choose.
  11. Bake uncovered for 30-45 minutes

Printable Recipe Card

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