Mexican Casserole Recipe

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Mexican Casserole

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)


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