Get ready to spice up your dinner routine with these 19 flavorful Mexican casserole recipes! Perfect for busy weeknights or cozy gatherings, these comforting dishes are packed with bold flavors and simple ingredients. Whether you’re craving cheesy enchiladas or hearty taco bakes, you’ll find delicious inspiration to keep everyone at the table happy. Let’s dive into these mouthwatering meals!
Cheesy Chicken Enchilada Casserole
Savor a comforting twist on enchiladas with this layered casserole that skips the rolling and delivers all the cheesy, spicy goodness in one dish. Perfect for busy weeknights or feeding a crowd, it comes together with minimal fuss. You’ll love how the flavors meld while baking into a bubbly, golden-topped meal.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
– 1 tablespoon extra virgin olive oil (my go-to for sautéing)
– 1 pound boneless, skinless chicken breasts, diced into 1-inch pieces
– 1 medium yellow onion, finely chopped (I like the sweetness it adds)
– 2 cloves garlic, minced (fresh is best here for bold flavor)
– 1 (10-ounce) can red enchilada sauce
– 1 (4-ounce) can diced green chiles, undrained
– 1 teaspoon ground cumin
– 1/2 teaspoon chili powder
– 8 corn tortillas, cut into quarters
– 2 cups shredded Monterey Jack cheese (I prefer a blend for extra meltiness)
– 1/4 cup chopped fresh cilantro, for garnish
– Sour cream, for serving (optional but recommended)
Instructions
1. Preheat your oven to 375°F.
2. Heat the olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
3. Add the diced chicken to the skillet and cook for 5–7 minutes, stirring occasionally, until no longer pink and lightly browned.
4. Add the chopped onion to the skillet and cook for 3–4 minutes, until softened and translucent.
5. Stir in the minced garlic and cook for 30 seconds, just until fragrant.
6. Pour in the enchilada sauce, diced green chiles with their liquid, cumin, and chili powder, stirring to combine.
7. Reduce the heat to low and simmer the mixture for 5 minutes, allowing the flavors to meld.
8. Spread a thin layer of the chicken mixture on the bottom of a 9×13-inch baking dish.
9. Arrange half of the quartered corn tortillas in a single layer over the mixture, overlapping slightly.
10. Spoon half of the remaining chicken mixture evenly over the tortillas.
11. Sprinkle 1 cup of the shredded Monterey Jack cheese over the chicken layer.
12. Repeat the layers with the remaining tortillas, chicken mixture, and cheese.
13. Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes.
14. Remove the foil and bake for an additional 10 minutes, until the cheese is bubbly and golden brown.
15. Let the casserole rest for 5 minutes before serving to set the layers.
16. Garnish with chopped fresh cilantro and serve with sour cream if desired.
Oozing with melted cheese and tender chicken, this casserole offers a satisfying texture that’s both hearty and creamy. The spices infuse every bite with a warm, savory depth that’s not overly spicy. Try topping it with sliced avocado or serving alongside a crisp green salad for a complete meal.
Beef and Bean Taco Casserole
Just when you need a comforting meal that feeds a crowd without fuss, this beef and bean taco casserole delivers. It layers familiar taco flavors into a hearty bake that’s perfect for busy weeknights or casual gatherings. You’ll love how the tortillas soak up the savory juices while the cheese gets gloriously bubbly.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 35 minutes
Ingredients
– 1 lb ground beef (I use 85/15 for the best balance of flavor and moisture)
– 1 medium yellow onion, diced (a sweet onion works beautifully here)
– 2 cloves garlic, minced (freshly minced makes all the difference)
– 1 packet taco seasoning (my go-to is a low-sodium blend to control salt)
– 1 (15 oz) can black beans, drained and rinsed (I love the firm texture of black beans)
– 1 (10 oz) can diced tomatoes with green chilies, undrained (Rotel is my favorite for a mild kick)
– 6 (6-inch) corn tortillas, cut into quarters (room-temp tortillas tear less)
– 2 cups shredded cheddar cheese (sharp cheddar adds a nice tang)
– 1/2 cup sour cream for serving (full-fat sour cream creates the creamiest finish)
– Fresh cilantro for garnish (a handful chopped right before serving keeps it vibrant)
Instructions
1. Preheat your oven to 375°F.
2. Heat a large skillet over medium-high heat and add the ground beef.
3. Cook the beef, breaking it into crumbles, for 5–7 minutes until no pink remains.
4. Tip: Drain excess fat from the skillet to prevent a greasy casserole.
5. Add the diced onion to the skillet and cook for 3–4 minutes until softened.
6. Stir in the minced garlic and cook for 1 minute until fragrant.
7. Sprinkle the taco seasoning over the mixture and stir to coat evenly.
8. Add the black beans and diced tomatoes with green chilies, undrained, to the skillet.
9. Simmer the mixture for 5 minutes, stirring occasionally, until slightly thickened.
10. Tip: Let it bubble gently to meld the flavors without drying out.
11. Spread a thin layer of the beef mixture in the bottom of a 9×13-inch baking dish.
12. Arrange half of the quartered corn tortillas over the beef layer in a single layer.
13. Spoon half of the remaining beef mixture over the tortillas.
14. Sprinkle 1 cup of shredded cheddar cheese evenly over the beef layer.
15. Repeat with the remaining tortillas, beef mixture, and cheddar cheese.
16. Cover the baking dish tightly with aluminum foil.
17. Bake at 375°F for 20 minutes.
18. Remove the foil and bake for an additional 10–15 minutes until the cheese is bubbly and lightly browned.
19. Tip: Check at 10 minutes to avoid over-browning—the edges should be golden.
20. Let the casserole rest for 5 minutes before serving to set the layers.
21. Serve topped with sour cream and fresh cilantro.
The casserole emerges with a satisfying contrast: tender tortillas, savory beef, and creamy melted cheese. For a fun twist, scoop it into individual bowls and top with crushed tortilla chips for extra crunch, or pair it with a crisp green salad to balance the richness.
Vegetarian Black Bean and Corn Casserole
Just the kind of hearty, no-fuss dish you need for busy weeknights—this vegetarian casserole layers bold flavors and comes together with minimal effort. Packed with protein and veggies, it’s a crowd-pleaser that even meat-lovers will devour.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 35 minutes
Ingredients
– 1 tablespoon extra virgin olive oil (my go-to for sautéing)
– 1 medium yellow onion, diced (I like it finely chopped for even cooking)
– 2 cloves garlic, minced (fresh is best here)
– 1 red bell pepper, diced
– 1 (15-ounce) can black beans, rinsed and drained (don’t skip rinsing to reduce sodium)
– 1 cup frozen corn kernels (thawed works fine)
– 1 (10-ounce) can diced tomatoes with green chilies (like Rotel—adds a nice kick)
– 1 teaspoon ground cumin
– 1 teaspoon chili powder
– ½ teaspoon smoked paprika
– ½ teaspoon salt
– ¼ teaspoon black pepper
– 1 cup shredded cheddar cheese (sharp cheddar melts beautifully)
– ½ cup sour cream (full-fat for creaminess)
– ¼ cup chopped fresh cilantro (optional, but brightens it up)
Instructions
1. Preheat your oven to 375°F.
2. Heat the olive oil in a large skillet over medium heat.
3. Add the diced onion and cook for 4–5 minutes, stirring occasionally, until softened.
4. Stir in the minced garlic and diced red bell pepper, cooking for another 3 minutes until fragrant.
5. Tip: Sauté the veggies until they just start to brown for deeper flavor.
6. Add the black beans, corn, diced tomatoes with green chilies, cumin, chili powder, smoked paprika, salt, and black pepper to the skillet.
7. Stir everything together and cook for 5 minutes, letting the flavors meld.
8. Remove the skillet from heat and stir in half of the shredded cheddar cheese and all of the sour cream until well combined.
9. Transfer the mixture to a greased 9×13-inch baking dish, spreading it evenly.
10. Sprinkle the remaining cheddar cheese on top.
11. Bake in the preheated oven for 20–25 minutes, until the cheese is bubbly and lightly golden.
12. Tip: For a crispier top, broil for the last 2–3 minutes, watching closely to avoid burning.
13. Let the casserole cool for 5–10 minutes before serving—this helps it set.
14. Garnish with chopped fresh cilantro if using.
15. Tip: Serve it over a bed of rice or with tortilla chips for extra crunch.
Great texture with creamy beans and crisp-tender veggies, balanced by smoky spices and a cheesy finish. Try topping it with avocado slices or a dollop of Greek yogurt for a fresh twist—it’s versatile enough for potlucks or cozy dinners at home.
Spicy Chorizo and Potato Casserole
Perfect for chilly evenings, this spicy chorizo and potato casserole delivers bold flavors with minimal fuss. Packed with smoky sausage and tender potatoes, it’s a one-dish wonder that satisfies every time. You’ll love how the spices meld together as it bakes.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 1 lb spicy chorizo, casings removed (I like the extra kick from Mexican-style chorizo)
– 2 lbs Yukon Gold potatoes, peeled and diced into ½-inch cubes (their creamy texture holds up well)
– 1 large yellow onion, finely chopped
– 3 cloves garlic, minced (fresh is best for that aromatic punch)
– 1 red bell pepper, diced
– 1 cup shredded sharp cheddar cheese (I prefer a blend for extra meltiness)
– ½ cup heavy cream
– 2 tbsp extra virgin olive oil (my go-to for sautéing)
– 1 tsp smoked paprika
– ½ tsp dried oregano
– Salt and black pepper to taste (I use kosher salt for even seasoning)
Instructions
1. Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish lightly with olive oil.
2. Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
3. Add the chorizo to the skillet, breaking it into small crumbles with a wooden spoon as it cooks for 5–7 minutes until browned.
4. Transfer the cooked chorizo to a plate, leaving about 1 tbsp of fat in the skillet (this adds flavor to the veggies).
5. Add the remaining 1 tbsp olive oil to the skillet, then sauté the onion and red bell pepper for 5 minutes until softened.
6. Stir in the garlic and cook for 1 minute until fragrant, being careful not to burn it.
7. In a large bowl, combine the diced potatoes, chorizo, sautéed vegetables, smoked paprika, oregano, salt, and black pepper, tossing to coat evenly.
8. Pour the mixture into the prepared baking dish and spread it into an even layer.
9. Drizzle the heavy cream evenly over the top, then sprinkle the shredded cheddar cheese over everything.
10. Cover the dish tightly with aluminum foil and bake for 30 minutes to steam the potatoes until tender.
11. Remove the foil and bake for an additional 15 minutes until the cheese is bubbly and golden brown.
12. Let the casserole rest for 10 minutes before serving to allow the flavors to settle.
Hearty and comforting, this casserole boasts a creamy interior with crispy edges from the baked cheese. The spicy chorizo infuses every bite with a smoky heat, while the potatoes remain perfectly tender. Serve it with a dollop of sour cream or fresh cilantro for a bright contrast, or pair it with a simple green salad to balance the richness.
Layered Mexican Lasagna Casserole
Mixing Mexican flavors with classic casserole comfort, this layered dish delivers bold taste with minimal fuss. It’s perfect for feeding a crowd or meal prepping ahead. You’ll love how the tortillas soak up all the savory goodness.
Serving: 8 | Pre Time: 20 minutes | Cooking Time: 45 minutes
Ingredients
– 1 lb ground beef (I use 85/15 for the best flavor-to-fat ratio)
– 1 large yellow onion, diced (sweet varieties work well here)
– 2 cloves garlic, minced (fresh is always better than jarred)
– 1 packet taco seasoning (my go-to is a low-sodium brand)
– 1 (15 oz) can black beans, drained and rinsed (rinsing removes excess sodium)
– 1 (15 oz) can corn kernels, drained
– 1 (24 oz) jar salsa (choose a medium heat for balanced flavor)
– 8 large flour tortillas (burrito-sized, room temp so they don’t tear)
– 2 cups shredded cheddar cheese (sharp cheddar adds a nice bite)
– 1 cup sour cream (full-fat gives the creamiest texture)
– Fresh cilantro for garnish (optional, but it brightens the dish)
Instructions
1. Preheat your oven to 375°F (190°C).
2. Heat a large skillet over medium-high heat and add the ground beef.
3. Cook the beef for 5-7 minutes, breaking it into small crumbles with a spatula until no pink remains.
4. Add the diced onion and minced garlic to the skillet.
5. Sauté for 3-4 minutes until the onion is translucent and fragrant.
6. Stir in the taco seasoning packet and cook for 1 minute to toast the spices.
7. Add the drained black beans and corn to the skillet.
8. Pour in the salsa and stir everything together until well combined.
9. Reduce heat to low and simmer the mixture for 5 minutes to thicken slightly.
10. Spread a thin layer of the meat mixture on the bottom of a 9×13 inch baking dish.
11. Place 2 flour tortillas over the mixture, tearing them as needed to cover the surface.
12. Spoon half of the remaining meat mixture evenly over the tortillas.
13. Sprinkle 1 cup of shredded cheddar cheese over the meat layer.
14. Repeat with another layer of 2 tortillas, the remaining meat mixture, and the remaining cheese.
15. Top with the final 4 tortillas, arranging them to cover the cheese completely.
16. Cover the baking dish tightly with aluminum foil.
17. Bake at 375°F for 30 minutes until the casserole is bubbling around the edges.
18. Remove the foil and bake for an additional 10-15 minutes until the top tortillas are lightly golden.
19. Let the casserole rest for 10 minutes before slicing (this helps the layers set).
20. Serve each portion with a dollop of sour cream and fresh cilantro garnish.
Golden and bubbly straight from the oven, this casserole has wonderfully soft layers with just enough chew from the tortillas. The sharp cheddar melts into every bite, balancing the spiced beef and sweet corn. Try serving it with a crisp green salad or extra salsa on the side for added freshness.
Creamy Chicken and Rice Casserole
Busy weeknights demand comforting solutions. This creamy chicken and rice casserole delivers hearty satisfaction with minimal fuss. It’s the ultimate one-dish wonder for feeding a crowd or enjoying leftovers.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes (I always pat them dry first for better browning)
– 1 cup long-grain white rice, rinsed until the water runs clear to remove excess starch
– 1 medium yellow onion, finely diced (this is my secret flavor base)
– 2 cloves garlic, minced
– 1 (10.5 oz) can condensed cream of mushroom soup (the classic choice for that creamy texture)
– 1 cup chicken broth, low-sodium preferred to control saltiness
– 1 cup shredded sharp cheddar cheese, divided (half for the mix, half for topping)
– 1 cup frozen mixed vegetables (peas and carrots work perfectly here)
– 2 tbsp unsalted butter, melted
– 1 tsp paprika
– 1/2 tsp dried thyme
– 1/2 tsp black pepper, freshly ground
– 1/4 tsp salt
Instructions
1. Preheat your oven to 375°F and grease a 9×13-inch baking dish with non-stick spray.
2. In a large mixing bowl, combine the rinsed rice, diced onion, minced garlic, condensed cream of mushroom soup, chicken broth, 1/2 cup of shredded cheddar cheese, frozen mixed vegetables, paprika, dried thyme, black pepper, and salt.
3. Stir the mixture thoroughly until all ingredients are evenly distributed.
4. Pat the cubed chicken breasts dry with paper towels to remove excess moisture.
5. Add the dried chicken cubes to the rice mixture and fold gently to coat.
6. Pour the entire mixture into the prepared baking dish and spread it into an even layer.
7. Drizzle the melted butter evenly over the top of the casserole.
8. Cover the baking dish tightly with aluminum foil and bake at 375°F for 30 minutes.
9. Remove the foil carefully to avoid steam burns and sprinkle the remaining 1/2 cup of shredded cheddar cheese over the top.
10. Return the uncovered dish to the oven and bake for an additional 15 minutes, or until the cheese is bubbly and golden brown and the internal temperature of the chicken reaches 165°F on an instant-read thermometer.
11. Let the casserole rest for 5 minutes before serving to allow the rice to fully absorb the liquid.
Lusciously creamy with tender chicken and perfectly cooked rice, this casserole offers a satisfying texture in every bite. The sharp cheddar adds a tangy contrast to the savory mushroom base. For a fresh twist, top individual servings with chopped parsley or a squeeze of lemon juice just before eating.
Mexican Street Corn Casserole
Perfect for holiday potlucks or weeknight dinners, this Mexican Street Corn Casserole transforms classic street food into an easy, shareable bake. It’s creamy, tangy, and packed with charred corn flavor without needing a grill.
Serving: 8 | Pre Time: 15 minutes | Cooking Time: 35 minutes
Ingredients
– 6 cups frozen corn kernels (thawed and patted dry—this prevents a soggy casserole)
– 1 cup mayonnaise (full-fat for best creaminess)
– 1 cup sour cream
– 1 cup crumbled cotija cheese (plus extra for topping; I love the salty bite)
– 1/2 cup finely chopped red onion
– 1/4 cup chopped fresh cilantro
– 2 minced garlic cloves (freshly minced adds the brightest flavor)
– 2 tbsp lime juice (freshly squeezed, about 1 large lime)
– 1 tsp chili powder
– 1/2 tsp smoked paprika
– 1/2 tsp ground cumin
– Salt to taste (I start with 1/2 tsp and adjust after mixing)
– 1 cup shredded Monterey Jack cheese (for that golden, melty top)
Instructions
1. Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish lightly.
2. In a large skillet over medium-high heat, cook the thawed corn kernels for 8-10 minutes, stirring occasionally, until they develop some charred spots—this mimics grilled flavor.
3. Tip: Let the corn sit undisturbed for a minute between stirs to get better browning.
4. Transfer the charred corn to a large mixing bowl and let it cool for 5 minutes.
5. Add the mayonnaise, sour cream, cotija cheese, red onion, cilantro, garlic, lime juice, chili powder, smoked paprika, cumin, and salt to the bowl with the corn.
6. Stir everything together until fully combined and uniform.
7. Tip: Taste the mixture now and adjust salt or lime juice if needed—it should be boldly seasoned before baking.
8. Spread the corn mixture evenly into the prepared baking dish.
9. Sprinkle the shredded Monterey Jack cheese uniformly over the top.
10. Bake in the preheated oven for 25-30 minutes, until the cheese is fully melted and the edges are bubbly.
11. Tip: For extra browning, broil on high for the final 1-2 minutes, watching closely to prevent burning.
12. Remove the casserole from the oven and let it rest for 10 minutes before serving.
13. Sprinkle with extra crumbled cotija cheese and cilantro if desired.
Earn its spot at your table with a creamy, slightly smoky interior and a crispy, cheesy crust. Serve it warm as a hearty side with grilled meats or scoop it onto tortilla chips for a fun appetizer—leftovers reheat beautifully for lunch the next day.
Shredded Pork and Green Chile Casserole
Just the kind of hearty, hands-off dinner that makes winter evenings cozy. This shredded pork and green chile casserole layers tender meat with creamy, spicy comfort in one dish—perfect for feeding a crowd or meal prepping for the week.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 2 hours 30 minutes
Ingredients
– 2 lbs pork shoulder, trimmed of excess fat (I like a well-marbled cut for maximum tenderness)
– 1 tbsp olive oil, extra virgin is my go-to for searing
– 1 large yellow onion, diced (sweet varieties work best here)
– 4 cloves garlic, minced (freshly minced makes a big difference)
– 2 (4 oz) cans diced green chiles, mild or hot based on your spice preference
– 1 (10.5 oz) can cream of chicken soup, the condensed kind for richness
– 1 cup sour cream, full-fat for the creamiest texture
– 1 tsp ground cumin
– 1/2 tsp smoked paprika
– 1/2 tsp salt
– 1/4 tsp black pepper, freshly cracked
– 2 cups shredded Monterey Jack cheese, divided (I prefer a blend for extra meltiness)
– 1 (10 oz) bag corn tortilla chips, lightly crushed
– Fresh cilantro, chopped, for garnish (optional but adds a bright finish)
Instructions
1. Preheat your oven to 325°F.
2. Pat the pork shoulder dry with paper towels to ensure a good sear.
3. Heat olive oil in a large oven-safe Dutch oven over medium-high heat until shimmering, about 2 minutes.
4. Sear the pork shoulder on all sides until deeply browned, 3–4 minutes per side.
5. Remove the pork from the pot and set it aside on a plate.
6. Add diced onion to the same pot and cook over medium heat until softened, about 5 minutes, scraping up any browned bits from the bottom.
7. Stir in minced garlic and cook for 1 minute until fragrant.
8. Add diced green chiles, cream of chicken soup, sour cream, cumin, smoked paprika, salt, and black pepper to the pot, and whisk until smooth.
9. Return the seared pork shoulder to the pot, nestling it into the sauce.
10. Cover the pot with a tight-fitting lid and transfer it to the preheated oven.
11. Bake for 2 hours until the pork is fork-tender and shreds easily.
12. Remove the pot from the oven and carefully transfer the pork to a cutting board.
13. Shred the pork using two forks, discarding any large fat pieces.
14. Stir the shredded pork back into the sauce in the pot.
15. Fold in 1 cup of shredded Monterey Jack cheese until melted and combined.
16. Spread the crushed tortilla chips evenly in the bottom of a 9×13-inch baking dish.
17. Pour the pork mixture over the tortilla chips, spreading it into an even layer.
18. Sprinkle the remaining 1 cup of shredded Monterey Jack cheese over the top.
19. Increase the oven temperature to 375°F.
20. Bake the casserole, uncovered, for 20–25 minutes until the cheese is bubbly and lightly browned.
21. Let the casserole rest for 10 minutes before serving to allow it to set.
22. Garnish with fresh chopped cilantro if desired.
Rich, savory shreds of pork meld with the creamy, tangy sauce and mild heat from the chiles. The tortilla chips soften into a satisfying base that soaks up all the flavors. Serve it straight from the dish with a crisp salad or scoop it into warm flour tortillas for hearty burritos.
Quinoa and Black Bean Casserole
Kick off your weeknight dinners with this hearty quinoa and black bean casserole—it’s a protein-packed, one-dish wonder that’s both nourishing and deeply satisfying. Perfect for meal prep or feeding a crowd, it layers vibrant flavors into a comforting bake that everyone will love.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 1 cup quinoa, rinsed well to remove bitterness—I always do this under cold water in a fine-mesh strainer.
– 2 cups vegetable broth, low-sodium is my preference for better flavor control.
– 1 tablespoon extra virgin olive oil, my go-to for sautéing.
– 1 medium yellow onion, diced small for even cooking.
– 3 cloves garlic, minced—freshly minced makes all the difference here.
– 1 red bell pepper, diced; I love the sweet crunch it adds.
– 1 (15-ounce) can black beans, drained and rinsed to reduce sodium.
– 1 (15-ounce) can diced tomatoes, with their juices for extra moisture.
– 1 teaspoon ground cumin, toasted lightly in the pan for maximum aroma.
– 1 teaspoon chili powder, adjust based on your heat preference.
– 1 cup shredded cheddar cheese, divided; I use sharp cheddar for a tangy kick.
– Salt and pepper, to season layers as you go.
– Fresh cilantro, chopped, for garnish—it brightens up the whole dish.
Instructions
1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. In a medium saucepan, combine the rinsed quinoa and vegetable broth, then bring to a boil over high heat.
3. Reduce the heat to low, cover the saucepan, and simmer the quinoa for 15 minutes until all liquid is absorbed and grains are tender.
4. While the quinoa cooks, heat the extra virgin olive oil in a large skillet over medium heat.
5. Add the diced yellow onion to the skillet and sauté for 5 minutes until softened and translucent.
6. Stir in the minced garlic and diced red bell pepper, cooking for another 3 minutes until fragrant and slightly softened.
7. Sprinkle the ground cumin and chili powder into the skillet, toasting them for 30 seconds to release their oils and enhance flavor—this is my favorite tip for depth.
8. Add the drained black beans and diced tomatoes with their juices to the skillet, stirring to combine all ingredients evenly.
9. Fold the cooked quinoa into the skillet mixture, seasoning with salt and pepper to taste, and mix thoroughly.
10. Transfer the combined mixture to a 9×13-inch baking dish, spreading it out into an even layer.
11. Sprinkle ¾ cup of the shredded cheddar cheese evenly over the top of the casserole.
12. Bake the casserole in the preheated oven for 25 minutes until the cheese is melted and bubbly, and the edges are lightly golden—check at 20 minutes to avoid over-browning.
13. Remove the casserole from the oven and let it rest for 5 minutes to set, making it easier to serve neatly.
14. Garnish with the remaining ¼ cup cheddar cheese and chopped fresh cilantro just before serving.
Here’s the final touch: this casserole emerges with a creamy, tender texture from the quinoa and beans, balanced by the sharpness of melted cheddar. Serve it warm with a dollop of sour cream or avocado slices for extra richness, or pack leftovers for a flavorful lunch that reheats beautifully.
Sweet Potato and Black Bean Casserole
Zesty sweet potatoes and hearty black beans create a comforting casserole that’s perfect for chilly evenings. This one-dish wonder layers smoky spices with creamy textures, requiring minimal effort for maximum flavor. It’s a crowd-pleaser that reheats beautifully, making it ideal for meal prep or holiday gatherings.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 2 large sweet potatoes, peeled and diced into 1-inch cubes (I prefer organic for their sweeter flavor)
– 2 (15-oz) cans black beans, drained and rinsed (this removes excess sodium and improves texture)
– 1 yellow onion, finely chopped (a sharp knife makes this quick)
– 3 cloves garlic, minced (fresh garlic beats jarred for a punchier taste)
– 1 cup vegetable broth (low-sodium is my go-to to control saltiness)
– 1 cup shredded Monterey Jack cheese (sharp cheddar works too for extra tang)
– 2 tbsp extra virgin olive oil (it adds a fruity note that complements the spices)
– 1 tbsp chili powder (smoked paprika can substitute for a deeper flavor)
– 1 tsp ground cumin (toasting it briefly in a dry pan enhances its aroma)
– ½ tsp salt (adjust based on your broth and beans)
– ¼ tsp black pepper (freshly ground gives the best kick)
– ¼ cup chopped fresh cilantro, for garnish (omit if you’re not a fan, but it brightens the dish)
Instructions
1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish with olive oil.
2. Heat 2 tbsp olive oil in a large skillet over medium heat until shimmering, about 2 minutes.
3. Add the chopped onion and cook, stirring occasionally, until translucent and soft, 5–7 minutes.
4. Stir in the minced garlic and cook for 1 minute until fragrant, being careful not to burn it.
5. Add the diced sweet potatoes to the skillet and cook for 5 minutes, stirring to coat them in the oil and aromatics.
6. Pour in 1 cup vegetable broth, 1 tbsp chili powder, 1 tsp cumin, ½ tsp salt, and ¼ tsp black pepper, stirring to combine.
7. Bring the mixture to a simmer, then reduce heat to low, cover, and cook for 10 minutes until the sweet potatoes are slightly tender but not fully cooked.
8. Gently fold in the drained black beans, ensuring they’re evenly distributed without mashing them.
9. Transfer the mixture to the prepared baking dish and spread it into an even layer.
10. Sprinkle 1 cup shredded Monterey Jack cheese evenly over the top.
11. Bake in the preheated oven for 25–30 minutes, until the cheese is bubbly and golden brown and the sweet potatoes are fork-tender.
12. Remove from the oven and let it rest for 5 minutes to set before serving.
13. Garnish with ¼ cup chopped fresh cilantro just before serving.
Fluffy sweet potatoes meld with creamy beans under a golden cheese crust, offering a smoky-sweet balance. Serve it over rice for a heartier meal or with a dollop of sour cream to cut the richness. Leftovers taste even better the next day as the flavors deepen in the fridge.
Chicken Fajita Casserole
Get ready for a one-pan wonder that’s packed with flavor and perfect for feeding a crowd. This Chicken Fajita Casserole layers all your favorite fajita components into a hearty, hands-off bake. Gather your ingredients and let’s get cooking.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch strips—I find this size cooks evenly and stays juicy.
– 2 bell peppers (1 red, 1 green), thinly sliced for a vibrant color mix.
– 1 large yellow onion, thinly sliced—sweet onions work great here.
– 2 tbsp extra virgin olive oil, my go-to for its rich flavor.
– 3 cloves garlic, minced—fresh is best for that punch.
– 1 packet (1 oz) fajita seasoning, or use 2 tbsp of your favorite homemade blend.
– 1 cup chicken broth, low-sodium preferred to control salt.
– 1 cup shredded cheddar cheese, sharp for extra tang.
– 1 cup shredded Monterey Jack cheese, it melts beautifully.
– 8 (6-inch) flour tortillas, cut into 1-inch strips—stale ones work fine.
– 1/2 cup sour cream for topping, full-fat gives the creamiest finish.
– Fresh cilantro, chopped, for garnish—it adds a bright, fresh pop.
Instructions
1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
2. In a large skillet, heat 2 tbsp olive oil over medium-high heat until shimmering, about 1 minute.
3. Add the chicken strips and cook for 5-7 minutes, stirring occasionally, until no longer pink on the outside. Tip: Don’t overcrowd the pan to ensure proper browning.
4. Add the sliced bell peppers, onion, and minced garlic to the skillet.
5. Sauté for 5-6 minutes, stirring frequently, until the vegetables are slightly softened.
6. Sprinkle the fajita seasoning over the chicken and vegetable mixture.
7. Stir to coat everything evenly and cook for 1 minute to bloom the spices.
8. Pour in 1 cup chicken broth and bring to a simmer, scraping up any browned bits from the pan.
9. Let it simmer for 2-3 minutes until the liquid reduces slightly.
10. Arrange half of the tortilla strips in a single layer on the bottom of the prepared baking dish.
11. Spoon the chicken and vegetable mixture evenly over the tortilla layer.
12. Top with the remaining tortilla strips.
13. In a medium bowl, combine 1 cup cheddar cheese and 1 cup Monterey Jack cheese.
14. Sprinkle the cheese mixture evenly over the casserole. Tip: Reserve a handful for topping later if you like extra cheesy spots.
15. Cover the dish tightly with aluminum foil and bake for 25 minutes.
16. Remove the foil and bake for an additional 10-15 minutes, until the cheese is bubbly and lightly golden. Tip: Check at 10 minutes to avoid over-browning.
17. Let the casserole rest for 5 minutes before serving to allow it to set.
18. Top each serving with a dollop of sour cream and a sprinkle of fresh cilantro.
Enjoy the melty, cheesy layers with tender chicken and crisp-tender veggies in every bite. Each forkful delivers a smoky, savory kick from the fajita seasoning. Serve it straight from the dish for a casual family dinner, or pair it with a simple side salad to balance the richness.
Loaded Nacho Casserole
Perfect for feeding a crowd without fuss, this loaded nacho casserole layers bold flavors into one hearty dish. Prep is straightforward, and the result is a guaranteed crowd-pleaser that’s as satisfying as it is simple.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
- 1 lb ground beef (I like 80/20 for better flavor)
- 1 packet taco seasoning (my secret is to use the full packet for maximum punch)
- 1 (15 oz) can black beans, drained and rinsed (rinsing removes excess sodium)
- 1 (15 oz) can corn, drained
- 1 (10 oz) can diced tomatoes with green chilies, undrained (Rotel is my go-to for a bit of heat)
- 1 cup sour cream (full-fat gives the creamiest texture)
- 2 cups shredded cheddar cheese (I always shred my own—it melts so much better)
- 1 bag (10 oz) tortilla chips (sturdy restaurant-style chips hold up best)
- Optional toppings: sliced jalapeños, diced avocado, chopped cilantro
Instructions
- Preheat your oven to 375°F (190°C).
- In a large skillet over medium-high heat, cook the ground beef until browned, about 5-7 minutes, breaking it into crumbles with a spatula.
- Drain any excess grease from the skillet.
- Stir in the taco seasoning and cook for 1 minute to toast the spices.
- Add the black beans, corn, and diced tomatoes with green chilies to the skillet. Simmer for 3-4 minutes until heated through.
- In a 9×13 inch baking dish, spread half of the tortilla chips in an even layer.
- Spoon half of the beef mixture over the chips.
- Dollop half of the sour cream over the beef layer and spread gently.
- Sprinkle 1 cup of shredded cheddar cheese evenly over the sour cream.
- Repeat the layers with the remaining chips, beef mixture, sour cream, and cheese.
- Bake uncovered for 20-25 minutes, until the cheese is fully melted and bubbly.
- Let the casserole rest for 5 minutes before serving to set the layers.
This casserole emerges with a satisfying crunch from the chips, melded with creamy, cheesy goodness. The flavors are robust and layered, making it a hit for game days or casual dinners. Try serving it straight from the dish with extra toppings on the side for a customizable feast.
Mexican Stuffed Pepper Casserole
Let’s skip the fuss and get straight to this hearty Mexican Stuffed Pepper Casserole. It’s a comforting, all-in-one dish that delivers big flavor with minimal effort. Perfect for a busy weeknight or feeding a crowd.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 1 lb ground beef (I like 85/15 for the best balance of flavor and leanness)
– 1 large yellow onion, diced (a sharp knife makes this quick work)
– 2 cloves garlic, minced (fresh is always better than jarred here)
– 1 tbsp extra virgin olive oil (my go-to for sautéing)
– 1 (15 oz) can black beans, drained and rinsed
– 1 (15 oz) can corn kernels, drained
– 1 (15 oz) can diced tomatoes with green chilies (like Rotel)
– 1 cup long-grain white rice, uncooked
– 2 cups low-sodium chicken broth
– 3 large bell peppers, any color, chopped into 1-inch pieces
– 1 tbsp chili powder
– 1 tsp ground cumin
– 1 tsp smoked paprika
– 1 cup shredded cheddar cheese (sharp cheddar adds a nice bite)
– Salt, to season during cooking
– Fresh cilantro, chopped, for garnish
Instructions
1. Preheat your oven to 375°F (190°C).
2. Heat the extra virgin olive oil in a large, oven-safe skillet or Dutch oven over medium-high heat.
3. Add the diced yellow onion and cook for 4-5 minutes, stirring occasionally, until softened and translucent.
4. Add the ground beef to the skillet, breaking it up with a wooden spoon. Cook for 6-7 minutes until no longer pink. Tip: Don’t stir too much at first to get a good sear on the meat.
5. Stir in the minced garlic and cook for 1 minute until fragrant.
6. Add the chili powder, ground cumin, and smoked paprika to the beef mixture. Stir to coat everything evenly and cook for 1 more minute to toast the spices.
7. Pour in the diced tomatoes with green chilies, black beans, corn kernels, and uncooked long-grain white rice. Stir to combine.
8. Pour the low-sodium chicken broth over the mixture and stir again. Tip: Using low-sodium broth lets you control the salt level better.
9. Stir in the chopped bell peppers and season the entire mixture with a generous pinch of salt.
10. Bring the mixture to a simmer, then immediately cover the skillet with a lid or aluminum foil.
11. Transfer the covered skillet to the preheated oven. Bake for 25 minutes.
12. Carefully remove the skillet from the oven. Uncover and sprinkle the shredded cheddar cheese evenly over the top. Tip: Let the casserole rest for 5 minutes after baking for the rice to fully absorb any remaining liquid.
13. Return the skillet to the oven, uncovered, and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
14. Remove from the oven and let it stand for 5 minutes.
15. Garnish with chopped fresh cilantro before serving.
The finished casserole is wonderfully hearty, with tender rice, savory beef, and sweet pops of corn and pepper. The melted cheese forms a golden, gooey crust that’s irresistible. Serve it straight from the skillet with a dollop of cool sour cream or sliced avocado on the side for a perfect contrast.
Cornbread-Topped Tamale Casserole
Unbelievably easy to make yet packed with flavor, this cornbread-topped tamale casserole brings together two comforting classics. You’ll love how the savory filling melds with the sweet cornbread crust. It’s perfect for busy weeknights or casual gatherings.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 45 minutes
Ingredients
– 1 lb ground beef (I like 85/15 for better flavor)
– 1 medium yellow onion, diced
– 2 cloves garlic, minced (fresh is best here)
– 1 (15 oz) can corn, drained
– 1 (15 oz) can black beans, rinsed and drained
– 1 (10 oz) can red enchilada sauce (mild or medium—your choice)
– 1 (8.5 oz) box cornbread mix (I prefer Jiffy for its sweetness)
– 1 large egg, at room temperature for better mixing
– ⅓ cup milk (whole milk makes it richer)
– 1 cup shredded cheddar cheese
– 2 tbsp vegetable oil
– Salt and pepper
Instructions
1. Preheat your oven to 375°F and grease a 9×13-inch baking dish with vegetable oil.
2. Heat 1 tbsp vegetable oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
3. Add the diced onion and cook for 5 minutes, stirring occasionally, until softened and translucent.
4. Add the ground beef to the skillet, breaking it up with a spoon, and cook for 8–10 minutes until browned and no pink remains.
5. Stir in the minced garlic and cook for 1 minute until fragrant—don’t let it burn.
6. Drain any excess grease from the skillet, then add the drained corn, rinsed black beans, and enchilada sauce. Tip: Rinsing beans removes excess sodium for a cleaner taste.
7. Season with salt and pepper, stir to combine, and simmer for 5 minutes to let flavors meld.
8. Transfer the beef mixture to the greased baking dish and spread it evenly.
9. In a medium bowl, whisk together the cornbread mix, room temperature egg, milk, and remaining 1 tbsp vegetable oil until just combined—avoid overmixing for a tender texture.
10. Pour the cornbread batter over the beef layer, spreading it gently to cover completely.
11. Sprinkle the shredded cheddar cheese evenly on top of the cornbread batter. Tip: Adding cheese on top creates a golden, crispy crust.
12. Bake in the preheated oven for 25–30 minutes, until the cornbread is golden brown and a toothpick inserted into the center comes out clean. Tip: Check at 25 minutes to prevent overbaking.
13. Remove from the oven and let it cool for 10 minutes before serving to allow layers to set.
Here, the cornbread bakes up fluffy with a slightly crisp edge, complementing the hearty, spiced filling. Serve it with a dollop of sour cream or sliced avocado for extra creaminess. Leftovers reheat beautifully for a quick meal the next day.
Shrimp and Avocado Casserole
Perfect for holiday gatherings or cozy weeknights, this Shrimp and Avocado Casserole combines creamy textures with savory seafood. Prepare it ahead for stress-free entertaining. Serving: 6 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 1 lb large raw shrimp, peeled and deveined (I buy wild-caught for better flavor)
– 2 ripe avocados, diced (use Hass avocados—they hold their shape well)
– 1 cup shredded Monterey Jack cheese (sharp cheddar works too if you prefer)
– 1/2 cup sour cream (full-fat gives the richest texture)
– 1/4 cup mayonnaise (I use Duke’s for its tang)
– 1/4 cup chopped fresh cilantro
– 1 tbsp lime juice (freshly squeezed makes a difference)
– 1 tsp garlic powder
– 1/2 tsp smoked paprika
– 1/4 tsp cayenne pepper (adjust if you’re sensitive to heat)
– Salt and black pepper to taste
– 1 tbsp extra virgin olive oil for sautéing
Instructions
1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
2. Heat 1 tbsp extra virgin olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
3. Add 1 lb raw shrimp to the skillet in a single layer; cook for 2 minutes per side until pink and opaque. Tip: Don’t overcrowd the shrimp to ensure even cooking.
4. Transfer the cooked shrimp to a cutting board and chop into bite-sized pieces.
5. In a large mixing bowl, combine 1/2 cup sour cream, 1/4 cup mayonnaise, 1 tbsp lime juice, 1 tsp garlic powder, 1/2 tsp smoked paprika, 1/4 tsp cayenne pepper, salt, and black pepper. Whisk until smooth.
6. Gently fold in the chopped shrimp, 2 diced avocados, and 1/4 cup chopped cilantro until evenly coated. Tip: Add avocados last to prevent them from turning mushy.
7. Spread the mixture evenly into the prepared baking dish.
8. Sprinkle 1 cup shredded Monterey Jack cheese uniformly over the top.
9. Bake at 375°F for 20–25 minutes, until the cheese is bubbly and lightly golden. Tip: Check at 20 minutes to avoid overbrowning.
10. Let the casserole rest for 5 minutes before serving. Keep leftovers fresh by storing them in an airtight container in the refrigerator for up to 2 days. Key to this dish is the contrast between the creamy avocado and tender shrimp, with a hint of smokiness from the paprika. Serve it warm with tortilla chips for scooping or over rice for a heartier meal.
Mexican Shepherd’s Pie Casserole
Nailing comfort food with a twist, this Mexican Shepherd’s Pie Casserole layers savory spiced beef and corn under a blanket of creamy mashed potatoes. It’s a hearty, one-dish meal perfect for feeding a crowd with minimal fuss. Serving: 6 | Pre Time: 20 minutes | Cooking Time: 35 minutes
Ingredients
– 1.5 lbs ground beef (85% lean works best for flavor without too much grease)
– 1 large yellow onion, diced (I always keep a sharp knife handy for this)
– 2 cloves garlic, minced (fresh is key—skip the jarred stuff)
– 1 packet (1 oz) taco seasoning
– 1 can (15 oz) black beans, drained and rinsed
– 1 cup frozen corn kernels (no need to thaw)
– 1 can (10 oz) diced tomatoes with green chilies, undrained
– 4 cups prepared mashed potatoes (use leftover or make them fresh with butter and milk)
– 1.5 cups shredded cheddar cheese (sharp cheddar adds a nice bite)
– 2 tbsp olive oil (extra virgin olive oil is my go-to for sautéing)
– Salt and black pepper to taste
Instructions
1. Preheat your oven to 375°F.
2. Heat 2 tbsp olive oil in a large skillet over medium-high heat for 1 minute until shimmering.
3. Add 1 diced yellow onion and cook for 5 minutes, stirring occasionally, until softened and translucent.
4. Add 2 minced garlic cloves and cook for 1 minute until fragrant.
5. Add 1.5 lbs ground beef, breaking it up with a spoon, and cook for 8-10 minutes until no pink remains. Tip: Drain excess fat for a less greasy casserole.
6. Stir in 1 packet taco seasoning and cook for 1 minute to toast the spices.
7. Add 1 can black beans, 1 cup frozen corn, and 1 can diced tomatoes with green chilies. Simmer for 5 minutes, then season with salt and pepper.
8. Transfer the beef mixture to a 9×13 inch baking dish, spreading it evenly.
9. Spoon 4 cups mashed potatoes over the beef layer, spreading carefully to cover completely. Tip: Use a spatula dipped in water to smooth the potatoes without sticking.
10. Sprinkle 1.5 cups shredded cheddar cheese evenly over the potatoes.
11. Bake at 375°F for 25 minutes until the cheese is melted and bubbly and the edges are lightly browned.
12. Let the casserole rest for 10 minutes before serving. Tip: This allows the layers to set for cleaner slices.
Layers of spiced beef and creamy potatoes bake into a satisfying texture that’s both hearty and comforting. The melted cheese adds a gooey richness, perfect for scooping with tortilla chips or serving alongside a crisp green salad.
Poblano and Cheese Casserole
Zesty poblano peppers and creamy cheese come together in this comforting casserole that’s perfect for a weeknight dinner or holiday potluck. It’s a crowd-pleaser with minimal fuss and maximum flavor. You’ll love the smoky kick from the roasted peppers.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 45 minutes
Ingredients
– 4 large poblano peppers (I always roast a couple extra for snacking)
– 2 tablespoons extra virgin olive oil (my go-to for roasting)
– 1 medium yellow onion, diced
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– 1/4 teaspoon cayenne pepper (optional, for extra heat)
– 1 (15-ounce) can black beans, rinsed and drained
– 1 cup corn kernels (fresh or frozen both work)
– 1 (10-ounce) can diced tomatoes with green chiles, undrained
– 1 cup sour cream (full-fat for best texture)
– 2 cups shredded Monterey Jack cheese, divided
– 1 cup shredded sharp cheddar cheese
– 1/2 teaspoon kosher salt
– 1/4 teaspoon black pepper
– Fresh cilantro for garnish (optional, but adds a bright finish)
Instructions
1. Preheat your oven to 400°F (200°C).
2. Place poblano peppers on a baking sheet and roast for 20-25 minutes, turning once halfway, until skins are blistered and charred. Tip: Let them steam in a covered bowl for 10 minutes after roasting—the skins will peel off easily.
3. While peppers roast, heat olive oil in a large skillet over medium heat.
4. Add diced onion and cook for 5-7 minutes, stirring occasionally, until softened and translucent.
5. Stir in minced garlic, cumin, smoked paprika, and cayenne pepper (if using); cook for 1 minute until fragrant.
6. Add black beans, corn, and diced tomatoes with green chiles (including liquid) to the skillet; simmer for 5 minutes to blend flavors.
7. Remove skillet from heat and stir in sour cream, 1 cup of Monterey Jack cheese, all the cheddar cheese, salt, and black pepper until well combined.
8. Peel the roasted poblano peppers, remove stems and seeds, then dice them into 1/2-inch pieces. Tip: Wear gloves if you have sensitive skin—poblanos can be sneaky with their heat.
9. Fold diced poblanos into the skillet mixture.
10. Transfer the mixture to a greased 9×13-inch baking dish and spread evenly.
11. Sprinkle the remaining 1 cup of Monterey Jack cheese over the top.
12. Bake at 400°F (200°C) for 20-25 minutes, until the cheese is melted and bubbly with golden edges. Tip: For a crispier top, broil for the last 2-3 minutes, watching closely to prevent burning.
13. Let the casserole rest for 10 minutes before serving to allow it to set.
14. Garnish with fresh cilantro if desired.
Smoky, creamy, and satisfyingly cheesy, this casserole has a wonderful texture that’s both hearty and comforting. Serve it with warm tortillas or over rice for a complete meal, or scoop it up with tortilla chips for a fun appetizer—leftovers reheat beautifully for lunch the next day.
Breakfast Taco Casserole
Skipping the usual breakfast scramble? This hearty casserole layers all your favorite taco flavors into one easy bake. It’s perfect for feeding a crowd or prepping ahead for busy mornings.
Serving: 8 | Pre Time: 15 minutes | Cooking Time: 35 minutes
Ingredients
– 1 lb ground breakfast sausage (I like spicy for extra kick)
– 1 medium yellow onion, finely diced
– 1 red bell pepper, diced (adds a sweet crunch)
– 8 large eggs, I prefer room temp for even mixing
– 1/2 cup whole milk (makes the eggs extra fluffy)
– 1 cup shredded cheddar cheese, divided
– 1 cup shredded Monterey Jack cheese, divided
– 6 (6-inch) flour tortillas, cut into 1-inch strips
– 1 (10 oz) can diced tomatoes with green chilies, drained (Rotel is my go-to)
– 1 tsp ground cumin
– 1/2 tsp chili powder
– 1/4 tsp garlic powder
– 1 tbsp extra virgin olive oil for sautéing
– Salt and black pepper, as needed
– Optional toppings: sliced avocado, sour cream, fresh cilantro
Instructions
1. Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish.
2. Heat 1 tbsp extra virgin olive oil in a large skillet over medium-high heat.
3. Add 1 lb ground breakfast sausage and cook for 5-7 minutes, breaking it into crumbles until browned.
4. Add 1 diced yellow onion and 1 diced red bell pepper to the skillet. Tip: Sauté for 4-5 minutes until softened to build flavor.
5. Stir in 1 tsp ground cumin, 1/2 tsp chili powder, and 1/4 tsp garlic powder. Cook for 1 minute until fragrant.
6. Remove the skillet from heat and let the mixture cool slightly for 2-3 minutes.
7. In a large bowl, whisk together 8 large eggs and 1/2 cup whole milk until fully combined. Tip: Whisk vigorously for 30 seconds to incorporate air for a lighter texture.
8. Fold in 1/2 cup shredded cheddar cheese and 1/2 cup shredded Monterey Jack cheese into the egg mixture.
9. Stir the sausage-vegetable mixture and 1 drained can of diced tomatoes with green chilies into the egg bowl.
10. Arrange half of the 6 flour tortilla strips in a single layer at the bottom of the greased baking dish.
11. Pour half of the egg-sausage mixture evenly over the tortilla layer.
12. Repeat with the remaining tortilla strips and egg mixture.
13. Top with the remaining 1/2 cup cheddar and 1/2 cup Monterey Jack cheeses. Tip: Cover loosely with foil for the first 20 minutes to prevent over-browning.
14. Bake at 375°F for 30-35 minutes, until the center is set and the top is golden brown.
15. Let the casserole rest for 5 minutes before slicing.
16. Serve warm with optional toppings like avocado or sour cream.
Nothing beats the creamy, cheesy layers melding with the savory sausage and spices. The tortillas soften into a satisfying base that holds up well for leftovers—try it cold the next day for a quick grab-and-go meal.
Summary
Kick your dinner routine up a notch with these 19 flavorful Mexican casserole recipes! From cheesy enchilada bakes to hearty taco lasagnas, there’s a perfect, comforting dish for every night. We’d love to hear which one becomes your family favorite—leave a comment below and don’t forget to share this roundup on Pinterest to spread the delicious inspiration!
