Layers of ground beef, tortillas, beans, rice, Rotel tomatoes, corn, and cheese come together in this Heavenly Mexican Tortilla Casserole—comfort food made easy.
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Funny thing, this casserole wasn’t even supposed to happen. I’d been staring into my pantry one evening—you know the kind of stare, when you’re hoping something jumps out and screams “Dinner!” All I had was some tortillas on the counter, a can of beans, leftover rice from a taco night, and one lonely onion rolling around like it owned the place. I thought, well, here goes nothing. And somehow, what came out of the oven smelled like a fiesta and tasted even better.
My husband still jokes that it was my “lazy dinner miracle.” The kids? They didn’t care where it came from—they were too busy fighting over the corner piece with the most cheese. And that’s when I realized this wasn’t just some accident. This was a keeper.
Here’s a quick peek at what’s inside:
Table of content
Why You’ll Love This Heavenly Mexican Tortilla Casserole Recipe?
Let’s be real, casseroles can sometimes feel like mystery potlucks in a dish. But this one? It’s got personality. It’s cheesy, hearty, and colorful—like the kind of dish that doesn’t just feed your stomach but makes the whole table feel warmer. And the best part? It looks way fancier than it is. Slice into it and people think you’ve been slaving away for hours. In reality, it’s tortillas stacked like edible Jenga with layers of good stuff in between.
Ingredient Notes:
I know you’re thinking, “Do I really need every single thing?” Well, here’s how it breaks down:
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Flour Tortillas – They’re the walls that hold this whole structure together. Use big ones. And if they’re a little stale? Even better—they hold up better while baking.
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Ground Beef – I stick to lean so it’s not greasy, but if you’ve got ground turkey or even leftover shredded chicken, toss that in.
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Refried Beans – Think of these as the glue, creamy and filling. Pro tip: spread them when they’re slightly warmed so they’re easier to work with.
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Rice – Leftover rice is a gift here. Honestly, I’ve even used cilantro lime rice once, and it was ridiculously good.
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Rotel (Tomatoes with Chiles) – That little tang and heat makes a difference. If spice scares you, swap for plain diced tomatoes.
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Corn – Sweet pops of corn balance out all the savory flavors. Plus, it makes the dish feel just a little bit healthier (you can tell yourself that, anyway).
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Cheddar Cheese – The star of the show. Melted, gooey, golden cheese is what makes people hover near the oven.
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Taco Seasoning – Nothing complicated here, just a quick flavor boost.
How To Make Heavenly Mexican Tortilla Casserole?
Step 1: Brown It Up
Get that oven heating to 350°F. Meanwhile, in a skillet, brown your ground beef with onion. Toss in taco seasoning and let it sizzle a bit. The smell alone might have your neighbors knocking.
Step 2: Prep the Pan
I like using a springform pan because slicing is easier, but any casserole dish works. Just give it a good spray so you don’t have to pry out your masterpiece later.
Step 3: First Layer
Tortilla down. Then half your rice, half the Rotel, and a sprinkle of cheese. Don’t overthink it—this is the fun part.
Step 4: Stack It Up
Next tortilla. Add a third of the meat, a third of the beans, half the corn, and, of course, more cheese. See the pattern? Tortilla, goodies, cheese. Repeat like you’re building a cheesy tower of happiness.
Step 5: Final Layer
Top it all off with your last tortilla and the rest of the cheese. Cover it with foil (so you don’t burn that cheese before it has its golden moment). Bake for 40 minutes.
Step 6: Golden Finish
Remove the foil, bake for another 10 minutes, and let the cheese bubble into perfection. Pull it out, let it sit for a few minutes (the hardest part), then slice and serve. Garnish with green onion or cilantro if you’re feeling fancy.
Want To Save This Recipe?
Storage Options:
Here’s the beauty: this casserole is just as good reheated. Pop leftovers in the fridge for up to 4 days, then microwave or reheat in the oven. Freezer-friendly, too—wrap slices in foil, freeze for 2 months, and thank yourself when a busy night rolls around.
Variations and Substitutions:
This casserole plays well with tweaks:
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Use corn tortillas instead of flour for a gluten-free option.
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Swap ground beef for shredded chicken, turkey, or even beans if you’re keeping it vegetarian.
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Mix in bell peppers or zucchini for extra veggies.
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Go wild with cheese—Pepper Jack adds a spicy kick, or a Mexican blend works great.
What to Serve with Heavenly Mexican Tortilla Casserole?
Sure, you could eat it straight up and call it a day. But if you want sides:
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Chips and guacamole (because it’s basically illegal not to).
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Mexican street corn for an extra flavor punch.
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A crisp salad to lighten things up.
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Salsa and sour cream on the side, because someone will ask. Always.
Frequently Asked Questions:
Can I make it ahead of time?
Yep. Assemble, cover, refrigerate up to 24 hours, then bake when ready.
Can I freeze it before baking?
For sure. Wrap it tight, freeze, and just bake longer when you’re ready.
How spicy is it?
Totally up to you. Original Rotel is mild, but swap in spicy or toss in jalapeños if your crew likes heat.
This Heavenly Mexican Tortilla Casserole is basically the food equivalent of that friend who always brings life to the party—hearty, cheesy, and impossible not to love. And the best part? It’s customizable.
So, tell me—would you stack yours with beef, chicken, or go full veggie? I’m curious how you’d spin it in your kitchen!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Heavenly Mexican Tortilla Casserole
Ingredients
- 5 large flour tortillas
- 1½ pounds lean ground beef
- ½ large onion finely chopped
- 1 package taco seasoning mix
- 1 can refried beans
- 2 cups cooked rice
- 1 can Rotel tomatoes with chiles drained
- ½ can corn drained
- 2 cups shredded cheddar cheese
- Green onions chopped, for garnish
Instructions
Prepare the Oven and Meat
- Preheat the oven to 350°F (175°C). In a large skillet, cook the ground beef with the chopped onion over medium heat until the meat is browned and the onion is softened. Stir in the taco seasoning, cooking briefly to allow flavors to meld.
Prepare the Baking Pan
- Use a springform pan or casserole dish approximately the size of the tortillas. Spray the pan with non-stick cooking spray to ensure easy removal and serving.
Begin Layering
- Place one tortilla at the bottom of the prepared pan. Add half the rice, half the Rotel tomatoes, and a sprinkle of cheddar cheese.
Continue Layering
- Place another tortilla on top. Add one-third of the beef mixture, one-third of the refried beans, half the corn, and a layer of cheddar cheese.
- Repeat with another tortilla, one-third of the beans, one-third of the meat, half the remaining Rotel, and cheddar cheese.
Final Layers
- For the next layer, use a tortilla, the last of the beans, the last of the meat, the remaining corn, the rest of the rice, and more cheddar cheese. Place a final tortilla on top and cover with the remaining cheddar cheese.
Bake
- Cover the casserole with aluminum foil and bake for 40 minutes. Remove the foil and continue baking for an additional 10 minutes, or until the cheese is melted and bubbling.
Garnish and Serve
- Remove from the oven, allow to rest briefly, and garnish with chopped green onions or fresh cilantro. Slice and serve hot.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
