Cheesy Mexican Beef Casserole made with ground beef, black beans, tortilla chips, Rotel tomatoes, cheddar cheese, and taco seasoning.
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!
You know those nights where you open the fridge, sigh, close it, then open it again like something new’s gonna appear? Yeah, that’s exactly how this Mexican Beef Casserole happened in my house. I had a pound of beef, a can of black beans, and half a bag of tortilla chips that were leaning dangerously close to “stale snack territory.” Instead of giving up and grabbing takeout, I figured, why not layer it all together, throw in some cheese (because cheese makes everything taste better, right?), and see what happens.
What happened was glorious. Like, nachos met lasagna and decided to stay together forever. The first time I made it, I didn’t even sit down before my husband grabbed a corner piece with the most cheese. My kids followed suit, arguing over the bubbly bits on top. I barely got my own plate. Ever had that moment where you thought you were making “just dinner,” and it ended up becoming a family favorite? That’s this casserole for us.
Here’s a quick peek at what’s inside:
Table of content
Why You’ll Love This Mexican Beef Casserole Recipe?
This casserole is the definition of low-effort, big-reward cooking. It’s got layers of crushed tortilla chips for crunch, beef and beans for heartiness, and melted cheddar cheese that ties everything together. It’s not one of those fussy casseroles that needs 18 ingredients or special cookware—you could practically make this with pantry staples. And here’s the kicker: it tastes just as good reheated the next day (if it even lasts that long). Honestly, it’s comfort food with a Tex-Mex twist, the kind of thing you can serve for a weeknight dinner or slide onto the table at a potluck and know it’ll disappear first.
Ingredient Notes:
Here’s what makes this Mexican Beef Casserole tick:
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Ground Beef – I usually grab lean beef, but let’s be real, use whatever you’ve got in the freezer.
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Black Beans – Rinsed, drained, and ready to bulk up the beef. Also, hello fiber.
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Rotel Tomatoes with Chilis – Adds just the right zing. If you’re spice-averse, go for the mild can.
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Onion – A small one, diced. I love how it melts into the beef as it cooks.
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Cream of Chicken Soup – I know, not very “Mexican,” but it’s what makes this casserole creamy and rich. And honestly? It works.
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Taco Seasoning – All the spices you’d add one by one, neatly packed in a little envelope.
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Tortilla Chips – Lightly crushed. They’re the secret weapon that keeps this from being just another beef-and-bean bake.
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Cheddar Cheese – Sharp cheddar is my go-to, but you do you.
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Sour Cream + Salsa – The finishing touch. Think of it as the bow on the present.
How To Make Mexican Beef Casserole?
Step 1: Get Started.
Preheat your oven to 325°F. Grab a 9×13 baking dish and give it a quick spray so nothing sticks.
Step 2: Cook the Beef.
Brown the ground beef with the onion until the beef is fully cooked. Drain off the grease. Nobody wants a greasy casserole, trust me.
Step 3: Build the Mixture.
Add the black beans, Rotel, taco seasoning, cream of chicken soup, and water. Stir it all together, then let it simmer for about 15 minutes so the flavors have time to get cozy with each other.
Step 4: First Layer.
Scatter crushed tortilla chips across the bottom of the baking dish. Spoon half the beef-and-bean mixture over them.
Step 5: Cheese Layer.
Sprinkle on half of your shredded cheddar. Cheese rule: more is more.
Step 6: Repeat.
Another layer of chips, the rest of the beef mixture, and the rest of the cheese. If you’re tempted to sneak a bite of cheese at this point, I won’t judge.
Step 7: Bake.
Cover the dish with foil and bake for 25–30 minutes, until everything’s hot and bubbly. Let it sit for 5 minutes before diving in so it holds together a little better.
Step 8: Garnish & Serve.
Top with salsa and sour cream. Or guac. Or all three. Go wild.
Want To Save This Recipe?
Storage Options:
If you somehow have leftovers, they’ll keep in the fridge for about 3 days. Reheat in the oven for crispier chips, or just microwave it if you’re hungry and don’t want to wait. This Mexican Beef Casserole also freezes like a champ. Wrap it tight or portion it out into freezer bags, and it’ll last for a couple of months. Thaw in the fridge before reheating, and boom—you’ve got dinner ready to go.
Variations and Substitutions:
Casseroles are meant to be played with, and this one’s no exception:
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Protein Swap – Ground turkey, shredded chicken, or even spicy chorizo.
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Meatless – Double the beans, add corn, zucchini, or mushrooms. Still delicious.
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Cheese Game – Monterey Jack, Pepper Jack, or a Mexican cheese blend. The cheesier, the better.
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Chip Swap – Regular tortilla chips are classic, but Doritos take it to a whole new level. (Don’t knock it till you try it.)
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Spicy Upgrade – Toss in jalapeños, hot sauce, or even a drizzle of sriracha.
What to Serve with Mexican Beef Casserole?
This dish honestly holds its own, but if you want sides, here’s what works:
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Salad – Something light and fresh to balance the cheese overload.
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Mexican Rice – A classic.
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Corn on the Cob – Grilled or roasted, with a sprinkle of chili powder.
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Chips & Guacamole – Because more chips = more fun.
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Margaritas – Okay, not technically a side, but… why not?
Frequently Asked Questions:
Can I make this ahead?
Yes! Assemble it the night before, cover, and refrigerate. Bake when ready, just add 10 extra minutes.
Do the chips stay crunchy?
Some do, some soften. Honestly, that’s the charm—it’s kind of like a nacho-lasagna hybrid.
Can I skip the cream of chicken soup?
Sure. Cream of mushroom works, or you can make your own quick roux. But I’ll be real—it’s easiest with the can.
This Mexican Beef Casserole is cheesy, beefy, crunchy, and a little messy in the best way. It’s the recipe I lean on when life gets busy, when friends come over unexpectedly, or when I just want something hearty without fuss. Give it a try—and tell me, are you team extra salsa, or team bury it in sour cream? I can’t wait to hear how you make it your own.
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:
Mexican Beef Casserole
Ingredients
- 10 to 12 oz bag tortilla chips lightly crushed
- 1 lb lean ground beef
- 1 small onion chopped
- 1 can 15 oz black beans, drained and rinsed
- 1 can Rotel tomatoes with chilis
- 1 can cream of chicken soup
- ½ cup water
- 1 packet taco seasoning
- 2 cups cheddar cheese shredded
- Salsa and sour cream for garnish
Instructions
Prepare the Oven
- Preheat the oven to 325°F (160°C). Lightly grease a 9x13-inch baking dish.
Cook the Beef
- In a large skillet, brown the ground beef with the chopped onion over medium heat until fully cooked. Drain excess grease.
Prepare the Filling
- Add the black beans, Rotel tomatoes, taco seasoning, cream of chicken soup, and water to the skillet. Stir until well combined. Simmer for 15 minutes to heat through and allow flavors to blend.
First Layer
- Spread a layer of crushed tortilla chips on the bottom of the prepared baking dish. Spoon half of the beef mixture evenly over the chips.
Cheese Layer
- Sprinkle half of the shredded cheddar cheese over the beef mixture.
Second Layer
- Add another layer of crushed tortilla chips, followed by the remaining beef mixture. Top with the remaining cheese.
Bake
- Cover the casserole with aluminum foil and bake for 25–30 minutes, until the cheese is melted and the casserole is bubbly. Remove from the oven and let rest for 5 minutes before serving.
Garnish and Serve
- Serve hot with sour cream and salsa on the side.
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!
