Why Make This Recipe
Spicy Mexican Casserole is a perfect choice for family dinners, gatherings, or potlucks. It’s a one-dish meal that packs a punch with delicious flavors and a hint of spice. This recipe is simple to follow, making it great for both beginner and experienced cooks. You can easily customize it with your favorite ingredients, making it a versatile option for any occasion.
How to Make Spicy Mexican Casserole
Ingredients:
- 1 pound ground beef
- 1 medium onion, diced
- 1 (10-ounce) can diced tomatoes with green chilies (Rotel), undrained
- 1 (10.5-ounce) can cream of mushroom soup
- 1 (10.5-ounce) can cream of chicken soup
- 1 (15-ounce) can corn, drained
- 1 (15-ounce) can black beans, drained and rinsed
- 1 (10-ounce) bag tortilla chips, crushed
- 2 cups shredded Mexican cheese blend
- 1 cup sour cream
- 1 teaspoon garlic powder
- 1 teaspoon chili powder
- 1 teaspoon cumin
- Salt and pepper, to taste
- Fresh cilantro, chopped (for garnish)
Directions:
- Preheat the oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
- In a large skillet over medium heat, cook the ground beef and diced onion until the beef is browned and the onion is soft. Drain any excess grease.
- Stir in the diced tomatoes with green chilies, cream of mushroom soup, cream of chicken soup, corn, black beans, garlic powder, chili powder, cumin, salt, and pepper. Mix until well combined.
- Spread half of the crushed tortilla chips in the bottom of the prepared baking dish.
- Pour the beef mixture over the chips and spread evenly.
- Top with the remaining crushed tortilla chips and then sprinkle the shredded Mexican cheese blend over the top.
- Bake in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly.
- Remove from the oven and let cool for a few minutes. Serve with a dollop of sour cream and garnish with chopped fresh cilantro.
How to Serve Spicy Mexican Casserole
Spicy Mexican Casserole can be served hot right from the oven. It pairs well with fresh toppings like sour cream, cilantro, and even avocado slices. You can also add a side salad for a refreshing contrast.
How to Store Spicy Mexican Casserole
To store leftovers, let the casserole cool completely. Place it in an airtight container and store it in the refrigerator for up to 3-4 days. You can also freeze it before baking. Just cover it tightly with plastic wrap and aluminum foil, and it will last up to 2 months in the freezer. When ready to eat, thaw it in the fridge overnight, then bake as directed.
Tips to Make Spicy Mexican Casserole
- For extra heat, add more chili powder or some sliced jalapeños to the beef mixture.
- You can replace ground beef with ground turkey or chicken for a lighter option.
- Feel free to throw in your favorite vegetables like bell peppers or corn for added nutrition.
Variation
Try making this casserole with different types of cheese or by adding extra layers of your favorite ingredients, like olives or green onions. For a more vegetarian-friendly dish, omit the meat and add more beans or vegetables instead.
FAQs
Can I make Spicy Mexican Casserole ahead of time?
Yes, you can prepare it ahead of time and store it in the fridge until you’re ready to bake it.
Is this casserole spicy?
It has a mild to medium spice level due to the diced tomatoes with green chilies. You can adjust the spices according to your taste.
Can I freeze leftovers?
Yes, it freezes well. Just ensure it’s in an airtight container to prevent freezer burn. Reheat in the oven for best results.
Spicy Mexican Casserole
Ingredients
Main Ingredients
- 1 pound ground beef You can substitute with ground turkey or chicken for a lighter option.
- 1 medium onion, diced
- 1 can (10-ounce) diced tomatoes with green chilies (Rotel), undrained Adjust spice level based on preference.
- 1 can (10.5-ounce) cream of mushroom soup
- 1 can (10.5-ounce) cream of chicken soup
- 1 can (15-ounce) corn, drained
- 1 can (15-ounce) black beans, drained and rinsed
- 1 bag (10-ounce) tortilla chips, crushed
- 2 cups shredded Mexican cheese blend Substitute with different types of cheese as desired.
- 1 cup sour cream Serve as topping.
Spices
- 1 teaspoon garlic powder
- 1 teaspoon chili powder Add more for extra heat.
- 1 teaspoon cumin
- Salt and pepper, to taste
- Fresh cilantro, chopped (for garnish) Use for serving.
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish.
- In a large skillet over medium heat, cook the ground beef and diced onion until the beef is browned and the onion is soft. Drain any excess grease.
- Stir in the diced tomatoes with green chilies, cream of mushroom soup, cream of chicken soup, corn, black beans, garlic powder, chili powder, cumin, salt, and pepper. Mix until well combined.
Assembly
- Spread half of the crushed tortilla chips in the bottom of the prepared baking dish.
- Pour the beef mixture over the chips and spread evenly.
- Top with the remaining crushed tortilla chips and then sprinkle the shredded Mexican cheese blend over the top.
Baking
- Bake in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly.
- Remove from the oven and let cool for a few minutes. Serve with a dollop of sour cream and garnish with chopped fresh cilantro.