Mexican Casserole

One of my all time favorite foods is anything Mexican.  When I was pregnant with my youngest son I ate it 5 days a week, 6 and 7 when I could talk my husband into it.  I love this casserole both by itself or with a salad.


  • 1 lb Ground beef, lean, browned
  • 1 (15 ounce) can Black beans, drained and rinsed
  • 1 (15 ounce) can Corn, kernel, drained
  • 1/4 cup Jalapeno, canned slices (I used Jalepenos that I canned)
  • Small Onion, diced
  • 2 cups fresh tomatoes, chopped
  • 1/3 bunch Cilantro, fresh
  • 1 (1 1/4 ounce) package Taco seasoning mix
  • 8 Corn tortillas
  • 1/3 cup Shredded Cheese, (I shred my own)
  • 3/4 cup Sour cream, nonfat or Greek Yogurt
Brown ground beef and onions in large skillet until thoroughly cooked. Drain well and rinse with warm water to remove all fat.  Put the beef and onions back in the skillet.  Add the corn, black beans, tomatoes, jalapenos and taco seasoning to the ground beef and onions and mix well.  Simmer for 5 minutes.


Meanwhile spray 2-quart baking dish with nonstick cooking spray. Cut each tortilla in half and place 8 of the halves in bottom of the baking dish, overlapping where needed.

Spoon half of beef mixture evenly over tortillas. Spread the sour cream over beef mixture evenly. Repeat the tortilla halves and beef mixture. Cover tightly with foil and bake on 350 degrees for 25 minutes.  Remove from the oven and sprinkle with cheese, cover and let sit until the cheese melts. Sprinkle with chopped cilantro and serve with fresh chopped lettuce, tomatoes, salsa, black olives, etc…


Some of my boys are not cilantro fans….that’s why the cilantro isn’t on the whole thing.



Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: