Description
Celebrate Cinco de Mayo with this delicious and easy-to-make casserole. Layers of seasoned ground beef, refried beans, corn, and melted cheese between soft flour tortillas create a festive and flavorful dish perfect for gatherings or weeknight dinners.
Ingredients
Scale
Meat and Seasoning
- 1 lb ground beef
- 1 packet taco seasoning (about 1 oz)
Beans and Vegetables
- 1 cup refried beans
- 1 cup corn kernels (fresh, canned, or frozen)
Other Ingredients
- 6-8 flour tortillas
- 2 cups shredded cheese (cheddar or Mexican blend)
- 1/2 cup salsa (for garnishing)
- 1/2 cup sour cream (for serving)
Instructions
- Preheat the Oven: Set your oven to 350°F (175°C) to prepare for baking the casserole.
- Cook the Beef: In a large skillet over medium heat, brown the ground beef until fully cooked, breaking it apart as it cooks. Drain excess fat, then stir in the taco seasoning with a splash of water and simmer for 2–3 minutes until well combined.
- Assemble the Layers: In a medium baking dish, start by placing a layer of flour tortillas. Spread a layer of seasoned beef on top, followed by refried beans, corn kernels, and a generous sprinkling of shredded cheese. Repeat these layers until all ingredients are used, finishing with a top layer of shredded cheese.
- Bake: Place the casserole in the preheated oven and bake for approximately 20 minutes, or until the cheese is melted, bubbly, and golden brown on top.
- Serve: Remove from oven and let the casserole cool slightly. Garnish with salsa and serve with a dollop of sour cream on each plate for added flavor.
Notes
- Use fresh or frozen corn kernels if canned corn is not available.
- You can substitute refried beans with black beans or pinto beans for variation.
- For extra heat, add chopped jalapeños in the layers or sprinkle on top before baking.
- This casserole can be made ahead and refrigerated for up to 24 hours before baking.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
