Cheesy Mexican Beef & Tortilla Casserole

Ingredients

For the beef filling

• 500 g (1.1 lb) ground beef

• 1 tbsp olive oil, if needed

• 1 small onion, finely diced

• 3 cloves garlic, minced

• 1 tbsp chili powder

• 1½ tsp ground cumin

• 1 tsp paprika

• ½ tsp dried oregano

• ½ tsp salt, or to taste

• ¼ tsp black pepper

• ½ cup (120 ml) tomato salsa

• ½ cup (120 ml) water

• 1 small can (about 400 g) refried beans or 1½ cups cooked pinto/black beans

For layering

• 8–10 small flour or corn tortillas

• 1 cup (240 g) sour cream

• 2 cups (200–225 g) shredded cheddar cheese

• 1 cup (100–115 g) shredded Monterey Jack or mozzarella

• ½ cup salsa or enchilada sauce

Toppings

• 1–2 tomatoes, diced

• ½ cup sliced black olives

• 1 jalapeño, thinly sliced

• ¼–½ cup fresh cilantro, chopped

• ½ avocado, diced, optional

• 2–3 tbsp sliced green onions, optional

Method

1. Prepare the beef

1. Heat a large skillet over medium-high heat.

2. Add the ground beef and cook for 5–7 minutes, breaking it into small pieces.

3. Drain excess fat if necessary.

4. Add the diced onion and cook for another 3–4 minutes.

5. Add garlic and cook for 30–60 seconds.

6. Stir in chili powder, cumin, paprika, oregano, salt and pepper.

7. Add ½ cup salsa and ½ cup water.

8. Simmer uncovered for 5–8 minutes, stirring occasionally, until the mixture is thick and flavorful.

9. Stir in the beans and heat for another 2 minutes.

The filling should be moist but not watery, otherwise the casserole can become soggy.

2. Prepare the baking dish

Preheat the oven to 190°C / 375°F.

Lightly grease a 9 × 9-inch baking dish.

Spread a few tablespoons of salsa or enchilada sauce over the bottom.

3. Build the casserole

Make approximately 3 layers:

Layer 1

• Tortillas, overlapping slightly

• About ⅓ of the beef mixture

• Dollops of sour cream

• About ⅓ of the shredded cheese

Layer 2

• Tortillas

• Another ⅓ of the beef mixture

• Sour cream

• Cheese

Layer 3

• Remaining tortillas

• Remaining beef

• Remaining sour cream

• Remaining cheese

Spread a little extra salsa over the top before adding the final cheese.

Tip: If using corn tortillas, warm them briefly in a dry skillet or microwave first. They’ll bend more easily without cracking.

4. Bake

Cover the dish loosely with aluminum foil and bake for 20 minutes.

Remove the foil and bake another 10–15 minutes, until the cheese is completely melted and bubbling around the edges.

For the browned, golden appearance in your photo, switch to the broiler/grill for 1–2 minutes at the end. Watch it closely.

5. Add the fresh toppings

Let the casserole rest for 10 minutes before cutting.

Top with:

• diced tomatoes

• black olives

• jalapeño

• fresh cilantro

• avocado, if desired

• green onion, if desired

Serve warm with extra salsa or sour cream.

 Nut & Allergen Information

Nuts: The basic recipe contains no peanuts or tree nuts.

However, check packaged ingredients carefully:

• tortillas

• salsa

• refried beans

• shredded cheese

• taco seasoning, if substituted for the spices

These can occasionally have nut-containing ingredients or cross-contact warnings, depending on the brand.

Other common allergens:

• Milk: cheddar, Monterey Jack, sour cream

• Wheat/gluten: flour tortillas

• Corn: corn tortillas, if used

For a nut-free and gluten-free version, use certified gluten-free corn tortillas and check all packaged ingredients.

Nutrition — approximate per serving

Assuming 6 servings, 500 g ground beef, regular cheese/sour cream and flour tortillas:

These are estimates; the actual values can change substantially with the beef’s fat percentage, tortilla size, cheese, salsa and amount of sour cream.

To make it lighter

Use lean ground beef or turkey, reduced-fat cheese, light sour cream/Greek yogurt, and extra beans/vegetables. You can also use fewer tortillas. This can bring a serving closer to 450–500 calories while keeping it high in protein.