Mexican Ground Beef Casserole

Okay… you know when the day’s been a lot? The kind where the laundry’s still on the couch, your phone’s buzzing with things you forgot to do, and everyone in the house somehow expects you to still make dinner like it’s not a circus in here?

Yeah. That’s exactly when I reach for this Mexican Ground Beef Casserole.

It’s not fancy. It’s not one of those recipes with a bunch of words you gotta Google. But Lord, is it good. It’s cheesy and saucy and full of bold, warm flavor. It tastes like something that took hours — but really, you just stacked a bunch of goodness in a pan and popped it in the oven.

We’ve had this casserole on school nights, game nights, even birthdays (seriously). It’s that kind of recipe — the one that works when you need it to.

Why This Casserole’s Been On Repeat In My House

• It’s easy. I mean, really easy.

• It’s hearty — feeds a big family or just makes great leftovers for you.

• You only need stuff you probably already have.

• That melted cheese situation? Irresistible.

• Kids, grown-ups, picky eaters — everyone cleans their plate.

Here’s What You’ll Need (Don’t Overthink It)

• 2 lbs. ground beef – Cook it up and drain it. You can use turkey too, but I like beef for the flavor.

• 1 packet taco seasoning – Store-bought, homemade, whatever you’ve got.

• ¾ cup water – To get that taco seasoning doin’ its thing.

• 1 cup green onions, chopped – Gives it a little zip. If you don’t have ’em, regular onion’s fine too.

• 1 cup corn kernels – I use frozen, thawed. Canned works. Fresh is fancy but optional.

• 2 cups salsa – Use what you love. I like a chunky one with some kick.

• 18 small tortillas (6-inch) – Corn or flour. Use what you’ve got. Tear ‘em to fit the pan if you need.

• 2½ cups diced hatch green chiles – That’s about five 4-ounce cans. Trust me, it’s not too spicy.

• 1¼ cup enchilada sauce – Mild red is my go-to.

• 2 cups shredded Mexican cheese blend – Or cheddar, Monterey Jack, whatever’s in the drawer.

• Chopped green onions & fresh tomatoes – Totally optional, but they make it feel fresh and pretty.

Let’s Make It — No Fuss, Just Layers of Love

Step 1: Preheat and Spray That Dish

Turn your oven to 350°F and grab a 9×13″ baking dish. Spray it down with cooking spray (don’t skip this unless you like scraping crusty cheese off later).

Step 2: Brown the Beef

Heat a skillet with a little oil, toss in your ground beef, and break it up with a spoon. Cook it ‘til it’s browned — about 8 minutes or so. Drain the grease unless you’re feeling wild.

Then add your taco seasoning, water, and chopped green onions. Stir it around and let it bubble for a couple minutes, just to thicken up. Toss in the corn and salsa. Give it a taste. You should want to eat it straight out of the pan (and maybe you will — I usually do).

Step 3: Layer It Up

Here comes the fun part. Start with a layer of tortillas on the bottom of the dish. Rip ‘em to fit if needed — no one’s grading you.

Spoon on a big scoop of the beef mixture. Then a layer of hatch chiles, a drizzle of enchilada sauce, and a sprinkle of cheese.

Repeat that two more times. Tortillas → beef → chiles → sauce → cheese. You’ll end with cheese on top — because, well… it’s cheese.

Step 4: Bake & Breathe

Cover that dish with foil and bake it for 45 minutes. Then pull off the foil and bake another 10 minutes, just to let everything get all bubbly and golden.

Once it’s out of the oven, let it sit for 10–15 minutes. I know, waiting’s the worst — but it helps everything settle so it cuts nicely and doesn’t fall apart on the plate.

Top with extra green onions and some chopped tomatoes if you’ve got ’em. Cilantro if you’re feeling fancy.

How To Make It Your Own (Because You Absolutely Can)

• Use shredded rotisserie chicken if you’ve got it lying around.

• Go vegetarian with black beans, pinto beans, or even lentils.

• Add jalapeños if you like heat — or top it with crushed tortilla chips for crunch.

• 

  Mexican Ground Beef Casserole

  Print Recipe Pin Recipe

  Prep Time 10 minutes mins

  Cook Time 55 minutes mins

  Course Casserole, Main Dish

  Cuisine Mexican-American

  Ingredients

    

  • 2 lbs ground beef, cooked and drained
  • 1 packet taco seasoning
  • 3/4 cup water
  • 1 cup green onions, chopped
  • 1 cup corn kernels, thawed from frozen or freshly cooked
  • 2 cups salsa
  • 18 pieces 6-inch corn or flour tortillas
  • 2 1/2 cups hatch chiles (five 4 oz. cans of diced chiles)
  • 1 1/4 cup enchilada sauce, mild
  • 2 cups Mexican blend cheese, shredded
  • Chopped green onions and fresh tomatoes for garnish

  Instructions

   

  • Preheat oven to 350°F. Spray a 9x13-inch baking dish with cooking spray and set aside.
  • Heat a greased skillet over medium heat and cook ground beef until browned.
  • Stir in taco seasoning, water, and chopped green onions. Mix in salsa and corn. Set mixture aside.
  • Place a layer of tortillas along the bottom of the prepared baking dish.
  • Top with 1/3 of the hatch chiles, ground beef mixture, Mexican cheese blend, and enchilada sauce.
  • Repeat the layering twice more, then sprinkle remaining cheese on top.
  • Cover with foil and bake for 45 minutes. Remove foil and bake an additional 10 minutes uncovered.
  • Let casserole rest loosely covered for 10-15 minutes before serving. Garnish with green onions and diced tomatoes.

  Notes

  For extra heat, add jalapeños or use spicy enchilada sauce. Great served with sour cream or guacamole.

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  Change up the cheese – Pepper Jack gives it a little more fire.

• Gluten-free? Corn tortillas are usually safe — just check the label.

Storing & Reheating (It’s Even Better Tomorrow, Honestly)

• Leftovers keep for about 4 days in the fridge, tightly covered.

• Reheat in the oven at 350°F for 15 minutes or so. Microwave works fine too.

• Freeze the whole thing after baking — just let it cool, wrap it up tight, and it’ll keep for 2 months. Thaw overnight in the fridge before reheating.

Real Talk: This Casserole’s a Life-Saver

I’ve made this on nights when I’m too tired to think, when I’ve got a crowd coming over, and when I just want something warm and cheesy on a plate. Every time, it delivers. It’s not fancy. It’s not precious. It’s just good — and sometimes, that’s exactly what we need.

If you make it, come back and tell me how it went — or better yet, tell me how you made it your own. I love hearing your twists. Share it with your cousin, your neighbor, your work buddy who never knows what to cook. Recipes like this are meant to be shared.