Mexican Casserole

There’s something magical about creating a dish that brings the warmth of home straight to your table, and for me, that dish is Mexican Casserole. I remember the first time I made this delicious meal; it was a chilly evening, and I wanted something hearty yet simple to whip up. As I layered the flavors and aromas filled my kitchen, I felt transported to a cozy family gathering where laughter and love were the main ingredients. This casserole is not just a meal; it’s an experience. It combines vibrant colors and bold flavors, making it a feast for both the eyes and the palate.

Every bite of Mexican Casserole is an explosion of taste, with the savory notes of ground beef and the zesty freshness of bell peppers mingling beautifully. Whether you’re cooking for your family during a busy weeknight or impressing guests at a gathering, this dish fits perfectly into any scenario. It’s a versatile meal, great for making ahead of time or enjoying right out of the oven. The melted cheese on top is the cherry on this delicious sundae, creating a golden crust that is hard to resist. Trust me; once you try it, you’ll want to make this casserole a staple in your home.

Shopping List for Mexican Casserole

When it comes to making Mexican Casserole, you’ll find that the ingredients work together harmoniously to create a delightful meal. Each component plays a vital role, from the hearty grains to the vibrant vegetables and the rich cheeses. The beauty of this dish lies in its simplicity and the ease with which these ingredients come together.

• 2 cups cooked brown rice or quinoa or other grain of choice—about 2/3 cup uncooked
• 1 tablespoon extra-virgin olive oil
• 1 yellow onion, chopped
• 1 green bell pepper, chopped
• 1 red bell pepper, chopped
• 1 pound lean ground beef or swap ground chicken or ground turkey
• 2 tablespoons chili powder
• 1 ½ teaspoons ground cumin
• ½ teaspoon kosher salt
• ½ teaspoon ground black pepper
• ¼ teaspoon cayenne pepper
• 2 cloves minced garlic—about 2 teaspoons
• 1 cup plain nonfat Greek yogurt
• 1 can reduced fat refried black beans—15 ounces
• ¾ cup freshly grated sharp cheddar cheese—divided
• ¾ cup freshly grated mozzarella cheese—divided
• 1 10-ounce can of tomatoes with green chiles (such as Rotel), well drained; use mild or medium depending upon how spicy you’d like the casserole to be
• Fresh cilantro for serving
• Chopped green onions for serving

Making Mexican Casserole

Making Mexican Casserole is a fun and rewarding process. The beauty of this dish is in the layering and melding of flavors. Let’s get started on this culinary adventure!

1. Be sure to cook your rice if you haven’t already. If you’re just realizing you don’t have any cooked rice and don’t want to wait, consider switching to quinoa, which cooks much more quickly than brown rice. Instant brown rice also works in a pinch.

2. Preheat your oven to 350 degrees F. While the oven heats up, coat a large casserole dish (9×13 inch or similar) with nonstick spray and set it aside. This will prevent the casserole from sticking.

3. In a Dutch oven or large, deep skillet, heat the olive oil over medium high. Add the chopped onion, green bell pepper, and red bell pepper. Sauté until slightly softened, about 5 minutes. You want them to be vibrant and fragrant.

4. Add the ground beef, chili powder, cumin, salt, black pepper, and cayenne pepper. Continue to sauté until the beef is cooked through and no longer pink, which will take about 4 to 5 minutes. Make sure to break it up as it cooks.

5. Once the beef is browned, add the minced garlic and cook just until fragrant, about 1 additional minute. Be careful not to burn the garlic—it should just be aromatic.

6. Remove the pan from heat. Stir in the cooked rice and Greek yogurt until evenly combined. At this point, taste the mixture and adjust seasoning as desired. This is your chance to personalize it!

7. Now, it’s time to assemble the casserole. Spread the refried black beans into an even layer in the prepared baking dish. This will create a nice base full of flavor.

8. Next, sprinkle 1/4 cup of the cheddar cheese and 1/4 cup of the mozzarella cheese over the beans. This will add a delightful cheesy layer.

9. Scatter the tomatoes with green chiles over the top. Choose the spice level according to your preference for a little kick.

10. Spoon the rice and ground beef mixture on top of the tomatoes, spreading it into an even layer. This is where the magic happens, bringing all those flavors together.

11. Finally, top the casserole with the remaining 1/2 cup of cheddar cheese and 1/2 cup of mozzarella cheese. This cheesy layer will melt into gooey perfection.

12. Bake the casserole in the preheated oven, uncovered, until the cheese is melted and the casserole is hot, about 15 minutes. You’ll love the aroma filling your home.

13. Turn your oven to broil, then continue cooking until the cheese is lightly browned, about 3 to 4 additional minutes. Watch carefully so that the cheese does not burn—it should be golden and bubbly.

14. Once baked, let the casserole rest for 5 minutes. Sprinkle with chopped cilantro and green onions before serving. This adds a fresh finish!

Tips for Success

To ensure you have the best experience when making Mexican Casserole, here are some helpful tips to keep in mind.

• Storage: This casserole can be stored in an airtight storage container in the refrigerator for up to 5 days. Make sure to cool it completely before sealing.
• Freezing: You can freeze leftover casserole in an airtight, freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.
• Meal Prepping: Cook the rice and chop the onions, bell peppers, and garlic up to 1 day in advance to save time.
• Adjusting Spice Levels: If you want more heat, consider using spicy tomatoes or adding jalapeños.
• Serving Size: This recipe easily serves 6 people, but you can adjust it based on your needs. Just multiply the ingredients accordingly.

Side Dish Ideas for Mexican Casserole

When it comes to serving Mexican Casserole, there are several tasty options to complement this dish:

• Mixed Green Salad: A light salad with a zesty lime vinaigrette enhances the flavors of the casserole.
• Spanish Rice: For a heartier meal, serve with a side of Spanish rice seasoned with herbs and spices.
• Guacamole: This creamy dip adds richness and balances the spice of the casserole beautifully.
• Grilled Corn: Sweet, grilled corn on the cob is a great side, adding a touch of sweetness.
• Sour Cream: A dollop of sour cream on top of each serving provides a cooling contrast to the spices.
• Chips and Salsa: Serve with tortilla chips and fresh salsa for a crunchy, refreshing pairing.
• Seasonal Fruit: Fresh fruit, like pineapple or mango, can provide a sweet contrast to the savory casserole.

FAQ

Conclusion

Mexican Casserole is more than just a meal; it’s a comforting dish that brings warmth and joy to your table. Its robust flavors and hearty ingredients make it a go-to option for busy families and gatherings alike. I encourage you to give this recipe a try—once you do, you’ll understand why it has a special place in my heart. Enjoy the experience of making and sharing this wonderful dish!

Mexican Casserole

The ultimate comfort food, Mexican Casserole is a hearty, cheesy dish loaded with flavors that will satisfy any craving. With layers of savory ground beef, fresh vegetables, and melted cheese, it’s the perfect easy weeknight dinner. Make it tonight and experience the joy of a home-cooked meal!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Course Dinner

Cuisine Mexican

Servings 6 servings

Calories 450 kcal

Equipment

• Wooden Spoon
• Grater
• Mixing Bowl
• Skillet
• Chef's Knife
• Baking Sheet
• Oven

Ingredients

  

• 2 cups cooked brown rice or quinoa or other grain of choice—about 2/3 cup uncooked
• 1 tablespoon extra-virgin olive oil
• 1 unit yellow onion chopped
• 1 unit green bell pepper chopped
• 1 unit red bell pepper chopped
• 1 pound lean ground beef or swap ground chicken or ground turkey
• 2 tablespoons chili powder
• 1.5 teaspoons ground cumin
• 0.5 teaspoon kosher salt
• 0.5 teaspoon ground black pepper
• 0.25 teaspoon cayenne pepper
• 2 cloves minced garlic about 2 teaspoons
• 1 cup plain nonfat Greek yogurt
• 1 can reduced fat refried black beans 15 ounces
• 0.75 cup freshly grated sharp cheddar cheese divided
• 0.75 cup freshly grated mozzarella cheese divided
• 1 can tomatoes with green chiles use mild or medium depending upon how spicy you’d like the casserole to be
• to taste Fresh cilantro for serving
• to taste Chopped green onions for serving

Instructions

 

• Be sure to cook your rice if you haven’t already (if you are just reading this and just now realized you don’t have any cooked rice and don’t want to wait, consider switching to quinoa, which cooks much more quickly than brown rice. Instant brown rice also works in a pinch).
• Preheat the oven to 350 degrees F. Coat a large casserole dish (9×13 inch or similar) with nonstick spray and set aside.
• In a Dutch oven or large, deep skillet, heat the olive oil over medium high. Add the onion, green bell pepper, and red bell pepper. Sauté until slightly softened, about 5 minutes.
• Add the beef, chili powder, cumin, salt, black pepper, and cayenne pepper. Continue to sauté until the beef is cooked through and no longer pink, about 4 to 5 minutes. Add the garlic and cook just until fragrant, about 1 additional minute.
• Remove from the heat. Stir in the rice and Greek yogurt until evenly combined. Taste and adjust seasoning as desired.
• Assemble the casserole: Spread the beans into an even layer in the prepared baking dish.
• Sprinkle 1/4 cup cheddar cheese and 1/4 cup mozzarella cheese over the beans.
• Scatter the tomatoes with green chilis over the top.
• Spoon the rice and ground beef mixture on top of the tomatoes, spreading it into an even layer.
• Top with remaining 1/2 cup cheddar and 1/2 cup mozzarella.
• Bake the casserole, uncovered, until the cheese is melted and the casserole is hot, about 15 minutes.
• Turn the oven to broil, then continue cooking until the cheese is lightly browned, about 3 to 4 additional minutes, watching carefully so that the cheese does not burn.
• Let rest 5 minutes, sprinkle with chopped cilantro and green onions, and serve.

Notes

• To Make Ahead: Cook the rice and chop the onions, bell peppers, and garlic up to 1 day in advance. Store each item in a separate airtight storage container in the refrigerator.
• To Store: This casserole can be stored in an airtight storage container in the refrigerator for up to 5 days.
• To Reheat: Rewarm leftovers in a baking dish in the oven at 350 degrees F.
• To Freeze: Freeze leftover casserole in an airtight, freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.

Keyword Comfort Food, Easy Casserole Recipes, hearty weeknight dinner, Mexican casserole recipe