Best 9 Mexican Casserole With Corn Tortillas Recipes

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Embark on a culinary journey to the heart of Mexican cuisine with our collection of tantalizing casserole recipes featuring the quintessential corn tortillas. These delectable dishes, brimming with vibrant flavors and textures, will transport your taste buds to the bustling streets of Mexico. From the classic Mexican Casserole with Corn Tortillas, a symphony of ground beef, zesty salsa, and gooey cheese, to the vegetarian-friendly Mexican Cornbread Casserole, bursting with sweet corn, tender black beans, and aromatic spices, these recipes cater to every palate. Discover the irresistible Mexican Chicken Casserole, where succulent chicken mingles with smoky chipotle peppers and creamy sour cream, all nestled amidst layers of corn tortillas. And for a unique twist, try the Mexican Tortilla Casserole with Sweet Potatoes, where the earthy sweetness of roasted sweet potatoes harmonizes perfectly with black beans, corn, and a blend of Mexican spices. Each recipe is a culinary masterpiece, promising an explosion of flavors and a taste of Mexico's rich culinary heritage. Prepare to indulge in a fiesta of tastes and aromas that will leave you craving for more.

Here are our top 9 tried and tested recipes!

MEXICAN TORTILLA CASSEROLE



Mexican Tortilla Casserole image

This Mexican Tortilla Casserole is an easy-to-prepare, vegetarian meal that's perfect for weeknight meals or a dinner party. You can easily add meat for a heartier dish!

Provided by Jennifer Farley

Categories     Main Course

Time 40m

Number Of Ingredients 14

1 tablespoon extra virgin olive oil
1 large yellow onion, (chopped)
1 medium garlic clove, (minced)
1 teaspoon ground cumin
1½ teaspoons chili powder
1 (14-ounce) can fire roasted diced tomatoes, (drained, 1/4 cup juice reserved)
¼ cup tomato paste
2 (15 ounce) cans black or pinto beans (or a mix), (drained)
1½ cups frozen corn
3 cups coarsely chopped fresh spinach ((baby or regular will work))
salt and ground black pepper
8 corn tortillas
2 cups monterey jack or cheddar cheese ( (I used both))
Optional toppings: chopped fresh cilantro, chopped fresh jalapeño, sour cream, salsa

Steps:

  • Preheat the oven to 400 degrees F. Spray an 8x11 or 9x9 inch baking dish (or a similar sized pan) with cooking spray.
  • Heat the olive oil in a large skillet over medium low heat and add the onion, garlic, cumin and chili powder. Stir for a few minutes until the onions are soft and the spices are fragrant, about 3-5 minutes. Add the tomatoes, reserved tomato juice, tomato paste, beans, corn and spinach. Stir and cook for another minute or two until the spinach has wilted and the corn has thawed. Season with salt and pepper to taste.
  • Place two corn tortillas in the bottom of the prepared pan and top with 1/4 of the bean mixture, spreading the mixture evenly. Sprinkle evenly with 1/2 cup of the cheese. Repeat until all of the ingredients have been used up, finishing with the cheese.
  • Bake until the tortilla casserole has cooked through, approximately 20 minutes. Allow to cool for 5 minutes before cutting.
  • Serve with garnishes, if desired (I highly recommend them!).

Nutrition Facts : Calories 113 kcal, Carbohydrate 15 g, Protein 6 g, Fat 3 g, SaturatedFat 1 g, Cholesterol 3 mg, Sodium 178 mg, Fiber 2 g, Sugar 1 g, ServingSize 1 serving

MEXICAN TORTILLA CASSEROLE



Mexican Tortilla Casserole image

Provided by Ree Drummond : Food Network

Time 1h20m

Yield 12 to 16 servings

Number Of Ingredients 18

2 tablespoons olive oil
2 cups diced fresh tomatoes (about 3 to 5)
1 onion, diced
3 cloves garlic, minced
4 teaspoons chili powder
2 teaspoons paprika
2 teaspoons ground cumin
1 large boneless, skinless chicken breast (about 12 ounces), cut into bite-size pieces
Kosher salt
1 15-ounce can pinto beans, drained and rinsed
1 15-ounce can kidney beans, drained and rinsed
1 16-ounce jar salsa verde
10 large (burrito-size) flour tortillas or 12 small flour or corn tortillas
2 cups cooked rice (from 2/3 cup dry)
1 11-ounce can corn kernels, drained
1 pound grated cheddar-jack cheese
1 1/2 cups red enchilada sauce
Sour cream and cilantro, for serving

Steps:

  • In a large skillet over medium-high heat, heat 1 tablespoon of the olive oil. Add the tomatoes, onion and garlic, stir and cook for a minute or two to soften the onion. Add 2 teaspoons of the chili powder, 1 teaspoon of the paprika and 1 teaspoon of the cumin. Stir and cook the mixture for another minute or two to release the flavors of the spices. Remove the mixture to a bowl and set aside.
  • In the same skillet, heat the remaining 1 tablespoon olive oil. Add the chicken along with the remaining 2 teaspoons chili powder, 1 teaspoon paprika, 1 teaspoon cumin and 1/2 teaspoon salt. Saute the chicken until it's deep golden brown and done in the middle, about 4 to 5 minutes. Add 1 cup water and stir to make a sauce. Bring the sauce to a boil and cook until it's reduced by half, about 3 to 4 minutes. Stir in the beans and set aside.
  • To assemble the casserole, pour half a jar (about 1 cup) of salsa verde into the bottom of a 9-by-13-inch casserole dish or disposable foil baking pan. Add a layer of half the tortillas on top of the salsa verde, overlapping the edges. Spoon the rice over the tortillas, spread the tomato mixture over the rice, then sprinkle the corn over the tomatoes. Next, add the chicken and bean mixture, then sprinkle on half the cheese and pour over half the enchilada sauce. Next, add the rest of the tortillas, then pour on the rest of the salsa verde and the rest of the enchilada sauce and sprinkle on the rest of the cheese.
  • If you're baking the casserole right away, preheat the oven to 375 degrees F and bake, covered with foil, for 20 minutes. Then remove the foil and continue baking for 15 to 20 minutes, or until hot and bubbly. Serve with sour cream and cilantro.
  • Find this recipe and more in Ree's new book, The Pioneer Woman Cooks: Dinnertime ($30, William Morrow Cookbooks).

MEXICAN CASSEROLE WITH TORTILLAS



Mexican Casserole with Tortillas image

Green chile peppers, leftover cubed chicken breast, creamy soups, milk, sour cream and cheese make this a spicy, creamy casserole treat. This easy casserole is all my family requests! It can be made more or less spicy, depending on your preference and is equally as tasty if you use all low-fat ingredients.

Provided by Katherine

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h5m

Yield 8

Number Of Ingredients 8

1 (10.75 ounce) can condensed cream of mushroom soup
1 (10.75 ounce) can condensed cream of chicken soup
1 (4 ounce) can chopped green chile peppers, drained
¼ cup milk
⅔ cup sour cream
8 (6 inch) flour tortillas
6 boneless chicken breast halves, cooked and cubed
2 cups shredded Cheddar cheese

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a medium bowl combine the cream of mushroom soup, cream of chicken soup, chile peppers, milk and sour cream; mix until well blended. Place a layer of tortilla strips in the bottom of a lightly greased 9x13 inch baking dish.
  • Layer as follows: 1/2 of the soup mixture, 1/2 of the chicken, 1/2 of the shredded cheese. Repeat until ingredients are all used, ending with a layer of shredded cheese.
  • Bake in the preheated oven for 45 minutes covered, then remove cover and bake an additional 15 minutes.

Nutrition Facts : Calories 480 calories, Carbohydrate 24 g, Cholesterol 103.6 mg, Fat 26.6 g, Fiber 1.2 g, Protein 34.8 g, SaturatedFat 12 g, Sodium 1103.2 mg, Sugar 2.3 g

MEXICAN TORTILLA CASSEROLE



Mexican Tortilla Casserole image

Make and share this Mexican Tortilla Casserole recipe from Food.com.

Provided by Broke Guy

Categories     Meat

Time 1h15m

Yield 3-4 serving(s)

Number Of Ingredients 9

1 lb ground beef
1/2 cup diced onion
1 (1 1/4 ounce) package taco seasoning mix
2 cups cheddar cheese, shredded
1 (16 ounce) can refried beans
1 cup cooked rice
0.5 (12 ounce) can Mexican-style corn
4 large flour tortillas
8 ounces thick chunky salsa (your choice mild or hot)

Steps:

  • Preheat oven at 350 degrees F.
  • Spray a spring form cake pan or casserole dish with cooking spray.
  • Brown ground beef and onion and then drain the grease.
  • Add taco seasonings and cook according to package directions. Heat refried beans to make for easier spreading.
  • Lay 1 tortilla in bottom of baking dish and spread 1/3 of the refried beans on it. Top with 1/3 of the meat and sprinkle on some cheese.
  • Add the 2nd tortilla and spread 1/2 the rice, 1/2 salsa, 1/2 the corn and a little cheese.
  • Add the 3rd tortilla and spread 1/3 beans ,1/3meat, and a little cheese.
  • Add the 4th tortilla and layer the remaining beans ,meat, corn, rice, salsa and cheese.
  • Bake, covered with foil, for about 40 minutes. Uncover and bake 10-15 minutes longer. Let sit 5 minutes before cutting.
  • After baking, top with sour cream, diced white onion and shredded lettuce, if desired.

MEXICAN CASSEROLE



Mexican Casserole image

Born out of a need to rid the fridge of extras, this Mexican casserole recipe is flexible. Add more corn to make it sweeter, if you like. You can also spice it up as hot or mild as you want. -David Mills, Indianapolis, Indiana

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 6 servings.

Number Of Ingredients 9

1-1/2 pounds ground beef
1 envelope taco seasoning
3/4 cup water
1 can (16 ounces) refried beans
1/2 cup salsa
6 flour tortillas (6 inches)
2 cups frozen corn, thawed
2 cups shredded cheddar cheese
Optional: Shredded lettuce, chopped tomatoes, sliced ripe olives and sour cream

Steps:

  • Preheat oven to 350°. In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in taco seasoning and water. Bring to a boil. Reduce heat; simmer, uncovered, 5 minutes. , Meanwhile, in a microwave-safe bowl, combine beans and salsa. Cover and microwave 1-2 minutes or until spreadable., Place three tortillas in a greased round 2-1/2-qt. baking dish. Layer with half the beef, bean mixture, corn and cheese; repeat layers. , Bake, uncovered, until cheese is melted, 40-45 minutes. Let stand 5 minutes. If desired, serve with lettuce, tomatoes, olives and sour cream.

Nutrition Facts : Calories 546 calories, Fat 25g fat (13g saturated fat), Cholesterol 102mg cholesterol, Sodium 1368mg sodium, Carbohydrate 44g carbohydrate (2g sugars, Fiber 5g fiber), Protein 37g protein.

MEXICAN GROUND BEEF TORTILLA LAYER CASSEROLE



Mexican Ground Beef Tortilla Layer Casserole image

This has all the flavors of enchiladas but this is easier to make as there is no filling and rolling! --- all ingredient amounts can be adjusted to taste and toppings are only optional --- canned enchilada sauce works great or see recipe#168653

Provided by Kittencalrecipezazz

Categories     Beans

Time 55m

Yield 6-8 serving(s)

Number Of Ingredients 16

1 1/2 lbs ground beef
1 onion, chopped
1 green bell pepper, seeded and diced
1 -2 tablespoon fresh minced garlic
1 large jalapeno pepper, seeded and finely chopped (optional)
2 -4 teaspoons cumin (or to taste)
salt and black pepper
2 (10 ounce) cans red enchilada sauce
1 (15 ounce) can black beans (rinsed and well drained)
2 cups frozen corn
9 corn tortillas
2 cups shredded Mexican blend cheese, divided (can use more or less)
2 plum tomatoes, finely chopped
sour cream
green onion
coarsley crushed tortilla chips

Steps:

  • Set oven to 350 degrees.
  • Grease an 11 x 7-inch baking dish.
  • In a large skillet brown the ground beef with onion, garlic, green bell pepper and jalapeno (if using) until the beef is no longer pink; drain any fat then return to skillet and add in one can of enchilada sauce, black beans, corn and cumin.
  • Bring the ground beef mixture to a boil; reduce heat to medium-low and simmer for 20-25 minutes stirring occasionally, then season with salt and lots of black pepper.
  • Arrange 3 corn tortillas in the bottom of the baking dish, cutting as needed to cover bottom of the dish.
  • Spread 1/4 cup canned enchilada sauce over the tortillas in the baking dish.
  • Cover the sauce with 1/3 of the cooked ground beef mixture, then about 1/3 of the shredded cheese.
  • Repeat the layers twice but omitting the final cheese layer on top.
  • Drizzle any remaining canned enchilada sauce (from the second can) on top.
  • Cover with foil and bake in a 350 degree F oven for 25 minutes.
  • Remove foil and sprinkle with more cheese (any amount desired) then return to oven and bake for another 5 minutes or until the cheese has melted.
  • Let stand 10-15 minutes before slicing.
  • Top with sour cream and/or tomatoes, green onions and crushed tortilla chips if desired.
  • Delicious!

CORN TORTILLA CASSEROLE



Corn Tortilla Casserole image

Jane Hardy of Henderson, Texas uses canned items, including kidney beans, cream-style corn and tomato sauce, to dress up ground beef in this satisfying entree. Convenient corn tortillas separate each mouth-watching layer.

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 6 servings.

Number Of Ingredients 11

1 pound ground beef
1 medium onion, chopped
3 celery rib, chopped
1 can (16 ounces) kidney beans, rinsed and drained
1 can (14-3/4 ounces) cream-style corn
1 can (8 ounces) tomato sauce
4-1/2 teaspoons Worcestershire sauce
1 teaspoon chili powder
1 garlic clove, minced
6 corn tortillas (6 inches)
1/2 cup shredded cheddar cheese

Steps:

  • In a large skillet, cook the beef, onion and celery over medium heat until meat is no longer pink and vegetables are tender; drain. Stir in the beans, corn, tomato sauce, Worcestershire sauce, chili powder and garlic; cook for 3 minutes., Place one tortilla in a greased round 2-qt. baking dish; top with 1 cup meat mixture. Repeat layers fives times. Sprinkle with cheese. Bake, uncovered, at 350° for 25-30 minutes or until bubbly.

Nutrition Facts :

MEXICAN ENCHILADA CASSEROLE



Mexican Enchilada Casserole image

This casserole is especially good for those like myself that don't really care for canned enchilada sauce. It also freezes well and can be assembled, frozen, then baked later. Use 1/2 cup homemade taco seasoning if you have it; chili powder can be found online.

Provided by Semigourmet

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h

Yield 6

Number Of Ingredients 13

cooking spray
1 ½ cups canned tomato sauce
⅓ cup chili powder (such as Gebhardt®)
½ cup water, or as needed
1 ½ pounds ground turkey
1 ½ cups chopped onion
2 (1 ounce) packages taco seasoning mix, divided
⅔ cup water
16 (5 inch) corn tortillas, cut in half
3 cups shredded sharp Cheddar cheese
3 cups shredded Monterey Jack cheese
1 ½ (10 ounce) bags shredded iceberg lettuce
2 cups chopped fresh tomatoes

Steps:

  • Preheat oven to 425 degrees F (220 degrees C). Spray a 3-quart casserole dish with cooking spray.
  • Combine tomato sauce with chili powder and 1/2 cup water or as desired in a small saucepan over medium heat; bring to a simmer and stir to make a pourable sauce. Remove from heat and set enchilada sauce aside.
  • Cook and stir ground turkey, onion, and 1 envelope of taco seasoning mix in a large skillet over medium heat, chopping turkey as you cook, until meat is crumbly and no longer pink, about 10 minutes. Stir in 2/3 cup water and remaining envelope of taco seasoning mix and cook, stirring often, until moisture has evaporated from turkey mixture. Mix 1 cup of enchilada sauce into turkey mixture and remove skillet from heat.
  • To layer the casserole, spread 8 tortilla halves into the bottom of the prepared baking dish, overlapping as necessary to fit. Toss sharp Cheddar cheese and Monterey Jack cheese together in a bowl and spread 1/4 of the cheese mixture over the tortillas in an even layer. Top with 1/3 the turkey mixture, 1/3 the lettuce, 1/3 the chopped tomatoes, and about 1/3 cup of the remaining sauce. Repeat layers twice more. Place 8 tortilla halves on top of the casserole and spread with remaining 1 1/4 cup shredded cheese mixture.
  • Bake in the preheated oven until cheese on top of casserole is melted and browned, 20 to 30 minutes.

Nutrition Facts : Calories 850.8 calories, Carbohydrate 51.4 g, Cholesterol 193.4 mg, Fat 47.8 g, Fiber 9.5 g, Protein 57.3 g, SaturatedFat 25.4 g, Sodium 1841.9 mg, Sugar 10.3 g

MEXICAN TORTILLA-LAYERED CASSEROLE



Mexican Tortilla-Layered Casserole image

This recipe is converted from one my mom used to make called Santa Fe Chicken. All my friends ask for Mexican Lasagna when they come over. It's one of my favorites and it is delicious, especially if you like tacos.

Provided by charliegirl928

Categories     Chicken

Time 55m

Yield 6-8 serving(s)

Number Of Ingredients 8

6 inches corn tortillas
1 lb ground turkey (or 1 lb ground beef)
1 (15 ounce) can sweet whole kernel corn, drained
1 (15 ounce) can black beans, drained
1 (15 ounce) jar salsa, medium heat
1 (1 1/4 ounce) package taco seasoning (or you can throw in your own seasonings for a bit of personal preference, ie cumin, chili pepper fla)
1 (8 ounce) package sour cream
1 (8 ounce) package Mexican blend cheese

Steps:

  • Preheat oven 350 degrees.
  • Grease a 13 x 9 in pan.
  • Lay 6 corn tortillas so they cover the bottom of the pan.
  • In a large skillet, brown the turkey over medium-high heat and drain any grease off.
  • Reduce to medium heat.
  • Mix in salsa, black beans, corn, and taco seasoning. Stir continually.
  • When all is mixed thoroughly, put 1/2 of meat mixture on top of the tortillas in the pan.
  • Add 6 dollops of sour cream on top of meat mixture in pan. Spread as evenly as possible.
  • Lay another 6 tortillas over sour cream layer.
  • Add remaining meat mixture.
  • Add 6 more dollops of sour cream. Spread evenly.
  • Use entire pkg of shredded cheese on top of all layers.
  • Cover pan with lid or aluminum foil.
  • Bake for 30 minutes.
  • Uncover pan and bake for another 5 minutes.

Nutrition Facts : Calories 483.5, Fat 26.2, SaturatedFat 13.6, Cholesterol 112.7, Sodium 1185, Carbohydrate 34.7, Fiber 7.2, Sugar 7.7, Protein 31.6

Tips:

- To make the casserole ahead of time, assemble it and cover it tightly. Refrigerate for up to 24 hours. When you're ready to bake, let it come to room temperature for 30 minutes before baking as directed. - Use a variety of corn tortillas for a more colorful and flavorful casserole. - If you don't have a food processor, you can grate the zucchini and carrots by hand. - Be sure to drain the black beans and corn before adding them to the casserole. - Top the casserole with cheese and bake until it is melted and bubbly. - Serve the casserole with your favorite toppings, such as sour cream, guacamole, and salsa.

Conclusion:

This Mexican Casserole with Corn Tortillas is a delicious and easy-to-make weeknight meal. It's packed with flavor and is sure to be a hit with the whole family. With its simple ingredients and straightforward instructions, this casserole is a great option for busy weeknights or potluck dinners. The combination of corn tortillas, black beans, corn, zucchini, carrots, and cheese makes for a hearty and satisfying dish. So next time you're looking for a quick and easy Mexican-inspired meal, give this casserole a try!

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