Mexican Casserole
This Mexican casserole is made with beans, corn, green chilies, cheese, and enchilada sauce for a hearty, flavor-packed dish layered with bold Southwestern ingredients. The savory enchilada sauce ties everything together while the melted cheese adds a rich, comforting finish, making it an easy and satisfying weeknight meal. It’s light and nutritious with all of your favorite flavors.
I LOVE Mexican style food. This is one of my family’s favorites and I’m sure, after one bite, it will become your family’s too. It’s so versatile. Serve it as a dip with corn chips, wrap it in a tortilla, or eat it over a bed of greens.
Why You’ll Love This Mexican Casserole
- It’s Delicious: Great dish for entertaining because it’s simple to prepare and it’s so colorful!
- Versatile: You can wrap it up in a tortilla (my favorite way), eat it over a bed of greens, or serve it with corn chips as a dip.
- Great leftovers: If you’re lucky enough to have leftover, try making it into a lettuce wrap or add more cheese for a cheesy quesadilla.
- Vegetarian: This dish is a great way to get those proteins and veggies. Because it’s chocked full of both.
Ingredients
- Garlic, onion & sweet bell pepper – I love cooking with these ingredients. When sautéed in olive oil, they create a classic, savory, and aromatic flavor base. (And they make your house smell heavenly.)
- Black beans – Packed with fiber and protein, black beans are a delicious addition to meals and have a soft, creamy texture that I love.
- Corn – Corn brings a natural sweetness, creamy or milky texture, and a distinct, fresh flavor. It adds textural contrast – either a crunchy or soft bite along with vibrant color.
- Chili powder – Mild or spicy. Your choice. Chili powder is a blend of ground dried Chili peppers and seasonings and is perfect for Mexican style food.
- Cumin – Cumin is a versatile, earthy, and smoky spice essential for chili, taco seasonings, roasted vegetables and Mexican food.
- Chopped green chilies – Bring a slightly tangy heat to this dish without overpowering it.
- Cilantro – Also known as coriander, acts as a crucial counterbalance to spicy dishes. It adds bright, aromatic flavor while adding vitamins C, A and K. Some people think it taste like soap. So be sure to check with family members before adding it to this dish.
- Refried beans – Spicy, low fat or regular, they’re used as a base. They bring high protein and fiber.
- Mild enchilada sauce – Provides a rich, velvety coating that unites the dish. It adds a rich, often smoky and mildly spicy profile that acts both as a binding ingredient and a vibrant topping to transform simple components into comforting meals.
- Mexican cheese – You can use whatever cheese you like. I like to use Mexican cheese which is a blend of Monterey Jack, Cheddar, Queso Quesadilla and Asadero cheeses.
More Family Favorite Mexican Style Dishes You’ll Love
- Mexican Street Tacos
- Easy Mexican Chicken and Rice Casserole
- Easy Baked Chicken Tacos
- Spicy Shrimp Tacos with Sweet Slaw and Sriracha
- Easy Slow Cooker Chicken Enchilada Casserole
Adapted from Damn Delicious
Mexican Casserole
This Mexican casserole is made with beans, corn, green chilies, cheese, and enchilada sauce for a hearty, flavor-packed dish layered with bold Southwestern ingredients. The savory enchilada sauce ties everything together while the melted cheese adds a rich, comforting finish, making it an easy and satisfying weeknight meal. It’s light and nutritious with all of your favorite flavors.
8
servings20
minutes30
minutes50
minutesKeep the screen of your device on
Ingredients
1 Tablespoon 1 olive oil
4 cloves 4 garlic, minced
1 sweet 1 onion, diced
1 cup 1 sweet bell peppers (red, yellow or orange), diced
1 can (15 oz) 1 black beans, drained and rinsed
1 can (15.25 oz) 1 sweet corn kernels (can use frozen)
1 1/2 teaspoon 1 1/2 chili powder
1 teaspoon 1 ground cumin
1 can (4.5 oz) 1 chopped green chilies, drained
2 Tablespoons 2 fresh cilantro leaves, chopped
1 can (16 oz) 1 Old El Paso spicy refried beans, warmed
1 can (10 oz) 1 Old El Paso mild red enchilada sauce
2 cups 2 Mexican blend cheese, shredded
salt and pepper to taste
chips or tortillas for serving
Directions
- Preheat oven to 375 degrees F. Lightly coat a 9×13 inch baking dish with nonstick spray.
- Heat olive oil in a large skillet over medium high heat. Add garlic, onion and bell peppers. Cook stirring frequently, until tender, about 3-4 minutes.
- Stir in black beans, corn, chili powder, and cumin until heated through, about 1-2 minutes. Season with salt and pepper, to taste.
- Stir in green chilies and cilantro. Set aside.
- Spread refried beans evenly over the bottom of baking dish, followed by the onion mixture. Pour enchilada sauce over top and sprinkle with cheese.
- Place into oven and bake for 15-20 minutes, or until bubbly.
- Serve immediately, garnished with cilantro, if desired. Serve with corn chips, warm flour tortillas or over a bed of lettuce.
Notes
- Great leftovers: If you’re lucky enough to have leftover, try making it into a lettuce wrap or add more cheese for a cheesy quesadilla.
- Vegetarian: This dish is a great way to get those proteins and veggies. Because it’s chocked full of both.
