All the best taco-night flavors, stacked like a cozy lasagna. Layer corn tortillas with seasoned beef, refried beans, a creamy salsa-cheese mix, and plenty of melty cheese. Cover and bake till bubbly, then slice into scoopable squares.
What Makes This Recipe So Good
- Big flavor with simple pantry ingredients: taco-seasoned beef, Rotel tomatoes, refried beans, salsa, and two kinds of cheese.
- Stacks like lasagna, tastes like tacos. Corn tortillas turn soft and saucy in the oven no pre-fry needed.
- Crowd-pleaser. Easy to assemble ahead and bake when you’re ready. Leftovers reheat beautifully.
Ingredients
For the Casserole
- 1½ pounds lean ground beef
- 1 ounce taco seasoning
- 1 teaspoon ground cumin
- 20 ounces tomatoes with chiles (Rotel)
- 2 cups refried beans
- 2 cups Mexican-blend cheese, shredded – divided use
- 2 cups pepper jack cheese, shredded – divided use
- ¾ cup cilantro, chopped
- 16 ounces cream cheese, room temperature
- 12 corn tortillas
- 1½ cups salsa, divided use
- ½ cup black olives, sliced
Serving Suggestions (Optional)
- Sliced green onions, extra cilantro
- Diced avocado or guacamole
- Sour cream or Mexican crema
- Lime wedges, pickled jalapeños
Instructions
- Heat oven & prep pan. Preheat oven to 375°F. Lightly grease a 9×13-inch casserole dish.
- Cook the beef. In a large skillet over medium–high heat, brown 1½ lb ground beef. Drain excess fat. Stir in taco seasoning and cumin; cook 30–60 seconds to bloom spices.
- Add tomatoes. Stir in Rotel (with juices) and simmer 2–3 minutes until slightly thickened. Remove from heat.
- Make the creamy layer. In a bowl, mix cream cheese, ½ cup salsa, and ½ cup cilantro until smooth. (Reserve remaining salsa and cilantro.)
- Warm tortillas. Wrap 12 corn tortillas in foil and warm in the oven 5 minutes so they’re flexible.
- Assemble – Layer 1. Spread ¼ cup salsa in the bottom of the dish. Arrange 4 tortillas (overlapping). Spread 1 cup refried beans over tortillas. Spoon over ½ of the beef mixture. Sprinkle with 1 cup Mexican-blend and 1 cup pepper jack.
- Layer 2. Add 4 tortillas. Dollop and spread ½ of the cream cheese mixture. Spoon over remaining beef. Sprinkle with ½ cup Mexican-blend and ½ cup pepper jack.
- Layer 3 (top). Add 4 tortillas. Spread remaining cream cheese mixture. Drizzle with remaining ¾ cup salsa. Top with the last ½ cup Mexican-blend and ½ cup pepper jack. Scatter black olives over the top.
- Bake. Cover snugly with foil and bake 25 minutes. Uncover and bake 10–15 minutes more, until cheese is melted and edges are bubbly and lightly golden.
- Rest & serve. Let casserole rest 10 minutes. Top with remaining cilantro. Slice or scoop and serve with your favorite toppings.
Chef’s Tips
- Keep the foil snug for the first bake so everything melts together.
- Rest 10 minutes before slicing; it sets like lasagna for clean squares.
- Want extra heat? Use hot Rotel or add diced jalapeños to the beef.
- Stir a splash of broth into refried beans if they’re very thick it spreads easier.
FAQs
Can I use flour tortillas?
Yes, but corn tortillas give that classic enchilada/lasagna texture. If using flour, choose fajita-size and reduce to 10 tortillas; bake times remain the same.
How spicy is this?
Medium. Use mild salsa and regular Rotel for less heat, or hot salsa/Rotel for more. Pepper jack adds a gentle kick—swap in Monterey Jack for milder.
Can I make it ahead?
Assemble completely, cover, and refrigerate up to 24 hours. Bake from cold, adding 5–10 minutes to the covered time.
Does it freeze well?
Yes. Wrap unbaked casserole tightly and freeze up to 2 months. Thaw overnight, then bake as directed. Leftover baked portions also freeze well.
What can I add for extra veggies?
Sautéed onions/peppers with the beef are great. You can also add a drained can of corn or a handful of baby spinach between layers.
How do I reheat leftovers?
Microwave single portions 60–90 seconds. For best texture on larger amounts, cover and reheat at 325°F until hot, then uncover 5 minutes to re-crisp the cheese.
Conclusion
This cheesy Mexican lasagna casserole stacks up all your taco-night favorites into one pan you can slice. It’s easy to build, bakes bubbly under foil, and rests into neat, cheesy layers that hold together on the plate. Make it for a weeknight crowd, take it to a potluck, and count on clean plates and requests for the recipe.
