Description
This hearty Mexican Casserole is a flavorful layered dish featuring seasoned ground beef, sautéed vegetables, black and refried beans, tortillas, and melted Colby Jack cheese, baked to bubbly perfection. It’s an easy, crowd-pleasing meal perfect for family dinners or gatherings.
Ingredients
Scale
Meat and Vegetables
- 1 lb ground beef
- 1 onion, chopped
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 2 cloves garlic, minced
Seasoning and Sauce
- 1 ounce taco seasoning
- 1 teaspoon oregano
- Salt and pepper, to taste
- 2 tablespoons tomato paste
- 10 ounces diced tomatoes with green chilies
Beans and Tortillas
- 15 ounces black beans, drained and rinsed
- 16 ounces refried beans
- 10 6-inch flour tortillas
Cheese
- 2 cups shredded Colby Jack cheese
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish to prevent sticking and ensure easy serving after baking.
- Cook Beef: In a large skillet over medium heat, brown the ground beef completely. Once cooked, drain any excess fat to keep the casserole from becoming greasy.
- Sauté Vegetables: Add the chopped onion, red and green bell peppers, and minced garlic to the skillet with the beef. Sauté until the vegetables soften, about 5 minutes, which helps build flavor and texture.
- Add Seasonings: Stir in the taco seasoning, oregano, salt, and pepper into the beef and vegetable mixture. Mix well to blend all the spices evenly throughout the mixture.
- Incorporate Sauces and Beans: Add the tomato paste, diced tomatoes with green chilies, and drained black beans to the skillet. Stir to combine thoroughly and let the mixture simmer for about 3 minutes to meld the flavors.
- Assemble Casserole: In the prepared baking dish, layer the bottom with a single layer of tortillas. Spread half of the refried beans evenly over the tortillas. Top with half of the beef and bean mixture, followed by half of the shredded Colby Jack cheese. Repeat the layers, finishing with a layer of cheese on top for a golden crust.
- Bake: Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes. Remove the foil and continue baking for an additional 10 minutes until the cheese is bubbly and golden brown.
- Cool and Serve: Allow the casserole to cool for a few minutes before slicing. Serve hot with optional toppings like sour cream, sliced jalapenos, or chopped cilantro to enhance flavor and presentation.
Notes
- For extra heat, add chopped jalapenos to the beef mixture.
- Use corn tortillas for a gluten-free version, but verify that all ingredients are gluten-free.
- Letting the casserole rest after baking helps it set, making for cleaner slices.
- Try substituting Colby Jack with Monterey Jack or Cheddar cheese for a different flavor.
- Leftovers can be stored in the refrigerator for 3-4 days and reheated in the oven or microwave.
