Tex-Mex Casserole
This Tex-Mex casserole is an easy, family-friendly dinner packed with seasoned meat, beans, melty cheese, and just the right amount of spice.
Ingredients
Main ingredients
- 0.5 pound ground beef gotta have that meaty base
- 15 oz thick and chunky salsa 1 jar, for that tangy kick
- 11 oz Mexicorn mixed corn, red and green bell peppers, super colorful
- 1 cup sour cream adds creaminess to the layers
- 1 cup cottage cheese adds a nice texture contrast
- 6 corn tortillas for layering
- 15 oz black beans drained and rinsed, adds protein and fiber
- 2 cups shredded cheddar cheese divided, melty goodness
- optional garnishes cilantro, diced onions, avocado, etc.
Instructions
Instructions
- Preheat your oven to 350 degrees Fahrenheit. This casserole gets a little oven time after you use your pressure cooker to bring all those layers together.
- Brown your ground beef in a skillet over medium heat. You want it fully cooked but not dried out. Drain the excess fat to keep things from feeling greasy.
- Stir in the salsa, Mexicorn, and black beans with the beef. Let it all cook together for about 5 minutes so the flavors kinda meld and get heated through.
- In a separate bowl, mix your sour cream and cottage cheese. This combo adds a creamy softness that balances the spicy layers.
- Spread a thin layer of the meat mixture in the bottom of a 9x13 inch baking dish. Layer 3 corn tortillas on top, then spread half of your cheesy sour cream mix over the tortillas. Sprinkle with 1 cup of shredded cheddar cheese.
- Repeat those layers with the remaining ingredients. Finish with the last cup of cheddar sprinkled on top. Pop the dish in the oven and bake for about 20 minutes until the cheese is bubbly and slightly browned. Let it cool a bit before serving, then garnish with whatever fresh toppings you like.
Notes
If you got leftovers, no worries. Pack them into airtight containers for fridge storage. You’ll get about 3 to 4 days where it stays tasty and safe to eat. For longer keeping, freeze portions in sealed freezer bags. Pull out what you want and defrost in the fridge before reheating. It keeps well up to 2 months frozen. You can warm it in the microwave or oven. Just cover to hold in moisture and heat until hot all the way through. The tender pull of the cheese and layers comes back real good warming this way. Write the date on your storage containers so you don’t lose track. It helps you keep your fridge and freezer organized and snacks ready to go.