18 Flavorful Mexican Casserole Recipes Easy

Craving bold, cheesy, and oh-so-satisfying Mexican flavors without the fuss? Look no further! These 18 flavorful Mexican casserole recipes are your ticket to easy weeknight dinners, potluck hits, or cozy comfort food that’ll have everyone asking for seconds. From zesty enchilada bakes to hearty taco lasagnas, we’ve got a fiesta-ready dish for every craving. Let’s dig in—your next favorite meal is just a scroll away!

Beef and Bean Mexican Casserole

Mmm, imagine diving into a dish that’s like a fiesta in your mouth, where beef and beans throw the wildest party south of the border. This casserole is your ticket to flavor town, no passport required!

Ingredients

• 1 lb ground beef
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup corn kernels
• 1 cup salsa
• 1 cup shredded cheddar cheese
• 1 tbsp taco seasoning
• 1/2 cup sour cream
• 1/4 cup chopped cilantro
• 6 corn tortillas, cut into quarters

Instructions

1. Preheat your oven to 375°F and grease a 9×13 inch baking dish.
2. In a large skillet over medium heat, cook the ground beef until no longer pink, about 5-7 minutes. Tip: Break it up as it cooks for even browning.
3. Drain any excess fat, then stir in the taco seasoning, black beans, corn, and salsa. Cook for another 2 minutes to blend the flavors.
4. Layer half of the tortilla pieces in the bottom of the prepared baking dish. Tip: Overlapping slightly ensures every bite has tortilla goodness.
5. Spread half of the beef mixture over the tortillas, then dollop with half of the sour cream and sprinkle with half of the cheese.
6. Repeat the layers with the remaining tortillas, beef mixture, sour cream, and cheese.
7. Bake uncovered for 20 minutes, or until the cheese is bubbly and slightly golden. Tip: Let it sit for 5 minutes before serving to set the layers.

Zesty, cheesy, and packed with protein, this casserole is a crowd-pleaser that’s as easy to make as it is to devour. Serve it with a side of guac for an extra kick, or go wild with a dollop of extra sour cream on top!

Vegetarian Mexican Quinoa Casserole

Alright, let’s dive into a dish that’s as vibrant as a fiesta and as comforting as your favorite blanket—this Vegetarian Mexican Quinoa Casserole is here to spice up your dinner routine without the meaty fuss.

Ingredients

• 1 cup quinoa, rinsed
• 2 cups vegetable broth
• 1 tbsp olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 bell pepper, diced
• 1 cup corn kernels
• 1 can black beans, drained and rinsed
• 1 can diced tomatoes, undrained
• 1 tsp cumin
• 1 tsp chili powder
• 1/2 tsp salt
• 1 cup shredded cheese (cheddar or Mexican blend)
• 1/4 cup chopped cilantro

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish.
2. In a medium saucepan, combine quinoa and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until the broth is absorbed. Tip: Let it sit covered for 5 minutes off the heat for fluffier quinoa.
3. Heat olive oil in a large skillet over medium heat. Add onion and garlic, sautéing until soft, about 5 minutes.
4. Stir in bell pepper, corn, black beans, diced tomatoes, cumin, chili powder, and salt. Cook for another 5 minutes, until the vegetables are tender.
5. Combine the cooked quinoa and vegetable mixture in the prepared baking dish. Sprinkle shredded cheese evenly over the top.
6. Bake for 20 minutes, or until the cheese is bubbly and slightly golden. Tip: For a crispier top, broil for the last 2 minutes.
7. Garnish with chopped cilantro before serving. Tip: Let it cool for 5 minutes to set for easier serving.

Mmm, this casserole is a texture dream—creamy quinoa meets crunchy veggies under a blanket of melty cheese. Serve it up with a dollop of sour cream or avocado slices for an extra layer of deliciousness.

Spicy Taco Casserole with Cornbread Topping

Buckle up, food lovers, because we’re about to dive into a dish that’s as fun to make as it is to eat—think of it as a fiesta in a casserole dish that’ll have your taste buds doing the salsa. Perfect for those who like their meals with a side of spice and everything nice, this recipe is a game-changer for taco night.

Ingredients

• 1 lb ground beef
• 1 tbsp olive oil
• 1 cup diced onions
• 2 cloves garlic, minced
• 1 packet taco seasoning
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (10 oz) diced tomatoes with green chilies
• 1 cup corn kernels
• 1 cup shredded cheddar cheese
• 1 box (8.5 oz) cornbread mix
• 1/3 cup milk
• 1 egg

Instructions

1. Preheat your oven to 375°F (190°C) and grease a 9×13 inch baking dish.
2. Heat 1 tbsp olive oil in a large skillet over medium heat. Add 1 cup diced onions and cook until translucent, about 3 minutes.
3. Add 2 cloves minced garlic and cook for 1 minute until fragrant.
4. Add 1 lb ground beef to the skillet, breaking it apart with a spoon, and cook until no longer pink, about 5 minutes.
5. Stir in 1 packet taco seasoning, 1 can black beans, 1 can diced tomatoes with green chilies, and 1 cup corn kernels. Simmer for 5 minutes.
6. Transfer the beef mixture to the prepared baking dish and sprinkle with 1 cup shredded cheddar cheese.
7. In a medium bowl, prepare the cornbread topping by mixing 1 box cornbread mix, 1/3 cup milk, and 1 egg until just combined.
8. Spread the cornbread batter evenly over the beef mixture in the baking dish.
9. Bake for 20-25 minutes, or until the cornbread is golden brown and a toothpick inserted into the center comes out clean.

How about that for a showstopper? The spicy beef layer pairs perfectly with the sweet, fluffy cornbread topping, creating a texture contrast that’s downright addictive. Serve it up with a dollop of sour cream and a sprinkle of fresh cilantro for an extra pop of flavor and color.

Layered Mexican Casserole with Tortilla Chips

Now, let’s taco ’bout a dish that’s as fun to make as it is to eat—this Layered Mexican Casserole with Tortilla Chips is the culinary equivalent of a fiesta in your mouth. Packed with layers of flavor and a crunch that’ll make your taste buds do the salsa, it’s the perfect way to spice up your dinner routine.

Ingredients

• 1 lb ground beef
• 1 tbsp olive oil
• 1 cup diced onion
• 2 cloves garlic, minced
• 1 cup salsa
• 1 cup black beans, rinsed and drained
• 1 cup corn kernels
• 1 tsp ground cumin
• 1 tsp chili powder
• 1/2 tsp salt
• 2 cups crushed tortilla chips
• 1 cup shredded cheddar cheese
• 1 cup shredded Monterey Jack cheese
• 1/2 cup sour cream
• 1/4 cup chopped fresh cilantro

Instructions

1. Preheat your oven to 375°F (190°C) and grease a 9×13 inch baking dish.
2. Heat olive oil in a large skillet over medium heat. Add onion and garlic, sautéing until translucent, about 5 minutes.
3. Add ground beef to the skillet, breaking it apart with a spoon, and cook until no longer pink, about 7 minutes. Tip: Drain excess fat for a lighter casserole.
4. Stir in salsa, black beans, corn, cumin, chili powder, and salt. Simmer for 5 minutes to blend flavors.
5. Spread half of the crushed tortilla chips in the bottom of the prepared baking dish. Top with half of the beef mixture, then sprinkle with half of each cheese.
6. Repeat layers with remaining chips, beef mixture, and cheeses. Tip: For extra crunch, reserve some chips to sprinkle on top before baking.
7. Bake uncovered for 20 minutes, or until cheese is bubbly and lightly golden. Tip: Let it sit for 5 minutes before serving to set the layers.
8. Garnish with dollops of sour cream and a sprinkle of fresh cilantro before serving.

Mmm, this casserole is a textural dream—creamy, crunchy, and everything in between. Serve it with a side of guac for dipping, or go wild and top it with a fried egg for breakfast the next day.

Black Bean and Sweet Potato Casserole

Just when you thought casseroles couldn’t get any more comforting, along comes this Black Bean and Sweet Potato Casserole to prove you wrong. Packed with vibrant flavors and a hearty texture, it’s the kind of dish that makes you want to cancel your plans and stay in for seconds (or thirds, no judgment here).

Ingredients

• 2 cups sweet potatoes, peeled and diced
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup corn kernels
• 1/2 cup red bell pepper, diced
• 1/4 cup green onions, sliced
• 1 tsp ground cumin
• 1 tsp chili powder
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1 tbsp olive oil
• 1 cup shredded cheddar cheese

Instructions

1. Preheat your oven to 375°F (190°C) and grease a 9×13 inch baking dish.
2. In a large bowl, toss the sweet potatoes with olive oil, cumin, chili powder, garlic powder, and salt until evenly coated.
3. Spread the sweet potatoes in a single layer on a baking sheet and roast for 25 minutes, or until tender.
4. In the same bowl, mix together the roasted sweet potatoes, black beans, corn, red bell pepper, and green onions.
5. Transfer the mixture to the prepared baking dish and sprinkle with shredded cheddar cheese.
6. Bake for 15-20 minutes, or until the cheese is bubbly and slightly golden.

Dig into this casserole to discover a perfect harmony of sweet and savory, with a creamy texture from the melted cheese that ties everything together. Serve it with a dollop of sour cream or avocado slices for an extra layer of deliciousness.

Mexican Breakfast Casserole with Eggs and Chorizo

Unbelievably delicious and packed with flavor, this Mexican Breakfast Casserole is your ticket to a morning fiesta! Imagine layers of fluffy eggs, spicy chorizo, and melty cheese coming together in a dish that’s as easy to make as it is to devour.

Ingredients

• 1 lb chorizo, casing removed
• 6 large eggs
• 1/2 cup milk
• 1 cup shredded cheddar cheese
• 1 cup shredded Monterey Jack cheese
• 1/2 cup diced onion
• 1/2 cup diced bell pepper
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp cumin
• 1/4 tsp chili powder

Instructions

1. Preheat your oven to 375°F and grease a 9×13 inch baking dish with olive oil.
2. In a large skillet over medium heat, cook the chorizo until browned, about 5 minutes. Tip: Break it into small pieces as it cooks for even browning.
3. Add the diced onion and bell pepper to the skillet with the chorizo. Cook until the vegetables are soft, about 3 minutes.
4. In a large bowl, whisk together the eggs, milk, salt, black pepper, cumin, and chili powder until well combined.
5. Spread the chorizo and vegetable mixture evenly in the prepared baking dish. Pour the egg mixture over the top.
6. Sprinkle the shredded cheddar and Monterey Jack cheeses evenly over the egg mixture. Tip: For extra flavor, mix the cheeses together before sprinkling.
7. Bake in the preheated oven for 25-30 minutes, or until the eggs are set and the cheese is bubbly and slightly golden. Tip: Check doneness by inserting a knife in the center; if it comes out clean, it’s ready.

Who knew breakfast could be this exciting? The casserole comes out perfectly fluffy with a kick of spice from the chorizo, and the melted cheese adds a gooey goodness that’s irresistible. Serve it with a side of avocado slices or a dollop of sour cream for an extra touch of decadence.

Shrimp and Rice Mexican Casserole

Dive into a fiesta of flavors with this Shrimp and Rice Mexican Casserole that’s as easy to make as it is to devour. Perfect for those nights when you’re craving something hearty, spicy, and utterly delicious without spending hours in the kitchen.

Ingredients

• 1 lb shrimp, peeled and deveined
• 2 cups white rice, uncooked
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup corn kernels
• 1 can (10 oz) diced tomatoes with green chilies
• 1 cup shredded cheddar cheese
• 2 tbsp olive oil
• 1 tbsp taco seasoning
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 cups chicken broth

Instructions

1. Preheat your oven to 375°F and grease a 9×13 inch baking dish with olive oil.
2. In a large skillet, heat 1 tbsp olive oil over medium heat. Add the shrimp, sprinkle with taco seasoning, salt, and pepper, and cook until pink, about 2-3 minutes per side. Tip: Don’t overcrowd the shrimp to ensure they cook evenly.
3. Remove the shrimp from the skillet and set aside. In the same skillet, add the remaining olive oil, rice, black beans, corn, and diced tomatoes with green chilies. Stir to combine.
4. Pour the chicken broth into the skillet, bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes, or until the rice is tender. Tip: Resist the urge to peek; keeping the lid on ensures the rice cooks perfectly.
5. Fluff the rice mixture with a fork, then gently fold in the cooked shrimp.
6. Transfer the mixture to the prepared baking dish, sprinkle with cheddar cheese, and bake for 15 minutes, or until the cheese is bubbly and golden. Tip: For an extra crispy top, broil for the last 2 minutes.

Now, this casserole is a textural dream with fluffy rice, juicy shrimp, and a cheesy, slightly crispy top that’ll have you coming back for seconds. Serve it with a dollop of sour cream and a sprinkle of fresh cilantro for an extra kick of freshness.

Zucchini and Corn Mexican Casserole

Every now and then, we stumble upon a dish that’s like a fiesta in your mouth, and this zucchini and corn Mexican casserole is just that—bold, vibrant, and unapologetically delicious. It’s the kind of meal that makes you wonder why you ever settled for bland dinners.

Ingredients

• 2 cups shredded zucchini
• 1 cup corn kernels
• 1 cup black beans, rinsed and drained
• 1 cup shredded Monterey Jack cheese
• 1/2 cup sour cream
• 1/4 cup chopped cilantro
• 1 tbsp olive oil
• 1 tsp ground cumin
• 1/2 tsp chili powder
• 1/4 tsp salt
• 1/4 tsp black pepper

Instructions

1. Preheat your oven to 375°F and grease a 9×13 inch baking dish with olive oil.
2. In a large bowl, mix together the shredded zucchini, corn kernels, black beans, sour cream, cumin, chili powder, salt, and black pepper until well combined.
3. Transfer the mixture to the prepared baking dish and spread it evenly. Tip: Squeeze excess moisture from the zucchini to prevent a soggy casserole.
4. Sprinkle the shredded Monterey Jack cheese evenly over the top. Tip: For extra flavor, mix in some pepper jack cheese with the Monterey Jack.
5. Bake for 25-30 minutes, or until the cheese is bubbly and slightly golden. Tip: Let it sit for 5 minutes before serving to allow the flavors to meld beautifully.
6. Garnish with chopped cilantro before serving.

Perfectly cheesy with a hint of spice, this casserole is a textural dream—creamy, crunchy, and utterly satisfying. Serve it with a dollop of guacamole or a side of crispy tortilla chips for an extra kick.

Pulled Pork Mexican Casserole

Savvy food lovers, brace yourselves for a dish that’s about to rock your taste buds and simplify your dinner routine in one fell swoop. This pulled pork Mexican casserole is the love child of comfort food and fiesta, ready to spice up your meal prep with minimal fuss and maximum flavor.

Ingredients

• 2 cups shredded cooked pulled pork
• 1 cup black beans, drained and rinsed
• 1 cup corn kernels
• 1/2 cup diced red bell pepper
• 1/2 cup diced onion
• 1 tbsp olive oil
• 1 tbsp taco seasoning
• 1 cup shredded cheddar cheese
• 1 cup shredded Monterey Jack cheese
• 1/2 cup sour cream
• 1/4 cup chopped fresh cilantro
• 6 corn tortillas, cut into strips

Instructions

1. Preheat your oven to 375°F and grease a 9×13 inch baking dish.
2. Heat olive oil in a skillet over medium heat, then sauté onion and red bell pepper until soft, about 5 minutes.
3. Add pulled pork, black beans, corn, and taco seasoning to the skillet, stirring to combine. Cook for 3 minutes to warm through.
4. Layer half of the tortilla strips on the bottom of the prepared baking dish, followed by half of the pork mixture and half of each cheese.
5. Repeat the layers with the remaining tortilla strips, pork mixture, and cheeses.
6. Bake uncovered for 20 minutes, or until the cheese is bubbly and slightly golden.
7. Let the casserole sit for 5 minutes before serving to allow the layers to set.
8. Top with dollops of sour cream and a sprinkle of fresh cilantro.

Flavorful, cheesy, and with just the right amount of kick, this casserole is a crowd-pleaser that’s as fun to eat as it is to make. Serve it up with a side of crunchy tortilla chips for an extra textural contrast, or go all out with a dollop of guacamole for a creamy counterpoint to the spicy, smoky flavors.

Mexican Lasagna Casserole with Ground Turkey

Buckle up, foodies! We’re about to dive into a dish that’s like a fiesta in your mouth, blending the heartiness of lasagna with the zesty kick of Mexican flavors. Perfect for those nights when you can’t decide between Italian comfort and Mexican spice, this casserole is your culinary compromise.

Ingredients

• 1 lb ground turkey
• 1 tbsp olive oil
• 1 cup diced onion
• 2 cloves garlic, minced
• 1 cup red bell pepper, diced
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (10 oz) diced tomatoes with green chilies
• 1 tsp ground cumin
• 1 tsp chili powder
• 1/2 tsp salt
• 6 no-boil lasagna noodles
• 1 cup shredded Mexican cheese blend
• 1/2 cup sour cream
• 1/4 cup chopped fresh cilantro

Instructions

1. Preheat your oven to 375°F (190°C). Lightly grease a 9×9 inch baking dish.
2. In a large skillet over medium heat, heat 1 tbsp olive oil. Add 1 lb ground turkey, breaking it apart with a spoon, and cook until no longer pink, about 5-7 minutes.
3. Add 1 cup diced onion, 2 cloves minced garlic, and 1 cup diced red bell pepper to the skillet. Cook for 3-4 minutes until vegetables soften.
4. Stir in 1 can black beans, 1 can diced tomatoes with green chilies, 1 tsp ground cumin, 1 tsp chili powder, and 1/2 tsp salt. Simmer for 5 minutes to blend flavors.
5. Layer 3 no-boil lasagna noodles in the bottom of the prepared baking dish. Spread half of the turkey mixture over the noodles, then dollop with 1/4 cup sour cream and sprinkle with 1/2 cup shredded cheese.
6. Repeat the layers with the remaining noodles, turkey mixture, sour cream, and cheese.
7. Cover with foil and bake for 25 minutes. Remove foil and bake for an additional 10 minutes until cheese is bubbly and golden.
8. Let stand for 5 minutes before serving. Garnish with 1/4 cup chopped fresh cilantro.

Serve this Mexican Lasagna Casserole with a side of crispy tortilla chips for an extra crunch, or top with avocado slices for a creamy contrast. The layers of flavor and texture make every bite a delightful surprise, proving that some compromises are absolutely delicious.

Creamy Poblano and Chicken Casserole

Venture into the realm of comfort food with a dish that’s as bold in flavor as it is in ease—perfect for those nights when you want to impress without the stress. This creamy, dreamy casserole combines the smoky kick of poblano peppers with tender chicken, all hugged by a blanket of melted cheese.

Ingredients

• 2 cups shredded cooked chicken
• 2 poblano peppers, seeded and diced
• 1 cup heavy cream
• 1 cup shredded Monterey Jack cheese
• 1/2 cup sour cream
• 1 tbsp olive oil
• 1 tsp ground cumin
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Preheat your oven to 375°F and grease a 9×13 inch baking dish with olive oil.
2. In a large bowl, mix the shredded chicken, diced poblano peppers, heavy cream, sour cream, cumin, salt, and black pepper until well combined.
3. Transfer the mixture to the prepared baking dish and spread it evenly.
4. Sprinkle the shredded Monterey Jack cheese on top, covering the mixture completely.
5. Bake for 25 minutes, or until the cheese is bubbly and slightly golden.
6. Let the casserole sit for 5 minutes before serving to allow the flavors to meld together beautifully.

So there you have it—a casserole that’s creamy with a hint of heat, and cheesy enough to make your heart skip a beat. Serve it over a bed of cilantro lime rice or with a side of warm tortillas for an extra touch of magic.

Mexican Fiesta Casserole with Avocado Crema

Oh, the joys of a dish that brings the fiesta to your fork without the hassle of a passport! Our Mexican Fiesta Casserole with Avocado Crema is like a party in a pan, blending bold flavors and creamy textures that’ll have your taste buds dancing the salsa. Perfect for those nights when you crave something hearty, zesty, and utterly unforgettable.

Ingredients

• 1 lb ground beef
• 1 cup diced onion
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1 cup corn kernels
• 1 cup black beans, rinsed and drained
• 1 cup diced tomatoes
• 1 tbsp taco seasoning
• 1 cup shredded cheddar cheese
• 1 cup shredded Monterey Jack cheese
• 1 avocado
• 1/2 cup sour cream
• 1 tbsp lime juice
• 1/4 tsp salt

Instructions

1. Preheat your oven to 375°F and grease a 9×13 inch baking dish.
2. Heat olive oil in a large skillet over medium heat. Add onion and garlic, sautéing until translucent, about 3 minutes.
3. Add ground beef to the skillet, breaking it apart with a spoon, and cook until no longer pink, about 5 minutes. Tip: Drain excess fat for a lighter casserole.
4. Stir in corn, black beans, diced tomatoes, and taco seasoning. Cook for another 2 minutes to blend flavors.
5. Transfer the beef mixture to the prepared baking dish, spreading it evenly.
6. Sprinkle both cheeses over the beef mixture, covering it completely.
7. Bake in the preheated oven for 20 minutes, or until the cheese is bubbly and slightly golden. Tip: For a crispier top, broil for the last 2 minutes.
8. While the casserole bakes, make the avocado crema by blending avocado, sour cream, lime juice, and salt until smooth. Tip: For extra zing, add a pinch of cumin to the crema.
9. Let the casserole cool for 5 minutes before serving. Dollop with avocado crema and enjoy!

Wow, this casserole is a texture dream—creamy, cheesy, with just the right amount of crunch from the veggies. Serve it with a side of tortilla chips for scooping up every last bite, or go bold by stuffing it into a burrito for the ultimate fiesta feast.

Lentil and Rice Mexican Casserole

Zesty and zippy, this Lentil and Rice Mexican Casserole is here to spice up your mealtime routine without a fuss. Packed with protein and bursting with flavor, it’s a dish that promises to be as nourishing as it is delicious, perfect for those nights when you crave something hearty yet hassle-free.

Ingredients

• 1 cup dry lentils
• 1 cup long-grain white rice
• 2 cups vegetable broth
• 1 tbsp olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 bell pepper, diced
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) diced tomatoes
• 1 tbsp chili powder
• 1 tsp cumin
• 1/2 tsp smoked paprika
• 1/2 tsp salt
• 1 cup shredded cheese (cheddar or Mexican blend)
• 2 tbsp fresh cilantro, chopped

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish.
2. In a medium saucepan, combine the lentils, rice, and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 18 minutes. Tip: Don’t peek! Keeping the lid on ensures perfectly cooked grains.
3. Heat olive oil in a large skillet over medium heat. Add onion, garlic, and bell pepper, sautéing for 5 minutes until softened.
4. Stir in the black beans, diced tomatoes, chili powder, cumin, smoked paprika, and salt. Cook for another 3 minutes, allowing the flavors to meld.
5. Combine the lentil-rice mixture with the skillet ingredients, then transfer everything to the prepared baking dish. Tip: For an extra flavor boost, let the mixture sit for 5 minutes before baking to allow the spices to deepen.
6. Sprinkle the shredded cheese evenly over the top. Bake for 20 minutes, or until the cheese is bubbly and slightly golden.
7. Garnish with fresh cilantro before serving. Tip: For a crispy top, broil for the last 2 minutes of baking.

Outrageously satisfying, this casserole boasts a hearty texture with a smoky, spicy kick that’s balanced by the creamy melted cheese. Serve it with a dollop of sour cream or avocado slices for a cool contrast, or scoop it up with tortilla chips for an extra crunch.

Chiles Rellenos Casserole with Cheese

Dive into a dish that’s like a hug from your abuela, if your abuela was a cheese-loving, spice-adoring culinary wizard. This Chiles Rellenos Casserole is the lazy (read: genius) way to enjoy all the flavors of the traditional stuffed peppers without the fuss.

Ingredients

• 6 large poblano peppers
• 2 cups shredded Monterey Jack cheese
• 1 cup shredded cheddar cheese
• 4 large eggs
• 1 cup whole milk
• 1/2 cup all-purpose flour
• 1 tsp baking powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp vegetable oil

Instructions

1. Preheat your oven to 375°F and grease a 9×13 inch baking dish with the vegetable oil.
2. Roast the poblano peppers over an open flame or under a broiler until the skins are blackened, about 5 minutes per side. Tip: Place them in a plastic bag to steam for 10 minutes; the skins will peel off easily.
3. Remove the skins, stems, and seeds from the peppers, then lay them flat in the prepared baking dish.
4. Sprinkle the Monterey Jack and cheddar cheeses evenly over the peppers.
5. In a large bowl, whisk together the eggs, milk, flour, baking powder, salt, and black pepper until smooth. Tip: Let the batter rest for 5 minutes to ensure a fluffier texture.
6. Pour the batter over the peppers and cheese, making sure it’s evenly distributed.
7. Bake for 35-40 minutes, or until the top is golden brown and the center is set. Tip: Check doneness by inserting a knife in the center; it should come out clean.

Serve this cheesy, spicy masterpiece with a dollop of sour cream or a side of avocado slices for a creamy contrast. The casserole is wonderfully fluffy with a kick of heat that’ll have you reaching for seconds before you’ve even finished your first bite.

Slow Cooker Mexican Casserole with Beef and Rice

Picture this: a dish so hearty and flavorful, it’ll make your slow cooker do a happy dance. This Mexican casserole is the culinary equivalent of a warm hug, packed with beef, rice, and all the zesty goodness you crave.

Ingredients

• 1 lb ground beef
• 1 cup uncooked white rice
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (10 oz) diced tomatoes with green chilies
• 1 cup corn kernels
• 1 cup chicken broth
• 1 tbsp taco seasoning
• 1/2 cup shredded cheddar cheese
• 1/2 cup shredded Monterey Jack cheese
• 1/4 cup chopped fresh cilantro

Instructions

1. Brown the ground beef in a skillet over medium heat until no pink remains, about 5 minutes.
2. Transfer the browned beef to your slow cooker, adding the uncooked rice, black beans, diced tomatoes with green chilies, corn, chicken broth, and taco seasoning. Stir to combine.
3. Cover and cook on LOW for 6 hours or HIGH for 3 hours, until the rice is tender and has absorbed most of the liquid.
4. Sprinkle the shredded cheddar and Monterey Jack cheeses over the top, then cover for an additional 10 minutes to let the cheese melt.
5. Garnish with chopped fresh cilantro before serving.

One bite of this casserole and you’ll be transported to flavor town, with its perfectly tender rice, melt-in-your-mouth beef, and a cheesy topping that’s downright irresistible. Serve it with a dollop of sour cream or a side of avocado slices for an extra touch of decadence.

Conclusion

With 18 delicious and easy Mexican casserole recipes, there’s something here for every taste and occasion! Whether you’re craving cheesy enchiladas, spicy taco bakes, or hearty vegetarian options, these dishes are sure to become family favorites. Don’t forget to try a recipe, share your thoughts in the comments, and pin your top picks to Pinterest for later. Happy cooking!