Beefy Cheesy Mexican Casserole Recipe

Fajitas are a delicious and super fun family meal idea, but they can be really messy to eat, especially for little ones. This beefy cheesy Mexican casserole takes everything that is delicious about fajitas and makes them into an easy-serve, low-mess dinner option instead. Filling and fun, with just a hint of heat; this recipe is a guaranteed crowd-pleaser. And, we know that casseroles have had bad press for a while now, but this dish is nothing like auntie Susan's casserole, we promise. This recipe makes casserole, dare we say it, cool.

Created by recipe developer Jennine Rye, this Mexican casserole is made by layering a hearty spiced beef mixture with refried beans, corn tortillas, and a whole pile of cheddar cheese. When baked in the oven, the flavors of the casserole mingle together and the cheese on top gets wonderfully gooey and golden. Sour cream, avocado, and fresh coriander make the perfect finishing touches to this dish, giving you a dinner that is so comforting and delicious, you'll want it every night of the week.

This dish really speaks for itself; no need for any fancy sides; a crisp, fresh salad is all that is needed as an accompaniment. So why not save yourself the inevitable food stain down your favorite shirt and try this recipe, you'll be surprised at just how great it tastes. It might just become a regular at your family table.

Gather the ingredients for this beefy cheesy Mexican casserole

To make this beefy cheesy Mexican casserole you will first need to gather the ingredients. To make the meat filling you will need olive oil, an onion, a bell pepper, garlic powder, cumin, paprika, coriander, oregano, chili powder, beef mince, chopped tomatoes, tomato paste, beef stock, canned sweetcorn, and canned beans. As well as this, you will need corn tortillas, a can of refried beans, and cheddar cheese to complete the casserole. You will also require fresh coriander, sour cream, and avocado to serve this dish.

Begin to fry the ingredients

To begin this recipe, heat up the oil in a large, deep pan, add the onion and sauté it for a few minutes. Then, add the red bell pepper to the pan, along with the garlic powder, cumin, paprika, coriander, oregano, and chili powder. Fry the spices until fragrant. Adding the spices to the dish at this stage allows the spices to dry toast in the pan, which draws out the flavors and will enhance the taste of your dish. It's a small step but you don't want to miss it!

Brown the beef and add liquids

Add the beef mince to the pan and fry it with the other ingredients until it is well browned. Then, add the canned tomatoes, the tomato paste, and the beef stock. Allow the ingredients to simmer for 15 minutes, uncovered, to reduce the liquid in the pan. When the 15 minutes has passed and the liquid is reduced, turn off the heat and stir in the sweetcorn and the black beans.

It's now time to preheat the oven.

Layer up the casserole

Prepare the casserole while the oven preheats. In a large casserole dish, layer up half of the corn tortilla strips at the bottom of the dish. Spread half of the refried beans over the tortilla, and then spoon half of the beef mixture on top. Repeat the process by layering the other half of the tortilla strips, the refried beans, and finally the beef mixture into the casserole dish. Top the casserole with the cheddar cheese and then place it into the oven to bake for 30 minutes, until the cheese on top is golden and bubbling.

How to serve the cheesy beefy casserole

To serve this beefy cheesy Mexican casserole, place a generous slice onto a plate or into a bowl, then top with a spoonful of sour cream, a few slices of avocado, and the chopped fresh coriander. Enjoy it while it is hot and fresh from the oven, and be ready to go back for seconds! 

This casserole can be kept covered in the fridge for up to 3 days, and should be thoroughly reheated before eating. It can also be frozen.

Beefy Cheesy Mexican Casserole Recipe
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This beefy cheesy Mexican casserole recipe brings all the flavor and textures of your favorite fajitas into easy-to-serve portions that your family will love.
Prep Time
Cook Time
A serving of Mexican casserole
Total time: 1 hour
  • 1 ½ tablespoons olive oil, for frying
  • 1 small onion, finely chopped
  • 1 red bell pepper, chopped
  • ½ teaspoon garlic powder
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • ½ teaspoon ground coriander
  • ½ teaspoon dried oregano
  • ½ teaspoon chili powder
  • 1lb lean beef mince
  • 1 can chopped tomatoes
  • 1 tablespoon tomato paste
  • 1 cup beef stock
  • ½ cup canned sweetcorn
  • ½ cup black beans
  • 12 small corn tortillas, cut into strips
  • 1 14oz can of refried beans
  • 2 cups grated cheddar cheese
  • 2 tablespoons fresh coriander, chopped
  • ½ cup sour cream, to serve
  • 1 avocado, sliced, to serve
  1. In a large, deep frying pan, heat up the oil to a medium heat and then fry the chopped onion for 3 to 4 minutes. Then, add the chopped red bell pepper to the pan, along with the powdered garlic, ground cumin, paprika, ground coriander, oregano, and chili powder, and fry for a minute or two until fragrant.
  2. Add the minced beef to the pan, and fry until browned all over.
  3. Add the canned tomatoes, the tomato paste, and the beef stock to the pan. Stir everything in and then leave it to simmer for 15 minutes uncovered, to boil off some of the liquid.
  4. Turn off the heat and then stir in the sweetcorn and the black beans.
  5. Preheat the oven to 400 F.
  6. In a large ceramic oven dish, layer up half of the corn tortilla strips, then half the can of refried beans, and then half of beef mince mixture. Repeat this so that all of the produce is used up, and then top with the grated cheddar cheese. Bake in the oven for 30 minutes, until the cheese is bubbling and golden on top.
  7. Serve hot, sprinkled with chopped fresh coriander, with a dollop of sour cream and some sliced avocado.
Calories per Serving 690
Total Fat 38.0 g
Saturated Fat 15.7 g
Trans Fat 0.9 g
Cholesterol 104.0 mg
Total Carbohydrates 51.9 g
Dietary Fiber 12.2 g
Total Sugars 5.5 g
Sodium 759.3 mg
Protein 38.4 g
The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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