Get ready to spice up your weeknight dinners with these 20 mouth-watering Mexican casserole recipes! From classic beef and bean taco casseroles to vegetarian black bean and corn casseroles, we’ve got you covered. Whether you’re a fan of cheese, chorizo, or jalapeños, there’s something for everyone on this list.
Whether you’re in the mood for a hearty dinner that’ll warm your belly and your soul, or a lighter option that still packs a flavor punch, these spicy Mexican casserole recipes are sure to become new favorites. So go ahead, grab some tortillas, cheese, and beans, and let’s get cooking!
Stay tuned for the full list of recipes, including Cheesy Chicken Enchilada Casserole, Beef and Bean Taco Casserole, Vegetarian Black Bean and Corn Casserole, and many more.
Cheesy Chicken Enchilada Casserole
A comforting twist on traditional enchiladas, this casserole combines tender chicken, creamy cheese, and flavorful spices for a satisfying meal.
Ingredients:
– 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
– 1 can (10 oz) of enchilada sauce
– 1 cup shredded cheddar cheese
– 1/2 cup shredded Monterey Jack cheese
– 1 tablespoon olive oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 8-10 corn tortillas
– Salt and pepper to taste
Instructions:
1. Preheat oven to 350°F (175°C).
2. In a large skillet, cook chicken, onion, and garlic in olive oil until chicken is cooked through.
3. Arrange tortillas in a 9×13 inch baking dish. Spoon cooked chicken mixture onto tortillas, followed by enchilada sauce and shredded cheese.
4. Repeat layers two more times, finishing with a layer of cheese on top.
5. Bake for 25-30 minutes or until hot and bubbly.
Cooking Time: 25-30 minutes
Beef and Bean Taco Casserole
A hearty and flavorful casserole perfect for a weeknight dinner or weekend gathering, this Beef and Bean Taco Casserole combines ground beef, kidney beans, and taco seasonings with pasta, cheese, and crunchy tortilla chips.
Ingredients:
– 1 lb ground beef
– 1 can (14.5 oz) diced tomatoes with green chilies
– 1 cup cooked kidney beans
– 1/2 cup pasta of your choice
– 1 packet taco seasoning
– 1 cup shredded cheddar cheese
– 1/4 cup crushed tortilla chips
– 1 tablespoon olive oil
Instructions:
1. Preheat oven to 350°F (180°C).
2. Cook pasta according to package instructions, then set aside.
3. In a large skillet, cook ground beef over medium-high heat until browned, breaking into small pieces as it cooks.
4. Add taco seasoning and diced tomatoes with green chilies; stir to combine.
5. Combine cooked pasta, beef mixture, kidney beans, and shredded cheese in a 9×13 inch baking dish.
6. Top with crushed tortilla chips and bake for 20-25 minutes, or until hot and bubbly.
Cooking Time: 25-30 minutes
Vegetarian Black Bean and Corn Casserole
This hearty casserole combines the flavors of black beans, corn, and cheese, perfect for a comforting vegetarian meal. With its simple preparation and minimal ingredients, it’s an ideal option for a weeknight dinner or potluck.
Ingredients:
– 1 cup cooked black beans
– 1 cup frozen corn kernels, thawed
– 1 medium onion, diced
– 2 cloves garlic, minced
– 1 cup shredded cheese (Cheddar or Monterey Jack)
– 1/4 cup chopped fresh cilantro
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F.
2. In a large skillet, heat the olive oil over medium-high. Add the onion and garlic; cook until softened (3-4 minutes).
3. Add the black beans, corn kernels, and cumin. Cook for an additional 2-3 minutes.
4. Transfer the mixture to a 9×13-inch baking dish. Top with shredded cheese.
5. Bake for 20-25 minutes or until the cheese is melted and bubbly.
6. Sprinkle with chopped cilantro. Serve hot.
Cooking Time: 20-25 minutes
Green Chile Chicken Casserole
This casserole combines the bold flavors of green chile peppers with tender chicken and creamy cheese, perfect for a comforting weeknight dinner.
Ingredients:
– 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
– 2 cups cooked white rice
– 1 can (4 oz) green chile peppers, diced
– 1 cup shredded cheddar cheese
– 1/2 cup milk
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 350°F.
2. Cook chicken until browned, then set aside.
3. In a large skillet, sauté diced green chile peppers and cooked rice in olive oil until combined.
4. Add milk and stir until smooth.
5. Combine cooked chicken, rice mixture, and shredded cheese.
6. Transfer to a 9×13 inch baking dish and bake for 25-30 minutes or until casserole is hot and bubbly.
Cooking Time: 25-30 minutes
Mexican Street Corn Casserole
A creamy, cheesy twist on traditional Mexican street corn, this casserole is perfect for a crowd-pleasing side dish or main event. With the sweetness of corn and the spiciness of chili peppers, you’ll be hooked from the first bite!
Ingredients:
– 1 cup frozen corn kernels
– 1/2 cup mayonnaise
– 1/4 cup sour cream
– 1/2 cup shredded Monterey Jack cheese
– 1/4 cup crumbled cotija cheese
– 1 tablespoon lime juice
– 1/2 teaspoon paprika
– Salt and pepper to taste
– 6-8 corn tortillas, cut into 1-inch pieces
Instructions:
1. Preheat oven to 350°F (180°C).
2. In a large bowl, combine corn kernels, mayonnaise, sour cream, Monterey Jack cheese, cotija cheese, lime juice, paprika, salt, and pepper.
3. Add tortilla pieces and stir until well combined.
4. Transfer the mixture to a 9×13-inch baking dish.
5. Bake for 30-35 minutes or until lightly golden brown.
6. Serve warm, garnished with additional cotija cheese and lime wedges if desired.
Cooking Time: 30-35 minutes
Spicy Chorizo and Potato Casserole
Spicy Chorizo and Potato Casserole Recipe
A hearty and flavorful casserole perfect for a chilly evening, this Spicy Chorizo and Potato Casserole combines the richness of chorizo with the comfort of potatoes.
Ingredients:
– 1 lb potatoes, peeled and thinly sliced
– 1/2 cup chorizo, sliced
– 1 onion, diced
– 2 cloves garlic, minced
– 1/4 cup chopped fresh parsley
– 1 tsp smoked paprika
– Salt and pepper to taste
– 1/4 cup crumbled feta cheese (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large bowl, combine sliced potatoes, chorizo, onion, garlic, parsley, smoked paprika, salt, and pepper.
3. Transfer the mixture to a 9×13 inch baking dish and cover with aluminum foil.
4. Bake for 45 minutes.
5. Remove the foil and top with feta cheese (if using). Return to oven and bake for an additional 15-20 minutes or until the potatoes are tender and the top is golden brown.
Cooking Time: 60-65 minutes
Serve hot and enjoy!
Layered Tortilla Casserole with Salsa Verde
This vibrant casserole combines the classic comfort of layered tortillas with the bright, tangy flavors of salsa verde. Perfect for a quick and satisfying weeknight dinner or a fun weekend meal.
Ingredients:
– 6-8 corn tortillas
– 1 cup shredded cheese (Cheddar or Monterey Jack work well)
– 1 can (14.5 oz) diced tomatoes with green chilies
– 1/4 cup salsa verde
– 1 pound cooked chicken, beans, or roasted vegetables (your choice)
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 350°F.
2. In a large skillet, heat the olive oil over medium-high. Cook the chicken, beans, or vegetables until heated through.
3. In a separate pan, warm the tortillas over medium heat for about 30 seconds on each side.
4. Assemble the casserole by layering the warmed tortillas, cooked filling, and shredded cheese in a 9×13-inch baking dish.
5. Drizzle the salsa verde over the top layer of cheese.
6. Bake for 20-25 minutes or until the cheese is melted and bubbly.
Cooking Time: 20-25 minutes
Slow Cooker Mexican Casserole
Slow Cooker Mexican Casserole: A flavorful and hearty dish that’s perfect for a crowd.
Ingredients:
– 1 lb ground beef
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 can (14.5 oz) diced tomatoes
– 1 can (15.5 oz) red kidney beans, drained and rinsed
– 1 packet Mexican seasoning
– 1/4 cup water
– 8-10 corn tortillas
– Shredded cheese (cheddar or Monterey Jack work well)
– Optional toppings: diced bell peppers, chopped cilantro, sour cream
Instructions:
1. Brown the ground beef in a large skillet over medium-high heat. Drain excess fat.
2. Add onion and garlic to the skillet; cook until the onion is translucent.
3. Stir in diced tomatoes, red kidney beans, Mexican seasoning, and water. Bring to a simmer.
4. Transfer the mixture to a slow cooker.
5. Arrange 2-3 corn tortillas on top of the meat mixture, overlapping them slightly.
6. Sprinkle shredded cheese over the tortillas.
7. Repeat steps 5-6 until all ingredients are used, finishing with a layer of cheese on top.
8. Cook on low for 4-5 hours or high for 2-3 hours.
9. Serve hot and add your desired toppings.
Cooking Time: 4-5 hours (low) or 2-3 hours (high)
Quinoa and Black Bean Mexican Casserole
This casserole combines the nutty flavor of quinoa with the rich taste of black beans, all wrapped up in a flavorful Mexican-inspired package. Perfect for a weeknight dinner or potluck gathering.
Ingredients:
– 1 cup quinoa, rinsed and drained
– 2 cups water or vegetable broth
– 1 can (15 ounces) black beans, drained and rinsed
– 1 onion, diced
– 1 red bell pepper, diced
– 1 can (14.5 ounces) diced tomatoes with green chilies
– 1 teaspoon cumin
– 1/2 teaspoon chili powder
– Salt and pepper, to taste
– 1 cup shredded Monterey Jack cheese
– 1 tablespoon olive oil
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook quinoa according to package instructions.
3. In a large skillet, heat olive oil over medium-high. Add onion and bell pepper; cook until tender.
4. Add black beans, cumin, chili powder, salt, and pepper. Stir in diced tomatoes with green chilies.
5. Combine cooked quinoa, bean mixture, and shredded cheese in a 9×13-inch baking dish.
6. Bake for 20-25 minutes or until hot and bubbly.
Cooking Time: 25 minutes
Breakfast Burrito Casserole with Eggs and Sausage
A twist on the classic breakfast burrito, this casserole combines scrambled eggs, savory sausage, and tortillas for a satisfying morning meal.
Ingredients:
– 1 pound cooked sausage (such as chorizo or breakfast links), crumbled
– 12 large eggs
– 6-8 tortillas, cut into 1-inch pieces
– 1 cup shredded cheese (Cheddar or Monterey Jack)
– 1/4 cup chopped fresh cilantro
– Salt and pepper to taste
– Cooking spray or oil
Instructions:
1. Preheat oven to 350°F (180°C).
2. In a large bowl, whisk together eggs and a pinch of salt. Set aside.
3. In a separate pan, cook sausage over medium heat until browned, breaking apart with a spoon as it cooks.
4. Add tortilla pieces to the pan with the cooked sausage and stir to combine.
5. Grease a 9×13-inch baking dish with cooking spray or oil.
6. Layer ingredients in the prepared dish: half of the egg mixture, followed by the sausage-tortilla mixture, then the remaining egg mixture.
7. Top with shredded cheese and chopped cilantro.
8. Bake for 35-40 minutes or until eggs are set and cheese is melted.
Cooking Time: 35-40 minutes
Zucchini and Ground Turkey Mexican Casserole
A flavorful and nutritious twist on traditional casserole recipes, this Zucchini and Ground Turkey Mexican Casserole combines the best of both worlds. A perfect dish for a weeknight dinner or a weekend brunch.
Ingredients:
– 1 medium zucchini, diced
– 1 lb ground turkey
– 1 onion, diced
– 2 cloves garlic, minced
– 1 cup cooked brown rice
– 1 can (14.5 oz) diced tomatoes with green chilies
– 1 tsp cumin
– 1 tsp chili powder
– Salt and pepper to taste
– 1 cup shredded Monterey Jack cheese (divided)
– 1/4 cup chopped fresh cilantro (optional)
Instructions:
1. Preheat oven to 350°F.
2. Cook ground turkey in a large skillet over medium-high heat, breaking up with spoon as it cooks, until browned and cooked through.
3. Add onion, garlic, cumin, chili powder, salt, and pepper to the skillet and cook until the onion is translucent.
4. In a separate pot, bring the diced tomatoes with green chilies to a simmer. Stir in 1/2 cup of the shredded cheese and cook until melted.
5. Combine cooked turkey mixture, zucchini, and brown rice in a large bowl. Pour in the tomato mixture and stir to combine.
6. Transfer the mixture to a 9×13 inch baking dish, top with the remaining cheese, and bake for 25-30 minutes or until the casserole is hot and bubbly.
Cooking Time: 25-30 minutes
Creamy Jalapeño Popper Casserole
A creamy, cheesy casserole that combines the flavors of jalapeños and poppers with a comforting twist.
Ingredients:
– 1 (16 ounce) container of cream cheese, softened
– 1/2 cup mayonnaise
– 1/4 cup chopped fresh cilantro
– 1/2 cup grated cheddar cheese
– 1/2 cup grated Monterey Jack cheese
– 1 can (10.5 ounce) of jalapeño popper bits
– 1/2 cup half-and-half
– Salt and pepper to taste
Instructions:
1. Preheat oven to 350°F.
2. In a large mixing bowl, combine cream cheese, mayonnaise, cilantro, cheddar cheese, and Monterey Jack cheese. Mix until smooth.
3. Add jalapeño popper bits and half-and-half to the mixture. Stir until well combined.
4. Pour the mixture into a 9×13-inch baking dish.
5. Bake for 25-30 minutes or until the casserole is set and lightly golden brown.
Cooking Time: 25-30 minutes
Pulled Pork and Hominy Casserole
This casserole combines the rich flavors of slow-cooked pulled pork with the creamy texture of hominy, all wrapped up in a crunchy cornbread crust.
Ingredients:
– 2 pounds pulled pork
– 1 cup hominy, drained and rinsed
– 1 onion, diced
– 1 red bell pepper, diced
– 1 can cream of chicken soup
– 1/2 cup milk
– 1 teaspoon paprika
– Salt and pepper to taste
– 1 cup cornbread mix
– 1/4 cup shredded cheddar cheese
Instructions:
1. Preheat oven to 350°F.
2. In a large skillet, combine pulled pork, hominy, onion, bell pepper, cream of chicken soup, milk, paprika, salt, and pepper. Cook over medium heat until heated through.
3. In a separate bowl, mix cornbread mix with 1/4 cup water to form a thick batter.
4. Grease a 9×13-inch baking dish and spread the pork mixture evenly.
5. Top with the cornbread mixture, followed by shredded cheddar cheese.
6. Bake for 25-30 minutes or until golden brown.
Cooking Time: 25-30 minutes
Mexican Rice and Beef Casserole
A hearty, one-dish wonder that combines the flavors of Mexico with the comfort of a casserole.
Ingredients:
– 1 lb ground beef
– 1 medium onion, diced
– 2 cloves garlic, minced
– 1 cup cooked Mexican rice (white or brown)
– 1 can (14.5 oz) diced tomatoes
– 1 tsp chili powder
– 1/2 tsp cumin
– Salt and pepper to taste
– 1 cup shredded cheddar cheese
– 1/4 cup chopped fresh cilantro (optional)
Instructions:
1. Preheat oven to 350°F.
2. Cook ground beef in a large skillet over medium-high heat, breaking it up with a spoon, until browned, about 5-7 minutes.
3. Add onion and garlic to the skillet; cook until onion is translucent.
4. Stir in cooked rice, diced tomatoes, chili powder, cumin, salt, and pepper.
5. Transfer mixture to a 9×13-inch baking dish.
6. Top with shredded cheese and chopped cilantro (if using).
7. Bake for 25-30 minutes or until hot and bubbly.
Cooking Time: 25-30 minutes
Sweet Potato and Black Bean Casserole
A flavorful and nutritious twist on traditional casseroles, this Sweet Potato and Black Bean Casserole is perfect for a weeknight dinner or a special occasion. The sweetness of the sweet potatoes pairs perfectly with the earthy flavor of black beans.
Ingredients:
– 2 large sweet potatoes, peeled and diced
– 1 can (15 oz) black beans, drained and rinsed
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– 1 teaspoon cumin
– Salt and pepper to taste
– 1 cup shredded cheddar cheese (optional)
Instructions:
1. Preheat oven to 375°F.
2. In a large bowl, combine sweet potatoes, black beans, onion, garlic, olive oil, and cumin.
3. Season with salt and pepper to taste.
4. Transfer mixture to a 9×13 inch baking dish.
5. Top with shredded cheddar cheese (if using).
6. Bake for 35-40 minutes or until sweet potatoes are tender.
Cooking Time: 35-40 minutes
One-Pan Fajita Casserole with Bell Peppers
This recipe brings together the flavors of a classic fajita dish and the convenience of a one-pan casserole. Perfect for a weeknight dinner, this hearty dish is packed with tender chicken, crunchy bell peppers, and creamy cheese.
Ingredients:
– 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
– 2 large bell peppers (any color), sliced
– 1 onion, diced
– 2 cloves garlic, minced
– 1 can (14.5 oz) diced tomatoes with green chilies
– 1 tsp ground cumin
– 1/2 tsp chili powder
– 1/4 cup chopped fresh cilantro
– 8 oz cream cheese, softened
– 1 cup shredded cheddar cheese
– Salt and pepper to taste
– Cooking spray or oil for the pan
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, cook chicken, bell peppers, onion, and garlic over medium-high heat until browned.
3. Add cumin, chili powder, and diced tomatoes with green chilies; stir to combine.
4. Transfer the mixture to a 9×13 inch baking dish.
5. Spread cream cheese evenly over the top, followed by shredded cheddar cheese.
6. Bake for 25-30 minutes or until cheese is melted and bubbly.
7. Sprinkle with cilantro and serve hot.
Cooking Time: 25-30 minutes
Lentil and Cheese Mexican Casserole
This hearty casserole combines the comfort of lentils with the bold flavors of Mexico, all wrapped up in a cheesy package. Perfect for a weeknight dinner or weekend gathering.
Ingredients:
– 1 cup dried green or brown lentils, rinsed and drained
– 2 cups water
– 1 tablespoon olive oil
– 1 onion, chopped
– 1 red bell pepper, diced
– 1 can (14.5 oz) diced tomatoes
– 1 teaspoon cumin
– 1/2 teaspoon chili powder
– Salt and pepper, to taste
– 1 cup shredded cheddar cheese
– 1/4 cup crumbled queso fresco or feta cheese
– 6 corn tortillas
Instructions:
1. Preheat oven to 375°F.
2. Cook lentils according to package instructions. Drain and set aside.
3. In a large skillet, heat oil over medium-high. Add onion and bell pepper; cook until tender.
4. Stir in cumin, chili powder, salt, and pepper.
5. Add cooked lentils, diced tomatoes, and corn tortillas to the skillet. Stir to combine.
6. Transfer mixture to a 9×13-inch baking dish. Top with shredded cheese and crumbled queso fresco or feta.
7. Bake for 25-30 minutes, or until casserole is hot and bubbly.
Cooking Time: 25-30 minutes
Shrimp and Avocado Casserole with Lime Crema
Elevate your seafood game with this vibrant, flavorful casserole that combines succulent shrimp, creamy avocado, and a zesty lime crema.
Ingredients:
– 1 pound large shrimp, peeled and deveined
– 2 ripe avocados, diced
– 1 cup heavy cream
– 2 tablespoons freshly squeezed lime juice
– 1 teaspoon grated lime zest
– 1/2 cup shredded cheddar cheese
– 1/4 cup chopped fresh cilantro
– Salt and pepper to taste
– 1 tablespoon olive oil
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, heat the olive oil over medium-high heat. Add the shrimp and cook until pink and just cooked through, about 2-3 minutes per side.
3. In a separate bowl, mix together the diced avocado, heavy cream, lime juice, and lime zest.
4. In a 9×13-inch baking dish, arrange half of the cooked shrimp in the bottom of the dish.
5. Spread the avocado mixture over the shrimp, followed by half of the shredded cheese and chopped cilantro.
6. Repeat the layers, ending with the remaining cheese on top.
7. Bake for 20-25 minutes or until the casserole is lightly browned and heated through.
Cooking Time: 20-25 minutes
Poblano and Cornbread Casserole
This casserole combines the creamy richness of cornbread with the smoky heat of roasted poblanos, perfect for a comforting dinner or brunch.
Ingredients:
– 2 large poblano peppers
– 1 cup all-purpose flour
– 1 cup cornmeal
– 1/2 cup granulated sugar
– 1/2 teaspoon baking powder
– 1/2 teaspoon salt
– 1/4 cup unsalted butter, melted
– 1 cup heavy cream
– 2 large eggs
– 1 cup shredded cheddar cheese (optional)
Instructions:
1. Preheat oven to 375°F.
2. Roast the poblanos by placing them on a baking sheet and baking for 30-40 minutes, or until charred and blistered.
3. Remove from heat and peel off skin, then chop into small pieces.
4. In a large bowl, whisk together flour, cornmeal, sugar, baking powder, and salt.
5. Add melted butter, heavy cream, eggs, and chopped poblanos to the dry ingredients. Mix until combined.
6. Pour mixture into a 9×13-inch baking dish and top with shredded cheddar cheese (if using).
7. Bake for 40-45 minutes or until golden brown.
Cooking Time: 40-45 minutes
Smoky Chipotle Beef and Rice Casserole
Smoky Chipotle Beef and Rice Casserole: A hearty, flavorful dish perfect for a weeknight dinner or weekend gathering. This casserole combines the richness of beef with the smokiness of chipotle peppers and the comfort of creamy rice.
Ingredients:
– 1 lb ground beef
– 1 onion, diced
– 2 cloves garlic, minced
– 1 can (14.5 oz) diced tomatoes
– 1 cup cooked white rice
– 1/4 cup milk
– 1 tsp cumin
– 1 tsp smoked paprika
– 1 chipotle pepper in adobo sauce, finely chopped
– Salt and pepper to taste
– Shredded cheddar cheese (optional)
Instructions:
1. Preheat oven to 350°F.
2. Cook ground beef, onion, and garlic until browned, breaking up meat into small pieces as it cooks.
3. Stir in diced tomatoes, cumin, smoked paprika, and chipotle pepper. Bring mixture to a simmer.
4. In a separate bowl, combine cooked rice, milk, and salt and pepper to taste. Stir until well combined.
5. Grease a 9×13 inch baking dish with cooking spray. Add beef mixture, then top with rice mixture.
6. Bake for 25-30 minutes or until casserole is hot and bubbly.
7. Sprinkle shredded cheddar cheese on top (if using) and return to oven for an additional 5-10 minutes.
Cooking Time: 30-40 minutes
Summary
Get ready for a flavorful fiesta with these 20 spicy Mexican casserole recipes! From classic chicken enchiladas to creative twists like shrimp and avocado, there’s something for everyone. Hearty options like beef and bean taco casserole or pulled pork and hominy casserole are perfect for weeknight dinners, while vegetarian choices like black bean and corn casserole or lentil and cheese casserole offer delicious alternatives. With a range of spice levels to suit your taste, these recipes are sure to become new family favorites.
