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    You are in: Home / Recipes / Mexican Layered Beef and Bean Casserole Recipe
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    Mexican Layered Beef and Bean Casserole

    Mexican Layered Beef and Bean Casserole. Photo by Posiespocketbook

    1/1 Photo of Mexican Layered Beef and Bean Casserole

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 5 mins

    25 mins

    40 mins

    Kittencalskitchen's Note:

    This is delicious creamy ground beef, bean and corn mixture layered between crushed tortilla chips and cheddar cheese then topped off with more cheese, tomatoes and green onions, if you like extreme spice then add in some cayenne pepper and use spicy salsa as well as the jalapeno peppers :)

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    1. 1
      Grease a 13 x 9-inch baking dish.
    2. 2
      In a skillet over medium heat brown the ground beef with garlic, onion, green bell pepper and jalapenos (if using) drain fat then add in taco seasoning, salt and black pepper to taste; heat stirring for 1-2 minutes; transfer the mixture into a large mixing bowl.
    3. 3
      Add in black beans, corn, sour cream and salsa; mix until well combined.
    4. 4
      Spoon 1/3 of the ground beef mixture or enough to cover the bottom of the dish.
    5. 5
      Arrange HALF (3 cups) of the crushed tortillas on top of the ground beef mixture, then sprinkle about 1 cup shredded cheese.
    6. 6
      Spoon another 1/3 of meat mixture on top of the cheese.
    7. 7
      Cover with remaining half (3 cups) of crushed chips then sprinkle with 1 cup shredded cheese.
    8. 8
      Spread the final layer of meat mixture on top then sprinkle with 1 cup cheese.
    9. 9
      Top the casserole with green onions and then chopped tomatoes.
    10. 10
      Bake at 350 degrees for about 40 minutes.
    11. 11
      Let sit for 15-20 minutes before slicing and serving.

    Ratings & Reviews:

    • on January 28, 2013


      I didn't realize until now (after we finished eating) that this was a Kittencal recipe, but I'm not surprised! It was very very tasty and really easy to make.
      I only had about 2 cups of chips, so I cut up some corn tortillas, sprayed them with olive oil and sprinkled kosher salt, then baked them at 400 for a few minutes - voila! chips! So I only ended up with 4 cups, but I think it was plenty.
      I also reduced the sour cream by half, partly because of another reviewer's recommendation and partly because one of my son's doesn't care too much for it. The rest of us had some on the side to make up for it.
      I had two small red peppers which I used in place of the green, and I didn't use the jalapenos. I used 1 cup of mild and 1 cup of medium salsa. I didn't have a green onion or a tomato in the house, and I didn't want to go out in the icy weather with 3 small kids, so I just left those out too.
      We ate this with warm flour tortillas. Some of the kids wrapped it up like a burrito, and others used pieces to scoop up the casserole.
      I will definitely be making this one again, probably for the super bowl next month!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on June 02, 2009


      Hubby (a very finicky eater) had this on the second night of reheating and said "that was really awesome".

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on March 24, 2014


      Very good! I omitted the jalapeño and lo and behold my husband said it would have been perfect with jalapeños! Next time! The ingredients make ALOT of filling so unless your 9 x 13 pan is deep, I suggest using a larger pan. Having leftovers tonight. Yum!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (20)


    Nutritional Facts for Mexican Layered Beef and Bean Casserole

    Serving Size: 1 (440 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 932.4
    Calories from Fat 490
    Total Fat 54.5 g
    Saturated Fat 27.2 g
    Cholesterol 162.1 mg
    Sodium 1782.3 mg
    Total Carbohydrate 71.4 g
    Dietary Fiber 14.4 g
    Sugars 12.7 g
    Protein 45.1 g

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