Cheesy Mexican beef bake just the name alone conjures up images of bubbling cheese, savory spices, and a hearty, comforting meal, doesn’t it? I’m thrilled to share this recipe with you, because it’s a guaranteed crowd-pleaser that’s surprisingly simple to make. Forget complicated weeknight dinners; this bake is all about maximum flavor with minimal effort.
While not steeped in centuries of tradition like some Mexican dishes, the beauty of a “bake” like this lies in its adaptability and the way it marries classic Mexican flavors with the convenience of modern cooking. Think of it as a delicious evolution of traditional casseroles, infused with the vibrant spices and ingredients that make Mexican cuisine so beloved. It’s a celebration of the rich culinary heritage, reimagined for today’s busy lifestyles.
What makes this cheesy Mexican beef bake so irresistible? It’s the perfect combination of textures and tastes. The seasoned ground beef, layered with tortillas, beans, and corn, creates a satisfying heartiness, while the generous blanket of melted cheese adds a creamy, gooey richness that’s simply divine. Plus, it’s incredibly versatile! You can customize the spice level to your liking, add your favorite toppings, and even sneak in some extra veggies. It’s a one-dish wonder that’s perfect for family dinners, potlucks, or even meal prepping for the week. Get ready to experience a flavor explosion that will have everyone asking for seconds!
Ingredients:
- 1 pound ground beef
- 1 large onion, chopped
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (15 ounce) can corn, drained
- 1 (10 ounce) can diced tomatoes and green chilies (like Rotel), undrained
- 1 packet (1 ounce) taco seasoning
- 1/2 cup water
- 1 (10 ounce) can enchilada sauce
- 12 corn tortillas
- 4 cups shredded cheddar cheese, divided
- 1 cup sour cream
- 1/2 cup chopped cilantro, for garnish (optional)
- Olive oil or cooking spray
- Salt and pepper to taste
Preparing the Beef Mixture:
- Get started by preheating your oven to 350°F (175°C). Lightly grease a 9×13 inch baking dish with olive oil or cooking spray. This will prevent the bake from sticking and make cleanup a breeze!
- In a large skillet, brown the ground beef over medium-high heat. As the beef cooks, break it up with a spoon or spatula until it’s crumbled. Drain off any excess grease. Nobody wants a greasy bake!
- Add the chopped onion, green bell pepper, and red bell pepper to the skillet with the cooked ground beef. Cook until the vegetables are softened, about 5-7 minutes. Stir occasionally to prevent burning. I love the sweetness the peppers add!
- Stir in the black beans, corn, and diced tomatoes and green chilies (Rotel) into the skillet. Make sure everything is well combined. This is where the flavor party really starts!
- Add the taco seasoning and water to the skillet. Stir well to combine, ensuring the taco seasoning is evenly distributed. Bring the mixture to a simmer and cook for about 5 minutes, allowing the flavors to meld together. This step is crucial for a flavorful filling.
- Season the beef mixture with salt and pepper to taste. Remember, you can always add more, but you can’t take it away! So, start with a little and adjust as needed.
Assembling the Cheesy Mexican Beef Bake:
- Spread a thin layer of enchilada sauce on the bottom of the prepared baking dish. This will help prevent the tortillas from sticking and add an extra layer of flavor.
- Arrange 6 corn tortillas over the enchilada sauce, overlapping them slightly to cover the bottom of the dish. You might need to tear some tortillas to fit perfectly. Don’t worry, it doesn’t have to be perfect!
- Spread half of the beef mixture evenly over the tortillas. Make sure to distribute it evenly so every bite is packed with flavor.
- Sprinkle 1 1/2 cups of shredded cheddar cheese over the beef mixture. Cheese is key to a good bake!
- Dollop half of the sour cream over the cheese. You can spread it out a bit or leave it in dollops it’s up to you!
- Repeat the layers: Arrange the remaining 6 corn tortillas over the sour cream, overlapping them slightly.
- Spread the remaining beef mixture evenly over the tortillas.
- Sprinkle the remaining 1 1/2 cups of shredded cheddar cheese over the beef mixture.
Baking and Serving:
- Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly and the bake is heated through. Keep an eye on it to prevent the cheese from burning.
- Remove the bake from the oven and let it rest for 5-10 minutes before cutting and serving. This will allow the bake to set slightly and make it easier to cut.
- Garnish with the remaining 1 cup of shredded cheddar cheese and chopped cilantro (if using). I love the fresh flavor the cilantro adds!
- Serve warm with your favorite toppings, such as extra sour cream, guacamole, salsa, or hot sauce. Enjoy!
Tips and Variations:
- Spice it up: Add a pinch of cayenne pepper or a dash of hot sauce to the beef mixture for extra heat.
- Use different cheese: Feel free to substitute the cheddar cheese with Monterey Jack, pepper jack, or a Mexican cheese blend.
- Add more veggies: Include other vegetables like zucchini, mushrooms, or jalapeños for added flavor and nutrition.
- Make it vegetarian: Substitute the ground beef with crumbled tofu or a vegetarian ground beef substitute.
- Make it ahead: Assemble the bake ahead of time and store it in the refrigerator for up to 24 hours. Add an extra 10-15 minutes to the baking time if baking from cold.
- Freezing Instructions: You can freeze the assembled bake before baking. Wrap it tightly in plastic wrap and then in aluminum foil. Freeze for up to 3 months. Thaw overnight in the refrigerator before baking as directed, adding an extra 15-20 minutes to the baking time.
- Tortilla Tips: If your tortillas are stiff and prone to cracking, you can lightly warm them in a dry skillet or microwave them briefly before assembling the bake. This will make them more pliable and easier to work with.
- Serving Suggestions: This Cheesy Mexican Beef Bake is delicious on its own, but it also pairs well with a side salad, Mexican rice, or refried beans.
- Leftovers: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven until heated through.
Nutritional Information (approximate, per serving):
Please note that the nutritional information is an estimate and may vary based on specific ingredients and portion sizes.
- Calories: 450-550
- Protein: 25-35g
- Fat: 25-35g
- Carbohydrates: 30-40g
Why This Recipe Works:
This Cheesy Mexican Beef Bake is a crowd-pleaser for several reasons:
- Flavorful Filling: The combination of ground beef, vegetables, black beans, corn, and taco seasoning creates a rich and savory filling that everyone will love.
- Cheesy Goodness: The generous amount of cheddar cheese adds a creamy and melty layer that complements the other flavors perfectly.
- Easy to Assemble: The layering process is simple and straightforward, making this bake a breeze to put together.
- Versatile: You can easily customize this recipe to suit your preferences and dietary needs.
- Make-Ahead Friendly: This bake can be assembled ahead of time, making it a great option for busy weeknights or potlucks.
Troubleshooting:
- Bake is too dry: If the bake seems dry, you can add a little more enchilada sauce or water to the beef mixture before assembling.
- Tortillas are soggy: To prevent soggy tortillas, make sure to spread a thin layer of enchilada sauce on the bottom of the baking dish and don’t overfill the bake with the beef mixture.
- Cheese is burning: If the cheese starts to brown too quickly, you can tent the bake with aluminum foil during the last few minutes of baking.
- Bake is not heating through: If the bake is not heating through, you can cover it with aluminum foil and continue baking until it is heated through.
Equipment Needed:
- Large skillet
- 9×13 inch baking dish
- Spoon or spatula
- Measuring cups and spoons
- Knife and cutting board
Conclusion:
This Cheesy Mexican Beef Bake isn’t just another casserole; it’s a flavor explosion waiting to happen, and trust me, you absolutely need to try it! The combination of savory seasoned beef, creamy cheese, and that hint of Mexican spice creates a dish that’s both comforting and exciting. It’s the perfect weeknight meal because it’s quick to assemble, and it’s impressive enough to serve to guests. What more could you ask for?
But the real magic lies in its versatility. Want to kick up the heat? Add a pinch of cayenne pepper to the beef mixture or use a spicier salsa. Feeling adventurous? Try incorporating some black beans or corn for added texture and flavor. For a lighter version, you could substitute ground turkey or chicken for the beef. And if you’re looking for a vegetarian option, simply replace the meat with a hearty mix of sautéed vegetables like bell peppers, zucchini, and onions, seasoned with the same delicious spices.
Serving suggestions are endless! I personally love serving this Cheesy Mexican Beef Bake with a dollop of sour cream or Greek yogurt, a sprinkle of fresh cilantro, and a side of crispy tortilla chips for scooping. It’s also fantastic served over rice or quinoa for a more substantial meal. Leftovers (if there are any!) are just as delicious the next day, making it perfect for meal prepping. You can even repurpose it into cheesy beef tacos or quesadillas!
Serving Suggestions:
- Top with sour cream, guacamole, and salsa.
- Serve with a side of rice and beans.
- Use as a filling for tacos or burritos.
- Add a sprinkle of chopped cilantro for freshness.
I’ve poured my heart into perfecting this recipe, and I’m confident that you’ll love it as much as I do. It’s a guaranteed crowd-pleaser that’s sure to become a staple in your recipe rotation. So, gather your ingredients, preheat your oven, and get ready to experience the deliciousness of this Cheesy Mexican Beef Bake.
I’m so excited for you to try this recipe! Once you’ve had a chance to make it, I’d absolutely love to hear about your experience. Did you make any variations? What did you serve it with? What did your family think? Share your photos and comments below I can’t wait to see your creations and hear your feedback! Your insights will not only help other readers but also inspire me to continue creating delicious and easy-to-follow recipes. Happy baking!
Cheesy Mexican Beef Bake: The Ultimate Comfort Food Recipe
A cheesy, layered Mexican beef bake with tortillas, ground beef, beans, corn, and plenty of cheddar cheese. Perfect for a weeknight dinner or potluck!
Ingredients
- 1 pound ground beef
- 1 large onion, chopped
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (15 ounce) can corn, drained
- 1 (10 ounce) can diced tomatoes and green chilies (like Rotel), undrained
- 1 packet (1 ounce) taco seasoning
- 1/2 cup water
- 1 (10 ounce) can enchilada sauce
- 12 corn tortillas
- 4 cups shredded cheddar cheese, divided
- 1 cup sour cream
- 1/2 cup chopped cilantro, for garnish (optional)
- Olive oil or cooking spray
- Salt and pepper to taste
Instructions
- Preheat oven to 350°F (175°C). Lightly grease a 9×13 inch baking dish with olive oil or cooking spray.
- In a large skillet, brown the ground beef over medium-high heat, breaking it up with a spoon or spatula. Drain off any excess grease.
- Add the chopped onion, green bell pepper, and red bell pepper to the skillet. Cook until the vegetables are softened, about 5-7 minutes, stirring occasionally.
- Stir in the black beans, corn, and diced tomatoes and green chilies (Rotel).
- Add the taco seasoning and water. Stir well to combine. Bring the mixture to a simmer and cook for about 5 minutes.
- Season the beef mixture with salt and pepper to taste.
- Spread a thin layer of enchilada sauce on the bottom of the prepared baking dish.
- Arrange 6 corn tortillas over the enchilada sauce, overlapping them slightly to cover the bottom of the dish.
- Spread half of the beef mixture evenly over the tortillas.
- Sprinkle 1 1/2 cups of shredded cheddar cheese over the beef mixture.
- Dollop half of the sour cream over the cheese.
- Repeat the layers: Arrange the remaining 6 corn tortillas over the sour cream, overlapping them slightly.
- Spread the remaining beef mixture evenly over the tortillas.
- Sprinkle the remaining 1 1/2 cups of shredded cheddar cheese over the beef mixture.
- Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly and the bake is heated through.
- Remove the bake from the oven and let it rest for 5-10 minutes before cutting and serving.
- Garnish with the remaining 1 cup of shredded cheddar cheese and chopped cilantro (if using).
- Serve warm with your favorite toppings, such as extra sour cream, guacamole, salsa, or hot sauce.
Notes
- Spice it up: Add a pinch of cayenne pepper or a dash of hot sauce to the beef mixture for extra heat.
- Use different cheese: Feel free to substitute the cheddar cheese with Monterey Jack, pepper jack, or a Mexican cheese blend.
- Add more veggies: Include other vegetables like zucchini, mushrooms, or jalapeños for added flavor and nutrition.
- Make it vegetarian: Substitute the ground beef with crumbled tofu or a vegetarian ground beef substitute.
- Make it ahead: Assemble the bake ahead of time and store it in the refrigerator for up to 24 hours. Add an extra 10-15 minutes to the baking time if baking from cold.
- Freezing Instructions: You can freeze the assembled bake before baking. Wrap it tightly in plastic wrap and then in aluminum foil. Freeze for up to 3 months. Thaw overnight in the refrigerator before baking as directed, adding an extra 15-20 minutes to the baking time.
- Tortilla Tips: If your tortillas are stiff and prone to cracking, you can lightly warm them in a dry skillet or microwave them briefly before assembling the bake. This will make them more pliable and easier to work with.
- Serving Suggestions: This Cheesy Mexican Beef Bake is delicious on its own, but it also pairs well with a side salad, Mexican rice, or refried beans.
- Leftovers: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven until heated through.
- Bake is too dry: If the bake seems dry, you can add a little more enchilada sauce or water to the beef mixture before assembling.
- Tortillas are soggy: To prevent soggy tortillas, make sure to spread a thin layer of enchilada sauce on the bottom of the baking dish and don’t overfill the bake with the beef mixture.
- Cheese is burning: If the cheese starts to brown too quickly, you can tent the bake with aluminum foil during the last few minutes of baking.
- Bake is not heating through: If the bake is not heating through, you can cover it with aluminum foil and continue baking until it is heated through.
