Skillet Mexican Casserole (Easy Weeknight Tex-Mex)
When I want a Mexican meal, I always go for this skillet Mexican casserole. You'll have a good one with this dish for sure!
Equipment
12-inch oven-safe skillet
Aluminum foil
Large mixing spoon or spatula
Can opener
Cutting board and knife
Ingredients
1 lb ground beef (minced beef) - 450g, minced beef
1 small white onion - chopped
1 pinch salt - to taste
1 pinch ground black pepper - to taste- 1 envelope taco seasoning mix
- 1 can tomato sauce - 8 oz / 225g
- 1 can Ro*Tel diced tomatoes and green chiles - 10 oz / 283g; or substitute 1 can diced tomatoes plus 2 tablespoons canned chopped green chiles
- 1 can condensed cream of mushroom soup - 10.5 oz / 298g
- 1 can Ranch Style Beans - 15 oz / 425g, seasoned pinto beans, drained; or substitute 1 can pinto beans drained and rinsed
2 cups tortilla chips - about 55g, lightly crushed
4 small flour tortillas- ¼ teaspoon non-stick cooking spray - vegetable oil
- 2 cups shredded Colby Jack cheese - 8 oz / 225g
¼ cup sour cream - for garnish
Instructions
- Preheat the oven to 350°F / 175°C (180°C fan-forced).
- In a large skillet over medium-high heat, brown the ground beef with the chopped onion, breaking the meat into small pieces, until the beef is no longer pink and the onion is translucent — about 7–8 minutes. Drain any excess grease.1 lb ground beef (minced beef), 1 small white onion, 1 pinch salt
- Stir in the taco seasoning mix, tomato sauce, and Ro*Tel diced tomatoes. Cook for 2 minutes until combined.1 envelope taco seasoning mix, 1 can tomato sauce, 1 can Ro*Tel diced tomatoes and green chiles
- Add the cream of mushroom soup and Ranch Style Beans. Stir well and simmer on low for 10 minutes, stirring occasionally.1 can condensed cream of mushroom soup, 1 can Ranch Style Beans
- Spray a 12-inch oven-safe skillet with non-stick cooking spray. Arrange the flour tortillas in an overlapping layer across the bottom and slightly up the sides.1/4 teaspoon non-stick cooking spray, 4 small flour tortillas
- Spread half the meat mixture evenly over the tortillas. Scatter the crushed tortilla chips over the meat in an even layer, then sprinkle half the shredded cheese on top.2 cups tortilla chips, 2 cups shredded Colby Jack cheese
- Spread the remaining meat mixture over the cheese layer, then top with the remaining cheese.2 cups shredded Colby Jack cheese
- Cover the skillet tightly with aluminum foil and bake at 350°F / 175°C (180°C fan-forced) for 35 minutes. Remove the foil and bake for an additional 10 minutes until the cheese is bubbly and golden brown.
- Let the casserole rest for 5 minutes before slicing. Serve with extra tortilla chips on the side and top each portion with a dollop of sour cream before serving.2 cups tortilla chips, 1/4 cup sour cream
Notes
Storage: Refrigerate leftovers in an airtight container for up to 3 days. Reheat individual portions in the microwave for 2–3 minutes or cover with foil and warm at 325°F / 165°C for 15 minutes.
Freezing: Cool completely, wrap tightly, and freeze for up to 2 months. Thaw overnight in the fridge before reheating — do not bake from frozen or the tortilla base turns rubbery.
Make-Ahead: Assemble the full casserole up to 24 hours in advance and refrigerate unbaked. Add 5–10 minutes to the covered bake time since it goes in cold.
Substitutions: Swap ground beef for ground turkey or chicken. Use pinto beans in place of white beans. Cheddar or pepper jack can replace Colby Jack.
Pro Tip: Drain excess grease from the beef after browning and before adding the taco seasoning — this prevents the casserole from being greasy and helps the layers hold together when slicing.
Nutrition
Serving: 1servingCalories: 1297kcalCarbohydrates: 122gProtein: 59gFat: 67gSaturated Fat: 28gPolyunsaturated Fat: 8gMonounsaturated Fat: 22gTrans Fat: 1gCholesterol: 169mgSodium: 3054mgPotassium: 1627mgFiber: 21gSugar: 10gVitamin A: 1906IUVitamin C: 23mgCalcium: 782mgIron: 11mg
How did this recipe turn out for you?Rate this Recipe !
