1. Preheat your oven to 375°F and generously grease a 9×13-inch baking dish with cooking spray or butter.
2. Heat a large skillet over medium heat. Add the ground beef and cook, breaking it up with a wooden spoon, until it’s nicely browned all over—about 7-8 minutes. Don’t rush this step; you want good color for flavor.
3. Add the diced onion and bell pepper to the skillet with the beef. Cook for about 5 minutes, stirring occasionally, until the vegetables are softened and starting to smell sweet.
4. Stir in the drained black beans, corn, diced tomatoes with their juices, green chilies, and taco seasoning. Mix everything well and let it simmer uncovered for about 5 minutes so the flavors meld together and the mixture thickens slightly. Taste and adjust seasoning with salt and pepper if needed.
5. Spread half of the meat mixture evenly across the bottom of your prepared baking dish, creating a nice even layer.
6. Top with 6 corn tortillas, tearing them as needed to cover the meat layer completely—overlapping is fine and actually helps. Press them down gently so they make contact with the sauce.
7. Sprinkle half of the shredded cheddar cheese (about 1 cup) evenly over the tortilla layer.
8. Repeat the layers: spread the remaining meat mixture over the cheese, top with the remaining 6 tortillas (again, tear to fit and press down), and finish with all the remaining cheese on top.
9. Cover the baking dish tightly with aluminum foil and bake for 25 minutes. This covered baking softens the tortillas.
10. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly, golden, and irresistible.
11. Let the casserole rest for 5-10 minutes before cutting into it—this helps everything set up so you get clean squares instead of a sloppy mess.
12. Garnish generously with fresh chopped cilantro and serve with your favorite toppings (if you can resist diving in).

Nutrition Information (Per Serving):

• Calories: 385
• Carbohydrates: 35g
• Protein: 24g
• Fat: 17g
• Fiber: 7g
• Sodium: 780mg
• Calcium: 25% DV (from cheese)
• Iron: 20% DV (from beef and beans)
• Vitamin C: 40% DV (from bell peppers)

This casserole provides protein, fiber, and vegetables in one satisfying, family-friendly dish.

Notes:

• Make sure to drain your canned beans and corn well or the casserole will be watery.
• Let the meat mixture simmer until it’s thick and not too saucy before layering.
• Press the tortillas down gently into each layer so they soften properly during baking.
• Let the casserole rest before cutting for the cleanest slices.
• Shred your own cheese from a block—pre-shredded doesn’t melt as well due to anti-caking agents.

Storage Tips:

Refrigerate leftover Mexican casserole covered in the baking dish or transfer to an airtight container for up to 4 days. Reheat individual portions in the microwave on medium power, or reheat the whole dish covered with foil in a 350°F oven for 20 minutes. For freezing, wrap the cooled casserole tightly in plastic wrap then foil, or portion into freezer-safe containers for up to 3 months. Thaw in the refrigerator overnight before reheating gently.

Serving Suggestions:

• Classic Tex-Mex: Serve with sides of Spanish rice, refried beans, and a dollop of sour cream for a complete Mexican feast.
• Topping Bar: Set up a toppings station with sour cream, guacamole, salsa, jalapeños, and shredded lettuce so everyone can customize.
• Light and Fresh: Pair with a simple green salad and lime vinaigrette to balance the richness.
• Game Day: Cut into smaller squares and serve as appetizer portions for parties and gatherings.

Mix It Up (Recipe Variations):

Chicken Mexican Casserole: Replace ground beef with 3 cups shredded rotisserie chicken mixed into the bean-vegetable mixture for a quicker, lighter version.

Spicy Mexican Casserole: Add 1-2 diced jalapeños to the meat mixture and use pepper jack cheese instead of cheddar for serious heat.

Vegetarian Mexican Casserole: Skip the meat entirely and add an extra can of black beans plus 1 cup diced zucchini or mushrooms for a hearty plant-based option.

Enchilada-Style Casserole: Stir 1 cup red or green enchilada sauce into the meat mixture for classic enchilada flavor with casserole convenience.

Breakfast Mexican Casserole: Add 4 beaten eggs poured over the top layer before baking for a breakfast-style casserole perfect for brunch.

What Makes This Recipe Special:

Mexican casseroles are a beloved Tex-Mex creation that marries traditional Mexican ingredients with American casserole convenience—one-dish comfort food that feeds a crowd with minimal fuss. This recipe layers seasoned ground beef, beans, corn, and cheese with corn tortillas that soften and absorb flavors during baking, creating distinct textures that meld into something cohesive and deeply satisfying. What makes this casserole succeed is the proper seasoning of the filling, the technique of baking covered first to steam and soften the tortillas, then uncovered to brown the cheese to golden perfection. This delivers restaurant-quality Tex-Mex flavors in a format that’s perfect for busy weeknights, meal prep, or feeding hungry crowds, with the added bonus of minimal cleanup since everything bakes in one dish.