Beefy Mexican Casserole

Beefy Mexican Casserole


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This casserole makes a great party dip. It’s warm, spicy and little bit cheesy so everyone will come back for more.

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Chicago, IL

Time needed

10 min preparation + 40 min cooking

Serving Size / Yield

12 servings


  • 1 pound of ground beef
  • 2 cans of black beans, drained
  • 1 can of red enchilada sauce
  • 1 jalapeno, diced
  • 1 onion, chopped
  • 1 clove of garlic, diced
  • 3 cups of sharp cheddar cheese
  • 2 cups of peas, fresh or frozen
  • 2 cups of corn, fresh or frozen
  • 2 cups of tomatoes, diced
  • 1 teaspoon of cumin
  • 1 teaspoon of chili powder
  • 1 teaspoon of paprika
  • 1 teaspoon of cilantro,
  • 1 teaspoon of pepper
  • ½ teaspoon of salt

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Preheat the oven to 350 degrees and warm a large skillet over medium heat. Add the ground beef to the skillet and season with jalapeno, onion, garlic cumin, chili powder, paprika, salt, and pepper. Brown the beef for 5 minutes, or until the meat is no longer pink. Next, add the enchilada sauce, black beans, peas, corn, and tomatoes. Let simmer for 5 minutes, stirring frequently. Pour the mixture into a casserole dish then top with cheddar cheese. Bake for 30 minutes. Serve with tortilla chips and enjoy!

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