Mexican Fiesta Casserole a vibrant, flavorful one-dish meal loaded with seasoned ground beef, beans, corn, cheese, and a zesty tomato sauce—perfect for a family-friendly Mexican-inspired dinner.
Why You’ll Love This Recipe
I love how this Mexican Fiesta Casserole comes together quickly and fills the kitchen with irresistible aromas. It’s a comforting, all-in-one meal that balances hearty ground beef with fresh vegetables, bold spices, and melted cheese. This casserole is great for busy weeknights or feeding a crowd, and it easily satisfies everyone’s cravings for something warm, cheesy, and a little spicy. Plus, it’s flexible enough to customize with whatever toppings or sides I have on hand.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 pound ground beef
1 small onion, diced
2 cloves garlic, minced
1 (15 oz) can black beans, drained and rinsed
1 (15 oz) can corn, drained
1/2 teaspoon smoked paprika
1 (10 oz) can diced tomatoes with green chilies
1 cup cooked rice
1/2 teaspoon salt
1 cup shredded cheddar cheese
1 cup shredded Monterey Jack cheese
1/4 teaspoon black pepper
1 tablespoon chili powder
1 teaspoon ground cumin
1/4 cup fresh cilantro, chopped (optional)
Sour cream and sliced jalapeños for serving (optional)
Directions
Preheat the oven to 375°F (190°C).
In a large skillet over medium heat, cook the ground beef with diced onion and minced garlic until the beef is browned and the onion is softened. Drain excess fat.
Stir in the chili powder, cumin, smoked paprika, salt, and pepper; cook for 1 minute until fragrant.
Add the black beans, corn, diced tomatoes with green chilies, and cooked rice. Mix well and cook for another 3-4 minutes to combine flavors.
Transfer the mixture to a greased 9×13-inch baking dish.
Sprinkle the shredded cheddar and Monterey Jack cheese evenly over the top.
Bake uncovered for 20-25 minutes, or until the cheese is melted and bubbly.
Remove from oven and let cool slightly. Garnish with fresh cilantro, sour cream, and jalapeño slices if desired before serving.
Servings and timing
This recipe makes about 6 servings. The prep time is roughly 15 minutes, and the cooking time is around 35 minutes, for a total of 50 minutes from start to finish. It’s perfect for a weekday dinner or casual weekend meal.
Variations
I sometimes like to switch up the proteins—ground turkey or chicken work great instead of beef. To make it vegetarian, I skip the meat and add extra beans or diced veggies like bell peppers and zucchini. You can also swap the cheeses for a Mexican cheese blend or add some spicy queso fresco for a twist. If I want more heat, I toss in some chopped chipotle peppers or a dash of cayenne powder. For a gluten-free version, this casserole works perfectly as is, just make sure the spices and canned ingredients are certified gluten-free.
Storage/Reheating
Leftovers keep well in an airtight container in the fridge for up to 3 days. I reheat portions in the microwave or oven until warmed through. If freezing, I store it without the fresh toppings and sour cream—those I add fresh after reheating. The casserole can be frozen for up to 2 months. To reheat from frozen, thaw overnight in the fridge and bake at 350°F (175°C) until heated through and bubbly.
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FAQs
Can I make this casserole ahead of time?
Yes, I often prepare the filling a day ahead and refrigerate it. When ready to bake, I just add the cheese topping and pop it in the oven.
Can I use fresh tomatoes instead of canned?
Absolutely! I use about 2 cups of diced fresh tomatoes if I don’t have canned tomatoes with green chilies. You might want to add a little extra chili powder or some diced fresh chilies to keep the flavor punchy.
Is this recipe spicy?
It has a mild to moderate heat depending on the canned tomatoes and optional jalapeños. I usually serve sour cream on the side to balance the spice, but you can adjust the chili powder or add hotter peppers if you like more kick.
Can I use instant rice or cook the rice in the casserole?
I prefer using cooked rice for the best texture. Instant rice can work if you follow the package instructions separately before mixing it in, but cooking the rice inside the casserole may make it too mushy.
What can I serve with this casserole?
I like serving it with a simple side salad, guacamole, or warm tortillas. A fresh squeeze of lime and some chopped avocado make great toppings as well.
Conclusion
This Mexican Fiesta Casserole has become one of my favorite go-to meals when I want something tasty, easy, and satisfying. It’s a crowd-pleaser with bold flavors and comforting textures all baked into one dish. I enjoy how customizable it is—whether swapping proteins, adding veggies, or adjusting the spice level, it always turns out delicious. Next time I need a fuss-free dinner with a little fiesta flair, this casserole is exactly what I make
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Mexican Fiesta Casserole
- Total Time: 50 minutes
- Yield: 6 servings
- Diet: Gluten Free
Description
A vibrant, flavorful one-dish meal loaded with seasoned ground beef, beans, corn, cheese, and a zesty tomato sauce—perfect for a family-friendly Mexican-inspired dinner.
Ingredients
1 pound ground beef
1 small onion, diced
2 cloves garlic, minced
1 (15 oz) can black beans, drained and rinsed
1 (15 oz) can corn, drained
1 (10 oz) can diced tomatoes with green chilies
1 cup cooked rice
1 cup shredded cheddar cheese
1 cup shredded Monterey Jack cheese
1 tablespoon chili powder
1 teaspoon ground cumin
1/2 teaspoon smoked paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup fresh cilantro, chopped (optional)
Sour cream and sliced jalapeños for serving (optional)
Instructions
- Preheat the oven to 375°F (190°C).
- In a large skillet over medium heat, cook the ground beef with diced onion and minced garlic until the beef is browned and the onion is softened. Drain excess fat.
- Stir in the chili powder, cumin, smoked paprika, salt, and pepper; cook for 1 minute until fragrant.
- Add the black beans, corn, diced tomatoes with green chilies, and cooked rice. Mix well and cook for another 3-4 minutes to combine flavors.
- Transfer the mixture to a greased 9×13-inch baking dish.
- Sprinkle the shredded cheddar and Monterey Jack cheese evenly over the top.
- Bake uncovered for 20-25 minutes, or until the cheese is melted and bubbly.
- Remove from oven and let cool slightly. Garnish with fresh cilantro, sour cream, and jalapeño slices if desired before serving.
Notes
Can swap ground beef for ground turkey or chicken.
Vegetarian option: omit meat, add extra beans or diced veggies like bell peppers and zucchini.
Use Mexican cheese blend or spicy queso fresco for variation.
Add chipotle peppers or cayenne powder for extra heat.
Ensure canned ingredients and spices are gluten-free for a gluten-free version.
Leftovers keep in the fridge up to 3 days and freeze up to 2 months.
Reheat leftovers in microwave or oven; add fresh toppings after reheating.
Can prepare filling ahead and refrigerate before baking.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dinner, Casserole
- Method: Baking, Sautéing
- Cuisine: Mexican-inspired
Nutrition
- Serving Size: 1/6 of casserole
- Calories: 400-450
- Sugar: 5g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 25g
- Cholesterol: 65mg
