Mexican Tortilla Casserole

Mexican Tortilla Casserole is an easy-to-prepare, vegetarian meal that’s perfect for weeknights or a gathering of friends. You can easily add meat for a heartier dish! This tortilla casserole recipe is a great make-ahead meal; not only does it freeze and reheat well, but it’s especially great for guests. You can prepare the entire thing in advance and then bake 20 minutes before dinner. For a meaty version of this dish, try my chorizo tortilla casserole! 

A few months ago, at a work event I attended, we were served an amazing Mexican tortilla casserole. It was perfect, family-style comfort food for a gathering.

Lucky for me, the organizers were willing to share their recipe with me, and I prepared my own version of it this weekend. It was every bit good as I remembered it. Kind of like a taco casserole with corn tortillas. I don’t know what took me so long; each bite felt like medicine for the soul.

I made a few minor changes to the recipe. I used corn tortillas instead of flour tortillas. I also swapped out regular canned tomatoes for the fire-roasted variety (but either will work).

The original Mexican casserole with tortillas recipe suggests using either shredded cheddar or Monterey jack cheese and I was lucky enough to find a 50/50 combo bag. It adds some nice color. You can also use a Mexican blend.

Mexican Tortilla Casserole


1lb. ground beef
1/2 cup diced onion
1 pack taco seasoning mix
2 cups shredded cheddar cheese
1 can refried beans
1 cup prepared rice
1 can Mexican blend corn, drained
4-5 large flour tortillas
8 oz of thick chunky salsa


Spray a casserole baking dish with cooking spray. Brown ground beef and onion – then drain.
Add taco seasonings and cook according to package direction.
Lay 1 tortilla in bottom of baking dish and spread 1/3 of beans on it.
Top with 1/3 of the meat and sprinkle on some cheese.
Add 2nd layer tortilla, 1/2 the rice, 1/2 salsa, 1/2 the corn, and cheese.
Add 3rd layer tortilla, 1/3 beans, 1/3meat, cheese.
Add 4 layer tortillas, beans, meat, corn, rice, salsa, and cheese. Bake covered with foil at 350 for about 40 minutes, then uncover and bake 10-15 minutes longer.
Let sit 5 minutes before cutting.
After baking, top with sour cream, diced onions, and shredded lettuce if desired.