Mmmmmm! Monday Night Mexican Casserole

I can’t get over how easy this casserole is to make. seriously, you guys, if I can make this then so can you. It is simple and delicious! I love Mexican food and this yummy bake totally hits the spot. You will be amazed by awesome this casserole turns out. I enlisted the help of my little homeschooler who is currently keeping me company as I write this. My 11-year-old son is pretty handy in the kitchen and will make an excellent chef one day….or a trucker or farmer, according to him 🙂


Yep! My hubby took leftovers of this luscious casserole to work with him the next day. He loved making his co-workers jealous with such an amazing meal while they ate boring sandwiches.



1 1/2 lbs ground beef
1 envelope Ortega taco seasoning
3/4 cup water
1 can (16 oz) refried beans
1/2 cup salsa
6 flour tortillas (6 inches)
2 cups Green Giant frozen corn, thawed (I used 1 can of whole kernel corn and it was more than enough)
2 cups shredded Kraft Cheddar cheese
shredded lettuce, sliced olives and sour cream


Cook beef until no longer pink;  drain.  Stir in taco seasoning and water.  Bring to a boil.  Reduce heat and simmer, uncovered, for 5 minutes.   Meanwhile, in a microwave-safe bowl, combine beans and salsa.  Cover and microwave for 1 or 2 minutes until spreadable.

Place 3 tortillas in a greased round casserole dish.  Layer with half of the beef, bean mixture, corn, and cheese;  repeat layers.

Bake uncovered, at 350 degrees for 40 to 45 minutes or until cheese is melted.

Let stand for 5 minutes.  Serve with lettuce, sliced olives and sour cream.





Quick tip: Serve this delicious casserole with a side salad and an extra helping of love.