Mexican Tortilla Casserole

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Mexican Tortilla Casserole: A Flavor-Packed Weeknight Favorite

A Deliciously Layered Tex-Mex Casserole That Will Wow Your Family

Mexican Tortilla Casserole is a hearty, satisfying dish bursting with bold, comforting flavors. Layers of soft corn tortillas, seasoned vegetables, beans, and cheese come together in a baked masterpiece that’s perfect for busy weeknights, potlucks, or family dinners. Packed with fiber, plant-based protein, and vibrant spices, this dish offers a healthy twist on traditional Mexican comfort food — without sacrificing any of the flavor.

Why You’ll Love This Mexican Tortilla Casserole

This casserole is easy to make, nutritious, and a total crowd-pleaser. It’s the kind of dish that feels indulgent, yet provides plenty of vegetables and can be made vegetarian or gluten-free with minimal adjustments. The layers of tortillas, beans, roasted tomatoes, and melted cheese are perfectly spiced and incredibly filling. The combination of corn, spinach, cumin, and chili gives the dish its bold, south-of-the-border identity — while also making it rich in texture and flavor.

Mexican Tortilla Casserole Ingredients

Each component of this dish plays a vital role in creating a perfect casserole with both texture and depth. Here’s what you’ll need:

  • 1 tbsp extra virgin olive oil
  • 1 large yellow onion, chopped
  • 1 medium garlic clove, thinly sliced or 1 tsp garlic paste
  • 1 tsp ground cumin
  • 1½ tsp red chili powder (adjust to taste)
  • 1 can (14 oz) fire-roasted tomatoes, reserve ¼ cup of the juice
  • ¼ cup ketchup (or tomato paste as preferred)
  • 1 can (15 oz) black or pinto beans, drained and rinsed
  • 1½ cups frozen corn
  • 3 cups finely chopped fresh spinach
  • 8 corn tortillas
  • Salt and black pepper to taste
  • 2 cups shredded cheese (Monterey Jack, Cheddar, or Mexican blend)

Optional Toppings:

  • Fresh cilantro
  • Sour cream
  • Salsa
  • Pickled or fresh jalapeños

Step-by-Step Instructions for Making Mexican Tortilla Casserole

1. Sauté the Aromatics

Heat the olive oil in a large skillet over medium heat. Add the chopped onion and sauté until soft and translucent, about 5-7 minutes. Add the garlic, ground cumin, and red chili powder, cooking for another minute until fragrant. This forms the flavorful base of the filling.

2. Add Tomatoes and Build the Sauce

Pour in the fire-roasted tomatoes (with ¼ cup juice reserved) and stir in the ketchup or tomato paste. Let it simmer for 5 minutes, allowing the sauce to thicken slightly and intensify in flavor.

3. Mix in Beans, Corn, and Spinach

Add the drained black or pinto beans, frozen corn, and finely chopped spinach to the skillet. Stir well and cook for another 5 minutes, or until spinach has wilted and everything is heated through. Season with salt and black pepper to taste.

4. Prepare to Layer the Casserole

Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish. Begin layering:

  1. Spread a thin layer of the reserved tomato juice over the bottom of the dish.
  2. Add 2 corn tortillas (cut in halves to fit the corners, if needed).
  3. Spread a third of the vegetable-bean mixture evenly over the tortillas.
  4. Sprinkle with a portion of the shredded cheese.
  5. Repeat this process for two more layers, finishing with the last tortillas and topping with the remaining cheese.

5. Bake Until Golden and Bubbling

Cover the dish with foil and bake for 20 minutes. Then, remove the foil and bake for another 10-15 minutes, or until the cheese is melted and slightly browned on top. Let the casserole rest for 5-10 minutes before slicing.

Serving Suggestions and Add-Ons

This Mexican Tortilla Casserole is a complete meal on its own, but you can elevate it further by serving with:

  • Sliced avocado or guacamole for creamy richness
  • Fresh lime wedges to brighten the flavors
  • Tortilla chips for added crunch
  • Mexican rice or refried beans for a fuller plate

Garnish Ideas:

  • Salsa verde or pico de gallo
  • Fresh cilantro leaves
  • Thinly sliced jalapeños for heat
  • Dollop of sour cream or Greek yogurt

Storage and Reheating Tips

This casserole is a fantastic make-ahead or leftover meal. It reheats beautifully and even tastes better the next day as the flavors continue to meld.

To Store:

  • Cool completely and store in an airtight container in the refrigerator for up to 4 days.

To Reheat:

  • Reheat individual servings in the microwave.
  • For larger portions, cover with foil and bake at 350°F for 15-20 minutes.

To Freeze:

  • Assemble the casserole, cover tightly with foil, and freeze unbaked.
  • When ready to use, thaw overnight in the fridge and bake as directed.

Why This Mexican Tortilla Casserole Works So Well

This recipe balances nutrition, bold flavor, and convenience. It’s a weeknight dinner lifesaver and can be easily adapted to suit dietary needs:

  • Vegetarian – Completely meat-free, yet protein-packed with beans and spinach.
  • Gluten-Free – Use certified gluten-free corn tortillas.
  • Spice Level – Easily adjustable by modifying the chili powder and jalapeños.

Every layer brings something to the table — the hearty beans, sweet corn, savory tomatoes, melty cheese, and satisfying tortillas create a multi-textured, crave-worthy experience.

Conclusion: A Family-Friendly, Freezer-Friendly Dinner Favorite

Whether you’re looking for a reliable dinner that pleases everyone or a fun twist on taco night, this Mexican Tortilla Casserole checks every box. It’s a flavor bomb that’s simple to make, easy to customize, and guaranteed to become part of your weekly meal rotation.

Make a double batch — because the leftovers won’t last long!

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