Chorizo Tortilla Casserole

This chorizo tortilla casserole is a wonderful weeknight dinner, and it’s also perfect for dinner parties! Leftovers freeze beautifully.

A photo of cheesy chorizo sausage tortilla casserole.

Since my days consist of cooking, baking and photographing countless recipes, I’m often completely spent by the time dinner rolls around. I’ve reached my limit of dirty dishes and wiping off the counter top.

I can’t even look at the oven. For this reason, I love meals I can prepare in bulk and reheat through the rest of the week.

This cheesy chorizo tortilla casserole is everything I want in a weeknight meal; it’s hearty, flavorful, fast, and satisfying.

The recipe includes a nice mix of protein and vegetables, but it also pairs well with a simple side salad, especially when I’m not too hungry and just want a little something to avoid the 9pm snack attack.

A photo of cheesy chorizo tortilla casserole, fresh from the oven.

Recipe Notes and Variations

  • I like serving this casserole with a variety of toppings, though I don’t always use everything at once. It goes well with standard Mexican condiments: salsa, sour cream, guacamole, hot peppers, cilantro, etc.
  • I typically use standard corn tortillas to prepare this recipe, but recently I came across “jumbo” corn tortillas, which is what you’ll see in the video. They fit perfectly in my casserole dish, whereas the standard size is slightly small (though it has always worked just fine for holding the casserole together). I have no idea if these are easily available, but I loved using them.
  • You don’t have to use ground chorizo if that’s not your thing. Any ground meat will do. Ground beef, turkey, pork, chicken, veal, etc. It gives you some options for lightening up the recipe if you’re trying to watch fat and calorie content (I rarely pay attention to these things; I’m more of a small portions gal).
  • Other sausages will also work, though you may want to avoid experimenting if you’re not familiar with their spices and whether they’d be complimentary with the other flavors.
  • If you’re interested in a vegetarian version of this recipe, be sure to check out my Mexican Tortilla Casserole!

This cheesy chorizo tortilla casserole is perfect for family meals or dinner parties! Leftovers freeze beautifully. Get the easy-to-follow recipe from Savory Simple.
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Chorizo Tortilla Casserole

5 from 1 vote
This chorizo tortilla casserole is a wonderful weeknight dinner, and it's also perfect for dinner parties! Leftovers freeze beautifully.
Course Main Course
Cuisine Mexican
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 10
Calories 428


  • 1 pound uncooked loose chorizo (other ground meat such as beef or turkey may be substituted)
  • 1 tablespoon extra virgin olive oil
  • 1 large yellow onion, chopped
  • 1 garlic clove, minced
  • 1 teaspoon ground cumin
  • 1 1/2 teaspoons chili powder
  • 1 (14-ounce) can diced tomatoes, drained, 1/4 cup juice reserved
  • 1/4 cup tomato paste
  • 2 (15.5 ounce) cans black beans, drained
  • 3 cups coarsely chopped fresh spinach (baby or regular)
  • 1 1/2 cups corn (fresh or frozen)
  • kosher salt and ground black pepper
  • 8 corn tortillas
  • 3 cups shredded Monterey jack/cheddar cheese blend
  • Optional toppings: salsa, sour cream, fresh cilantro, fresh jalapeño peppers


  • Preheat the oven to 350 degrees F. Lightly grease a 9x13 inch casserole dish with cooking spray and set aside. 
  • In a Dutch oven or heavy bottom saucepan, cook the chorizo, starting over low heat to render out the fat. Once there's fat in the pan, turn up the heat to medium and continue to cook, breaking up any larger pieces of meat. Once the chorizo is brown, approximately 4-5 minutes, drain through a fine mesh strainer and set aside.
  • Wipe down the pan and add the olive oil. Over medium-low heat, add the onions, garlic, cumin and chili powder. Cook, stirring frequently, until the onions are soft, 3-4 minutes. 
  • Add the diced tomatoes, reserved juice, tomato paste, black beans, spinach, and corn. Continue cooking and stirring until the spinach has wilted, 1-2 minutes, then add the chorizo back to the pot. Remove from the heat and season with salt and pepper to taste. 
  • Place 2 corn tortillas in the bottom of the casserole dish and top evenly with 1/4 of the chorizo filling. Sprinkle 3/4 cup of cheese on top. Repeat this 3 more times, ending with the cheese. 
  • Bake for 20 minutes. Allow to cool for 5 minutes before serving. Use optional toppings if desired.


This freezes very well. Simply divide into individual portions before freezing.
Adapted from The Mom 100 Cookbook.


Calories: 428kcal | Carbohydrates: 18g | Protein: 22g | Fat: 30g | Saturated Fat: 13g | Cholesterol: 70mg | Sodium: 816mg | Potassium: 444mg | Fiber: 2g | Sugar: 2g | Vitamin A: 27.1% | Vitamin C: 7.8% | Calcium: 29% | Iron: 11%

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This cheesy chorizo tortilla casserole is perfect for family meals or dinner parties! Leftovers freeze beautifully. Get the easy-to-follow recipe from Savory Simple.

About Jennifer Farley

Jennifer graduated from the Culinary Arts program at L’Academie de Cuisine, and has worked professionally as a line cook, pastry chef, and cooking instructor. Her cookbook, The Gourmet Kitchen, was published in 2016 by Simon & Schuster.

Affiliate Disclaimer: Posts may contain affiliate links. I am a participant in the rewardStyle and Amazon affiliate programs, which help support Savory Simple by providing me with a small commission fee when you shop through my links, at no additional cost to you.

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