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!
At a work event I attended a few months ago, we were served an amazing Mexican tortilla casserole.
It was perfect, family-style comfort food for a gathering.
Luckily, the organizers were willing to share their recipe with me, and I prepared my version of it this weekend.
It was every bit as good as I remembered it.
It’s 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.
- Olive oil
- Yellow onion
- Ground cumin
- Chili powder
- Canned fire-roasted tomatoes
- Tomato paste
- Black or pinto beans
- Frozen corn
- Corn tortillas
- Monterey jack, cheddar, or Mexican blend cheese
- Optional: cilantro, jalapeños, sour cream, salsa
How to make Mexican Tortilla Casserole
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 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.
This has now become one of the most popular recipes on my blog, and I’m not surprised.
I make it all the time.
I love it; Jeff loves it, and guests love it.
It’s a guaranteed hit, even with picky eaters. Give it a try.
You can easily layer some cooked meat to this casserole for a heartier dish (though I’m never left hungry!). Doesn’t Mexican chicken casserole sound good?
Ground beef and pulled pork are also good options. There’s also my version with chorizo sausage!
When I serve this for dinner parties, I prep and layer the entire thing in advance but hold off on baking it.
I stick it in the oven soon after my guests arrive.
Serve corn tortillas with salsa and guacamole early on, then serve the salsa and guacamole as toppings during dinner.
The tortilla casserole will keep in the refrigerator for several days, making it a great weeknight dinner option you can quickly reheat in the microwave.
You can also wrap it into individual servings and freeze it.
How to Reheat
To reheat in the microwave: cover individual-sized portions using plastic wrap or a microwave lid cover, then heat in 60-90 second increments until hot in the center.
How to Freeze
Wrap in individual portions using plastic wrap, or store individually in freezer containers.
This casserole is one of my favorite meals at a small dinner party!
Once it’s time for dinner, you can repurpose the leftover guacamole and salsa to serve as condiments alongside the casserole.
How to Chop an Onion
This recipe calls for chopped onions. Check out my fast and easy technique for how to chop an onion with step-by-step photos!
I highly recommend this casserole if you want an easy dish to serve at your next party.
Trust me, you won’t be disappointed.
Looking for more casserole recipes?
Mexican Tortilla Casserole
- 1 tablespoon extra virgin olive oil
- 1 large yellow onion, chopped
- 1 medium garlic clove, minced
- 1 teaspoon ground cumin
- 1½ teaspoons chili powder
- 1 (14-ounce) can fire roasted diced tomatoes, drained, 1/4 cup juice reserved
- ¼ cup tomato paste
- 2 (15 ounce) cans black or pinto beans (or a mix), drained
- 1½ cups frozen corn
- 3 cups coarsely chopped fresh spinach (baby or regular will work)
- salt and ground black pepper
- 8 corn tortillas
- 2 cups monterey jack or cheddar cheese (I used both)
- Optional toppings: chopped fresh cilantro, chopped fresh jalapeño, sour cream, salsa
- Preheat the oven to 400 degrees F. Spray an 8×11 or 9×9 inch baking dish (or a similar sized pan) with cooking spray.
- Heat the olive oil in a large skillet over medium low heat and add the onion, garlic, cumin and chili powder. Stir for a few minutes until the onions are soft and the spices are fragrant, about 3-5 minutes. Add the tomatoes, reserved tomato juice, tomato paste, beans, corn and spinach. Stir and cook for another minute or two until the spinach has wilted and the corn has thawed. Season with salt and pepper to taste.
- Place two corn tortillas in the bottom of the prepared pan and top with 1/4 of the bean mixture, spreading the mixture evenly. Sprinkle evenly with 1/2 cup of the cheese. Repeat until all of the ingredients have been used up, finishing with the cheese.
- Bake until the tortilla casserole has cooked through, approximately 20 minutes. Allow to cool for 5 minutes before cutting.
- Serve with garnishes, if desired (I highly recommend them!).
Please read my full post for additional recipe notes, tips, and serving suggestions!
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