Mexican Tortilla Casserole

Mexican Tortilla Casserole

Today, our month of easy meals continues with a cheesy and satisfying casserole from Jennifer of Savory Simple. This quick recipe is perfect for easy dinners. Plus, you can make it on Sunday and enjoy it all week. Here’s how to make it…

Mexican Tortilla Casserole
by Jennifer Farley

I’m a big believer in Sunday meal prep. I don’t always make the time for it, but when I do I like to think of it as taking care of future Jen. Cooking dinner on weeknights can be a rushed, tiresome ordeal whereas making meals for the week on a Sunday afternoon can take on an almost zen-like quality. It’s relaxing. I turn on some music, maybe have a glass of wine… and I get down to business. This Mexican tortilla casserole is a perfect recipe to prepare for the week because it’s fast, easy and it will keep in the refrigerator for several days. You can also cut it into single serving portions and freeze the leftovers. It makes great leftovers. It’s cheesy, flavorful and filling. Whether you’re preparing it in advance for the week or making it to serve on the same day, this is an incredibly satisfying meal.

Mexican Tortilla Casserole

Mexican Tortilla Casserole

Recipe: Mexican Tortilla Casserole
Adapted from Three Many Cooks and The Mom 100 Cookbook

You’ll need:

1 tbsp extra virgin olive oil
1 medium garlic clove, minced
1 large yellow or white onion, chopped
1 1/2 tsp chili powder
1 tsp ground cumin
1 14-ounce can fire roasted diced tomatoes, drained, 1/3 cup of juice reserved
1/4 cup tomato paste
1 1/2 cups fresh or frozen corn
2 15.5 oz cans black or pinto beans (or a mix), drained
3 cups coarsely chopped regular or baby spinach
kosher salt and ground black pepper
8 corn tortillas
2 cups Monterey Jack, cheddar cheese or both
Optional toppings: chopped fresh cilantro, chopped fresh jalapeño, sour cream, salsa

Preheat the oven to 400F and lightly grease a casserole dish (approximately 8×11 inches or 9×9 inches) with cooking spray.

Heat the oil in a large skillet over medium-low heat and the garlic, onion, chili powder and cumin. Stir for 3-5 minutes, or until the onions are soft. Stir in the tomatoes, reserved juice, tomato paste, corn, beans and spinach. Cook for another 1-2 minutes, stirring, until the spinach has wilted. Season to taste with salt and pepper.

Place two corn tortillas in the bottom of the casserole dish and top with 1/4 of the bean and vegetable mixture, spreading evenly. Sprinkle 1/2 cup of cheese on top. Repeat the layering process with the remaining ingredients, finishing with cheese.

Bake for approximately 20 minutes, until the casserole has cooked through. Allow to cool for 5 minutes before serving. Serve with the optional garnishes, if using.

Mexican Tortilla Casserole

Thank you so much, Jennifer!

P.S. More recipes, including pumpkin mac n’ cheese and rotini with blue cheese and spinach.

(Recipe and photos by Jennifer Farley. Thanks to Stella Blackmon for helping with this series.)

  1. Jyoti says...

    Thank you for the recipe!! Mine turned out great and so yummy!! I modified to make it spicy a bit!! So good and easy to make for lots of people coming over!

  2. Sarah says...

    Still make this all the time + soyrizo and enchilada sauce! My go-to for new moms when they get home from the hospital. Love it!

  3. Carla says...

    I just made this Mexican tortilla casserole. It was absolutely delicious! I did use a bit more cheese and added rotisserie chicken. After it was done, I provided the following toppings as options: sour cream, green onions, jalapeños, salsa and hot sauce.

    I think this is one of the best meals I’ve had in a while!

  4. Amazing like a Lasagne! I love that you used the Tortillas differently than just rolling them up! SO creative! xoxo

  5. Ann says...

    I made this last week for a casual dinner with friends, and it was a huge hit! Thanks for a winner of a recipe. I’m definitely adding this to the rotation.

  6. I made this tonight and it was delish! So easy and all the ingredients were things that you could really have in the house all the time. Definitely putting it in the rotation. Plus the kids loved it (even with the spinach!). Thanks so much!

  7. Claire says...

    I just made this the other night. It was delicious, and I added the shredded chicken as one commenter noted to do. Thanks for the recipes! I love to try them off of your site.

  8. Lindsay says...

    I made this today. I was making shredded chicken to prep for another recipe I’ll do later in the week and decided to throw some into this. I just poached a couple of chicken breasts and shredded them in my kitchenaid mixer. Then I put the cooked chicken into the tomato mixture when I added the beans. I used kale instead of spinach because that’s what I had. And it was so good. I’m looking forward to leftovers tomorrow and my husband asked if we can add the recipe to our meal planning rotation.

  9. Elisa says...

    I’m planning on making this on Halloween, perfect for pre-post trick or treating and will feed a crowd.

  10. I made this last night – De. Lish. We added some pickled nacho jalapenos on top to add a little kick. Would also be good with some shredded rotisserie chicken. Yum – thanks for the easy and quick recipe!

  11. Love seeing Savory Simple here ;) Funny enough, I bought ingredients to make something similar last night. Will be adding ground beef to mine and home-cooked pinto beans. I was also thinking about toasting tortillas before adding them to the casserole.

  12. This looks like a great one pan recipe.
    I’m always looking for short cuts but want to make healthy/ homemade meals- great idea!

  13. Cynthia says...

    I made a recipe like this when my girls were growing up. It had ground beef in it, and it was called Mexican Lasagna, and they loved it. I think I clipped the recipe out of the newspaper.

  14. Adding to the list of things to make. It sounds wonderful and I love that it is so quick and easy.

  15. Jean says...

    I actually made this recipe the other week. It was very tasty, but my tortillas went super-soggy after it was left in the fridge for a couple of days.

  16. Sally says...

    Looks delish! Does this freeze well (before cooking)?

  17. Sarah says...

    “I don’t always make the time for it, but when I do I like to think of it as taking care of future Jen.”

    YES. I try to encourage my high school students to take care of future them but I’m not sure they believe that it’s important. It’s not a lesson I really started to learn until my mid-20s so I can’t blame them!

  18. ooooh, i love a good casserole!

  19. Carol Wayne says...

    How many people does this serve????

    • Stella Blackmon says...

      Hi Carol! It serves 8-10.

  20. Looks so delicious and simple to throw together! Seems like the perfect fall dinner.

  21. Liz says...

    If you are prepping this to make for later in the week, at which point in the recipe do you stop? Do you do everything up to baking for the last 20 minutes?
    Thanks for the dinner idea!

    • CM says...

      I am wondering the same thing…at what point would you put it in the fridge? I am thinking after you put it all together in the baking dish. Cover and refrigerate.

  22. Looks like the perfect fall comfort food!

  23. Pinned! Thank you!

    p.s. this doesn’t really have to do with anything, but I *finally* got my boyfriend to sign up for Pinterest by telling him it’s the only way to choose what he wants for dinner on the nights I cook for him. When really I needed him to sign up to get more familiar with my taste in jewelry :)

    • J.D says...

      Mary Kate, this is too funny, this is what I did also! I literally created a Pinterest board for engagement rings options for him to choose from!

  24. Other toppings I would recommend: sliced avocado, squeeze of lime, some salsa or hot sauce like Cholula.

  25. Kristin says...

    The perfect dinner for my pumpkin carving night or before the trick or treating starts!! thanks!!

  26. This looks delicious but my husband is a total carnivore. Would it be possible to add chicken to this? If so, any tips on potential changes to cook times? I would probably use a pre-cooked roast chicken from the deli counter at my local grocery store but could use raw cut up chicken breast if you think that would be better.

    • Jennifer says...

      I make something similar and use chicken breasts. I usually poach it first and then cut into chunks or tear into shreds, then mix it in with the beans and vegetables prior to putting in the casserole dish. It turns out fine. You could also use rotisserie chicken if you like. Using raw chicken might not cook through since the casserole is really in the oven just to heat through and get melty.

    • Ha! I just IM’d this recipe link to my carnivorous husband saying, “do you think this looks good? chicken could be added to make it heartier.” If the chicken is pre-cooked then you don’t have to worry about increasing cook times on casseroles, and I’ve had really good luck doing that with similar recipes.

      I think this is on the menu for tonight!!

    • Jaime says...

      Or you could try it as is and see if they notice :)
      Meatless Mondays perhaps?

    • Olivia says...

      I cooked ground beef before it all, and then added the rest of the stuff – I also added taco seasoning to the beef – it made a lot, and it looks great!