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This week I have been busy crazy. If it weren’t for the huge pan of Mexican Casserole in my fridge, we might have starved this week! The recipe has multiple variations, and can be made for two – or for ten – people. I love to make this with leftover shredded chicken – but can be made with ground beef, turkey, or meatless.

I apologize that 90% of the recipes I share on this site are Mexican. Actually, I take that back. I’m not apologizing for loving some good ol’ Mexican! Enjoy!


Easy Mexican Casserole

Recipe for large 13″x9″ Pan

2 cups Shredded Chicken or other Cooked Meat (see how I get my shredded chicken here)
1-2 cans Black Beans
1 can Sweet Corn
8-16 ounces of tomato sauce (or enchilada sauce)
4-8 10″ Tortillas
1 can of Refried Beans
1 Jar Salsa
8 ounces Shredded Cheddar Cheese
Mexican Seasoning: Cumin, Chili Powder, Garlic Powder, Salt and Pepper (or Taco Seasoning)

1. Preheat your oven to 350 degrees.
2. In a saucepan, heat up the meat, black beans, corn, and Mexican seasoning to taste. This just needs to be warm and seasoned. If you start with uncooked ground beef or turkey, brown the meat before adding the rest of the ingredients.
3. Spray your 13″x9″ pan with Pam, and start lining up all your ingredients! This is a layering act – so be ready!
4. Spread the bottom of the pan with 8 ounces of tomato sauce. Add seasoning if you are not using enchilada sauce. (I just sprinkle seasoning on the sauce in the pan – no need to mix it up ahead of time!)
5. Layer 2-3 tortillas.
6. Spread 1/2 can of refried beans on tortillas.
7. Layer half of the meat and bean mixture.
8. Layer half of the jar of salsa.
9. Layer half of the cheese.
10. Repeat, ending with the cheese.
11. Cover with aluminum foil and bake for 30 minutes.