Description
A festive and flavorful Cinco de Mayo Casserole featuring layers of seasoned ground beef, refried beans, corn, tortillas, and melted cheese, baked to golden perfection and served with salsa and sour cream for a crowd-pleasing meal.
Ingredients
Scale
Meat and Seasoning
- 1 pound ground beef
- 1 packet taco seasoning (about 1 ounce)
Beans and Vegetables
- 1 can (15 ounces) refried beans
- 1 cup corn kernels (fresh, canned or frozen, drained)
Other Ingredients
- 6-8 flour tortillas (6-inch size)
- 2 cups shredded cheese (cheddar or Mexican blend)
- 1 cup salsa, for serving
- 1/2 cup sour cream, for serving
Instructions
- Preheat the Oven: Set your oven to 350°F (175°C) to ensure it reaches the right temperature for baking the casserole evenly.
- Cook the Beef: In a skillet over medium-high heat, brown the ground beef until fully cooked and no longer pink. Drain any excess fat and stir in the taco seasoning, mixing well to coat the meat with spices.
- Assemble the Layers: In a greased baking dish, begin layering ingredients starting with a layer of flour tortillas. Add a layer of the seasoned ground beef, followed by a layer of refried beans spread evenly, then corn kernels, and a generous sprinkling of shredded cheese. Repeat the layering process until the ingredients are used up, finishing with a top layer of cheese.
- Bake: Place the casserole in the preheated oven and bake for approximately 20 minutes, or until the cheese on top is bubbly and golden brown.
- Serve: Remove from the oven and let it cool slightly before serving. Garnish portions with salsa and sour cream for added flavor and creaminess.
Notes
- For a spicier version, add jalapeños or hot sauce to the layers.
- You can substitute ground turkey or chicken for a lighter protein option.
- Use corn tortillas instead of flour for a gluten-free alternative.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven.
- Fresh cilantro and diced avocado make delicious toppings when serving.
