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Born out of a need to rid the fridge of extras, this recipe is flexible. Add more corn to make it sweeter, if you like. You can also spice it up as hot or mild as you want.—David Mills, Indianapolis, Indiana
Nutritional Facts 1-1/2 cups (calculated without optional toppings) equals 546 calories, 25 g fat (13 g saturated fat), 102 mg cholesterol, 1,368 mg sodium, 44 g carbohydrate, 5 g fiber, 37 g protein.
Originally published as Mexican Casserole in Taste of Home April/May 2008, p16
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Reviewed on May. 07, 2011 by juliesprincess
Family love it! The corn was a great addition to the taco dish.
Reviewed on Apr. 06, 2011 by ltlflea
This was FANTABULOUS! I love Mexican food whereas my son is not such the fan. This dish shocked even HIM .. he LOVED it! Served with shredded lettuce, tomatoes, sour cream and a smidge more salsa ... Brought into work with me for a couple folks to try and they asked when I was making another one...I gave them the recipe ;o) THANK U! Had been looking for a long time for new ground beef recipes and this is DEF'LY a keeper! (made no changes in recipe)
Reviewed on Jan. 27, 2011 by maricasta
Very easy, I used left over taco meat to make the dish.
Reviewed on Jan. 23, 2011 by blackcvpi
Made a directed but added some diced and roasted green chili's on the top layer. It was really good!
Reviewed on Jan. 20, 2011 by Joeykerry
I made it in a 9x13 dish and made 2 layers.Family loved it!
I made it in a 9x13 dish and made 2 layers.
Family loved it!
Reviewed on Dec. 10, 2010 by waffles recipe
Hey I just tried this recipe over the weekend. It was great! delicious! My family was so happy and pleased with what I did. They are crazy with mexican food casseroles like that of www.101lowcarbmeals.com/mexican-casserole that's why I constantly research for variations and other styles. Thank you so much!
Reviewed on Sep. 02, 2010 by aimeechipps
Very good. I love trying new taco type casseroles and I will definately make this one again. My advice would be not to use 3 tortillas, only 2 per layer. The layer I used 3 tortillas was hard to cut. I did 3 layers instead of 2 in my Corningware 2 1/2 quart round baking dish. There was so much of the refried bean/salsa mixture that I knew it would have to be divided into thirds rather than halved. We topped with shredded lettuce and tomatoes. Sour cream would have been good on it too. Also only baked for 30 minutes.
Reviewed on Aug. 12, 2010 by brkornhaus
Simple and easy. Took this to a potluck at work and everyone asked for the recipe. Even my hard-to-impress husband gave it two thumbs up.
Reviewed on Aug. 03, 2010 by knight99
Very good and easy to make!
Reviewed on Mar. 04, 2010 by camdenjeffrey
I have made this a few times... my family really likes it and it's pretty easy to make! It's a keeper.
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