The Best Derned Southwestern Casserole Recipe
The Best Derned Southwestern Casserole Recipe photo by Taste of Home

The Best Derned Southwestern Casserole Recipe

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If you want to add a little spice to life—and to dinner—serve this hearty main dish. It’s full of Tex-Mex goodness, and looks colorful on the plate.—Valerie Igal, Oak Hill, VA
TOTAL TIME: Prep: 35 min. Bake: 45 min. + standing
MAKES:12 servings
TOTAL TIME: Prep: 35 min. Bake: 45 min. + standing
MAKES: 12 servings


  • 1-1/2 pounds uncooked chorizo or bulk spicy pork sausage
  • 1 small onion, chopped
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1 can (15 ounces) tomato sauce
  • 1 can (11 ounces) Mexicorn, drained
  • 2 cans (4 ounces each) chopped green chilies
  • 1 cup salsa
  • 1/4 cup minced fresh cilantro
  • 3 teaspoons each ground cumin, chili powder and paprika
  • 2 teaspoons garlic powder
  • 12 corn tortillas (6 inches)
  • 2 large tomatoes, sliced
  • 2 cups (8 ounces) shredded Monterey Jack or cheddar-Monterey Jack cheese

Nutritional Facts

1 piece: 420 calories, 24g fat (10g saturated fat), 67mg cholesterol, 1370mg sodium, 29g carbohydrate (4g sugars, 5g fiber), 22g protein


  1. Preheat oven to 375°. Crumble chorizo into a large skillet; add onion. Cook over medium heat until meat is fully cooked; drain. Add beans, tomato sauce, corn, chilies, salsa, cilantro and seasonings; heat through.
  2. Place six tortillas in the bottom of a greased 13x9-in. baking dish. Layer with 3-1/2 cups meat mixture, the tomatoes and 1 cup cheese. Top with remaining tortillas, meat mixture and cheese.
  3. Cover and bake 40 minutes. Uncover; bake 5-10 minutes or until heated through. Let stand 10 minutes before cutting. Yield: 12 servings.
Originally published as The Best Derned Southwestern Casserole in Country Woman February/March 2010, p29

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Reviewed Nov. 26, 2014

"My husband is very picky and even he loved this. Printed this recipe 3yrs ago and just got around to making it. We were able to taste all the ingredients. Great dish. Thanks. Will make again."

Reviewed Sep. 5, 2014

"This is one of my all-time favorite recipes. I made it for the first time about 4 years ago. I do it a little different from the recipe but it always turns out amazing!! I always found that I liked it better before turning it into the casserole so I make it just like a chili. I leave out the cilantro and add other seasonings to make it a little spicier. :-)"

Reviewed Jun. 18, 2013

"This recipe is a keeper & will make again."

Reviewed Aug. 20, 2012

"My family of 6 loved this. I served it with hot buttered corn tortillas but it would also be great with an accompanyment of guacamole or sour cream, or even a side of cornbread. Will definitely be making this again."

Reviewed Mar. 4, 2012

"This wasn't a bad dish, but it wasn't what I expected. Thought this would really spotlight the flavor of the chorizo, but instead the chorizo flavor just got lost in the mix."

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