Handmade & Vintage Treasures

Thursday, August 18, 2011

Fabulous Mexican Casserole

I am always trying to discover ways to improve the flavors of a dish. I found a recipe for a Mexican casserole in our local newspaper, it included ground beef, red beans, corn, and cheese. It was okay but I like my dishes to have a lot of flavor (the spicier the better). I also like to make large quantities when I know I'm going to have a few busy days, so I don't have to cook again.

Mexican Casserole
2 lbs. ground beef
1 large onion, chopped
2 1.25 oz. packets Taco seasoning
2 15.25 oz. cans black beans, drained
1 14.5 oz. can petite diced tomatoes
1 2.25 oz. sliced black olives
2 cups sour cream
2 cups shredded cheese
1 bag tortilla chips
Hot sauce, optional
Salsa, optional

In a large casserole dish, spray with non-stick spray and crumble 2-3 handfuls of tortilla chips in the bottom. Set aside.
In a large, deep skillet, brown your ground beef with onion. Drain of fat (if needed). Stir in taco seasoning, cook for a couple of minutes. Add beans and tomatoes. Cook at medium heat until bubbly. Pour into casserole dish. Layer on top, sour cream, olives, and cheese. Bake for about 20-30 minutes. Serve with chips or by itself. Optional: add salsa and hot sauce to spice things up.

Our family of four can eat off this casserole for 2-3 days. If you want a smaller casserole, reduce these items to:

1 lb ground beef
1 medium onion
1 packet taco seasoning
1 can black beans
1 can tomatoes
1 cup sour cream
1 cup shredded cheese
1 can slice black olives

Note: If you want more tomatoes, add another can but drain the second can.

I hope you enjoy this recipe that can altered so easily to suit your taste. Let me know what you think...


  1. I hope you enjoy it. I fix it often because my family loves it, it's easy, and there's plenty of it.


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