Mexican Casserole

If you’re looking for an unbelievably easy, quick and make-ahead weeknight dinner recipe, look no further.  This super simple casserole has become kind of a stable around here since my friend Sarah gave me the recipe.  I change it up a little when I make it so it’s a bit healthier.  I put my notes next to the original recipe, so you can choose which option works best for you.

When I make it, I prepare two smaller casseroles, instead of one large one.  Then I freeze the second one so I have a dinner ready to go when I need it.

Photo From

Photo From


1 lb Ground Beef, Browned and Drained (I use ground turkey instead)

1 pkg. Tortillas (I use whole wheat)

1 pkg. Taco Seasoning (Instead of the prepackaged taco seasoning, which is chock-full of sodium, I use 1 tbsp. chili powder, 2 tsp. onion powder, 1 tsp. ground cumin, 1 tsp. garlic powder, 1 tsp. paprika and 1 tsp. sugar)

1 Cup Salsa

1 Can Black Beans (I use organic no salt added)

Shredded Cheddar Cheese (I use low-fat cheese)

Sour Cream (I use non-fat Greek Yogurt)

1 Can Sliced Black Olives

Add black beans, salsa and taco seasoning (or spice mixture) and ground meat and stir well.  Put one layer of tortillas on the bottom of pan, add a layer of meat mixture, sour cream (or greek yogurt) and cheese.  Repeat until done.  Sprinkle cheese on top layer and top with olives.  Bake at 350 degrees for 45 minutes or until heated through.


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  1. Sounds delish! Pinning! I didn’t forgot you for lovey-dovey… Still need to find a goid idea 😉

  2. Thanks for posting this. My husband was
    suggesting over lasagna dinner last night how we should try a Mexican version. I’ll give this one a try and pin it :).

  3. Yum. My husband was just asking recently about getting me to try a Mexican lasagna. Will try this one out!

  4. Thanks so much for sharing this — I’m looking for new recipes to liven up the weekly rotation! Double thanks for the substitute taco seasonings recipe — I am seriously sensitive to salt and cannot handle all the sodium in those little packets! Wonderful!

    • I am super sensitive to salt, too. Whenever I have something salty, I wake up the next morning with seriously swollen eyes, so I try to really watch it. Plus, I’m actually not too crazy about the taste, thank goodness. If you try the casserole, let me know…I hope you like it!

  5. This looks so good. My pregnant hormones want this NOW! I’ll be making it for dinner next week.

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