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For a tasty Mexican Fiesta Casserole, you need these ingredients: - 1 lb ground beef (or ground turkey) - 1 can (15 oz) black beans, drained and rinsed - 1 can (15 oz) corn, drained - 1 can (10 oz) diced tomatoes with green chilies - 1 medium onion, diced - 2 cloves garlic, minced - 2 cups cooked rice (white or brown) - 1 tablespoon taco seasoning - 1 teaspoon cumin - 2 cups shredded cheddar cheese - 1 cup salsa - Fresh cilantro for garnish - Salt and pepper to taste You can swap some ingredients to fit your taste or needs. Use ground turkey instead of beef for a leaner option. If you want a vegetarian dish, try black beans and mushrooms instead of meat. Riced cauliflower works great if you're cutting carbs. You can also use fresh tomatoes instead of canned ones for a fresher taste. Using fresh ingredients can enhance the flavor of your casserole. Fresh onions and garlic give a nice bite. Fresh cilantro adds brightness when you serve it. However, canned ingredients save time and work well too. Canned beans and corn are easy and still tasty. Just rinse them well to cut down on sodium. This balance lets you enjoy both fresh and canned ingredients while making your cooking a breeze. {{ingredient_image_1}} To start, gather all your ingredients. This makes cooking easy and fun. You will need: - 1 lb ground beef (or ground turkey) - 1 can (15 oz) black beans, drained and rinsed - 1 can (15 oz) corn, drained - 1 can (10 oz) diced tomatoes with green chilies - 1 medium onion, diced - 2 cloves garlic, minced - 2 cups cooked rice (white or brown) - 1 tablespoon taco seasoning - 1 teaspoon cumin - 2 cups shredded cheddar cheese - 1 cup salsa - Fresh cilantro for garnish - Salt and pepper to taste Next, preheat your oven to 350°F (175°C). This ensures your casserole cooks evenly. Now, chop the onion and mince the garlic. This step adds a nice flavor to your dish. Heat a large skillet over medium-high heat. Add the ground beef (or turkey) and cook until it is browned. Break it up with a spatula as it cooks. If there is too much fat, drain it. Add the diced onion and minced garlic to the skillet. Sauté for about 3-4 minutes. You want the onion to look clear. Stir in the taco seasoning, cumin, black beans, corn, and diced tomatoes with their juice. Cook for another 5 minutes. This helps all the flavors mix well. Season with salt and pepper to taste. In a large bowl, combine the cooked rice and salsa. Pour this mixture into the skillet. Stir it all together until combined. Spread half of the mixture into a greased 9x13 inch casserole dish. Sprinkle 1 cup of shredded cheese over the top. Layer the remaining mixture over the cheese. Then, top it with the last cup of shredded cheese. Cover the dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 10-15 minutes. You want the cheese to be bubbly and golden. Once done, take it out and let it sit for 5 minutes. Garnish with fresh cilantro before serving. When layering, think about balance. Start with the rice and salsa mix at the bottom. Then, add half of the meat mixture. This keeps the rice from getting too soggy. Sprinkle cheese between layers for extra flavor. It also helps bind the layers together. Don’t forget to leave some cheese for the top layer. This gives a nice golden color when baked. Layering this way ensures every bite has a mix of flavors. Enjoy your delicious Mexican Fiesta Casserole! To stop your casserole from being soggy, drain all canned ingredients well. This keeps extra liquid out of the dish. Use cooked rice instead of raw rice. Cooked rice absorbs less moisture. Also, avoid overcooking the layers. A quick bake helps keep everything firm. I love using cheddar cheese for that classic flavor. You can also mix in Monterey Jack for extra creaminess. If you want a bit of spice, try pepper jack cheese. For a richer taste, use a blend of cheeses. Mixing cheeses makes every bite more exciting! To boost flavor, add more spices. Try paprika or chili powder for warmth. A sprinkle of oregano adds an earthy touch. Fresh herbs like cilantro or parsley can brighten the dish. Taste as you go, and adjust the spices to your liking. This personal touch makes your casserole unique! Pro Tips Use Leftovers: This casserole is a great way to use up leftover cooked meats or vegetables. Feel free to add in whatever you have on hand! Spice it Up: If you like it hot, add some chopped jalapeños or a sprinkle of cayenne pepper to the meat mixture for an extra kick! Cheese Variations: Try using a blend of cheeses such as Monterey Jack or Pepper Jack for different flavors and textures. Make Ahead: You can prepare this casserole a day in advance. Just cover it tightly and refrigerate before baking. It may require a few extra minutes in the oven. {{image_2}} You can make a tasty vegetarian version of this casserole. Simply swap the ground beef or turkey for mushrooms or lentils. Use the same spices to keep the flavor. Add more veggies like bell peppers, zucchini, or spinach for extra nutrition. This version is just as filling and packed with flavor. If you love heat, add jalapeños or hot sauce to the mix. Chop fresh jalapeños and stir them in with the veggies. For more kick, drizzle hot sauce over the layers before baking. This will give your casserole a fiery twist that spice lovers will enjoy. Adjust the amount based on your heat preference. To make this dish gluten-free, simply check your ingredients. Most canned beans, corn, and tomatoes are gluten-free. Use a gluten-free taco seasoning to ensure safety. Serve with gluten-free rice or corn tortillas for added flavor. This way, everyone can savor this delicious meal without worry. After enjoying your Mexican Fiesta Casserole, let it cool down. Once it cools, place it in an airtight container. Make sure to cover the container tightly. This helps keep the flavors fresh. You can store it in the fridge for up to three days. If you want to eat it later, freezing is also an option. To freeze the casserole, let it cool completely. Cut the casserole into portions for easier thawing. Wrap each portion tightly in plastic wrap. Then, place the wrapped portions in a freezer bag. Label the bag with the date. The casserole can stay in the freezer for up to three months. When you’re ready to eat, thaw it in the fridge overnight. When you're ready to enjoy the leftovers, preheat your oven to 350°F (175°C). Remove the casserole from the fridge or freezer. If frozen, let it thaw for a few hours first. Place the casserole in an oven-safe dish. Cover it with foil to keep it moist. Heat for about 20-25 minutes or until warmed through. You can also microwave individual portions. Heat on high for 1-2 minutes. Check to ensure it is hot in the center. Enjoy your tasty leftovers! Mexican Fiesta Casserole lasts about 3 to 4 days in the fridge. Make sure to store it in an airtight container. This helps keep it fresh. When you want to eat it, check for any off smells or changes in color. If it looks and smells good, it is safe to eat. Yes, you can prepare the casserole ahead of time. You can make the layers and put them in the dish. Cover it tightly with foil and store it in the fridge. When you're ready to bake, just pop it in the oven. If you store it overnight, add a few extra minutes to the baking time. You can serve many fun sides with this casserole. Here are some ideas: - Fresh guacamole - Crunchy tortilla chips - A simple green salad - Sour cream or Greek yogurt - Extra salsa on the side These sides will add more flavor and make your meal special. Enjoy your fiesta! In this post, we explored the Mexican Fiesta Casserole. We covered its ingredients, including substitutes, and the choice between fresh and canned items. The step-by-step guide made cooking easy. I shared tips to avoid a soggy casserole and suggested the best cheese options. You discovered fun variations and learned how to store leftovers safely. This dish is simple and versatile, ready to impress anyone. Enjoy making it!

Mexican Fiesta Casserole

A delicious and hearty casserole with layers of beef, beans, corn, and cheese, perfect for a festive meal.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Main Course
Cuisine Mexican
Servings 6
Calories 400 kcal

Ingredients
  

  • 1 lb ground beef (or ground turkey)
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (15 oz) corn, drained
  • 1 can (10 oz) diced tomatoes with green chilies
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 2 cups cooked rice (white or brown)
  • 1 tablespoon taco seasoning
  • 1 teaspoon cumin
  • 2 cups shredded cheddar cheese
  • 1 cup salsa
  • to taste fresh cilantro for garnish
  • to taste salt and pepper

Instructions
 

  • Preheat your oven to 350°F (175°C).
  • In a large skillet over medium-high heat, cook the ground beef (or turkey) until browned, breaking it up with a spatula as it cooks. Drain excess fat if necessary.
  • Add the diced onion and minced garlic to the skillet. Sauté for about 3-4 minutes until the onion becomes translucent.
  • Stir in the taco seasoning, cumin, black beans, corn, and diced tomatoes with their juice. Cook for another 5 minutes until everything is heated through. Season with salt and pepper to taste.
  • In a large mixing bowl, combine the cooked rice and salsa. Pour this mixture into the skillet with the meat and vegetable mixture. Stir well to combine.
  • Spread half of the mixture into a greased 9x13 inch casserole dish. Sprinkle 1 cup of shredded cheese over the top.
  • Layer the remaining mixture over the cheese, then top with the remaining cup of shredded cheese.
  • Cover the casserole dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden.
  • Remove from the oven and let it sit for 5 minutes before slicing. Garnish with fresh cilantro before serving.

Notes

Feel free to substitute ground turkey for a lighter option.
Keyword beef, casserole, cheese, easy, Mexican