Tex-Mex Beef and Tortilla Casserole

By Marge Perry & David Bonom
Make this crowd-pleaser as spicy—or not—as you like by controlling the amount of chipotle powder, and by using salsa that is as mild or fiery as you like.
  • Course: Dinner


  • chili powder
  • Corn tortillas
  • Dried Oregano
  • fresh or frozen corn kernels
  • garlic cloves
  • green bell pepper
  • ground chipotle pepper
  • ground cumin
  • lean ground sirloin
  • olive oil
  • Petite diced tomatoes
  • prepared salsa
  • Salt
  • shredded sharp cheddar cheese
  • Sweet Onion


  1. Preheat the oven to 350°F. Lightly oil a rectangular baking dish.
  2. Heat the oil in a large nonstick skillet over medium. Add the onion and cook, stirring occasionally, until starting to soften, 4-5 minutes. Add the garlic and bell pepper and cook 2 minutes. Add the beef and cook, breaking into small pieces with a wooden spoon, until no longer pink, about 8 minutes. Drain off excess fat and return skillet to the stove
  3. Arrange a single layer of tortillas over the bottom of the prepared baking dish, cutting as necessary to make them fit. Spread 1/2 of the beef mixture over then tortillas then top with 1 1/4 cups of the cheese. Top the cheese with a layer of tortillas, cutting to fit as needed. Spread with the remaining beef mixture and 1 1/4 cups cheese. Top with remaining tortillas, cutting as needed. Then spread with the prepared salsa and sprinkle with the remaining 1/2 cup cheese.
  4. Bake until cheese is melted and the filling is hot and bubbly, about 25-28 minutes. Let stand at least 10 minutes before cutting.