Description
A hearty and flavorful Cheesy Tex-Mex Casserole layered with seasoned ground beef, salsa, Mexicorn, black beans, and a creamy blend of sour cream and cottage cheese, topped with melted cheddar cheese and optional fresh garnishes. Perfect for a comforting family dinner that brings bold Southwestern flavors to your table.
Ingredients
Meat and Vegetables
- 1/2 pound ground beef
- 15 oz (1 jar) thick and chunky salsa
- 11 oz can Mexicorn (a mix of corn, red and green bell peppers)
- 15 oz can black beans, drained and rinsed
Dairy
- 1 cup sour cream
- 1 cup cottage cheese
- 2 cups shredded cheddar cheese, divided
Other
- 6 corn tortillas
- Garnish with cilantro, diced onions, avocado, etc. (optional)
Instructions
- Brown the ground beef: In a large skillet over medium heat, cook the ground beef until browned and fully cooked, breaking it up as it cooks. Drain any excess fat from the skillet.
- Add salsa and Mexicorn: Stir in the thick and chunky salsa and the canned Mexicorn mixture. Reduce heat and let the mixture simmer for 5 minutes to blend flavors and heat through.
- Mix cottage cheese and sour cream: In a separate bowl, combine the cottage cheese and sour cream until smooth and well blended.
- Layer tortillas in casserole dish: Place 3 corn tortillas evenly in the bottom of a 2-quart casserole dish or a 9x13-inch baking pan.
- Add first meat layer: Spoon half of the meat and salsa mixture evenly over the tortillas.
- Add black beans: Spread half of the drained and rinsed black beans over the meat layer.
- Add cottage cheese mixture: Spoon half of the sour cream and cottage cheese blend evenly over the black beans.
- Sprinkle cheddar cheese: Sprinkle about 1 cup of shredded cheddar cheese evenly over this layer.
- Repeat layers: Repeat the layering starting with the remaining tortillas, then the remaining meat mixture, black beans, cottage cheese blend, and end with the remaining cottage cheese mixture.
- Cover and bake: Cover the casserole dish tightly with aluminum foil and bake in a preheated oven at 350°F (175°C) for 30 minutes.
- Add remaining cheese and melt: Remove the foil, sprinkle the remaining 1 cup cheddar cheese on top, and return the casserole to the oven for an additional 5 minutes or until the cheese is fully melted and bubbly.
- Garnish and serve: Remove from oven and garnish with fresh cilantro, diced onions, and avocado as desired. Serve hot.
Notes
- For a milder dish, use mild salsa; for more heat, use medium or hot salsa.
- Mexicorn can be replaced with a mix of corn and diced bell peppers if unavailable.
- Drain and rinse black beans well to reduce sodium content.
- Use low-fat dairy options to make the casserole lower in fat.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
- Add jalapeños or hot sauce if additional spiciness is desired.
- Gluten-free if using certified corn tortillas and checking salsa ingredients.
