If you’re looking for a dish that’s cozy, packed with bold Mexican flavors, and ridiculously easy to throw together, this Casserole Mexicaine is your answer. It’s the kind of recipe you make once and suddenly it becomes a weeknight staple. It’s hearty, satisfying, and full of zesty, comforting goodness. Best of all? You just toss everything into a single dish and let the oven do the work. No endless chopping or complicated prep—just big, beautiful flavor in every bite.

Why You’ll Love This Recipe

One-Dish Wonder: Everything bakes in one casserole dish—no stovetop juggling or multiple pans to clean up.
Big Flavor, Minimal Effort: This casserole delivers classic Mexican spices and textures without requiring much prep or skill.
Great for Leftovers: The flavor only deepens as it sits, making leftovers taste even better the next day.
Customizable for Everyone: Whether you’re feeding picky eaters or spice lovers, this dish can be tweaked to suit all tastes.

Ingredients You’ll Need

Here’s what makes this Casserole Mexicaine so irresistible:

Ground beef: The rich, savory base of the casserole. Ground turkey or chicken can work too.
Onion: Adds sweetness and depth—make sure to dice it fine so it melts right in.
Garlic: For that irresistible aromatic kick. Use fresh if possible.
Bell peppers: Adds color and a bit of crunch. Use red, green, or yellow—whatever you have.
Corn kernels: Adds a touch of sweetness and texture that balances the spice.
Black beans: A classic Mexican staple—adds creaminess and fiber to make it more filling.
Diced tomatoes: Brings acidity and brightness; fire-roasted tomatoes add even more flavor.
Tomato sauce: Binds everything together and gives that rich, saucy consistency.
Mexican seasoning: Think cumin, chili powder, paprika, oregano—a spice blend that gives it soul.
Cooked rice: Soaks up the sauce and keeps everything hearty and comforting.
Shredded cheese: The melty, gooey topping that makes everything better. Use cheddar, Monterey Jack, or a Mexican blend.
Fresh cilantro: Optional, but adds a fresh pop at the end.

Variations

Make it Vegetarian: Skip the meat and add more beans or use lentils for a protein punch.
Add Some Heat: Toss in diced jalapeños, hot sauce, or chipotle peppers in adobo for a smoky kick.
Low-Carb Version: Replace the rice with cauliflower rice or even zucchini noodles.
Creamy Twist: Stir in a few tablespoons of sour cream or cream cheese before baking for a creamy texture.
Tortilla Base: Layer corn tortillas at the bottom like a lasagna for a tamale-inspired twist.

How to Make the Best Casserole Mexicaine

Step 1: Brown the Meat

Start by browning your ground beef in a skillet over medium heat. Add chopped onion and garlic, and cook until everything is soft and fragrant. Drain excess grease if needed.

Step 2: Add Veggies and Spices

Stir in the bell peppers, corn, black beans, diced tomatoes, tomato sauce, and Mexican seasoning. Simmer for 5-10 minutes so the flavors marry beautifully.

Step 3: Mix in the Rice

Turn off the heat and fold in your cooked rice until it’s all well combined. You want everything evenly distributed.

Step 4: Layer and Top with Cheese

Transfer the mixture to a greased baking dish. Spread it evenly and top with a generous handful of shredded cheese.

Step 5: Bake

Pop the dish into a preheated oven at 375°F (190°C) and bake for 20-25 minutes, or until the cheese is melted, bubbly, and lightly golden.

Step 6: Garnish and Serve

Let it cool for a few minutes. Sprinkle with chopped cilantro before serving if you like that fresh, herby finish.

Pro Tips for Making the Recipe

Use Pre-Cooked Rice: A great way to use up leftover rice or save time by grabbing a microwavable pouch.
Drain the Beans and Corn: This prevents the casserole from getting watery.
Let it Rest: After baking, let the casserole sit for about 5 minutes. This helps everything set and makes serving cleaner.
Don’t Overload with Cheese: It’s tempting, but too much cheese can make the top greasy instead of gooey.

How to Serve

This Casserole Mexicaine is a complete meal on its own, but here are some fun ways to round it out:

Garnishes:

Top with sour cream, avocado slices, jalapeño rings, or a squeeze of lime for an extra pop.

Sides:

Pair with a crisp green salad, tortilla chips and salsa, or even roasted veggies for a balanced plate.

Leftover Remix:

Spoon into warm tortillas for burritos, or serve over shredded lettuce for a quick taco salad.

Make Ahead and Storage

Storing Leftovers

Store leftovers in an airtight container in the fridge for up to 4 days. The flavor actually gets better over time!

Freezing

This casserole freezes beautifully. Just let it cool completely, cover tightly, and freeze for up to 2 months. For best results, thaw overnight before reheating.

Reheating

Reheat in the microwave or oven at 350°F until warmed through. Add a splash of broth or water if it looks dry.

FAQs

Can I use raw rice in this casserole instead of cooked rice?
No, you’ll need pre-cooked rice for this recipe. Raw rice won’t cook properly in the oven and could leave the dish unevenly textured.

Can I make this casserole ahead of time?
Yes! Assemble the casserole, cover it tightly, and refrigerate for up to 24 hours. Bake as directed when ready to eat.

Is this recipe gluten-free?
Absolutely—just be sure to check labels on the seasoning mix and tomato sauce to confirm they don’t contain gluten.

Can I use different types of cheese?
Definitely. Any melty cheese like mozzarella, pepper jack, or a smoky gouda will work beautifully here.

Final Thoughts

This Best Casserole Mexicaine is your new go-to comfort dish. It’s packed with bold flavors, easy to make, and endlessly adaptable to whatever you have on hand. Whether you’re feeding a crowd, meal prepping for the week, or just craving something satisfying and cozy, this casserole has you covered. Give it a try—you won’t regret it!

Best Casserole Mexicaine Recipe