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Tex-Mex Tortilla Casserole for a Crowd

I can still picture it: the potluck at my Aunt Linda’s every summer. Tables groaned under the weight of potato salad, watermelon slices, and enough deviled eggs to feed a small army. But the dish that always disappeared first, the one everyone secretly hoped would be there, was her famous Tex-Mex Tortilla Casserole. The layers of savory beef, melting cheese, and soft tortillas were pure comfort food, and the aroma that filled the air was nothing short of intoxicating. It was a dish meant for sharing, a celebration of good food and even better company.

Recipe Overview

Prep Time: 25 minutes
Cook Time: 55 minutes
Total Time: 1 hour 20 minutes
Servings: 20-24
Yield: 2 casseroles
Dietary Type: Adaptable

Ingredients

3 lbs ground beef
2 onions, chopped
2 large green bell peppers, cut into 1-inch pieces
2 tablespoons chili powder (or to taste)
2-3 tablespoons fresh minced garlic
1 1/2 teaspoons seasoning salt (or to taste) or 1 1/2 teaspoons white salt (or to taste)
Fresh ground black pepper (to taste)
2 (10 1/2 ounce) packages 6-inch flour tortillas (24 tortillas for 2 casseroles)
2 (19 ounce) cans kidney beans, drained and rinsed
4 cups shredded cheddar cheese (or more or less if desired)
4 (11 ounce) jars mild chunky salsa

Equipment Needed

Large Dutch oven
Two 13 x 9-inch baking pans
Spatula or large spoon
Measuring spoons and cups
Aluminum foil

Instructions

Preheat your oven to 350 degrees F (175 degrees C). This ensures even cooking and prevents the tortillas from becoming soggy.
Lightly grease two 13 x 9-inch baking pans. This will prevent the casserole from sticking and make serving easier. A light coating of cooking spray works perfectly.
In a large Dutch oven over medium-high heat, combine the ground beef, chopped onions, green bell peppers, and chili powder. Cook, stirring frequently, until the ground beef is browned and fully cooked. This usually takes about 8-10 minutes. Be sure to break up the ground beef as it cooks to ensure even browning.
Carefully drain any excess fat from the Dutch oven. Removing the fat is essential for a healthier and less greasy casserole.
Add the minced garlic to the beef mixture and season with salt and pepper to taste. Stir for 2-3 minutes, allowing the garlic to become fragrant and infuse the beef mixture with its flavor.
Line the bottom of each of the prepared baking dishes with 6 tortillas, overlapping them slightly to cover the entire surface. This forms the base of the casserole.
Divide the beef mixture evenly between the two baking dishes, spreading it over the layer of tortillas.
Top the beef mixture in each dish with one can of drained and rinsed kidney beans, spreading them evenly. Then, sprinkle 2 cups of shredded cheddar cheese over the kidney beans in each dish. Don’t be afraid to add a little extra cheese if you’re a cheese lover!
Cover the cheese layer with the remaining 6 tortillas in each dish, again overlapping them slightly to create a complete layer.
Spread two jars of mild chunky salsa evenly over the tortillas in each casserole. Make sure to cover the entire surface for maximum flavor.
Sprinkle the remaining shredded cheddar cheese over the salsa in both casseroles.
Cover the baking dishes tightly with aluminum foil. This prevents the cheese from browning too quickly and helps to steam the casserole, ensuring the tortillas become soft and pliable.
Bake in the preheated oven for 45 minutes.
Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted, bubbly, and golden brown. Keep a close eye on the cheese during this stage to prevent it from burning.
Remove the casseroles from the oven and let them rest for 10 minutes before serving. This allows the casserole to set slightly, making it easier to cut and serve.

Expert Tips & Tricks

Spice it up: For a spicier casserole, add a pinch of cayenne pepper or a dash of hot sauce to the beef mixture. You can also use a spicier salsa.
Make it ahead: This casserole can be assembled a day ahead of time and stored in the refrigerator. Add about 15 minutes to the baking time if baking from cold.
Brown the beef: Ensure the ground beef is properly browned before adding the other ingredients. This adds a depth of flavor to the dish.
Cheese choice: Feel free to experiment with different types of cheese, such as Monterey Jack, Pepper Jack, or a Mexican blend.
Add vegetables: Incorporate other vegetables like corn, black beans, or diced tomatoes for added texture and flavor.
Prevent sogginess: If you are worried about the tortillas becoming too soggy, lightly toast them in a dry skillet before assembling the casserole.
Even baking: To ensure even baking, rotate the casseroles halfway through the baking time.

Serving & Storage Suggestions

Serve the Tex-Mex Tortilla Casserole warm, cut into squares or wedges. It’s delicious on its own, but also pairs well with sour cream, guacamole, or a dollop of plain yogurt. Garnish with fresh cilantro, chopped green onions, or a squeeze of lime juice for a pop of freshness.

Leftover casserole can be stored in the refrigerator for up to 3-4 days. Cover it tightly with plastic wrap or transfer it to an airtight container. To reheat, bake in a preheated oven at 350 degrees F (175 degrees C) until heated through, or microwave individual portions. The casserole can also be frozen for up to 2-3 months. Thaw it completely in the refrigerator before reheating.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	402.8 kcal	N/A
Calories from Fat	185 g	46%
Total Fat	20.6 g	31%
Saturated Fat	9.4 g	47%
Cholesterol	70 mg	23%
Sodium	916.8 mg	38%
Total Carbohydrate	29.9 g	9%
Dietary Fiber	4.9 g	19%
Sugars	4.5 g	N/A
Protein	24.9 g	49%

Note: Nutritional information is an estimate and may vary depending on specific ingredients and portion sizes.

Variations & Substitutions

Vegetarian: Substitute the ground beef with a plant-based ground meat alternative or an equal amount of cooked lentils or crumbled tofu.
Vegan: Use a plant-based ground meat alternative, vegan cheese, and ensure your salsa is vegan-friendly.
Gluten-Free: Use corn tortillas instead of flour tortillas.
Spicy: Add diced jalapeños or a few dashes of hot sauce to the beef mixture. Use a spicy salsa.
Low-Carb: Replace the flour tortillas with low-carb tortillas or skip the tortillas altogether and serve as a Tex-Mex bake.
Chicken or Turkey: Substitute ground beef with ground chicken or turkey for a leaner option.

FAQs (Frequently Asked Questions)

Q: Can I use frozen ground beef?
A: Yes, you can use frozen ground beef. Just make sure to thaw it completely before cooking and drain off any excess liquid.

Q: Can I use different types of beans?
A: Absolutely! Pinto beans, black beans, or even refried beans would work well in this casserole.

Q: How do I prevent the tortillas from getting soggy?
A: Lightly toasting the tortillas before assembling the casserole can help prevent them from becoming too soggy. Also, be sure to drain any excess fat from the beef mixture.

Q: Can I add other vegetables to the casserole?
A: Definitely! Corn, black olives, diced tomatoes, or bell peppers would all be great additions.

Q: How long can I store the leftover casserole?
A: Leftover casserole can be stored in the refrigerator for up to 3-4 days or in the freezer for up to 2-3 months.

Final Thoughts

Now it’s your turn to create your own memories with this Tex-Mex Tortilla Casserole. Whether you’re feeding a crowd at a potluck or simply looking for a comforting and delicious meal, this recipe is sure to be a hit. Don’t be afraid to customize it to your liking and make it your own. And if you do, please share your creations and feedback – I’d love to hear about them! Pair this casserole with a crisp green salad and a refreshing margarita for the perfect Tex-Mex fiesta.

Tex-Mex Tortilla Casserole for a Crowd Recipe