Mexican Casserole


One of my dear friends and coworkers, Ali, made this for a little going away party she had at her house a few weeks ago. It was absolutely delicious, so of course we asked for the recipe. This is a great casserole to throw together that will please everyone – you can adjust the spice based on the preference of your guests.



  • 1 lb lean ground beef
  • 1 small onion, chopped
  • 1 packet taco seasoning
  • 2 cans 98% FF cream of mushroom soup
  • 2 cans Rotel, drained (I used Hot which made it pretty spicy)
  • 1 can black beans, drained
  • 1 can fat free refried beans
  • 3/4 cup 2% cheddar
  • Whole Wheat tortillas
  • Toppings (optional) – light sour cream, salsa, shredded lettuce


1) Preheat oven to 350 degrees F. Cook ground beef until brown, with 1 small onion and taco seasoning.


2) Meanwhile, mix together Rotel, beans, cream of mushroom soup, and cheese.


3) Once ground beef is cooked, add it to the soup/bean mixture. Mix well.



4) Spread some of this mixture onto the bottom of a 9×13 glass dish.  Then top with a layer of tortillas, continue this for several layers until you are done with the soup/bean mixture.




5) Bake at 350 degrees F for 45 minutes. Serve with cheese, salsa, sour cream, or with shredded lettuce.




This is a great dish to take to a potluck or when entertaining at your own house – it is very flavorful and definitely cost effective because it makes so many servings. You could substitute ground turkey for the ground beef. If you wanted to make it vegetarian, you could probably just replace the meat with chopped up squash, zucchini, or mushrooms. If you don’t really like spicy foods, I’d recommend using the mild or medium Rotel, the Hot was even spicy for me!

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