Tex-Mex Beef and Black Bean Tortilla Casserole

This Tex-Mex beef and black bean tortilla casserole is a fun twist on classic lasagna, swapping pasta for soft flour tortillas. Layered with seasoned ground beef, black beans, crushed tomatoes and a blend of Mexican cheeses, it bakes into a warm, bubbly dish that the whole family will love.

Serve it family-style with all your favorite toppings: tangy sour cream, crunchy tortilla chips, a dash of hot sauce and fresh lime wedges. Everyone can customize their plate, making it perfect for busy weeknights or casual gatherings. Plus, this recipe makes enough for leftovers – if there are any!

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Ingredients

3 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

3 ounce Blue Corn Tortilla ChipsView ingredient guideLike ingredientDislike ingredient

1 unit Crushed TomatoesView ingredient guideLike ingredientDislike ingredient

10 ounce Ground BeefView ingredient guideLike ingredientDislike ingredient

3 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 unit Black BeansView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

6 unit Flour TortillasView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 unit Tex-Mex PasteView ingredient guideLike ingredientDislike ingredient

1.5 cup Mexican Cheese BlendView ingredient guideLike ingredientDislike ingredient

4 teaspoon Hot SauceView ingredient guideLike ingredientDislike ingredient

1 unit Cooking SprayView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to middle position and preheat oven to 425°F. Wash and dry produce. Trim and thinly slice scallions, separating whites from greens. Quarter lime.
2. Heat a drizzle of oil in a large, heavy-bottomed pot over medium-high heat. Add beef, scallion whites, a pinch of salt and pepper. Cook, breaking up meat into pieces, until browned and cooked through, 6-8 minutes. If your pot isn’t large enough, work in batches. Carefully drain any excess grease from the pot. Meanwhile, drain the black beans. Halve the tortillas.
3. To the pot with beef, stir in drained black beans, crushed tomatoes, Tex-Mex paste and chicken stock concentrates. Cook, stirring constantly, until well combined, 1-2 minutes. Taste and season with salt and pepper if desired.
4. Arrange four tortilla halves, cut sides facing out, on the bottom of a lightly oiled 8-by-8-inch baking dish (for 8 servings, use eight tortilla halves and a 9-by-13-inch dish). Spread one-third of the beef mixture evenly over tortillas, then top with one packet of cheese (two packets for 8 servings). Repeat layers two more times: tortillas, beef mixture, cheese.
5. Lightly coat a large piece of aluminum foil with nonstick cooking spray. Cover the baking dish tightly with foil, coated side down. Place dish on a baking sheet. Bake on the middle rack until cheese melts and filling is hot and bubbling, 10-12 minutes. For a browned crust, broil uncovered for an additional 2 minutes after baking.
6. Crush tortilla chips in the bag. Once the casserole has finished baking, let it cool at least 5 minutes before serving. Sprinkle with scallion greens. Serve family-style with sour cream, tortilla chips, lime wedges and hot sauce on the side.

Recipe Tips

FAQ

Can I use corn tortillas instead of flour?

Yes, you can substitute corn tortillas, but they may be less pliable. Warm them slightly before layering to prevent cracking.

Can I make this casserole ahead of time?

Absolutely! Assemble the casserole up to 24 hours in advance, cover and refrigerate. When ready to bake, add 5-10 minutes to the baking time.

What can I use instead of Tex-Mex paste?

Mix 2 tablespoons tomato paste with 1 teaspoon chili powder, 1/2 teaspoon cumin and a pinch of cayenne as a substitute.