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Mexican Casserole

Mexican Casserole

Jillian Ortner Recipes

It started with a recipe called “firehouse casserole” that I found and loved while living in Germany, when I was in the Army. But when I moved to Iowa and met my husband, it was too spicy for my husband. So I changed it up a bit, and had a few happy accidents, and we have this, which is a field crew favorite.


  • 1 package of burrito sized flour tortillas
  • 1 pound ground beef
  • 1 packet taco seasoning
  • 1 can diced tomatoes
  • 1 can creamed corn (this was a happy accident, and makes it so much better)
  • 1 can diced mild green chilies
  • 1 pound cheddar or Mexican cheese, shredded


Preheat oven to 350. Brown ground beef, and add taco seasonings. Drain. Tear tortillas into pieces, roughly 2” x 2” but I usually have my kids help and we go with whatever size.

Line the bottom of a 9×13 pan with tortilla pieces (1/3 of the tortillas, because you’ll have 3 layers of these total).

Layer 1/2 the ground beef, 1/2 the tomatoes, 1/2 the corn, 1/2 the chilies. Mix and smash it in. Add 1/2 the cheese. Layer another layer of tortillas, then add the other 1/2 of all the other things. Top with the last of the tortillas.

Bake uncovered, 30 min. Cover with foil and bake for another 10-15 minutes.

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