Easy Mexican Casserole

This Mexican casserole combines the ingredients to fill the hungry bellies. A mixture of spicy ground beef with black beans, corn, cheese, Tasti Taters potato bites, and enchilada sauce. Tasti Taters are hash brown style potatoes in a small size. You could add extra toppings for this recipe, such as sour cream or guacamole.


  • 500 grams of ground beef (or 1 pound + 1.65 ounces)
  • 1 small onion, chopped
  • 1 clove garlic, chopped
  • 1 envelope of 35 grams Taco seasoning mix
  • ½ teaspoon chili flakes
  • 2 cups of bagged frozen corn
  • 1 can of 540 ml black beans, drained and well rinsed
  • 4 cup of Tasti Taters french fries (Tasti Taters are hash brown style potatoes in small size)
  • 1 bag 380 grams of Kraft-Tex Mex cheese (mix of mozzarella, cheddar, and Monterey Jack with Jalapenos)
  • 1/2 can of 375 ml sliced black olives
  • Parsley for garnish

Enchilada Sauce

  • 2 tablespoons of vegetable oil
  • 2 tablespoons all-purpose flour
  • ½ teaspoon chili flakes
  • 2 cups chicken broth
  • 1 can of 156 ml of tomato paste
  • 1/2 teaspoon cumin
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon cayenne pepper
  • Salt to taste


Enchilada Sauce

  1. In a saucepan over medium heat, combine oil, flour, and chili flakes, stir in chicken broth and whisk ingredients together until mixture boils and cook for one minute.
  2. Add tomato paste, cumin, garlic powder, and cayenne pepper and whisk until smooth. Heat over medium heat until thickened. Add salt to taste.


  1. Preheat oven to 375º F. Sprays a 9 x 13-inch baking dish with cooking spray.
  2. Heat a skillet over medium-high heat. Add ground beef, garlic, and onion and cook until ground beef is cooked. Remove the excess fat from the skillet. Add taco seasoning mixture, chili flakes, mix well. Add frozen corn and black beans to ground meat.
  3. In a large bowl, mix the meat mixture, 2 cups of Mexican cheese, and the Tasti Taters.
  4. Pour about 1/3 of the enchilada sauce into the bottom of the dish.
  5. Add the meat mixture and Tasti Taters to the dish and spread the mixture evenly. Pour the rest of the enchilada sauce on top.
  6. Bake in the oven for 40 minutes and 10 minutes before the end of cooking; put the remaining cheese on top of the mixture and the sliced black olives.
  7. Return it to the oven and bake it until the cheese is melted and bubbling.

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