Entree: United States – Tex-Mex Borderlands – Tex-Mex Casserole (Layered baked casserole combining Texan and Mexican flavors with seasoned meat, beans, tortillas, and melted cheese)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 30 min

Cook 25 min

Total 55 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1 lb (454 g) ground beef
- 1 tbsp (15 ml) vegetable oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 2 tbsp (16 g) chili powder
- 1 tbsp (8 g) ground cumin
- 1 tsp (1 g) dried oregano
- 1 tsp (6 g) kosher salt
- 1/2 tsp (1 g) black pepper
- 1 (15 oz (425 g)) can diced tomatoes with green chiles, undrained (15 oz (425 g))
- 1 (15 oz (425 g)) can black beans, drained and rinsed (15 oz (425 g))
- 1 cup (240 ml) frozen corn, thawed
- 1 cup (240 ml) beef broth
- 1 cup (240 ml) enchilada sauce
- 8 (8-inch (20 cm)) flour tortillas
- 2 cups (200 g) shredded sharp cheddar cheese
- 1 cup (100 g) shredded Monterey Jack cheese
- 1/2 cup (120 g) sour cream, for serving
- 1/4 cup (15 g) chopped fresh cilantro, for garnish
- 1 jalapeño, thinly sliced, for garnish (optional)

Show original ingredient measurements

- 1 lb (454 g) ground beef
- 1 tbsp (15 ml) vegetable oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 2 tbsp (16 g) chili powder
- 1 tbsp (8 g) ground cumin
- 1 tsp (1 g) dried oregano
- 1 tsp (6 g) kosher salt
- 1/2 tsp (1 g) black pepper
- 1 (15 oz) can diced tomatoes with green chiles, undrained (15 oz / 425 g)
- 1 (15 oz) can black beans, drained and rinsed (15 oz / 425 g)
- 1 cup (240 ml) frozen corn, thawed
- 1 cup (240 ml) beef broth
- 1 cup (240 ml) enchilada sauce
- 8 (8-inch / 20 cm) flour tortillas
- 2 cups (200 g) shredded sharp cheddar cheese
- 1 cup (100 g) shredded Monterey Jack cheese
- 1/2 cup (120 g) sour cream, for serving
- 1/4 cup (15 g) chopped fresh cilantro, for garnish
- 1 jalapeño, thinly sliced, for garnish (optional)

Instructions

1. Preheat oven to 375°F (190°C). Lightly oil a 9x13-inch (23x33 cm) baking dish.
2. Heat vegetable oil in a large skillet over medium-high heat. Add diced onion and cook until translucent, 4–5 minutes. Add garlic and cook 30 seconds until fragrant.
3. Add ground beef and cook, breaking up with a spoon, until browned and cooked through, about 6–8 minutes. Drain excess fat if necessary.
4. Stir in chili powder, cumin, oregano, salt, and pepper; cook 1 minute. Add diced tomatoes with chiles, black beans, corn, and beef broth. Simmer 5 minutes until slightly thickened. Taste and adjust seasoning.
5. Spread 1/3 cup (80 ml) enchilada sauce in the bottom of the prepared dish. Line the bottom with two tortillas, overlapping slightly. Spoon about one-third of the beef mixture over tortillas, then sprinkle with 1/3 of each cheese. Repeat layering: tortillas, beef mixture, cheeses, ending with a top layer of tortillas, remaining enchilada sauce, and remaining cheeses.
6. Bake uncovered until cheese is melted and bubbly and casserole is heated through, 20–25 minutes. If top browns too quickly, tent with foil.
7. Let casserole rest 10 minutes before slicing. Serve with sour cream, chopped cilantro, and sliced jalapeño.