Think of this Mexican Ground Beef Casserole as a beef burrito-turned-casserole, or Mexican lasagna if you will. This cheesy, flavorful dish is gluten free, and can easily be made dairy free using dairy free cheddar cheese. You can make it vegan by omitting the beef OR replacing it with black beans or meatless crumbles! This casserole is easy to make and yields enough food for leftovers (perfect for meal prep, too). Our whole family loves this recipe – even my two-year-old!
Did you know? Research on red meats and cancer are inconsistent, however one thing seems evident... overcooking meats, poultry and fish produces heterocyclic amines which increase the risk of various types of cancer. (source) Best to cook meats until no longer pink rather than blackened!
How to make Mexican Beef Casserole
First, you're going to grease a 9″x13″ (2-quart) casserole dish with olive oil. You can also use olive oil cooking spray.
Next, cover the bottom with six corn tortillas. I love Casa Valdez brand because it only has three ingredients: wholegrain corn, water, and lime.
Then, spread one half can of fat free refried beans over the tortillas using a rubber spatula or spoon. I have found heating them up in a microwave-safe bowl for 30 seconds then stirring makes them easier to spread.
Now you're going to brown two pounds of lean grass-fed or organic ground beef in a skillet and season with one-quarter cup low sodium taco seasoning. Again, you can use meatless crumbles for vegan!
Spread half the ground beef over refried beans in casserole dish.
Next, sauté onion and peppers in the same skillet over medium heat with chili powder, garlic powder and ground cumin for 3-4 minutes until tender. Add sweet corn, fresh cilantro (optional), and diced green chiles (optional). Cook another 2-3 minutes.
Add half the vegetable mixture over refried beans in casserole dish, then top with half a cup of red enchilada sauce.
Now, sprinkle three-quarters cup of shredded cheddar cheese over top. You can use a vegan shredded cheddar if you need this dairy-free or vegan!
Repeat the exact same layers of six corn tortillas, the second half of the refried beans, the second half of the beef, the second half of the veggies, another half cup of enchilada sauce, then another three-quarters cup of cheese.
Finally, bake at 350 degrees F for 30 minutes or until cheese is melted and casserole is heated through.
How to portion this casserole
You can cut into either six or eight equal portions. I use sixths for my husband, and eighths for myself to suit our unique calorie needs. Nutrition is listed under the recipe for both portion sizes! ;)
For meal prep, you can divide the portions into airtight containers and keep in the fridge up to one week, or the freezer up to one month. I'm partial to the freezer because it stays fresh longer!
So dang good! We will definitely be making this Mexican Ground Beef Casserole again and again 🙂 Here’s the printable recipe – I would love for you to rate and comment below if you try it!
This Mexican Ground Beef Casserole (aka Mexican Lasagna) is a family-favorite that's easy to make and great for meal prep. It's gluten-free, macro-friendly, and easily made dairy-free or vegan. Just use vegan cheddar and meatless crumbles or black beans!
1 1/2 cup shredded Mexican or cheddar cheese (can use dairy-free)
*See blog post for more substitutions.
Directions
Preheat oven to 350 degrees F.
Grease a 9″x13″ (2-quart) casserole dish with olive oil or use olive oil cooking spray.
Cover the bottom of casserole dish with six corn tortillas, slightly overlapping. You will use the other six for the second layer.
Heat beans in a microwave-safe bowl for 30 seconds and stir to make them easier to spread. Spread half the can of fat free refried beans over the tortillas using a rubber spatula or spoon.
Brown ground beef in a skillet and season with taco seasoning. Spread half the ground beef over refried beans in casserole dish.
Sauté onion and peppers in the same skillet over medium heat with chili powder, garlic powder and ground cumin for 3-4 minutes until tender.
Add sweet corn, cilantro (optional), and green chiles (optional), cooking another 2-3 minutes.
Spread half the vegetable mixture over refried beans in casserole dish, then top with half a cup of red enchilada sauce.
Sprinkle three-quarters cup of shredded cheddar cheese over top
Repeat exact same layers again with six corn tortillas, the second half of the refried beans, the second half of the beef, the second half of the veggies, another half cup of enchilada sauce, then another three-quarters cup of cheese.
Bake in preheated oven for 30 minutes or until cheese is melted and casserole is heated through.
Cut into 6-8 equal portions, depending on your needs.
For meal prep, divide portions into airtight containers and keep in the fridge up to one week, or the freezer up to one month.
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