Emily's Favorite Mexican Casserole
Emily's Favorite Mexican Casserole recipe is a blend of all of your favorite south-of-the-border ingredients. This casserole has just six ingredients and is based off of the famous Mexican chilaquiles. This traditional dish combines tortilla chips with other ingredients to create something very similar to nachos. While typical nachos aren't baked, baking the tortilla chips in this casserole allows them to become soft and delicious. Along with flavorful veggies, black beans, and melted cheese, this dish is easy and perfect for potlucks. Add your favorite meat and taco toppings to make it even better!
If using nonstick cookware, omit nonstick cooking spray.
If you enjoyed this easy casserole recipe, then you must check out our zesty recipe for John Wayne Tater Tot Casserole.
Cooking Vessel SizeSwiss Diamond 11 x 11 inch square casserole with lid
- 1 (14-ounce) bag frozen peppers and onions or Mexican vegetable mix
- 1 (16-ounce) jar salsa
- Nonstick cooking spray
- 1/2 cup sour cream
- 1 can black beans, drained and rinsed
- 1/2 bag tortilla chips
- 2 cups shredded Mexican cheese blend, divided
Preheat oven to 350 degrees F. Heat a large skillet to medium-high heat and combine frozen veggies and salsa. Cook until warmed through and bubbling slightly. Take off heat and allow to cool for 5 minutes.
Meanwhile, spray baking dish with nonstick cooking spray. Line bottom of baking dish with a thin layer of tortilla chips.
Once the mixture in the skillet has sufficiently cooled so that the sour cream won't curdle, add sour cream and black beans to the skillet and mix well.
Evenly pour half of the mixture in the skillet on top of the tortilla chips in the baking dish. Cover layer with one cup of cheese.
Repeat with another layer of tortilla chips, the rest of the mixture, and top with the remaining one cup of cheese.
Bake for 15 minutes. After 15 minutes, cover baking dish with foil or an oven-proof lid. Cook for an additional 15 minutes or until cheese is melted and bubbly.