This healthy and deliciously easy Mexican Casserole is a perfect weeknight meal that the whole family will love! Enchilada flavors combined with hearty quinoa, black beans, and veggies, all topped with cheesy goodness. It’s simple to make, and you’ll love every bite! Pile it with all your favorite enchilada toppings and serve with your favorite tortilla chips.
Are you looking for more simple weeknight dinner recipes? Try our yummy Pasta with Sausage, Stuffed Pepper Casserole, Crock Pot Tortilla Soup, or this classic Cheesy Broccoli Casserole. Plus our collection of 50 Fast and Easy Back to School Dinners will help you get food on the table fast and deliciously.
Mexican Casserole is a combination of flavors that are reminiscent of tacos, enchiladas, and burritos, but all wrapped up into an easy casserole that is great for a weeknight meal.
One of my kids isn’t a big meat eater, so at least a couple times a week, I like to have a meatless meal for dinner. When I come up with a recipe like this yummy Mexican Casserole recipe that satisfies everyone in the family, I know I’ve found a real winner. We love the Mexican-inspired flavors and all the fun toppings. This super easy vegetarian meal makes it onto our dinner table at least a few times a month. I hope you love it as much as we do!
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Ceramic 2.8 Quart Baking Dish, 9″ x 13″, Casserole Dish (White, Set of 2)
What is in Mexican Casserole?
Don’t have any chips? Serve it with warm tortillas instead. It’s very versatile, which makes it perfect for feeding the whole family, even the picky eaters. Kids may like it in a crispy or soft tortilla and served like a taco.
Here’s what you’ll need to get started:
Ingredients
Quinoa – Quinoa is a pantry staple at our house because it’s a simple and healthy way to add protein and whole grains to our menu. I used red quinoa here, but white quinoa works too. Just make sure to wash and rinse your quinoa (some packaged quinoa comes pre-washed) to prevent bitterness.
Black Beans – We use canned black beans that have been drained or rinsed. Low-sodium beans are fine, too. These add fiber and heartiness to the finished dish.
Bell Pepper – I like green bell peppers for this recipe because their flavor blends well with the enchilada sauce and seasonings. You can also use a mix of red and green bell peppers if you’d like. They add both color and crunch to the casserole.
Onion – Use a sweet yellow onion to add delicious flavor and texture.
Garlic – This is a flavor superstar in the casserole.
Corn – I use frozen corn kernels for this Mexican Casserole because we make it all year long. However, if you can get your hands on fresh corn, that works, too.
Red Enchilada Sauce – Because I’m feeding kids, I choose a mild red enchilada sauce, but it also tastes spicy too, if that’s your thing. Not only does this add delicious flavor, it is also the cooking liquid for the quinoa.
Taco Seasoning – When I’m in a hurry, I use a 1 oz packet of taco seasoning. If, however, you have a bit more time, you can always whip up your own homemade salt-free taco seasoning.
Cheddar Cheese – I like to use a sharp cheddar for the added flavor, but any shredded cheddar cheese will do. If possible, grate your own cheese so that it will melt nicely.
Optional Toppings – Green Onions, Sour Cream, Avocado or Guacamole, Salsa, Pico de Gallo, Shredded Lettuce, Crushed Tortilla Chips, Sliced Black Olives.
How to Make Mexican Casserole
First, preheat your oven to 350 degrees Fahrenheit. Lightly grease a 9×13 casserole dish with cooking spray and set aside.
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the diced onion and bell peppers. Sauté, stirring often, for three minutes, then add the garlic and sauté for an additional 2 minutes, or until the veggies are soft but still firm.
Add the enchilada sauce, drained and rinsed black beans, corn, and taco seasoning to the skillet. Bring the mixture to a simmer and cook, stirring often, for 2 to 3 minutes or until the mixture is heated all the way through. Remove from heat and stir in quinoa.
Pour the entire mixture into the prepared casserole dish and spread evenly. Top with the grated cheddar cheese and bake for 20 to 25 minutes, or until the cheese is melted and the dish is bubbly in the center. Top with green onions and serve!
Additionally, you can pile all your favorite enchilada toppings on this Mexican Casserole, or you can keep it simple with a dollop of sour cream. Just make sure you dig in while it’s still warm, and the cheese is deliciously melty. You’re going to love it!
Recipe Pro Tips!
Can I Make This Dish with Meat?
Mexican Casserole is one of those easy recipes that you can customize easily. Want to add meat? Just cut back the quinoa to 1/2 cup and add a 1/2 pound of lean ground beef. You can also add in ground chicken or ground turkey too. This dish is nice and versatile. And even before the meat is bursting with protein.
What to Serve with Mexican Casserole?
Some of the best dishes to serve with this are our Cotija Corn Salad Recipe, Best Cast Iron Southern Cornbread, Rice Cooker Mexican Rice, or an Everyday Green Salad. Or you can just keep it simple like we have pictured and serve it with shredded lettuce, tortilla chips, and your desired toppings.
LOVE MEXICAN FOOD AND WANT MORE?
Here is a great selection of more Mexican-inspired meals for you to enjoy, some of our favorites.
Mexican Casserole
Ingredients
- 1 tablespoon olive oil
- 2 medium green bell peppers cored seeded, and diced
- 1 medium yellow onion diced
- 3 cloves garlic minced
- 1 19 oz can red enchilada sauce
- 2 14.5 oz cans black beans, drained and rinsed
- 1 cup frozen corn kernels
- 1 oz packet taco seasoning or homemade
- 1 cup quinoa uncooked
- 1 to 2 cups shredded sharp cheddar cheese
- Optional Toppings: Green onions sour cream, avocado, black olives, tortilla chips, shredded lettuce.
Instructions
- First, preheat your oven to 350 degrees Fahrenheit. Lightly grease a 9×13 casserole dish with cooking spray and set aside.
- In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the diced onion and bell peppers. Sauté, stirring often, for three minutes, then add the garlic and sauté for an additional 2 minutes, or until the veggies are soft but still firm.
- Add the enchilada sauce, drained and rinsed black beans, corn, and taco seasoning to the skillet. Bring the mixture to a simmer and cook, stirring often, for 2 to 3 minutes or until the mixture is heated all the way through. Remove from heat and stir in quinoa.
- Pour the entire mixture into the prepared casserole dish and spread evenly. Top with the grated cheddar cheese and bake for 20 to 25 minutes, or until the cheese is melted and the dish is bubbly in the center.
- Serve warm with your favorite enchilada toppings.
Comments & Reviews
Sherry says
My family will go nuts over this casserole!
KC the Kitchen Chopper says
The Hubby would love this dish! Fantastic flavors.