This recipe is inspired by the dish in your photo: layers of seasoned ground beef, tortillas, creamy beans, lots of melted cheese, tomatoes, jalapeños, black olives, avocado, and fresh cilantro. It makes a rich, scoopable casserole with crisp-cheesy edges and a fresh topping.
Ingredients
Serves: 6–8
Dish: 9 × 13-inch baking dish
Prep: 25 minutes
Bake: 25–30 minutes
Total: about 1 hour
For the beef filling
1½ lb (680 g) ground beef
1 tbsp olive oil, if needed
1 medium onion, finely diced
3 garlic cloves, minced
1½ tbsp chili powder
2 tsp ground cumin
1 tsp smoked paprika
1 tsp dried oregano
½ tsp salt, plus more to taste
½ tsp black pepper
1 cup (240 g) salsa or chunky tomato sauce
½ cup (120 ml) water
1 can (4 oz/113 g) diced green chiles, optional
For the layers
8–10 small flour or corn tortillas
1 can (15 oz/425 g) refried beans
1½ cups shredded cheddar
1½ cups shredded Monterey Jack or Mexican-blend cheese
½ cup sour cream
½ cup salsa
½ cup sliced black olives
1–2 jalapeños, sliced
Fresh toppings
2 medium tomatoes, diced
1 avocado, diced
½ cup fresh cilantro, chopped
2–3 tbsp finely diced red onion
1 jalapeño, sliced
Lime wedges
Optional: sliced green onions, pickled jalapeños or hot sauce
Instructions
1. Cook the beef
Heat a large skillet over medium-high heat. Add the ground beef and cook, breaking it apart, until browned.
Add the onion and cook for about 4–5 minutes, until softened. Add garlic and cook another 30 seconds.
Drain excess grease if necessary.
Add chili powder, cumin, smoked paprika, oregano, salt and pepper. Stir well.
Add salsa, water and green chiles. Simmer uncovered for 5–8 minutes, until the mixture is thick and saucy.
For food safety, ground beef should reach 160°F/71°C internally; a thermometer is more reliable than judging by color.
2. Prepare the beans
Warm the refried beans in a saucepan or microwave.
If they’re very thick, mix in 2–3 tablespoons of water or salsa so they’re easy to spread.
3. Prepare the casserole dish
Heat the oven to 375°F (190°C).
Lightly grease a 9 × 13-inch baking dish.
Spread about ½ cup salsa over the bottom.
4. Build the first layer
Place tortillas over the salsa. Cut or tear them as necessary so they cover the bottom.
Spread on:
About ⅓ of the refried beans
⅓ of the seasoned beef
A handful of cheddar/Monterey Jack
A few sliced olives
Some jalapeño
5. Repeat
Make 2–3 layers, depending on the depth of your dish.
Try to finish with:
tortillas → salsa → beef → cheese
Don’t put the fresh avocado and tomatoes on before baking—they’re much better added afterward.
6. Bake
Cover loosely with foil and bake for 20 minutes.
Remove the foil and bake another 5–10 minutes, until the cheese is completely melted and bubbling around the edges.
For a more browned top, broil for 1–2 minutes, watching carefully.
7. Rest
Let the casserole rest for 10–15 minutes before cutting or scooping. This makes it considerably easier to serve.
8. Add the toppings
Scatter over:
Diced tomatoes
Avocado
Black olives
Jalapeños
Cilantro
Red onion
Finish with fresh lime juice.
The result should look very similar to the loaded casserole in your photo.
How to make it extra flavorful
For a restaurant-style version, add one or two of these:
½ cup corn in the beef layer
½ cup black beans
1 tsp chipotle powder
1–2 tbsp adobo sauce from canned chipotles
Pepper Jack instead of Monterey Jack
A thin layer of sour cream between layers
Pickled jalapeños on top
Crumbled queso fresco after baking
For a milder casserole, use mild salsa and remove the jalapeño seeds.
Nut & Allergen Information
Naturally nut-free: The basic recipe contains no peanuts or tree nuts.
However, check packaged ingredients—particularly:
Tortillas
Refried beans
Salsa
Shredded cheese
Taco/chili seasoning
Sour cream
Manufacturers can have different allergen statements or shared-equipment warnings.
Other potential allergens:
Milk: cheese and sour cream
Wheat/gluten: many flour tortillas
Corn: corn tortillas
Soy: possible in processed tortillas, cheese or seasonings
Nut-free substitutions
For someone with a nut allergy, use products specifically labeled according to the level of precaution required for that allergy. If you need it strictly peanut/tree-nut-free, avoid products carrying a relevant “may contain” or shared-facility warning.
Approximate Nutrition
Per serving, assuming 8 servings and standard full-fat ingredients:
Nutrient Approx. amount
Calories 590 kcal
Protein 32 g
Carbohydrates 39 g
Fat 36 g
Saturated fat 15 g
Fiber 7 g
Sugar 6 g
Sodium 1,050 mg
Calcium 360 mg
Iron 4 mg
Important: actual nutrition can vary substantially depending on the tortillas, cheese, salsa, beef percentage and toppings you use.
Recipe Q&A
Can I use chicken instead of beef?
Absolutely. Use about 1½ lb shredded cooked chicken. You can also use ground turkey or shredded pork.
Can I make it vegetarian?
Yes. Replace the beef with 2 cans black beans, 1 cup corn and sautéed bell peppers. Add extra taco seasoning.
Can I make it ahead?
Yes. Assemble it, cover tightly and refrigerate for up to about 24 hours. Add the fresh toppings only after baking.
Can I freeze it?
Yes, preferably before adding avocado and fresh tomatoes. Cool, wrap very well and freeze. Thaw in the refrigerator before reheating for best texture.
How do I reheat leftovers?
Microwave individual portions until steaming hot, or cover the casserole with foil and reheat in a 350°F oven. USDA recommends reheating leftovers and casseroles to 165°F/74°C.
How long do leftovers last?
Refrigerate promptly and use most cooked leftovers within 3–4 days.
Why is my casserole watery?
Usually the beef mixture or salsa contains too much liquid. Simmer the beef until thick, drain excess grease/liquid, and don’t overdo the salsa between layers.
Can I use corn tortillas?
Yes. Corn tortillas give it more of an enchilada-style flavor. Briefly warming them makes them easier to layer.
Can I make it without olives?
Definitely. Substitute corn, black beans, green onions or simply leave them out.
How spicy is it?
As written, it’s mild-to-medium. For mild, omit jalapeños and use mild salsa. For hot, add chipotle, serrano peppers or hot salsa.
What should I serve with it?
Mexican rice, a simple green salad, corn, guacamole, pico de gallo or tortilla chips with salsa work particularly well.
Can I make this keto/low-carb?
Yes. Replace the tortillas with very thin layers of zucchini or use low-carb tortillas, and reduce/remove the beans. Check the nutrition of your particular tortillas and salsa.
With years of experience in restaurant research and local SEO, Sara creates accurate, user-friendly guides that work for both people and search engines. Her goal is to help users go from search results to their nearest restaurant or menu choice with as few clicks as possible.
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