Cheesy Chilada Casserole


This easy Mexican casserole is so easy and versatile. Play around with different spices to satisfy your personal taste buds. If you like it spicy, add some jalapeno peppers to kick it up a notch! Serve with sour cream, guacamole, and additional picante sauce on the side.

Prep Time:
30 mins
Cook Time:
55 mins
Additional Time:
10 mins
Total Time:
1 hrs 35 mins
1 13x9-inch casserole


  • 2 tablespoons olive oil

  • 1 onion, diced

  • 1 green bell pepper, diced

  • 2 cloves garlic, minced

  • 1 pound ground beef

  • 1 (16 ounce) can pinto beans, rinsed and drained

  • 1 (15 ounce) can tomato sauce

  • 1 cup picante sauce

  • 1 ½ teaspoons ground cumin

  • 1 teaspoon chili powder

  • 1 teaspoon dried cilantro

  • ½ teaspoon salt

  • ½ teaspoon red pepper flakes

  • ¼ teaspoon ground black pepper

  • 12 corn tortillas, divided

  • 2 cups shredded Monterey Jack cheese, divided

  • 1 cup shredded Cheddar cheese, divided

  • 2 cups shredded lettuce (Optional)

  • 1 large tomato, diced (Optional)


  1. Preheat oven to 350 degrees F (175 degrees C).

  2. Heat olive oil in a large pot over medium-high heat. Saute onion and bell pepper in hot oil until softening, 2 to 3 minutes. Add garlic and continue to saute until fragrant, about 1 minute more.

  3. Break ground beef into small chunks and add to the pot; cook, stirring frequently, until the beef is completely browned, 7 to 10 minutes. Drain grease from the pot and return to heat.

  4. Stir pinto beans, tomato sauce, picante sauce, cumin, chili powder, cilantro, salt, red pepper flakes, and black pepper into the beef mixture; bring to a simmer, reduce heat to medium-low, and cook at a simmer until the flavors blend, about 15 minutes.

  5. Spoon enough of the beef mixture into the bottom of a 13x9-inch baking dish to cover. Arrange 6 tortillas atop the beef mixture. Sprinkle 1 cup Monterey Jack cheese and 1/2 cup Cheddar cheese in a layer to cover the tortillas. Arrange remaining 6 tortillas atop the cheese layer; top with remaining meat mixture. Cover the dish tightly with aluminum foil.

  6. Bake in preheated oven for 20 minutes. Remove the aluminum foil and sprinkle the remaining Monterey Jack cheese and Cheddar cheese over the top. Continue baking until the cheese is melted, 5 to 10 minutes. Let cool for 10 minutes before cutting; top with lettuce and tomato.

Cook's Note:

Substitute 1 tablespoon fresh chopped cilantro for dried, if preferred.

Nutrition Facts (per serving)

475 Calories
26g Fat
34g Carbs
27g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 475
% Daily Value *
Total Fat 26g 34%
Saturated Fat 13g 63%
Cholesterol 79mg 26%
Sodium 1106mg 48%
Total Carbohydrate 34g 12%
Dietary Fiber 7g 25%
Total Sugars 7g
Protein 27g
Vitamin C 22mg 112%
Calcium 421mg 32%
Iron 4mg 20%
Potassium 738mg 16%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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