Go Back

Mexican casserole

A delicious and hearty Mexican casserole filled with roasted peppers, corn, melted cheese, and flavorful enchilada sauce, perfect for family dinner or meal prep.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings: 8
Cuisine: Chinese
Calories: 120
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 large red bell peppers
  • 2 large green bell peppers
  • 1 large jalapeño or chipotle peppers optional for extra heat
  • 0.5 red red onion
  • 2 cups frozen corn
  • 2 teaspoons chili powder
  • 2 teaspoons cumin
  • 1 teaspoon salt to taste
  • 2 cups Mexican cheese
  • 18 count corn tortillas
  • 1 can refried beans
  • 2 cups red enchilada sauce
  • cilantro, guacamole, or sour cream for topping

Method
 

Preparation Steps
  1. Dice the peppers and mince the onions. Heat a large nonstick skillet with a little oil over high heat. Add the onion and peppers, sprinkle with chili and cumin. Stir, rest, and stir again until nicely browned. Remove and set aside. Repeat with the corn until browned and roasted. Season with a little salt and toss to coat.
  2. Preheat the oven to 400°F. Grease a 9x13 inch baking pan. Cut the tortillas into strips. Mix the refried beans with a little water to ease spreading.
  3. Spread a thin layer of sauce at the bottom. Layer half of the tortilla strips, all the beans, half of the roasted veggies, half of the sauce, and half of the cheese. Repeat with remaining ingredients. Cover with foil.
  4. Bake for 15-20 minutes until bubbling and cheese is melted. Serve topped with cilantro, guacamole, or sour cream.

Notes

This casserole is perfect for family dinners and leftovers store well for tomorrow's lunch.