Baked Mexican Salad
A hearty baked Mexican salad featuring seasoned ground beef, layered with cheese, beans, and tortillas, baked to perfection—perfect for family dinners or casual gatherings.
Ingredients
Instructions
- Spread the browned and drained ground beef in the bottom of a deep casserole dish.
- Layer the remaining ingredients in order: corn tortillas, Ranch Style beans, grated cheese, chopped onion, and cream of chicken soup.
- Bake at 350°F for 45 minutes until hot and bubbly.
Tips & Substitutions
For a vegetarian option, substitute the ground beef with black beans or lentils. You can also use corn or flour tortillas based on your preference. If you want a bit of heat, add diced jalapeños between the layers. To enhance flavor, consider adding spices like cumin or chili powder to the beef. This dish is a delicious twist on traditional Mexican recipes.
Serving Suggestions
Serve this baked Mexican salad hot, garnished with fresh cilantro or avocado slices for added freshness. It pairs beautifully with a side of Mexican rice or a simple green salad. For a complete meal, consider serving it alongside Chicken Enchilada (Low-Fat) or your favorite salsa.
Storage & Reheating
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place individual servings in the microwave for 1-2 minutes or until heated through. For a crispy top, reheat in an oven at 350°F for about 15 minutes, covering with foil initially to avoid over-browning.
Nutrition & Diet Analysis (per serving)
Each serving of Baked Mexican Salad contains roughly 958 calories, with 36g protein, 102g carbohydrates, and 46g fat. It is an excellent source of protein (73% of the Daily Value), dietary fiber (45% of the Daily Value), and iron (38% of the Daily Value), and a good source of calcium. Note that it is relatively high in sodium, at 1617mg per serving (70% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this dish ahead of time?
Yes, you can prepare the layers in advance and assemble the casserole a day before baking. Just cover it tightly with plastic wrap and store it in the refrigerator. When you're ready to bake, remove the wrap and bake as directed, adding a few extra minutes if it's chilled.
What can I use instead of cream of chicken soup?
If you want a healthier alternative, you can use homemade cream of chicken soup or substitute with a can of cream of mushroom soup. For a lighter version, consider using a mix of Greek yogurt and chicken broth or a dairy-free cream alternative.
Can I freeze this baked Mexican salad?
Yes, you can freeze it before baking. Assemble the casserole and cover it tightly with foil or plastic wrap. It can be frozen for up to 2 months. When ready to bake, thaw it in the refrigerator overnight and bake as instructed, adjusting the time if still cold.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).