Mexi-Cano Casserole
A hearty Mexican-inspired casserole layered with seasoned ground beef, beans, cheese, and tomatoes, perfect for family dinners and comfort food cravings.
Ingredients
Instructions
- Line a large casserole dish with flour tortillas.
- Layer browned ground beef, Ranch Style beans (undrained), and chopped onion over the tortillas.
- Add a layer of grated mild Cheddar cheese.
- Cover with another layer of tortillas.
- Spread cream of celery soup evenly over the tortillas.
- Pour Ro-Tel tomatoes with chilies over the soup layer.
- Bake at 350°F (175°C) for 30 to 35 minutes until hot and bubbly.
Tips & Substitutions
For a lighter version, substitute ground turkey or chicken for the beef. If you prefer more spice, use hot Ro-Tel tomatoes instead of mild. You can also enhance the flavor by adding spices like cumin and chili powder to the beef while browning it. Consider using corn tortillas for a gluten-free option. This dish pairs well with a side of Cheesy Mexican Cornbread Squares for added texture.
Serving Suggestions
This Mexi-Cano Casserole is great as a main dish and can be served with a simple salad or Mexican rice on the side for a complete meal. Top with fresh cilantro, diced avocado, or sour cream for added flavor. It also makes a fantastic dish to bring to potlucks or gatherings, where it can be enjoyed alongside Barbecue Taco Salads for a festive spread.
Storage & Reheating
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place the casserole in a preheated oven at 350°F (175°C) for about 20 minutes, or until heated through. You can also microwave individual portions for convenience, but be sure to cover them to maintain moisture.
Nutrition & Diet Analysis (per serving)
Each serving of Mexi-Cano Casserole contains roughly 610 calories, with 24g protein, 63g carbohydrates, and 29g fat. It is an excellent source of protein (49% of the Daily Value), dietary fiber (28% of the Daily Value), and iron (27% of the Daily Value), and a good source of potassium and calcium. Note that it is relatively high in sodium, at 883mg per serving (38% 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 casserole ahead of time?
Yes, you can assemble the casserole a day in advance. Just cover it tightly with plastic wrap and refrigerate. When ready to bake, remove it from the fridge and allow it to sit at room temperature for about 30 minutes before baking. This helps it cook evenly.
What if I don’t have Ranch Style beans?
If you can't find Ranch Style beans, you can substitute with pinto beans or black beans. Just make sure to drain and rinse them before layering in the casserole. This will maintain the intended flavor and texture of the dish.
Can I freeze the Mexi-Cano Casserole?
Yes, this casserole freezes well. Allow it to cool completely after baking, then wrap it tightly in plastic wrap and aluminum foil before freezing. It can be stored for up to 3 months. When ready to eat, thaw overnight in the refrigerator and reheat as directed.
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).