18 Spicy Mexican Casserole Recipes Delight

Prepare to spice up your dinner routine with our roundup of 18 Spicy Mexican Casserole Recipes that promise to delight your taste buds! Whether you’re craving comfort food with a kick or looking for a quick, flavorful meal to wow your family, these dishes are sure to deliver. Dive into our list and discover your next favorite casserole that’s as easy to make as it is delicious to eat!

Cheesy Chicken Enchilada Casserole

Kickstart your dinner with this Cheesy Chicken Enchilada Casserole, a crowd-pleaser that layers bold flavors and melty cheese. Perfect for busy nights, it’s a fuss-free twist on classic enchiladas.

Ingredients

– 2 cups shredded cooked chicken
– 1 can (10 oz) red enchilada sauce
– 1 cup shredded cheddar cheese
– 1 cup shredded Monterey Jack cheese
– 6 corn tortillas, cut into quarters
– A splash of olive oil
– A couple of green onions, sliced
– 1/2 cup sour cream
– 1 tsp cumin
– 1/2 tsp garlic powder

Instructions

1. Preheat your oven to 375°F and lightly grease a baking dish with a splash of olive oil.
2. In a bowl, mix the shredded chicken with half the enchilada sauce, cumin, and garlic powder. Tip: For extra flavor, use rotisserie chicken.
3. Layer half the tortilla pieces at the bottom of the dish, followed by half the chicken mixture, and half of each cheese.
4. Repeat the layers with the remaining tortillas, chicken, and cheeses. Tip: Press down lightly to compact the layers for easier cutting later.
5. Pour the remaining enchilada sauce over the top and sprinkle with green onions.
6. Bake for 20 minutes, or until the cheese is bubbly and slightly golden. Tip: Let it sit for 5 minutes before serving to set.
7. Serve with dollops of sour cream on top.

A hearty dish with layers of tender chicken, tangy sauce, and gooey cheese, this casserole is a hit. Try serving it with a crisp salad or roasted veggies for a complete meal.

Beef and Bean Mexican Casserole

Ultra-comfort food alert: This beef and bean Mexican casserole is your weeknight savior. Layers of flavor, minimal prep, and maximum satisfaction.

Ingredients

– 1 lb ground beef
– 1 can (15 oz) black beans, drained
– 1 cup salsa
– 1 cup shredded cheddar cheese
– 1/2 cup sour cream
– A couple of tortillas, torn into pieces
– A splash of olive oil
– 1 tsp chili powder
– 1/2 tsp cumin

Instructions

1. Preheat your oven to 375°F.
2. Heat a splash of olive oil in a skillet over medium heat. Add the ground beef, breaking it apart with a spoon. Cook until no pink remains, about 5 minutes.
3. Stir in the chili powder and cumin. Tip: Toast the spices with the beef for 30 seconds to unlock their flavor.
4. Add the black beans and salsa to the skillet. Simmer for 3 minutes to blend the flavors.
5. Layer half the torn tortillas in a baking dish. Spoon half the beef mixture over them. Repeat the layers.
6. Dollop the sour cream over the top, then sprinkle with cheddar cheese. Tip: For a golden crust, place under the broiler for the last 2 minutes.
7. Bake for 20 minutes, until bubbly and the cheese is melted.

Layers of tender beef, creamy beans, and melted cheese make every bite a delight. Serve with a crisp salad or scoop it up with extra tortillas for a fun twist.

Vegetarian Mexican Quinoa Casserole

Ready to spice up your dinner routine? This Vegetarian Mexican Quinoa Casserole is packed with flavor and easy to make. Perfect for a busy weeknight or meal prep.

Ingredients

• 1 cup of quinoa, rinsed
• A splash of olive oil
• A couple of garlic cloves, minced
• 1 can of black beans, drained and rinsed
• 1 cup of corn kernels
• A handful of cherry tomatoes, halved
• 1 tsp of cumin
• 1 tsp of chili powder
• A pinch of salt
• 1 cup of shredded cheese (cheddar or Mexican blend)
• A few sprigs of cilantro, chopped
• 1 lime, cut into wedges

Instructions

1. Preheat your oven to 375°F.
2. Heat a splash of olive oil in a skillet over medium heat. Add the minced garlic and sauté for 30 seconds until fragrant.
3. Add the rinsed quinoa to the skillet with 2 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Tip: Don’t peek! Let the quinoa steam.
4. Once the quinoa is cooked, stir in the black beans, corn, cherry tomatoes, cumin, chili powder, and a pinch of salt. Mix well.
5. Transfer the mixture to a baking dish. Sprinkle the shredded cheese on top.
6. Bake for 20 minutes until the cheese is bubbly and golden. Tip: For extra crispiness, broil for the last 2 minutes.
7. Garnish with chopped cilantro and serve with lime wedges. Tip: The lime adds a fresh zing that brightens the dish.

Light and fluffy quinoa pairs perfectly with the creamy cheese and zesty lime. Serve it with a side of avocado slices or a dollop of sour cream for extra richness.

Easy Taco Casserole with Cornbread Topping

Zesty and comforting, this casserole combines the heartiness of tacos with the sweet touch of cornbread. Perfect for busy weeknights or potluck dinners.

Ingredients

• 1 lb ground beef
• a splash of olive oil
• 1 packet taco seasoning
• a couple of cups shredded cheddar cheese
• 1 can black beans, drained
• 1 can corn, drained
• 1 box cornbread mix
• 1 egg
• 1/3 cup milk
• a dollop of sour cream for serving

Instructions

1. Preheat oven to 375°F.
2. Heat olive oil in a skillet over medium heat. Add ground beef, breaking it apart as it browns.
3. Once beef is no longer pink, stir in taco seasoning and 1/4 cup water. Simmer for 5 minutes.
4. Layer beef, black beans, corn, and half the cheese in a greased 9×13 inch baking dish.
5. In a bowl, whisk cornbread mix with egg and milk until just combined. Pour over the beef layer.
6. Sprinkle remaining cheese on top. Bake for 20-25 minutes, until cornbread is golden and a toothpick comes out clean.
7. Let stand for 5 minutes before serving. Top with sour cream.

Bold flavors meld together under a crispy cornbread crust. Serve with extra sour cream and a side of salsa for an extra kick.

Slow Cooker Mexican Casserole with Black Beans

Hearty and hassle-free, this slow cooker casserole brings the fiesta to your table with minimal effort. Perfect for busy weeknights or lazy weekends.

Ingredients

• 1 lb ground beef
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup corn kernels (frozen works great)
• 1 can (10 oz) diced tomatoes with green chilies
• 1 cup shredded cheddar cheese
• 1/2 cup chicken broth
• 1 tbsp taco seasoning
• A couple of dashes of hot sauce
• A splash of lime juice
• Fresh cilantro for garnish

Instructions

1. Brown the ground beef in a skillet over medium heat until no pink remains, about 5-7 minutes. Drain the fat.
2. Transfer the beef to your slow cooker. Add the black beans, corn, diced tomatoes with green chilies, chicken broth, taco seasoning, hot sauce, and lime juice. Stir to combine.
3. Cover and cook on LOW for 4 hours or HIGH for 2 hours, stirring once halfway through.
4. Sprinkle the shredded cheddar cheese over the top during the last 15 minutes of cooking. Cover until the cheese melts.
5. Garnish with fresh cilantro before serving.

Warm, cheesy, and packed with flavor, this casserole is a crowd-pleaser. Serve it over a bed of rice or with a side of tortilla chips for extra crunch.

Mexican Street Corn Casserole

Ready to dive into a dish that’s as vibrant as a Mexican fiesta? This Mexican Street Corn Casserole brings the street food vibe right to your table. It’s creamy, cheesy, and packed with flavor.

Ingredients

• 4 cups of corn kernels (fresh or frozen, doesn’t matter)
• A couple of tablespoons of butter
• A splash of lime juice
• 1/2 cup of mayo (the real deal, no substitutes)
• 1/2 cup of sour cream
• A handful of chopped cilantro
• 1 teaspoon of chili powder
• 1 cup of crumbled cotija cheese
• A pinch of salt to bring it all together

Instructions

1. Preheat your oven to 375°F. Get it nice and hot.
2. Melt the butter in a skillet over medium heat. Toss in the corn. Stir it around for about 5 minutes until it’s slightly charred. Tip: Don’t overcrowd the skillet; work in batches if needed.
3. Whisk together the mayo, sour cream, lime juice, chili powder, and salt in a large bowl. Tip: Taste as you go; adjust the lime or chili to your liking.
4. Fold the charred corn into the mayo mixture. Mix in half the cotija and cilantro. Tip: Save some cheese and cilantro for topping.
5. Pour the mixture into a greased baking dish. Sprinkle the remaining cheese on top.
6. Bake for 20 minutes until bubbly and golden. Let it sit for 5 minutes before serving.

Creamy with a kick, this casserole is a crowd-pleaser. Serve it straight from the dish with extra lime wedges on the side for that extra zing.

Layered Mexican Casserole with Tortilla Chips

Get ready to dive into a dish that’s as fun to make as it is to eat. This layered Mexican casserole combines crunch, spice, and everything nice.

Ingredients

• a couple of cups of crushed tortilla chips
• a pound of ground beef
• a splash of olive oil
• a can of black beans, drained
• a cup of corn kernels
• a couple of tbsp of taco seasoning
• a cup of shredded cheese
• a handful of chopped cilantro
• a dollop of sour cream

Instructions

1. Preheat your oven to 375°F.
2. Heat a splash of olive oil in a pan over medium heat. Add the ground beef and cook until no longer pink, about 5 minutes.
3. Stir in the taco seasoning, black beans, and corn. Cook for another 2 minutes.
4. Layer half of the crushed tortilla chips at the bottom of a baking dish.
5. Spread the beef mixture over the chips.
6. Sprinkle half of the shredded cheese on top.
7. Repeat the layers with the remaining chips and cheese.
8. Bake for 15 minutes, or until the cheese is bubbly.
9. Garnish with chopped cilantro and a dollop of sour cream before serving.

You’ll love the contrast between the crispy chips and the creamy, spicy filling. Try serving it with a side of guacamole for an extra kick.

Spicy Mexican Sweet Potato Casserole

Dig into this Spicy Mexican Sweet Potato Casserole for a hearty, flavor-packed meal that’s as easy to make as it is delicious.

Ingredients

• 2 large sweet potatoes, peeled and diced
• A splash of olive oil
• A couple of cloves of garlic, minced
• 1 can of black beans, drained and rinsed
• 1 cup of corn kernels
• A handful of chopped cilantro
• 1 tsp of cumin
• 1 tsp of chili powder
• A pinch of salt
• 1 cup of shredded cheese
• A dollop of sour cream for serving

Instructions

1. Preheat your oven to 375°F.
2. Toss the diced sweet potatoes with olive oil, garlic, cumin, chili powder, and salt until evenly coated.
3. Spread the sweet potatoes on a baking sheet in a single layer. Roast for 25 minutes, or until tender.
4. Tip: Stir halfway through to ensure even cooking.
5. In a large bowl, mix the roasted sweet potatoes with black beans, corn, and half the cilantro.
6. Transfer the mixture to a baking dish. Top with shredded cheese.
7. Bake for 10 minutes, or until the cheese is melted and bubbly.
8. Tip: For a golden top, broil for the last 2 minutes.
9. Garnish with the remaining cilantro and a dollop of sour cream before serving.
10. Tip: Let it sit for 5 minutes after baking for easier serving.

Rich in flavors and textures, this casserole boasts creamy sweet potatoes, hearty beans, and a spicy kick. Serve it with a side of avocado slices for an extra creamy contrast.

Mexican Rice Casserole with Ground Turkey

Craving a hearty, flavorful dish that’s easy to whip up? This Mexican Rice Casserole with Ground Turkey is your go-to for a satisfying meal.

Ingredients

• 1 lb ground turkey
• 1 cup uncooked white rice
• 2 cups chicken broth
• 1 can (15 oz) black beans, drained
• 1 can (10 oz) diced tomatoes with green chilies
• 1 cup shredded cheddar cheese
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1 tsp cumin
• 1 tsp chili powder
• A pinch of salt
• A couple of cilantro leaves for garnish

Instructions

1. Preheat your oven to 375°F.
2. Heat olive oil in a large skillet over medium heat. Add the onion and garlic, sauté until soft, about 3 minutes.
3. Add the ground turkey to the skillet. Cook until no longer pink, breaking it apart as it cooks.
4. Stir in the rice, black beans, diced tomatoes, chicken broth, cumin, chili powder, and salt. Bring to a simmer.
5. Transfer the mixture to a greased casserole dish. Cover with foil and bake for 25 minutes.
6. Remove the foil, sprinkle with cheddar cheese, and bake uncovered for another 10 minutes, or until the cheese is bubbly.
7. Garnish with cilantro leaves before serving.

Rich in flavors and textures, this casserole is a crowd-pleaser. The rice is perfectly fluffy, and the turkey adds a lean protein punch. Serve it with a dollop of sour cream or avocado slices for an extra touch.

Green Chile Chicken Casserole

Unwrap the layers of comfort with this Green Chile Chicken Casserole, a dish that packs a punch with minimal fuss.

Ingredients

• 2 cups shredded cooked chicken
• 1 can (4 oz) diced green chiles
• 1 cup sour cream
• 1 cup shredded Monterey Jack cheese
• 1/2 cup chicken broth
• 1 tsp ground cumin
• 1/2 tsp garlic powder
• a couple of dashes of hot sauce
• 4 large flour tortillas, cut into strips

Instructions

1. Preheat your oven to 375°F and grease a 9×13 inch baking dish.
2. In a large bowl, mix the chicken, green chiles, sour cream, half the cheese, chicken broth, cumin, garlic powder, and hot sauce until well combined.
3. Layer half the tortilla strips on the bottom of the baking dish. Tip: Overlapping slightly ensures every bite has texture.
4. Spread the chicken mixture evenly over the tortilla strips.
5. Top with the remaining tortilla strips and sprinkle the rest of the cheese on top. Tip: For a golden crust, place the dish under the broiler for the last 2 minutes.
6. Bake for 25 minutes, or until bubbly and the cheese is melted. Tip: Let it sit for 5 minutes before serving to set the layers.

The casserole comes out creamy with a slight kick, perfect for scooping with chips or wrapping in warm tortillas for a handheld meal.

Mexican Casserole with Zucchini and Corn

Mexican casserole with zucchini and corn is a hearty, flavorful dish perfect for weeknight dinners. Make it ahead for easy meals throughout the week.

Ingredients

• 2 cups of shredded chicken
• 1 large zucchini, diced
• 1 cup of corn kernels
• 1 can of black beans, rinsed
• 1 cup of salsa
• 1 cup of shredded cheese
• 1 tbsp of olive oil
• 1 tsp of cumin
• 1 tsp of chili powder
• A pinch of salt

Instructions

1. Preheat your oven to 375°F.
2. Heat olive oil in a skillet over medium heat. Add zucchini and corn, sauté for 5 minutes until slightly soft.
3. Tip: Don’t overcrowd the skillet to ensure even cooking.
4. Stir in black beans, shredded chicken, salsa, cumin, chili powder, and salt. Cook for another 3 minutes.
5. Tip: Taste as you go to adjust seasoning if needed.
6. Transfer the mixture to a baking dish. Top evenly with shredded cheese.
7. Bake for 20 minutes until the cheese is bubbly and golden.
8. Tip: Let it sit for 5 minutes before serving for easier slicing.

Deliciously cheesy with a slight crunch from the zucchini, this casserole is a crowd-pleaser. Serve with a dollop of sour cream or avocado slices for extra creaminess.

One-Pot Mexican Casserole with Rice and Beans

Unlock the flavors of Mexico with this easy one-pot casserole that combines rice, beans, and spices for a hearty meal. Perfect for busy weeknights, it’s a crowd-pleaser that requires minimal cleanup.

Ingredients

• 1 cup of long-grain white rice
• A couple of tablespoons of olive oil
• 1 diced onion
• 2 minced garlic cloves
• A splash of water
• 1 can (15 oz) of black beans, drained and rinsed
• 1 can (14.5 oz) of diced tomatoes
• A handful of chopped cilantro
• 1 teaspoon of cumin
• 1 teaspoon of chili powder
• A pinch of salt
• 1 cup of shredded cheese (cheddar or Mexican blend)

Instructions

1. Heat olive oil in a large pot over medium heat. Tip: Ensure the pot is large enough to hold all ingredients comfortably.
2. Add diced onion and minced garlic. Cook until onion is translucent, about 3 minutes.
3. Stir in rice, cumin, chili powder, and salt. Cook for 1 minute to toast the rice slightly.
4. Add water, black beans, and diced tomatoes. Bring to a boil. Tip: The liquid should just cover the rice for perfect cooking.
5. Reduce heat to low, cover, and simmer for 20 minutes. Do not stir during this time to prevent mushy rice.
6. Remove from heat. Let stand covered for 5 minutes. Tip: This allows the rice to absorb any remaining liquid.
7. Sprinkle shredded cheese and chopped cilantro on top. Cover for 2 minutes to melt the cheese.

Rich in texture and bursting with flavor, this casserole is a complete meal on its own. Serve with a dollop of sour cream or avocado slices for an extra touch of creaminess.

Mexican Breakfast Casserole with Eggs and Chorizo

Mexican breakfast casserole with eggs and chorizo is a hearty, flavorful dish perfect for feeding a crowd or meal prepping for the week. Make it once, and it’ll become a staple in your breakfast rotation.

Ingredients

– 1 lb chorizo, casings removed
– 6 large eggs
– 1 cup shredded cheddar cheese
– 1/2 cup milk
– 1 tbsp olive oil
– a couple of green onions, sliced
– a splash of hot sauce
– salt and pepper to season

Instructions

1. Preheat your oven to 375°F and grease a 9×13 inch baking dish.
2. Heat olive oil in a skillet over medium heat. Add chorizo, breaking it apart with a spoon. Cook until browned, about 5 minutes.
3. In a large bowl, whisk together eggs, milk, a splash of hot sauce, salt, and pepper until well combined.
4. Stir in the cooked chorizo and half of the shredded cheese into the egg mixture.
5. Pour the mixture into the prepared baking dish. Sprinkle the remaining cheese and green onions on top.
6. Bake for 25-30 minutes, or until the eggs are set and the top is lightly golden.
7. Let it cool for 5 minutes before slicing. Tip: For extra flavor, serve with avocado slices or a dollop of sour cream. Tip: If you like it spicier, add more hot sauce to the egg mixture. Tip: This casserole can be made ahead and reheated, making mornings easier.
Unbelievably satisfying, this casserole boasts a perfect balance of spicy chorizo and creamy eggs. Try serving it with warm tortillas for a truly Mexican-inspired breakfast.

Healthy Mexican Casserole with Cauliflower Rice

Looking for a hearty yet healthy dinner option? This Mexican casserole swaps traditional rice for cauliflower, packing in flavor without the guilt.

Ingredients

• 2 cups of cauliflower rice
• 1 lb of ground turkey
• A splash of olive oil
• 1 can of black beans, drained
• A couple of diced tomatoes
• 1 cup of shredded cheese
• A handful of chopped cilantro
• 1 tbsp of taco seasoning
• 1/2 cup of chicken broth

Instructions

1. Preheat your oven to 375°F.
2. Heat a splash of olive oil in a skillet over medium heat. Add the ground turkey, breaking it apart as it cooks.
3. Once the turkey is browned, stir in the taco seasoning and cook for another minute.
4. Add the cauliflower rice, black beans, diced tomatoes, and chicken broth to the skillet. Mix well.
5. Let the mixture simmer for 5 minutes, until the cauliflower rice is tender.
6. Transfer the mixture to a baking dish. Sprinkle the shredded cheese on top.
7. Bake for 15 minutes, or until the cheese is bubbly and golden.
8. Garnish with chopped cilantro before serving.

Serve this casserole with a dollop of Greek yogurt for extra creaminess. The cauliflower rice gives it a light texture, while the taco seasoning brings a bold flavor. Perfect for a weeknight meal that doesn’t skimp on taste.

Mexican Lasagna Casserole with Flour Tortillas

Ready to shake up your dinner routine? This Mexican Lasagna Casserole swaps traditional noodles for flour tortillas, layering them with bold flavors and hearty fillings. It’s a crowd-pleaser that comes together in a snap.

Ingredients

• a couple of cups of shredded chicken
• a splash of olive oil
• one 15-ounce can of black beans, drained
• one cup of corn kernels
• a couple of cups of your favorite salsa
• a cup of sour cream
• two cups of shredded Mexican cheese blend
• six large flour tortillas
• a tablespoon of taco seasoning

Instructions

1. Preheat your oven to 375°F and lightly grease a 9×13 inch baking dish with olive oil.
2. In a large bowl, mix the shredded chicken, black beans, corn, and taco seasoning until well combined.
3. Spread a thin layer of salsa on the bottom of the baking dish to prevent sticking.
4. Place two tortillas in the dish, overlapping slightly to cover the bottom.
5. Spread half of the chicken mixture over the tortillas, then dollop with half of the sour cream and sprinkle with a third of the cheese.
6. Repeat the layers: tortillas, remaining chicken mixture, remaining sour cream, and another third of the cheese.
7. Top with the last two tortillas, spread the remaining salsa over them, and sprinkle with the remaining cheese.
8. Bake for 25 minutes, or until the cheese is bubbly and golden. Let it sit for 5 minutes before slicing.

Just out of the oven, this casserole is a melty, cheesy masterpiece with a slight crunch from the tortillas. Serve it with a dollop of guacamole or a fresh salad for a complete meal.

Quick and Easy Mexican Casserole with Rotel

Absolutely everyone needs a go-to casserole that’s both hearty and hassle-free. This Mexican casserole with Rotel is your weeknight savior, packed with bold flavors and ready in no time.

Ingredients

• 1 lb ground beef
• 1 can of Rotel tomatoes, undrained
• 1 cup of shredded cheddar cheese
• 1/2 cup of sour cream
• 1 bag of tortilla chips, crushed
• A splash of olive oil
• A couple of green onions, chopped
• 1 tbsp of taco seasoning

Instructions

1. Preheat your oven to 350°F.
2. Heat a splash of olive oil in a skillet over medium heat. Add the ground beef and cook until no longer pink, about 5-7 minutes. Tip: Drain excess fat for a lighter dish.
3. Stir in the taco seasoning and Rotel tomatoes. Simmer for 3 minutes to blend flavors.
4. Layer half the crushed tortilla chips at the bottom of a baking dish. Top with the beef mixture, then the sour cream, and half the cheese. Tip: Spread sour cream evenly to avoid clumps.
5. Repeat the layers with remaining chips, beef mixture, and cheese.
6. Bake for 15 minutes, until cheese is bubbly and golden. Tip: Let it sit for 5 minutes before serving for easier slicing.

Perfectly cheesy with a satisfying crunch, this casserole is a crowd-pleaser. Serve with extra green onions on top for a fresh kick.

Mexican Casserole with Ground Beef and Sour Cream

Let’s dive into making a comforting Mexican Casserole with Ground Beef and Sour Cream. This dish is a hearty, flavorful option for any weeknight dinner.

Ingredients

• 1 lb ground beef
• 1 can (15 oz) black beans, drained
• 1 cup corn kernels
• 1 can (10 oz) diced tomatoes with green chilies
• 1 packet taco seasoning
• 1 cup sour cream
• 2 cups shredded cheddar cheese
• 6 corn tortillas, cut into strips
• A splash of olive oil
• A couple of green onions, chopped

Instructions

1. Preheat your oven to 375°F.
2. Heat a splash of olive oil in a large skillet over medium heat. Add the ground beef, breaking it apart with a spoon. Cook until no pink remains, about 5 minutes.
3. Drain any excess fat, then stir in the taco seasoning, black beans, corn, and diced tomatoes with green chilies. Simmer for 5 minutes to blend flavors.
4. Layer half the tortilla strips in the bottom of a 9×13 inch baking dish. Spread half the beef mixture over the tortillas, then dollop half the sour cream and sprinkle half the cheese.
5. Repeat the layers with the remaining ingredients.
6. Bake for 20 minutes, or until the cheese is bubbly and golden.
7. Let it sit for 5 minutes before serving to set. Garnish with chopped green onions.

Cheesy and rich, this casserole has a perfect balance of spicy and creamy. Try serving it with a side of avocado slices for extra freshness.

Gluten-Free Mexican Casserole with Quinoa and Cheese

Finally, a gluten-free casserole that doesn’t skimp on flavor or texture. This dish packs a punch with quinoa, cheese, and all the Mexican spices you love.

Ingredients

• 1 cup quinoa, rinsed
• 2 cups chicken or vegetable broth
• A splash of olive oil
• 1 onion, diced
• A couple of garlic cloves, minced
• 1 bell pepper, chopped
• 1 can black beans, drained and rinsed
• 1 cup corn kernels
• 1 tsp cumin
• 1 tsp chili powder
• A pinch of salt
• 2 cups shredded cheese (cheddar or Mexican blend)
• A handful of cilantro, chopped

Instructions

1. Preheat your oven to 375°F.
2. In a medium pot, bring the quinoa and broth to a boil. Reduce heat, cover, and simmer for 15 minutes. Tip: Let it sit covered for 5 minutes off the heat to fluff up.
3. Heat olive oil in a skillet over medium heat. Add onion, garlic, and bell pepper. Cook until soft, about 5 minutes.
4. Stir in black beans, corn, cumin, chili powder, and salt. Cook for another 2 minutes.
5. Mix the cooked quinoa and veggie mixture in a large bowl. Fold in half the cheese.
6. Transfer to a greased baking dish. Top with the remaining cheese.
7. Bake for 20 minutes, until the cheese is bubbly and golden. Tip: Broil for the last 2 minutes for extra crispiness.
8. Garnish with cilantro before serving. Tip: Let it cool for 5 minutes to set.

Perfectly cheesy with a slight crunch from the quinoa, this casserole is a crowd-pleaser. Serve with a dollop of sour cream or avocado slices for extra creaminess.

Conclusion

Ready to spice up your mealtime? Our roundup of 18 Spicy Mexican Casserole Recipes offers a delicious variety to satisfy any craving. Whether you’re a fan of bold flavors or just looking to try something new, there’s a dish here for everyone. Don’t forget to leave a comment with your favorite recipe and share the love by pinning this article on Pinterest. Happy cooking!