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Easy Tex-Mex Layer Casserole Recipe Perfect for Summer Potlucks

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A quick and easy Tex-Mex layer casserole perfect for summer potlucks, featuring layers of black beans, corn, salsa, seasoned meat, and melted cheese with a crunchy tortilla chip topping.

Ingredients

Scale
  • 1 (15 oz / 425 g) can black beans, drained and rinsed
  • 1 cup (150 g) frozen corn kernels, thawed
  • 1 cup (240 ml) salsa verde or your favorite mild salsa
  • 1 lb (450 g) ground turkey or beef (optional)
  • 1 packet (1 oz / 28 g) taco seasoning mix or homemade blend (cumin, chili powder, garlic powder, smoked paprika)
  • 2 cups (200 g) shredded Mexican blend cheese or sharp cheddar
  • 1 cup (120 g) crushed tortilla chips
  • 1/2 cup (60 g) chopped green onions
  • 1/2 cup (120 g) sour cream or Greek yogurt (for serving)
  • Fresh cilantro leaves for garnish

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Prepare the meat layer (optional): In a large skillet over medium heat, cook 1 lb ground turkey or beef until browned and no longer pink, about 6-8 minutes. Drain excess fat if needed. Stir in taco seasoning and 1/4 cup water, simmer for 2-3 minutes until the spices coat the meat evenly. Set aside.
  3. Combine the bean mixture: In a medium bowl, mix the drained black beans, thawed corn, and 1 cup salsa verde. Stir gently to blend flavors without mashing the beans.
  4. Layer the casserole: Spread half of the bean mixture evenly on the bottom of your 9×13-inch baking dish. Next, add the seasoned meat layer (if using), spreading it out evenly. Top with the remaining bean mixture.
  5. Add the cheese: Sprinkle 2 cups shredded Mexican blend cheese evenly over the top. Then scatter 1 cup crushed tortilla chips for a delightful crunch after baking.
  6. Bake uncovered: Place the dish in the preheated oven and bake for 20-25 minutes, or until the cheese is bubbly and golden around the edges.
  7. Garnish and serve: Remove from oven and let it rest for 5 minutes. Sprinkle chopped green onions and fresh cilantro over the top. Serve with dollops of sour cream or Greek yogurt on the side.

Notes

If cheese browns too quickly, loosely cover casserole with foil halfway through baking. Let casserole rest 5 minutes before serving for easier cutting. Use mild or medium salsa to avoid too much heat. Can be made ahead and refrigerated overnight before baking. Freeze before baking for up to 2 months.

Nutrition

Keywords: Tex-Mex casserole, summer potluck recipe, easy casserole, layered casserole, black beans, ground turkey, Mexican cheese, tortilla chips

Find it online: https://yumbelle.com/easy-tex-mex-layer-casserole-recipe-perfect-for-summer-potlucks/