Mexican Casserole

Prep Time
Cook Time
1h 5m
Ready In

"This is a quick and easy recipe to toss together and the flavor is wonderful. Makes great leftovers for lunch the next day. I have been making this for years."

Original recipe yields 5 servings


  • Serving Size: 1 (479.6 g)
  • Calories 968.6
  • Total Fat - 42.1 g
  • Saturated Fat - 20.6 g
  • Cholesterol - 163.1 mg
  • Sodium - 776.7 mg
  • Total Carbohydrate - 76.9 g
  • Dietary Fiber - 29.9 g
  • Sugars - 5.9 g
  • Protein - 72.5 g
  • Calcium - 706.8 mg
  • Iron - 13.2 mg
  • Vitamin C - 19.7 mg
  • Thiamin - 0.8 mg

Step 1

Heat oven to 375°F.

Step 2

Mix seasoning packet (in box) with water and butter in bowl.

Step 3

Add stuffing mix.

Step 4

Mix together.

Step 5

Set aside.

Step 6

Cook beef with garlic and chili powder till browned (drain).

Step 7

Add tomatoes and kidney beans to beef mixture.

Step 8

Mix together.

Step 9

Put 1/2 of stuffing mixture into a 2 quart baking dish.

Step 10

Put beef mixture on top of stuffing.

Step 11

Add 1 cup cheese.

Step 12

Top with remaining stuffing mixture.

Step 13

Add the rest of the cheese.

Step 14

Cover and bake for 45 minutes.

Tips & Variations

No special items needed.



This was a good and filling casserole. I used pinto beans instead of kidney beans because I always do. Everything else was the same. I plan on keeping this stuff on hand for when we need to stretch money. The next time I will add some salt and pepper to it before baking. My husband says it will be much better with chicken. I don't agree with him. I say hamburger all the way, baby. Oh and maybe seasoned diced tomatoes and pepperjack cheese. Yum! P.S. I just realized I forgot to put the 1 cup of cheese on the top. Oh my, it would have been tastier. :-)

(2 May 2020)