FREE 5-Ingredient Recipe EBook

• Why You Need My Mexican Casserole Recipe
• Ingredients & Substitutions
• How To Make Mexican Ground Beef Casserole
• My Recipe Tips
• Make Ahead Options
• Topping Ideas
• Mexican Ground Beef Casserole Recipe card
• Recipe Reviews

If you’ve been around here for a while, you know Mexican flavors are some of my favorites. This Mexican casserole with ground beef takes everything I love about a taco — my homemade taco meat , melty cheese, and plenty of veggies — and bakes it into one easy, hearty dish. And you can pile on all your favorite toppings, which is always a hit at my house. If you want to change up your taco night with something just as easy, make this ground beef Mexican casserole recipe with me!

Why You Need My Mexican Casserole Recipe

• Your entire dinner in one dish – This casserole is a complete meal with protein, veggies, and tons of flavor. And although it has multiple layers, they all cook in the same pan. Perfect for busy nights when I just want to throw something in the oven and be done!
• Great for meal prep – I often make this Mexican casserole ahead for easy, healthy dinners , or freezing portions for later. It reheats beautifully.
• Make it light or hearty – I’ve got 2 options for the base, so this dish can be light or more filling. Both ways are naturally gluten-free.
• Customizable with all your favorite toppings – Keep it simple or load it up! I love that everyone in my family can make their plate their own way.

Ingredients & Substitutions

Here I explain the best ingredients for my Mexican casserole recipe, what each one does, and substitution options. For measurements, see the recipe card .

Rice Layer:

• Pick Your Rice – I make this with cooked cauliflower rice most often, but have done white or brown rice, too.
• Diced Tomatoes with Green Chilies – Make sure to drain them well, or your casserole will end up too watery. If you don’t want any heat, use plain diced tomatoes without the chilies.

Vegetables Layer:

• Veggies – I used diced bell peppers (two colors because it’s pretty) and a big onion for my Mexican ground beef casserole. Zucchini, mushrooms, or even spinach would be great additions, even if they’re less classic with Mexican flavors.
• Avocado Oil – For sauteing. Olive oil works great, too.
• Sea Salt & Black Pepper
• Sour Cream – Adds creaminess and a little tang to balance the spice. You can swap it for Greek yogurt to lighten it up. I’ve also omitted it for a dairy-free friend, or you can try thick coconut cream mixed with a splash of lime juice.

Taco Meat:

• Ground Beef – I usually make this Mexican casserole with ground beef, but feel free to swap in ground turkey or chicken for a lighter take. Once I even used shredded Instant Pot chicken breast .
• Taco Seasoning – I use my homemade taco seasoning , which is a mix of chili powder , cumin , smoked paprika , dried oregano , garlic powder , onion powder , cayenne , salt, and pepper. You can use store-bought, but if the brand you have is unsalted, I recommend adding a teaspoon of salt per pound of meat.
• Water – To help the seasoning penetrate and make it a little saucy. You can even use beef broth for a flavor boost.

Topping:

• Shredded Cheese – My family’s fave here is Mexican blend, but sometimes I use cheddar cheese instead. Any kind that melts well works great! When I made this Mexican ground beef casserole for my dairy-free friend, I made half using Manchego (from sheep’s milk) for a dairy-sensitive version.
• Other Toppings – After baking, my go-to topping combo is diced tomatoes, sliced jalapeños, avocado, and fresh cilantro. I have other topping ideas for you below.

How To Make Mexican Ground Beef Casserole

I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card .

1. Rice layer: Use a large skillet to cook cauliflower rice like this , or cook white or brown rice using your favorite method. Then, stir in the drained diced tomatoes with green chiles. Spread the rice mixture into a large baking dish. ( I use this one for meal prep since it comes with a lid!)

1. Veggie layer: Wipe the skillet, heat some oil, and cook the peppers and onions until soft and slightly browned. Season with salt and pepper, then spread the vegetables over the rice. Spread sour cream over the vegetables.

1. Meat layer: Cook the ground beef over medium-high heat, breaking it apart as it browns. Stir in water and taco seasoning, then simmer until the liquid absorbs. Top the Mexican casserole with ground beef.
2. Cheese layer: Finally, add a generous layer of shredded cheese.

1. Bake and add toppings: Bake your Mexican ground beef casserole until it’s hot and melty. This doesn’t take long, since all the layers are cooked. Add your favorite toppings and enjoy — see my topping ideas below!

My Recipe Tips

• How to avoid a watery casserole: Make sure to drain your diced tomatoes well, and cook the cauli rice, peppers, and onions for long enough for excess moisture to evaporate. I still usually have a little liquid at the bottom when serving, but if it’s a lot, that’s a sign there was lingering moisture somewhere before baking.
• If you prefer, you can spread the diced tomatoes with green chiles over the rice layer instead of mixing in. I’ve done it both ways, but think the rice mixture tastes better with them mixed in.
• Want to make it more hearty? Stir a can of beans or corn into the vegetables before transfering to the casserole dish.
• When adding the sour cream, add it in dollops before spreading. It sticks to the vegetables, so this makes it easier to spread without disturbing the peppers and onions too much.
• Yes, this Mexican ground beef casserole has a kick. You can swap the diced tomatoes with green chiles for plain ones like I mentioned above, but I actually recommend just serving it with more sour cream to cool it down because the green chilies add such nice flavor.
• Have picky eaters? Serve the toppings on the side for everyone to choose their favorites. It’s like a taco (casserole) bar!
• How much of the toppings do you need? It’s up to you! When I plan to make this Mexican casserole recipe, I usually grab one jalapeno, a few Roma tomatoes, 1-2 avocados, and a bunch of cilantro.

Make Ahead Options

• Store in the fridge: I like to assemble this Mexican ground beef casserole ahead (without baking), cover it, and pop it in the fridge. It’ll last up to 3 days, so just bake when you’re ready! Letting it sit at room temp for 15-20 minutes helps it cook more evenly.
• Freeze before baking: Same as above, but I add a layer of foil over the plastic wrap and freeze for up to 3 months.
• Freeze after baking: I prefer freezing before baking for the best texture, but you can freeze it after, too. I do this when I want easy meal prep—just pop individual portions in zip lock bags and keep frozen for up to 3 months.
• How to reheat: If frozen, thaw first. Then bake as usual if uncooked. If it’s already baked, reheat at 350 degrees F for 20-30 minutes for the whole thing or 5-10 minutes for individual pieces. The oven is best, but the microwave works for individual portions in a pinch (just might be a little watery).

Topping Ideas

This Mexican casserole is a full meal—no sides needed! But toppings? Yeah, I highly recommend those. My faves here are fresh tomatoes, sliced jalapeños, sliced avocado, sour cream, and plenty of cilantro. Green onions make a nice alternative if you’re not a cilantro fan.

If you have more time, you can whip up my guacamole recipe , fresh tomato salsa , or avocado salsa verde to put on top. Sometimes I sprinkled with crushed tortilla chips for crunch!

Recipe Video

Ingredients

Tap underlined ingredients to see the ones I use.

Rice Layer:

• 4 cups Cooked cauliflower rice (or cooked white or brown rice) ▢
• 1 10-oz can Diced tomatoes with green chilies (drained very well) ▢

Vegetable Layer:

• 1 tbsp Avocado oil ▢
• 2 large Bell peppers (diced) ▢
• 1/2 large Onion (diced) ▢
• 1/2 tsp Sea salt (to taste) ▢
• 1/4 tsp Black pepper (to taste) ▢
• 1 cup Sour cream ▢

Taco meat:

• 2 lb Ground beef ▢
• 1/2 cup Water ▢
• 1/4 cup Taco seasoning ▢

Cheese topping:

• 2 cups Mexican cheese blend (shredded) ▢

Optional Toppings:

• Tomatoes (diced) ▢
• Jalapenos (sliced) ▢
• Avocados (sliced) ▢
• Fresh cilantro (chopped) ▢

Instructions

Tap on the times in the instructions to start a kitchen timer.

1. In a large skillet, cook cauliflower rice like this , or cook white or brown rice using your favorite method.
2. Stir the drained diced tomatoes with green chiles into the rice. Transfer the mixture to the bottom of a large casserole dish . Set aside.
3. Wipe down the skillet to remove any cauliflower pieces. Heat another tablespoon of oil over medium heat, then add the bell peppers and onions. Saute for 10-15 minutes , until soft and starting to brown. Season with salt and pepper to taste.
4. Arrange the vegetables over the cauliflower rice in the casserole dish. Spread sour cream evenly on top with a spatula. Set aside.
5. Preheat the oven to 400 degrees F (204 degrees C).
6. Add the ground beef to the pan and increase heat to medium-high. Cook for about 10 minutes , breaking apart with a spatula, until browned.
7. Add the water and taco seasoning. Bring to a boil, then simmer for 2-5 minutes , until the extra moisture absorbs into the meat.
8. Spread the beef mixture evenly over the casserole. Sprinkle shredded Mexican cheese on top.
9. Bake the Mexican ground beef casserole for 10-15 minutes , until it’s hot and the cheese is melted.

LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!

Maya’s Recipe Notes

Serving size: 1/9 of the entire casserole, or about 1.5-2 cups

• Tips: Check out my recipe tips above to help you avoid a watery result, layer the casserole more easily, adjust the heat, make it more hearty, suggestions for picky eaters, and decide how much of the toppings to get.
• Storage: Keep leftovers in the refrigerator for up to 3-5 days.
• Make ahead: I’ve got several make ahead options above, including the fridge or freezer, as well as reheating instructions.
• Note on nutrition info: I calculated this using cauliflower rice , which I usually use, but I’ve also made this with white rice. Carbohydrates and calories will be higher if you use white or brown rice. The optional toppings are not included, as this will depend on what you use, but you can customize this recipe in my Wholesome Yum App to see how they change the numbers.

I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .

Add Your NotesYour Notes

© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead.

Mexican Casserole With Ground Beef

Free Printable: Low Carb & Keto Food List

• Want The Keto Cheat Sheet Printable PDF System?
• The Basic Keto Meal Formula
• Understanding Macros
• Keto Food Swaps
• Keto Food List
• Electrolyte Basics
• Keto Diet Types
• Want The Keto Cheat Sheet Printable PDF System?
• Recipe Reviews

Even though I have a great guide to starting a keto diet , people often ask me for a quick keto cheat sheet they can use. That’s why I created this simple keto diet cheat sheet , so that you can have all the info you need handy. We’ll cover the basic keto formula for building meals, foods to eat and to avoid, delicious keto swaps for high-carb foods, electrolyte basics, and 4 ways to follow the keto lifestyle.

You can keep reading to view this info, or download my keto cheat sheet printable pdf to print out or save ad-free on any device (plus the pdf has more details!).

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2. Foods to avoid on keto – Detailed and specific list so that you know exactly what to watch out for.
3. Macros cheat sheet – Explains everything you need to know about macros to succeed on keto.
4. Keto food swaps (60+ foods) – Covers virtually every food you love, so you don’t have to miss out!
5. Keto meal formula – With specific food ideas, so it’s easy to mix-and-match.
6. Keto flu guide – Understand what it is and exactly how to avoid it.
7. Electrolyte cheat sheet – With whole food ideas + bonus keto tips.
8. Keto Diet Types – Summary of 4 ways to do keto, so you can choose what fits you best.
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The Basic Keto Meal Formula

Eating keto doesn’t have to be complicated! While there are plenty of delicious easy keto recipes to choose from, you don’t even have to cook from a recipe to get started.

Simply follow the keto cheat sheet formula of protein + veggie + fat for your meals.

Be sure to choose a moderate amount of protein, only low carb vegetables (mostly ones that grow above ground), and generous fat to attain an optimal macro ratio. That’s approximately 60-75% of calories from fat, 20-25% protein, and 5-10% from carbohydrates. The table below will give you ideas for what to choose.

Understanding Macros

Macros are macronutrients for short. They include fat, protein, and carbohydrates.

You can calculate your own macros using the macro calculator , but the macro keto cheat sheet below will explain how to look at macros when following a keto lifestyle.

Carbs Are A Limit.

Keeping carbs low is what gets you into ketosis and keeps you there. Ketosis means that you’re using fat as your primary energy source instead of sugar, and requires keeping carbs very low.

A good starting point is 20-25 grams net carbs per day, but you can experiment after a few weeks to see if your body stays in ketosis at higher levels. People who are very active may be able to do more and stay in ketosis, up to around 50 grams per day.

“Carbs are a limit” means that you set a limit for how many carbs to eat per day and don’t exceed it. You don’t have to hit that limit, so if you’re under that’s okay, just don’t go over. Ideally most of your carbs would come from low carb vegetables, and if you’re eating enough veggies, you’ll usually get close to the limit naturally.

A common misconception is that reaching ketosis requires a certain macro ratio, but it’s really only restricting your carb intake that gets you there [ * ]. In the absence of sufficient carbs to use as energy, the body will switch to using fat as fuel. This is called the metabolic state of ketosis.

Protein Is A Goal.

Protein is made up of amino acids, the building blocks of all our cells. It’s a crucial for keeping our muscles strong and for many cellular functions [ * ].

“Protein is a goal” means that you always want to eat enough protein to reach the goal each day, but not exceed it too much. You want enough for your needs, but excess protein can trigger gluconeogenesis, which is protein being converted to sugar [ * ] and can kick you out of ketosis.

Fat Is A Lever.

Fat is the primary macronutrient in a keto lifestyle, because being in ketosis means that fat is your primary fuel source. Fat as a fuel source will come from your food, and if you are losing weight, from your body.

A big advantage of a keto lifestyle is the high fat intake. It keeps you full and satisfied, making it easier to stick to, and using it as the primary fuel source makes it easier on your body to burn body fat, with a lower chance of breaking down your muscle (provided you get enough protein).

Aside from reaching your protein goal and limiting your carbs, the remainder of your calories on a keto diet comes from fat.

Don’t fear fat – it’s your main energy source on keto, and getting enough of it trains your body to use fat for fuel instead of sugar. That means that as long as you are not overdoing your overall calorie intake, you’ll efficiently burn your body fat for fuel as well.

“Fat is a lever” means that you can increase or decrease your fat intake depending on your goals and hunger levels. Increase it (along with exercise) to gain muscle, or decrease it to lose weight.

Keto Food Swaps

One of my favorite challenges is creating recipes, or just discovering, keto food swaps. These are delicious keto replacements for traditionally high-carb or high-sugar foods.

So, I created this keto diet cheat sheet with all the swaps in one place! I also have more keto food swaps in my Easy Keto Cookbook .

Keto Swaps For Breakfast

Keto Swaps For Bread

Keto Swaps For Meals & Side Dishes

Keto Swaps For Snacks & Sauces

Keto Swaps For Cooking & Baking

Keto Swaps For Drinks

If you’re looking specifically for keto alcohol options, browse the full keto alcohol guide .

Keto Food List

When looking for a keto cheat sheet printable, the most-requested information is a keto food list.

The great thing is that keto doesn’t have to feel restrictive. It’s incredibly satisfying and there’s such a wide variety of foods you can eat!

Foods To Eat On Keto

• Leafy greens – Such as spinach, chard, and lettuce.
• Above-ground veggies – Such as peppers, zucchini, and cauliflower.
• Full-fat cream & cheese – Such as heavy cream, sour cream, and full-fat hard cheeses.
• Natural meats – Such as beef, lamb, and pork.
• Berries – Such as raspberries, blackberries, and strawberries.
• Avocados
• Unsweetened nut milks – Such as almond milk and coconut milk.
• Almond flour and coconut flour
• Eggs
• Healthy fats – Such as coconut oil, avocado oil, olive oil and butter.

Foods To Avoid On Keto

• White flour & sugar
• Rice & grains – Such as barley, wheat, and corn.
• Milk & yogurt – Such as fruit on the bottom yogurt, sweetened Greek yogurt, and all milk.
• Cereal
• Processed food – Such as granola bars, candy
• Most fruit – Such as apples, bananas, and grapes
• Hydrogenated fats – Such as vegetable oil, soybean oil, and margarine
• Sweetened beverages & condiments – Such as soda, ketchup, and sweet dressings
• Starchy veggies – Such as peas, carrots, and beets.
• Potatoes – Such as sweet potatoes and white potatoes.

That’s the short keto diet cheat sheet version of all the keto food categories, but I recommend downloading the full Keto Cheat Sheet System. It includes a super detailed printable keto food list with over 100 items, including 2 color-coded pages with net carb counts, along with 6 more pages of keto cheat sheets:

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Electrolyte Basics

Getting enough electrolytes is crucial for anyone, but especially so on a keto diet. The reason is that ketosis has a diuretic effect, which increases excretion of water and electrolytes, especially sodium [ * ]. This is often the cause of the keto flu.

For more details on electrolytes and avoiding keto flu, check out the full keto flu guide here .

The important thing to know about electrolytes is that replenishing them will keep keto flu away and keep your body functioning well. I always recommend an electrolyte drink and whole food sources of anything your body needs before resorting to supplements, so I made a list of what to eat to get each of the 3 major electrolytes – sodium, magnesium and potassium.

Here’s your keto diet cheat sheet for getting electrolytes from food:

Keto Diet Types

People follow a keto lifestyle for different reasons. Some do it just to lose weight, others are after better overall health, increased energy, and reduced inflammation.

Strictly speaking, the defining factor of a keto diet is the metabolic state of ketosis, which is achieved by restricting carbs. However, many people (myself included) also reduce or eliminate processed, inflammatory, or low-nutrient foods.

Below is your keto cheat sheet summary of the different ways that people follow keto. You choose what works best for your goals and lifestyle!

• Strict Keto – Up to 20-30g net carbs daily, count all calories and macros, and eat clean, unprocessed foods.
• Lazy Keto – Up to 20-30g net carbs daily, and track only net carbs OR eat keto foods without tracking.
• Dirty Keto – Up to 20-30g net carbs daily, with “if it fits your macros” approach including processed foods.
• Low Carb – Up to 50-100g net carbs daily, less strict.

For a more detailed listing of these different types of keto with pros and cons, grab the Easy Keto Cheat Sheet Printable PDF below!

Want The Keto Cheat Sheet Printable PDF System?

Get all this information and MORE in convenient printer-friendly format – 13 cheat sheet pages you can take with you anywhere or keep in your kitchen, plus 4 recipe cookbooks! Includes:

1. Keto food list (230+ foods) – Super detailed & color-coded, with net carb counts, so you’ll know exactly what to eat.
2. Foods to avoid on keto – Detailed and specific list so that you know exactly what to watch out for.
3. Macros cheat sheet – Explains everything you need to know about macros to succeed on keto.
4. Keto food swaps (60+ swaps) – Covers virtually every food you love, so you don’t have to miss out!
5. Keto meal formula – With specific food ideas, so it’s easy to mix-and-match.
6. Keto flu guide – Understand what it is and exactly how to avoid it.
7. Electrolyte cheat sheet – With whole food ideas + bonus keto tips.
8. Keto Diet Types – Summary of 4 ways to do keto, so you can choose what fits you best.
9. FOUR (4!) Keto Swaps Recipe EBooks – Dozens of recipes to replace bread, rice, potatoes, pasta, desserts, and other carbs you’d otherwise miss.

Get The Printable Keto Cheat Sheet System (75 pages, Only $37!)

Mexican Ground Beef Casserole

Make this Mexican casserole with ground beef, veggies, and melty cheese for an easy one-pan dinner. Load it up with your favorite toppings!

Scan this QR code with your phone’s camera for the full recipe, including tips, step-by-step photos, and storage, or to save it to your account. You can also find it at: https://www.wholesomeyum.com/mexican-ground-beef-casserole-recipe/

Ingredients

Rice Layer:

• 4 cups Cooked cauliflower rice (or cooked white or brown rice)
• 1 10-oz can Diced tomatoes with green chilies (drained very well)

Vegetable Layer:

• 1 tbsp Avocado oil
• 2 large Bell peppers (diced)
• 1/2 large Onion (diced)
• 1/2 tsp Sea salt (to taste)
• 1/4 tsp Black pepper (to taste)
• 1 cup Sour cream

Taco meat:

• 2 lb Ground beef
• 1/2 cup Water
• 1/4 cup Taco seasoning

Cheese topping:

• 2 cups Mexican cheese blend (shredded)

Optional Toppings:

• Tomatoes (diced)
• Jalapenos (sliced)
• Avocados (sliced)
• Fresh cilantro (chopped)

Instructions

1. In a large skillet, cook cauliflower rice like this , or cook white or brown rice using your favorite method.
2. Stir the drained diced tomatoes with green chiles into the rice. Transfer the mixture to the bottom of a large casserole dish . Set aside.
3. Wipe down the skillet to remove any cauliflower pieces. Heat another tablespoon of oil over medium heat, then add the bell peppers and onions. Saute for 10-15 minutes , until soft and starting to brown. Season with salt and pepper to taste.
4. Arrange the vegetables over the cauliflower rice in the casserole dish. Spread sour cream evenly on top with a spatula. Set aside.
5. Preheat the oven to 400 degrees F (204 degrees C).
6. Add the ground beef to the pan and increase heat to medium-high. Cook for about 10 minutes , breaking apart with a spatula, until browned.
7. Add the water and taco seasoning. Bring to a boil, then simmer for 2-5 minutes , until the extra moisture absorbs into the meat.
8. Spread the beef mixture evenly over the casserole. Sprinkle shredded Mexican cheese on top.
9. Bake the Mexican ground beef casserole for 10-15 minutes , until it’s hot and the cheese is melted.

Maya’s Recipe Notes

Serving size: 1/9 of the entire casserole, or about 1.5-2 cups

• Tips: Check out my recipe tips above to help you avoid a watery result, layer the casserole more easily, adjust the heat, make it more hearty, suggestions for picky eaters, and decide how much of the toppings to get.
• Storage: Keep leftovers in the refrigerator for up to 3-5 days.
• Make ahead: I’ve got several make ahead options above, including the fridge or freezer, as well as reheating instructions.
• Note on nutrition info: I calculated this using cauliflower rice , which I usually use, but I’ve also made this with white rice. Carbohydrates and calories will be higher if you use white or brown rice. The optional toppings are not included, as this will depend on what you use, but you can customize this recipe in my Wholesome Yum App to see how they change the numbers.

I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .

© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead. :)

FREE 5-Ingredient Recipe EBook

• Why You Need My Mexican Casserole Recipe
• Ingredients & Substitutions
• How To Make Mexican Ground Beef Casserole
• My Recipe Tips
• Make Ahead Options
• Topping Ideas
• Mexican Ground Beef Casserole Recipe card
• Recipe Reviews

If you’ve been around here for a while, you know Mexican flavors are some of my favorites. This Mexican casserole with ground beef takes everything I love about a taco — my homemade taco meat , melty cheese, and plenty of veggies — and bakes it into one easy, hearty dish. And you can pile on all your favorite toppings, which is always a hit at my house. If you want to change up your taco night with something just as easy, make this ground beef Mexican casserole recipe with me!

Why You Need My Mexican Casserole Recipe

• Your entire dinner in one dish – This casserole is a complete meal with protein, veggies, and tons of flavor. And although it has multiple layers, they all cook in the same pan. Perfect for busy nights when I just want to throw something in the oven and be done!
• Great for meal prep – I often make this Mexican casserole ahead for easy, healthy dinners , or freezing portions for later. It reheats beautifully.
• Make it light or hearty – I’ve got 2 options for the base, so this dish can be light or more filling. Both ways are naturally gluten-free.
• Customizable with all your favorite toppings – Keep it simple or load it up! I love that everyone in my family can make their plate their own way.

Ingredients & Substitutions

Here I explain the best ingredients for my Mexican casserole recipe, what each one does, and substitution options. For measurements, see the recipe card .

Rice Layer:

• Pick Your Rice – I make this with cooked cauliflower rice most often, but have done white or brown rice, too.
• Diced Tomatoes with Green Chilies – Make sure to drain them well, or your casserole will end up too watery. If you don’t want any heat, use plain diced tomatoes without the chilies.

Vegetables Layer:

• Veggies – I used diced bell peppers (two colors because it’s pretty) and a big onion for my Mexican ground beef casserole. Zucchini, mushrooms, or even spinach would be great additions, even if they’re less classic with Mexican flavors.
• Avocado Oil – For sauteing. Olive oil works great, too.
• Sea Salt & Black Pepper
• Sour Cream – Adds creaminess and a little tang to balance the spice. You can swap it for Greek yogurt to lighten it up. I’ve also omitted it for a dairy-free friend, or you can try thick coconut cream mixed with a splash of lime juice.

Taco Meat:

• Ground Beef – I usually make this Mexican casserole with ground beef, but feel free to swap in ground turkey or chicken for a lighter take. Once I even used shredded Instant Pot chicken breast .
• Taco Seasoning – I use my homemade taco seasoning , which is a mix of chili powder , cumin , smoked paprika , dried oregano , garlic powder , onion powder , cayenne , salt, and pepper. You can use store-bought, but if the brand you have is unsalted, I recommend adding a teaspoon of salt per pound of meat.
• Water – To help the seasoning penetrate and make it a little saucy. You can even use beef broth for a flavor boost.

Topping:

• Shredded Cheese – My family’s fave here is Mexican blend, but sometimes I use cheddar cheese instead. Any kind that melts well works great! When I made this Mexican ground beef casserole for my dairy-free friend, I made half using Manchego (from sheep’s milk) for a dairy-sensitive version.
• Other Toppings – After baking, my go-to topping combo is diced tomatoes, sliced jalapeños, avocado, and fresh cilantro. I have other topping ideas for you below.

How To Make Mexican Ground Beef Casserole

I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card .

1. Rice layer: Use a large skillet to cook cauliflower rice like this , or cook white or brown rice using your favorite method. Then, stir in the drained diced tomatoes with green chiles. Spread the rice mixture into a large baking dish. ( I use this one for meal prep since it comes with a lid!)

1. Veggie layer: Wipe the skillet, heat some oil, and cook the peppers and onions until soft and slightly browned. Season with salt and pepper, then spread the vegetables over the rice. Spread sour cream over the vegetables.

1. Meat layer: Cook the ground beef over medium-high heat, breaking it apart as it browns. Stir in water and taco seasoning, then simmer until the liquid absorbs. Top the Mexican casserole with ground beef.
2. Cheese layer: Finally, add a generous layer of shredded cheese.

1. Bake and add toppings: Bake your Mexican ground beef casserole until it’s hot and melty. This doesn’t take long, since all the layers are cooked. Add your favorite toppings and enjoy — see my topping ideas below!

My Recipe Tips

• How to avoid a watery casserole: Make sure to drain your diced tomatoes well, and cook the cauli rice, peppers, and onions for long enough for excess moisture to evaporate. I still usually have a little liquid at the bottom when serving, but if it’s a lot, that’s a sign there was lingering moisture somewhere before baking.
• If you prefer, you can spread the diced tomatoes with green chiles over the rice layer instead of mixing in. I’ve done it both ways, but think the rice mixture tastes better with them mixed in.
• Want to make it more hearty? Stir a can of beans or corn into the vegetables before transfering to the casserole dish.
• When adding the sour cream, add it in dollops before spreading. It sticks to the vegetables, so this makes it easier to spread without disturbing the peppers and onions too much.
• Yes, this Mexican ground beef casserole has a kick. You can swap the diced tomatoes with green chiles for plain ones like I mentioned above, but I actually recommend just serving it with more sour cream to cool it down because the green chilies add such nice flavor.
• Have picky eaters? Serve the toppings on the side for everyone to choose their favorites. It’s like a taco (casserole) bar!
• How much of the toppings do you need? It’s up to you! When I plan to make this Mexican casserole recipe, I usually grab one jalapeno, a few Roma tomatoes, 1-2 avocados, and a bunch of cilantro.

Make Ahead Options

• Store in the fridge: I like to assemble this Mexican ground beef casserole ahead (without baking), cover it, and pop it in the fridge. It’ll last up to 3 days, so just bake when you’re ready! Letting it sit at room temp for 15-20 minutes helps it cook more evenly.
• Freeze before baking: Same as above, but I add a layer of foil over the plastic wrap and freeze for up to 3 months.
• Freeze after baking: I prefer freezing before baking for the best texture, but you can freeze it after, too. I do this when I want easy meal prep—just pop individual portions in zip lock bags and keep frozen for up to 3 months.
• How to reheat: If frozen, thaw first. Then bake as usual if uncooked. If it’s already baked, reheat at 350 degrees F for 20-30 minutes for the whole thing or 5-10 minutes for individual pieces. The oven is best, but the microwave works for individual portions in a pinch (just might be a little watery).

Topping Ideas

This Mexican casserole is a full meal—no sides needed! But toppings? Yeah, I highly recommend those. My faves here are fresh tomatoes, sliced jalapeños, sliced avocado, sour cream, and plenty of cilantro. Green onions make a nice alternative if you’re not a cilantro fan.

If you have more time, you can whip up my guacamole recipe , fresh tomato salsa , or avocado salsa verde to put on top. Sometimes I sprinkled with crushed tortilla chips for crunch!

Recipe Video

Ingredients

Tap underlined ingredients to see the ones I use.

Rice Layer:

• 4 cups Cooked cauliflower rice (or cooked white or brown rice) ▢
• 1 10-oz can Diced tomatoes with green chilies (drained very well) ▢

Vegetable Layer:

• 1 tbsp Avocado oil ▢
• 2 large Bell peppers (diced) ▢
• 1/2 large Onion (diced) ▢
• 1/2 tsp Sea salt (to taste) ▢
• 1/4 tsp Black pepper (to taste) ▢
• 1 cup Sour cream ▢

Taco meat:

• 2 lb Ground beef ▢
• 1/2 cup Water ▢
• 1/4 cup Taco seasoning ▢

Cheese topping:

• 2 cups Mexican cheese blend (shredded) ▢

Optional Toppings:

• Tomatoes (diced) ▢
• Jalapenos (sliced) ▢
• Avocados (sliced) ▢
• Fresh cilantro (chopped) ▢

Instructions

Tap on the times in the instructions to start a kitchen timer.

1. In a large skillet, cook cauliflower rice like this , or cook white or brown rice using your favorite method.
2. Stir the drained diced tomatoes with green chiles into the rice. Transfer the mixture to the bottom of a large casserole dish . Set aside.
3. Wipe down the skillet to remove any cauliflower pieces. Heat another tablespoon of oil over medium heat, then add the bell peppers and onions. Saute for 10-15 minutes , until soft and starting to brown. Season with salt and pepper to taste.
4. Arrange the vegetables over the cauliflower rice in the casserole dish. Spread sour cream evenly on top with a spatula. Set aside.
5. Preheat the oven to 400 degrees F (204 degrees C).
6. Add the ground beef to the pan and increase heat to medium-high. Cook for about 10 minutes , breaking apart with a spatula, until browned.
7. Add the water and taco seasoning. Bring to a boil, then simmer for 2-5 minutes , until the extra moisture absorbs into the meat.
8. Spread the beef mixture evenly over the casserole. Sprinkle shredded Mexican cheese on top.
9. Bake the Mexican ground beef casserole for 10-15 minutes , until it’s hot and the cheese is melted.

LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!

Maya’s Recipe Notes

Serving size: 1/9 of the entire casserole, or about 1.5-2 cups

• Tips: Check out my recipe tips above to help you avoid a watery result, layer the casserole more easily, adjust the heat, make it more hearty, suggestions for picky eaters, and decide how much of the toppings to get.
• Storage: Keep leftovers in the refrigerator for up to 3-5 days.
• Make ahead: I’ve got several make ahead options above, including the fridge or freezer, as well as reheating instructions.
• Note on nutrition info: I calculated this using cauliflower rice , which I usually use, but I’ve also made this with white rice. Carbohydrates and calories will be higher if you use white or brown rice. The optional toppings are not included, as this will depend on what you use, but you can customize this recipe in my Wholesome Yum App to see how they change the numbers.

I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .

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Mexican Casserole With Ground Beef