Hey, hi, hello! Yes, it’s really me, Lindsay. This is the first time I’ve sat down to write a blog post since I had my little baby on July 22nd. Taking it all one day at a time!! This Mexican Beef Casserole was one of the things I prepped and popped in the freezer a week or two before he was born, and man am I glad I did!!
I can honestly tell you that I’ve never been a huge freezer person, but I wanted to get ahead of the game before having my first baby, and I’ll tell ya.. having a few delicious and healthy things to get out and pop in the oven has been an absolute GAME CHANGER. Because wowza– having a newborn babe is no joke. He will be a month old on Thursday (like how is that possible!), and just like everyone says– it gets better and easier every single day. I love him more than I knew possible and I kiss his cheeks about a thousand times a day. Anywho, back to the reason we are all here: this casserole.
It’s so easy and delicious. Did I mention it only takes about 15-20 minutes to prepare, too?
If you plan on freezing this dish, prepare in a freezer friendly pan and let cool completely before transferring to the freezer. I like to wrap first in plastic wrap and then foil to make sure it’s sealed right and tight. Once you’re ready to serve this dish, simply take out of the freezer and let thaw in the fridge overnight. If you don’t have time or forget to thaw, don’t worry! You can put straight into the oven, you will just need to bake it a little longer. I hope you love!!Print
Mexican Beef Casserole (freezer friendly!)
- Yield: 6–8 1x
- 2 T avocado oil (can also use olive oil)
- 1 lb grass fed ground beef
- 1/2 yellow onion, diced
- 3 cloves garlic, minced
- 1– 4 oz can diced green chiles
- 1– 15 oz can black beans, drained and rinsed
- 1– 15 oz can corn, drained and rinsed
- 2 chipotle peppers in adobo sauce, seeded and diced + 2 tsp sauce from can (can also use 1–2 tsp chipotle paste)
- 1– 12 oz jar of your favorite red salsa (can also sub red enchilada sauce)
- 2 T taco seasoning
- Salt and pepper, to taste
- 8 tortillas, broken into large pieces (Corn and Siete grain free tortillas both work well)
- 2 1/2 c shredded Monterrey jack cheese
- Avocado, sliced
- Cherry tomatoes, diced
- 2 green onions, sliced
- Sour cream (can sub greek yogurt)
- Cilantro, as garnish
- Chopped romaine
- tortilla chips, for an added crunch
*If you plan on freezing, Prepare the following in a freezer friendly dish. I used a 9 x 12 foil pan.
- Preheat oven to 350 degrees and grease a 9 x 12 (or similar) casserole dish.
- Heat oil in a large non stick skillet over medium high heat. Add beef and cook, breaking up with the back of your spoon until fully cooked through. Discard any excess grease at this time.
- Reduce heat to medium, and add onion, garlic, and spices; cook for another 2-3 minutes, until onion is translucent.
- Now add green chiles, black beans, corn, chipotle peppers, and salsa/enchilada sauce. Reduce heat and simmer for 5-7 minutes.
- To assemble, layer 4 broken up tortillas along the bottom of your dish, followed by half of the ground beef mixture and half of the cheese, repeat with remaining ingredients.
- If baking right away, cover with foil and bake for 30 minutes covered, uncover and bake an additional 10-15 minutes, or until cheese is melted and sauce is bubbly.
- If freezing, let cool completely, then cover tightly with plastic wrap and then with foil. Store in the freezer for up to 2 months. When ready to bake/enjoy, place in the fridge to thaw 24 hours prior then follow the above instructions.
- Garnish with desired toppings and serve immediately.