Million Dollar Tex-Mex Casserole – Comforting, Cheesy, Crowd-Pleasing

This Million Dollar Tex-Mex Casserole tastes like a weeknight lifesaver dressed up for a party. It’s creamy, cheesy, and layered with bold flavors that feel familiar but exciting. You get seasoned beef, beans, corn, and peppers, plus a rich “million-dollar” middle made with cream cheese and sour cream.

It’s easy to assemble, bakes beautifully, and feeds a hungry crowd with minimal effort. If you love Tex-Mex flavors and cozy casseroles, this one’s going straight into your rotation.

Print Recipe

Million Dollar Tex-Mex Casserole - Comforting, Cheesy, Crowd-Pleasing

Prep Time20 minutes mins

Cook Time35 minutes mins

Total Time55 minutes mins

Servings: 8 servings

Ingredients

• 1 pound ground beef (or ground turkey)
• 1 small yellow onion, diced
• 1 red bell pepper, diced
• 2 cloves garlic, minced
• 1 packet taco seasoning (or 2 tablespoons homemade)
• 1 (10-ounce) can diced tomatoes with green chilies (like Rotel), undrained
• 1 (15-ounce) can black beans, drained and rinsed
• 1 cup corn kernels (frozen or canned, drained)
• 1/2 cup beef or chicken broth (as needed, for sauciness)
• 8 ounces cream cheese, softened
• 1 cup sour cream (or Greek yogurt)
• 2 cups shredded Mexican blend or cheddar-jack cheese, divided
• 8–10 small flour tortillas or 12–14 corn tortillas
• 2 tablespoons olive oil
• Salt and black pepper, to taste
• Optional toppings: sliced green onions, chopped cilantro, jalapeños, diced avocado, salsa, lime wedges

Instructions

• Preheat oven to 375°F (190°C).Lightly grease a 9x13-inch baking dish.
• Warm 1 tablespoon olive oil in a large skillet over medium heat. Add ground beef and crumble until browned, about 5–7 minutes. Drain excess fat if needed.
• Add onion, bell pepper, and remaining oil to the skillet.Cook until softened, 3–4 minutes. Stir in garlic for 30 seconds.
• Sprinkle in taco seasoning, then add diced tomatoes with chilies, black beans, corn, and a splash of broth. Simmer 3–5 minutes until slightly thickened.Taste and season with salt and pepper.
• In a bowl, beat cream cheese and sour cream until smooth. Stir in 1 cup shredded cheese. This is your “million-dollar” layer.
• Layer the casserole: Spread a thin spoonful of beef mixture on the bottom of the dish.Add a layer of tortillas (tear to fit). Spread half of the cream cheese mixture over tortillas. Spoon on half the beef mixture.Repeat layers once more.
• Top with remaining 1 cup shredded cheese. Cover with foil (tent slightly to prevent sticking).
• Bake 20 minutes covered, then uncover and bake 10–15 minutes more, until bubbly and golden in spots.
• Rest 10 minutes before slicing. Top with green onions, cilantro, and your favorite extras.

What Makes This Recipe So Good

• Creamy, cheesy layers: The signature “million-dollar” layer adds a silky, tangy richness that balances the spices.
• Weeknight-friendly: Uses pantry staples and simple steps. Great for meal prep and leftovers.
• Family-approved: Mild heat, customizable toppings, and a hearty bite keep everyone happy.
• Flexible: Swap the protein, adjust the spice, or make it gluten-free with easy changes.
• Great for gatherings: Travels well, holds heat, and reheats like a champ.

Ingredients

• 1 pound ground beef (or ground turkey)
• 1 small yellow onion, diced
• 1 red bell pepper, diced
• 2 cloves garlic, minced
• 1 packet taco seasoning (or 2 tablespoons homemade)
• 1 (10-ounce) can diced tomatoes with green chilies (like Rotel), undrained
• 1 (15-ounce) can black beans, drained and rinsed
• 1 cup corn kernels (frozen or canned, drained)
• 1/2 cup beef or chicken broth (as needed, for sauciness)
• 8 ounces cream cheese, softened
• 1 cup sour cream (or Greek yogurt)
• 2 cups shredded Mexican blend or cheddar-jack cheese, divided
• 8–10 small flour tortillas or 12–14 corn tortillas
• 2 tablespoons olive oil
• Salt and black pepper, to taste
• Optional toppings: sliced green onions, chopped cilantro, jalapeños, diced avocado, salsa, lime wedges

Instructions

1. Preheat oven to 375°F (190°C).

   Lightly grease a 9×13-inch baking dish.

2. Warm 1 tablespoon olive oil in a large skillet over medium heat. Add ground beef and crumble until browned, about 5–7 minutes. Drain excess fat if needed.
3. Add onion, bell pepper, and remaining oil to the skillet.

   Cook until softened, 3–4 minutes. Stir in garlic for 30 seconds.

4. Sprinkle in taco seasoning, then add diced tomatoes with chilies, black beans, corn, and a splash of broth. Simmer 3–5 minutes until slightly thickened.

   Taste and season with salt and pepper.

5. In a bowl, beat cream cheese and sour cream until smooth. Stir in 1 cup shredded cheese. This is your “million-dollar” layer.
6. Layer the casserole: Spread a thin spoonful of beef mixture on the bottom of the dish.

   Add a layer of tortillas (tear to fit). Spread half of the cream cheese mixture over tortillas. Spoon on half the beef mixture.

   Repeat layers once more.

7. Top with remaining 1 cup shredded cheese. Cover with foil (tent slightly to prevent sticking).
8. Bake 20 minutes covered, then uncover and bake 10–15 minutes more, until bubbly and golden in spots.
9. Rest 10 minutes before slicing. Top with green onions, cilantro, and your favorite extras.

Storage Instructions

• Refrigerate: Cool completely, then cover and store up to 4 days.
• Freeze: Wrap well and freeze up to 2 months.

  Thaw overnight in the fridge.

• Reheat: Oven at 350°F until warmed through (15–25 minutes), or microwave individual portions in 60–90 second bursts.
• Make-ahead: Assemble up to 24 hours in advance. Cover tightly and bake when ready; add 5–10 minutes to the bake time.

Why This is Good for You

• Balanced macros: Protein from beef or turkey, fiber from beans and corn, and calcium from dairy.
• Veggie boost: Onions and peppers add vitamins and antioxidants without fuss.
• Customizable health tweaks: Use Greek yogurt, lighten the cheese, or choose lean protein to fit your goals.

What Not to Do

• Don’t skip the rest time: Cutting too soon makes messy slices. Ten minutes sets the layers.
• Don’t drown it: Too much liquid will sog up the tortillas.

  Simmer the filling until slightly thick.

• Don’t overbake: The cheese should be melted and lightly browned, not dried out.
• Don’t forget seasoning: Taste the filling before layering and adjust salt and pepper.

Alternatives

• Protein swaps: Use shredded rotisserie chicken, chorizo, or a plant-based crumble.
• Tortilla choices: Corn for gluten-free and classic Tex-Mex flavor; flour for softer layers. Try baked tortilla chips for crunch.
• Heat level: Add cayenne or diced jalapeños to the filling, or keep it mild with regular diced tomatoes.
• Lighter version: Use light cream cheese, Greek yogurt, and part-skim cheese; go lean on beef or use turkey.
• Add-ins: Zucchini, spinach, or mushrooms cook down nicely and add volume.

FAQ

Can I make this ahead?

Yes. Assemble the casserole, cover tightly, and refrigerate up to 24 hours.

Bake straight from the fridge, adding 5–10 extra minutes.

How do I prevent soggy tortillas?

Simmer the filling so it’s thick, don’t overdo the broth, and let the casserole rest after baking. Corn tortillas also hold up especially well.

What cheese works best?

A Mexican blend melts smoothly and tastes great. Cheddar-jack, Colby-jack, or pepper jack are excellent, too.

Avoid pre-shredded if you want the silkiest melt.

Is this spicy?

It’s mild as written. Use mild diced tomatoes and a mild taco seasoning, or add jalapeños and pepper jack for more heat.

Can I make it gluten-free?

Yes. Use certified gluten-free corn tortillas and a gluten-free taco seasoning.

Always check labels to be sure.

Wrapping Up

Million Dollar Tex-Mex Casserole delivers creamy comfort with bold, crowd-friendly flavor. It’s easy to build, flexible to your taste, and perfect for busy nights or potlucks. Keep the basic method, swap in your favorite proteins and add-ins, and you’ve got a reliable, delicious staple any night of the week.