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Cheesy Mexican Beef and Bean Bake

This hearty and flavorful Cheesy Mexican Beef and Bean Bake features seasoned ground beef, a vibrant mix of beans and tomatoes, and layers of crunchy tortilla chips, all smothered in melted cheese. It's an easy-to-make, family-friendly meal perfect for a weeknight dinner.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American, Mexican
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

For the Beef & Bean Mixture
  • 1.5 lbs ground beef lean (e.g., 85/15 or 90/10)
  • 1 large onion chopped
  • 2 cloves garlic minced
  • 1 tbsp chili powder
  • 1 tsp ground cumin
  • 1/2 tsp dried oregano
  • 1/4 tsp cayenne pepper optional (for heat)
  • 1 can (14.5 oz) diced tomatoes undrained
  • 1 can (15 oz) black beans rinsed and drained
  • 1 can (15 oz) pinto beans rinsed and drained
  • 1 cup frozen corn thawed
  • 1 can (4 oz) diced green chiles undrained
  • 1/2 cup beef broth
  • Salt to taste
  • Black pepper to taste
For Assembly & Topping
  • 6 oz tortilla chips lightly crushed (about 4 cups)
  • 2 cups shredded Mexican blend cheese or a mix of Monterey Jack and Cheddar
  • 1/2 cup chopped fresh cilantro for garnish
  • 1/2 cup sour cream or Greek yogurt for serving
  • 1 large avocado sliced or diced, for serving
  • Pickled jalapeños for serving (optional)

Equipment

  • Large Skillet or Dutch Oven
  • 9x13 inch baking dish
  • Cutting Board
  • Knife
  • Measuring cups and spoons

Method
 

Prepare the Beef & Bean Mixture
  1. Preheat your oven to 375°F (190°C).
  2. In a large skillet or Dutch oven, brown the ground beef over medium-high heat, breaking it apart with a spoon, until no pink remains. Drain any excess fat.
  3. Add the chopped onion to the skillet with the beef and cook for 5-7 minutes, until softened. Stir in the minced garlic, chili powder, cumin, oregano, and cayenne pepper (if using). Cook for 1 minute more, until fragrant.
  4. Stir in the undrained diced tomatoes, rinsed and drained black beans, pinto beans, thawed corn, undrained green chiles, and beef broth. Bring the mixture to a simmer, then reduce heat to medium-low and let it cook for 5-7 minutes, allowing the flavors to meld and the sauce to thicken slightly. Season with salt and black pepper to taste.
Assemble the Bake
  1. Spread about one-third of the lightly crushed tortilla chips evenly over the bottom of a 9x13 inch baking dish.
  2. Spoon half of the beef and bean mixture over the chips. Sprinkle with 1 cup of shredded cheese.
  3. Repeat the layers: another third of the tortilla chips, the remaining beef and bean mixture, and then the last of the tortilla chips. Top generously with the remaining 1 cup of shredded cheese.
Bake and Serve
  1. Bake for 20-25 minutes, or until the bake is bubbly around the edges and the cheese is melted and golden brown.
  2. Remove from the oven and let it rest for 5 minutes before serving.
  3. Garnish with fresh cilantro, and serve hot with dollops of sour cream (or Greek yogurt), sliced avocado, and pickled jalapeños, if desired.

Notes

For a vegetarian option, substitute the ground beef with plant-based ground "meat" or add an extra can of beans and more vegetables like bell peppers. Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in the microwave or oven. You can use corn tortillas cut into strips and lightly baked or fried instead of tortilla chips for a slightly different texture.