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The Best Derned Southwestern Casserole

If you want to add a little spice to life—and to dinner—serve this hearty main dish. It’s full of Tex-Mex goodness, and looks colorful on the plate.—Valerie Igal, Oak Hill, VA
  • Total Time
    Prep: 35 min. Bake: 45 min. + standing
  • Makes
    12 servings


  • 1-1/2 pounds uncooked chorizo or bulk spicy pork sausage
  • 1 small onion, chopped
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1 can (15 ounces) tomato sauce
  • 1 can (11 ounces) Mexicorn, drained
  • 2 cans (4 ounces each) chopped green chilies
  • 1 cup salsa
  • 1/4 cup minced fresh cilantro
  • 3 teaspoons each ground cumin, chili powder and paprika
  • 2 teaspoons garlic powder
  • 12 corn tortillas (6 inches)
  • 2 large tomatoes, sliced
  • 2 cups shredded Monterey Jack or cheddar-Monterey Jack cheese


  • Preheat oven to 375°. Crumble chorizo into a large skillet; add onion. Cook over medium heat until meat is fully cooked; drain. Add beans, tomato sauce, corn, chilies, salsa, cilantro and seasonings; heat through.
  • Place six tortillas in the bottom of a greased 13x9-in. baking dish. Layer with 3-1/2 cups meat mixture, the tomatoes and 1 cup cheese. Top with remaining tortillas, meat mixture and cheese.
  • Cover and bake 40 minutes. Uncover; bake 5-10 minutes or until heated through. Let stand 10 minutes before cutting.
Nutrition Facts
1 piece: 420 calories, 24g fat (10g saturated fat), 67mg cholesterol, 1370mg sodium, 29g carbohydrate (4g sugars, 5g fiber), 22g protein.

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Average Rating:
  • tptaylor13
    May 8, 2018

    No comment left

  • bberletic
    Nov 26, 2014

    My husband is very picky and even he loved this. Printed this recipe 3yrs ago and just got around to making it. We were able to taste all the ingredients. Great dish. Thanks. Will make again.

  • emily120802
    Sep 5, 2014

    This is one of my all-time favorite recipes. I made it for the first time about 4 years ago. I do it a little different from the recipe but it always turns out amazing!! I always found that I liked it better before turning it into the casserole so I make it just like a chili. I leave out the cilantro and add other seasonings to make it a little spicier. :-)

  • Jet49
    Jun 18, 2013

    This recipe is a keeper & will make again.

  • bkbishop
    Aug 20, 2012

    My family of 6 loved this. I served it with hot buttered corn tortillas but it would also be great with an accompanyment of guacamole or sour cream, or even a side of cornbread. Will definitely be making this again.

  • angelasandoval
    Mar 4, 2012

    This wasn't a bad dish, but it wasn't what I expected. Thought this would really spotlight the flavor of the chorizo, but instead the chorizo flavor just got lost in the mix.

  • MS. RUTH
    Oct 13, 2011

    Really liked this recipe, I did use 1 lb of ground chuck and 1/2 lb of sausage instead of all sausage, it was very easy to put together and it was a big hit a dinner, I will be making it again and giving the recipe to friends.

  • hkmarm
    Mar 10, 2011

    Loved this recipe! I substituted ground beef for the sausage and forgot the cilantro! But it turned out great, whole family loved it, even my 5 & 11 year old boys. Will definitly make this again!

  • ckshoe
    Mar 8, 2011

    To the person who commented on the sodium content. Don't rate the recipe if you haven't made it. Also we don't care if you DON'T make it. We are adults and can see how much sodium there is.

  • gr8one1980
    Mar 7, 2011

    I substituted ground beef for the sausage. (We are not big sausage fans) I used regular corn instead of Mexicorn because thats what we had and a can of diced tomatoes instead of fresh. It was great with sour cream and taco sauce on top. I will definitly be making this again.