Photo: Mexican Casserole

Mexican Casserole

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Updated: Wed, 02/21/2018 - 10:27pm


  • 1 package vegetarian chorizo (Mexican sausage)
  • 2 (16-ounce) cans refried beans
  • ⅓ cup water
  • 3 cups Enchilada Sauce or 2 (15-ounce) cans enchilada sauce
  • 2 packages corn tortillas, broken into halves
  • 2 (6-ounce) cans black olives, sliced
  • 1 (15-ounce) can corn, rinsed and drained
  • 2 (4-ounce) cans green chilies
  • 12-ounces cheddar cheese, grated
  • Sour cream, for garnish
  • Green onions, for garnish


  1. Preheat oven to 350°.
  2. Fry chorizo according to package directions until mixture begins to brown and crumble.
  3. Heat refried beans with ⅓ cup water until hot and slightly runny.
  4. Meanwhile, pour a thin layer of enchilada sauce in a 9"x13" casserole dish. Layer tortilla halves on top, making sure they overlap. Spread refried beans over them and sprinkle olives, corn, green chilies and cheese on top.
  5. Pour more enchilada sauce over the cheese and repeat layers until pan is full. Add the chorizo to the middle layer.
  6. Top with cheese and cover the entire pan with foil. Bake for 1 hour. Remove foil 5 minutes prior to taking out of the oven to brown the top layer of cheese.
  7. Serve hot and garnish with sour cream and sliced green onions. Enjoy!