This casserole brings together the best of comfort food and bold Southwestern flavor in one easy-to-make dish. It’s rich, cheesy, and full of protein, making it a satisfying dinner option. With layers of savory beef, creamy sauce, and melted cheese between soft tortillas, it’s a warm, filling meal that’s sure to be a hit with the whole family. Bonus: it’s a great make-ahead and freezer-friendly option.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Ground beef
Onion
Garlic
Diced tomatoes with green chiles (such as Rotel)
Cream of mushroom soup
Cream of chicken soup
Sour cream
Chili powder
Ground cumin
Corn tortillas (or flour, if preferred)
Shredded cheddar cheese (or Mexican blend)
Olive oil or cooking spray
Salt and pepper
Fresh cilantro (optional, for garnish)
Directions
Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
In a large skillet over medium heat, cook the ground beef with chopped onion and minced garlic until the meat is browned and cooked through. Drain excess grease.
Stir in diced tomatoes with green chiles, cream of mushroom soup, cream of chicken soup, sour cream, chili powder, cumin, salt, and pepper. Mix until everything is well combined and heated through.
In the prepared baking dish, layer half of the tortillas (cut into strips or quarters), half of the beef mixture, and half of the shredded cheese.
Repeat the layers with the remaining tortillas, beef mixture, and cheese.
Cover with foil and bake for 25 minutes. Remove the foil and bake for an additional 10–15 minutes, or until the cheese is bubbly and golden.
Let rest for 5 minutes before serving. Garnish with fresh cilantro if desired.
Servings and timing
This recipe serves 6 to 8. Prep time: 15 minutes Cook time: 40 minutes Total time: 55 minutes
Variations
Spicy version: Add jalapeños or extra chili powder for more heat.
Use chicken: Swap the beef for shredded rotisserie chicken to make a traditional King Ranch style.
Make it gluten-free: Use gluten-free cream soups and corn tortillas.
Add beans: Mix in black beans or pinto beans for extra fiber and texture.
Vegetable boost: Add sautéed bell peppers, corn, or spinach to the beef mixture.
Cheese options: Use pepper jack or Monterey Jack for a different cheesy profile.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, microwave individual portions for 1–2 minutes or bake in a 350°F oven for 15–20 minutes until hot. To freeze, assemble the casserole (without baking), cover tightly, and freeze for up to 2 months. Thaw overnight in the fridge and bake as directed.
FAQs
What is King Ranch casserole?
It’s a Tex-Mex inspired layered casserole traditionally made with chicken, tortillas, creamy soup, and cheese. This version uses ground beef for a heartier spin.
Can I use flour tortillas instead of corn?
Yes, flour tortillas can be used, though corn tortillas give a more traditional flavor and hold up better in the casserole.
Is this recipe spicy?
It’s mildly spicy thanks to the diced tomatoes with green chiles. You can adjust the heat by using mild or hot versions.
Can I make this casserole ahead of time?
Yes, assemble it ahead and refrigerate for up to 24 hours before baking.
What should I serve with King Ranch Beef Casserole?
It pairs well with a side salad, rice, guacamole, or roasted vegetables.
Can I make this without canned soup?
Yes, you can make homemade cream of chicken and mushroom soup substitutes using butter, flour, broth, and milk.
How do I prevent the casserole from getting soggy?
Lightly toast or dry out the tortillas before layering to help them hold their shape.
Can I add vegetables?
Absolutely. Bell peppers, corn, or zucchini work well in the beef mixture.
Can I freeze leftovers?
Yes, store in freezer-safe containers for up to 3 months. Thaw before reheating.
How do I make it lighter?
Use light sour cream and reduced-fat cheese, and consider using homemade light cream soup alternatives.
Conclusion
King Ranch Beef Casserole is a crowd-pleasing dish that’s rich in flavor and easy to throw together. With creamy layers, melty cheese, and Tex-Mex flair, it’s perfect for busy nights, potlucks, or when you just want something warm and satisfying. Whether served fresh or reheated, this casserole delivers comfort in every bite.
King Ranch Beef Casserole is a Tex-Mex inspired layered dish made with seasoned ground beef, creamy sauce, tortillas, and cheese. Rich, hearty, and full of bold flavor, it’s perfect for feeding a crowd or enjoying leftovers throughout the week.
Author:Catherine
Prep Time:15 minutes
Cook Time:40 minutes
Total Time:55 minutes
Yield:6 to 8 servings
Category:Main Dish
Method:Baking
Cuisine:Tex-Mex
Diet:Halal
Ingredients
1 lb ground beef
1 small onion, chopped
2 cloves garlic, minced
1 can (10 oz) diced tomatoes with green chiles (e.g., Rotel)
1 can (10.5 oz) cream of mushroom soup
1 can (10.5 oz) cream of chicken soup
1/2 cup sour cream
1 teaspoon chili powder
1 teaspoon ground cumin
Salt and black pepper, to taste
8–10 corn tortillas, cut into quarters or strips (or flour tortillas if preferred)
2 cups shredded cheddar cheese or Mexican blend (divided)
1 tablespoon olive oil or cooking spray (for greasing the dish)
Fresh cilantro, chopped (optional, for garnish)
Instructions
Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with olive oil or cooking spray.
In a large skillet over medium heat, cook ground beef with chopped onion and minced garlic until browned and fully cooked. Drain excess grease.
Stir in diced tomatoes with green chiles, cream of mushroom soup, cream of chicken soup, sour cream, chili powder, cumin, salt, and pepper. Mix well and heat through.
Layer half the tortilla pieces in the bottom of the prepared baking dish. Spread half the beef mixture over the tortillas. Sprinkle with half the shredded cheese.
Repeat the layers with the remaining tortillas, beef mixture, and cheese.
Cover the dish with foil and bake for 25 minutes. Remove foil and bake an additional 10–15 minutes, until the cheese is melted and bubbly.
Let the casserole rest for 5 minutes before serving. Garnish with chopped cilantro if desired.
Notes
Use flour tortillas if preferred, but corn tortillas hold up better.Lightly toast tortillas before layering to prevent sogginess.For a spicy kick, add jalapeños or extra chili powder.Swap ground beef for shredded chicken or turkey for variation.Mix in black beans or corn for extra texture and nutrition.Make ahead and refrigerate up to 24 hours before baking.Freeze unbaked for up to 2 months; thaw before baking.
