King Ranch Beef Casserole with Green Chiles and Three Cheeses
A hearty Tex-Mex casserole that layers seasoned ground beef with black beans, fire-roasted green chiles, and corn tortilla strips in a rich sauce made from salsa verde, enchilada sauce, and cream of mushroom soup. Three melted cheeses - sharp Cheddar, Monterey Jack, and crumbled Cotija - create an indulgent topping that bubbles golden in the oven. Perfect for feeding a crowd at potlucks, family gatherings, or weeknight dinners when you want maximum comfort with minimal effort. The combination of smoky paprika and fire-roasted chiles gives this version more depth than traditional recipes.
Ingredients
- 2 tablespoons avocado oil
- 1 large white onion, finely diced
- 2 pounds lean ground beef, cooked and crumbled and drained
- 2 cups beef broth
- 1 15 ounce can black beans, rinsed drained
- 1 10.5 ounce can condensed cream of mushroom soup
- 1 16 ounce jar salsa verde, tomatillo sauceregular salsa1:1availability
Use chunky red salsa if green unavailable
- 1 15 ounce can mild enchilada sauce, red or green
- 8 ounces sour cream
- 1 tablespoon smoked paprika
- 1 tablespoon garlic salt
- 1 teaspoon freshly ground black pepper
- 2 6 oz cans fire-roasted diced green chiles
- 20 corn tortillas, cut into 1/2-inch-wide strips
- 4 cups grated sharp Cheddar cheese, about 1 pound
- 1 ½ cups grated Monterey Jack cheese, about 12 ounces, divided
- 1 cup Cotija cheese, crumbled about 8 ounces, crumbled for garnish
- fresh cilantro, finely chopped(optional)
Instructions
- 1
Preheat oven to 350°F and spray a 9 x 13 inch deep baking dish with cooking oil
- 2
Heat avocado oil in a large pot over medium heat
- 3
Add onion and sauté until tender, about 4 minutes
- 4
Add ground beef and cook until browned, crumbling with spatula into small pieces
- 5
Drain off any grease
- 6
Add broth, beans, mushroom soup, salsa verde, enchilada sauce, sour cream, paprika, garlic salt, and pepper to the same pot
- 7
Stir until combined and bring to a simmer over medium heat
- 8
Stir in chiles, tortilla strips, 4 cups Cheddar and 1/2 cup Monterey Jack cheese until well combined
- 9
Pour mixture into prepared baking dish and sprinkle remaining Monterey Jack cheese on top
- 10
Bake for 25-30 minutes until heated through, cheese melted and casserole bubbly
- 11
Remove from oven and sprinkle Cotija cheese and chopped cilantro for garnish
- 12
Let stand for 10 minutes before serving
Tips
Cut tortillas into strips ahead of time and let them sit out to dry slightly for better texture that won't get soggy.
Use a deep 9x13 dish to prevent overflow during baking, as this recipe makes a generous amount.
Let the casserole rest for the full 10 minutes before serving to allow the layers to set and make serving cleaner.
Good to Know
Cover and refrigerate for up to 3 days. Reheat in 350°F oven until warmed through.
Can be assembled up to 1 day ahead. Cover and refrigerate, then bake as directed adding 5-10 minutes to cook time.
Serve hot with optional toppings like jalapeños, diced red onions, sliced olives, diced tomatoes, sour cream, salsa, and guacamole.
Common Mistakes
Don't skip draining the beef grease to avoid a greasy casserole.
Avoid overbaking or the cheese will become tough and the edges will dry out.
Don't skip the resting time or the casserole will be too loose to serve cleanly.
Substitutions
Use chunky red salsa if green unavailable
FAQ
Can I make this casserole ahead of time?
Yes, you can assemble it completely up to 1 day ahead. Cover and refrigerate, then bake as directed, adding 5-10 extra minutes to the cooking time since it will be cold.
Can I freeze King Ranch Beef Casserole?
Yes, freeze the assembled unbaked casserole for up to 3 months. Thaw overnight in the refrigerator before baking. You can also freeze leftovers for up to 2 months.
What if I don't have salsa verde?
You can substitute regular chunky red salsa in the same amount. The flavor will be different but still delicious, just less tangy and bright than the tomatillo version.