Mexican Casserole

Spicy Mexican Casserole

Spicy Mexican Casserole

Whole wheat tortillas turn soft when baked in a casserole. You can make this dish even spicier by using a hotter pepper, like serrano, or even habanero (if you dare!). For less heat, use a milder Anaheim pepper, and don't use pre-shredded cheese. - Jenny Jones

Prep Time: 30 minutes

Cook Time: 15 minutes

Total Time: 45 minutes

Makes: 4 servings

Spicy Mexican Casserole


  • 1 teaspoon olive oil
  • 1/2 cup chopped onion
  • 1 clove garlic, minced
  • 2 large jalapeño peppers, seeded & chopped (1/4 cup)
  • 1 1/2 pounds fresh tomatoes, chopped & drained (4 cups)
  • 1/4 teaspoon salt + pepper to taste

  • 8 flour tortillas - six to eight-inch size (I use whole wheat, my recipe)
  • 15 ounce can low sodium pinto beans, drained (optional)
  • 6 ounces Monterey jack cheese, shredded by hand (reduced fat or regular)


  1. Preheat oven to 350° F and grease a 2 1/2 quart glass baking dish.
  2. Heat oil and saute onions & garlic over medium-high heat for 1 minute.
  3. Add jalapeños. Cook & stir 2 minutes.
  4. Add drained tomatoes, salt & pepper. Cover and simmer for 5 minutes.
  5. Tear or cut each tortilla into 5 or 6 rough pieces.
  6. Make 3 layers in this order: tortillas, beans, tomatoes & cheese.
  7. Bake, uncovered, for 15 minutes. Serve with sour cream.

24 Comments on "Spicy Mexican Casserole"

  1. Marsha

    Jenny, you are so much fun to watch. Your recipes are great. You do make baking and cooking worth it. I love watching you. You make it become such a fun process, please keep it up. THANK YOU!!!!!

  2. Rita

    While this dish hold up to being baked, cooled then frozen?

  3. Barry B. aka Old Texan

    Made this eating it now.

    I used corn tortillas.

    Very good. Thanks

  4. Tom Sawyer

    Jenny your recipes and cooking techniques are absolutely the best and a nicer person could not be found. Thanks for teaching us all some delicious new dishes. And yes, it’s my real name.

  5. Gregory

    3/4 cup jalapeno’s ? Is that correct? Sounds like a lot. If it’s correct guessing no seeds would be included. Just checking as I’m anxious to try this. Thanks for the great recipes Jenny!

    • Jenny Can Cook

      I’m glad you asked. Your note caused me to check my recipe and initially I used two large jalapenos and I’m wondering if 3/4 cup is a typo. I will make it again as written and will report back here on the level of heat. Meantime, I am adjusting the recipe a little. Thank you.

    • Jenny Can Cook

      It took me a while but I made this recipe again and I clarified that it is 1/4 cup of Jalapeño peppers. I also made a couple of other items more clear. Thank you for asking.

  6. Donna

    I made this for the second time. I love this flavorful easy-to-make dish. I use only 6 tortillas – 3 flour and 3 corn for even more flavor. I also increased the salt to 1 teaspoon and used a combination of dried pinto and black beans precooked in a pressure cooker.

  7. Cecilia

    Jenny — Thank you for this delicious recipe! I had some leftover chicken that I threw in there and it was fabulous. Best of all, it was so quick and easy. Thanks again.

  8. floella35

    i love your receipes and will continue to look for more

  9. Dalila G.

    Hi Jenny!
    Another recipe to add to my list of ‘must-make’, thanks!
    This is a good dish to share with friends.
    By the way Jenny, I made your skillet pizza again and my friends gave it two thumbs up!!
    All hail JENNY!!
    Have a great day!!

  10. Cindy

    Love your recipes! This looks like a keeper. Thanks so much for your recipes!!!! The are the best!!!

  11. Yoly T

    Thanks to your always simple to follow but delicious recipes Jenny. Do you have any Challah bread recipes?
    Thanks again,
    Yoly T.

  12. JennyinNC

    I’m sure you could add chicken or ground beef/pork?

  13. Candace

    Hi Jenny,

    Please keep your recipes coming. I love them! Lol I was in the grocery as I received this email. I just finished preparing. This was so easy and aww so delicious. Even the kiddos enjoyed Thank you for dinner tonight!!!

  14. Sue

    Jack cheese? Pepper Jack or Monterey Jack?

    • Jenny

      Either one but I will clarify that I use Monterey Jack.

  15. Gil York

    Sounds good…I’m going to try this.

  16. Stephanie

    Thanks, Jenny.

    Please let me know when you are making another video. A picture is worth a thousand words.
    Stephanie Barbanell

    pS can you substitute corn tortillas for flour?

    • Jenny

      I have only made it with flour tortillas.

    • Donna

      I’m sure you already figured this out but thought I’d respond anyway…use either corn or flour tortillas or do as I do and use both. It’s so delicious.

  17. Jen Mosur

    Hi Jen… I like your recipes and videos. Thanks for teaching us and showing us.

  18. Ellen Moquin

    Thank you for the wonderful receipe.

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