King Ranch Beef Casserole
King Ranch Beef Casserole is a tasty twist on the classic Southwestern favorite that’s usually made with chicken. This beefy version is loaded with tender beef, beans, chilis, cheese, and more. It’s ooey, gooey, and delish and tastes even better with a dollop of sour cream on top!
I love casseroles, and the more flavorful they are, the better. This King Ranch Beef Casserole is positively packed with flavor, and it is so hearty, so beefy, and so delish that it’s sure to become a favorite.
King Ranch Beef Casserole
This beef casserole recipe is made in a 9×13-inch baking dish, so there’s enough for a small group of people or for the family to have leftovers. It is an easy casserole to assemble, and you can prep the whole dish ahead of time and then just pop it into the oven before baking.
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Perfect for family dinners, potlucks, or any time you are craving a hot and hearty meal, this beefy King Ranch Casserole is always a tasty pick!
Why I love this recipe
- This hearty casserole is a whole meal in one baking dish!
- It’s customizable – switch up the meat, the cheese, and more. See my suggestions below.
- King Ranch Beef Casserole is loaded with big, bold, Southwestern flavors!
Gather these ingredients
- Cooking oil – I use avocado oil in this recipe.
- Onion – You’ll need a large, white onion, finely diced.
- Lean ground beef
- Beef broth
- Canned black beans – Rinsed and drained.
- Canned condensed cream of mushroom soup
- Salsa verde – Or tomatillo sauce.
- Mild enchilada sauce
- Sour cream
- Smoked paprika
- Garlic salt
- Freshly ground black pepper
- Fire-roasted green chilies – You’ll need 2 6-ounce cans.
- 20 corn tortillas – Cut into ½-inch wide strips.
- Sharp cheddar cheese – About 1 pound, grated.
- Monterey Jack cheese – Shredded.
- Cotija cheese – Crumbled
- Fresh cilantro – Optional garnish
How to make King Ranch Beef Casserole
- Preheat your oven to 350-F and spray a 9×13-inch baking dish with nonstick cooking spray.
- Heat the cooking oil over medium heat in a large skillet or pot. Add the onion and saute until tender, about 4 minutes.
- Add the ground beef to the onions and cook until browned, breaking it up into small bits as you cook it. Drain any residual fat.
- Add the beef broth, drained and rinsed canned black beans, mushroom soup, salsa verde, enchilada sauce, sour cream, paprika, garlic salt, and pepper to the beef mixture and mix well.
- Bring the mixture to a simmer over medium heat, then stir in the chilis, tortilla strips, shredded sharp cheddar, and ½ cup of the Monterey Jack cheese until well combined.
- Turn off the heat, transfer the mixture to the prepared baking dish and sprinkle with the remaining Monterey Jack cheese.
- Bake the casserole at 350-F for about 25-30 minutes or until hot and bubbly.
- Remove from the oven and sprinkle with the cotija cheese and chopped cilantro.
- Let rest 10 minutes before serving, then enjoy!
Tips & substitutions
- You can use ground chicken, turkey or pork in this recipe, or try it with uncooked chorizo.
- Switch up the cheeses – use some Pepper Jack if you like a bit of spice.
- Want more spice? Add a chopped jalapeno to the mix when you cook the onion.
- You can make this dish up to the point of baking, then pop it in the fridge until you’re ready to bake. Add some extra baking time if the casserole is cold when it goes into the oven.
Serving suggestions
I love serving this casserole with tasty toppings so my family and friends can mix and match. Diced jalapenos, diced red onions, sliced olives, diced tomatoes, sour cream, spicy salsa, and even guacamole all go well with this dish. This casserole dish can stand on its own as a whole meal, but I like to serve it with a delicious salad and great dressing or cut-up vegetables with a tasty dip. Or, set out some fresh-from-the-oven bread to go with this dish, then dig in!
Storage
Store any leftovers in an airtight container in the fridge for 3-4 days.
Check out these awesome casserole recipes while you’re here
Get the Recipe:
King Ranch Beef Casserole
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 sauce
- 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
Instructions
- Preheat the oven to 350°F. Spray a 9 x 13 (deep) baking dish with cooking oil.
- In a large pot, heat the avocado oil over medium heat. Add the onion and sauté until tender, about 4 minutes.
- Next add the ground beef and cook until browned. Crumble with a spatula to small pieces. Drain off any grease.
- In the same pot, add broth, beans, mushroom soup, salsa verde, enchilada sauce, sour cream, paprika, garlic salt, and pepper. Stir until combined. Over medium heat, bring the beef mixture to a simmer.
- Stir in the chiles, tortilla strips, 4 cups of Cheddar and ½ cup of Monterey Jack cheese until well combined.
- Pour the mixture into the prepared baking dish and sprinkle the remaining Monterey Jack cheese. Bake until heated through for 25-30 minutes. The cheese will be melted and the casserole will be bubbly.
- Remove from the oven and sprinkle the Cotija cheese, along with a small amount of finely chopped cilantro – for garnish.
- Let stand for 10 minutes before serving.
- Optional to serve with other toppings like jalapeno, diced red onions, sliced olives, diced tomatoes, more sour cream, salsa, and guacamole. Set out a good hot sauce.
Hello and welcome to my home and table!
I’m Sandy—lover of food, family, cooking, THE BIG BOARD, travel, and bringing people together. Through great recipes and connection around the table, we become better, stronger, and more courageous people. Feasting on Life is real, and every time we do it, we grow a little more. Read more...
