Growing up we had a few dishes that were on constant rotation for dinner. Mexican Casserole was a favorite that always made the list. We did annual mission trips down to Tijuana, Mexico to work with an organization there. On one of our trips we were given the recipe for this casserole & it quickly made its way back up to our Texas dinner table!

Mexican Casserole |

Its pretty easy to make, just brown the ground beef with some garlic, onions, and chili powder. Then add in carrots, creamed corn, and a can of tomato soup. That’s right, I said a can of tomato soup. I’d really like to make this fancy for you and say I used roasted tomatoes or something, but I’ve tried it other ways and this is the best. The tomato soup gives the dish the acidity it needs to balance out the sweet corn, carrots, and garlic. You can be super ambitious and make your tomato soup from scratch and then add it in, but really…Amy’s Organic soup is a great healthy, natural alternative and makes this a quick weeknight dinner.

Mexican Casserole |

When you’ve finished your Mexican Casserole, can be served in a bowl with some cheddar cheese on top like a chili….

Mexican Casserole |

Or you can whip up some Southern Cornbread. That’s definitely not how we ate it down in Mexico, but I just can imagine eating Mexican Casserole without cornbread. It’s funny what sticks with you after all of these years!

Mexican Casserole |

Or you can use a slotted spoon and serve it on top of a salad. If I am going to take this to work, then I’ll pack a salad in a separate container. That way my salad stays nice and crunchy and allows me to warm up my casserole before putting it on top!

Mexican Casserole | Mexican Casserole |

Mexican Casserole


  • 1 pound of ground beef
  • 1 tablespoon of chili powder
  • 1/2 diced onion
  • 4 cloves of garlic
  • 3 whole carrots, chopped
  • 1 can of creamed corn
  • 1 can of tomato soup
  • Cilantro for a garnish


  1. Dice onion & carrots into small pieces.
  2. Add ground beef, chili powder, onion, and garlic to a pan on the stove top.
  3. Brown ground beef & cook until onions are slightly translucent.
  4. Steam carrots for 3 minutes or until tender.
  5. In a baking dish, combine all ingredients.
  6. Bake at 350 for 30 minutes.

How would you eat this? Over a salad? In a bowl, sopped up with corn bread? In tacos?

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