Mexican Breakfast Casserole Taco Twist
This Mexican Breakfast Casserole Taco Twist combines all the bold flavors of a taco—seasoned beef, melted cheese, and fresh salsa—into a single, easy-to-make baked dish. With a perfectly balanced, custard-like egg base and layers of tortilla strips, it’s a foolproof, make-ahead brunch that delivers incredible taste without the mess.
Equipment
- Large skillet
- 9x13 inch baking dish
- Large mixing bowl
- Whisk
- Chef's knife
- Cutting board
- Wooden spoon or spatula
- Measuring cups and spoons
- Plastic Wrap
- Box grater (for cheese)
Ingredients
- 1 lb ground beef or chorizo
- 1 medium onion, diced
- 1 red bell pepper, diced
- 2 cloves garlic, minced
- 10 large eggs
- 1 cup whole milk or half-and-half
- 2 cups shredded Mexican blend cheese from a block
- 6-8 corn or flour tortillas, cut into 1-inch strips
- Salt and black pepper to taste
- Optional toppings: fresh salsa, sour cream, sliced avocado, fresh cilantro, pickled jalapeños
Instructions
- In a large skillet over medium-high heat, cook the ground beef or chorizo, breaking it apart with a spoon, until fully browned and no longer pink. Drain off any excess fat.
- Add the diced onion and bell pepper to the skillet and cook for 4-5 minutes until softened. Stir in the garlic and taco seasoning, cooking for one more minute until fragrant. Remove from heat and set aside.
- In a large bowl, whisk together the eggs, milk, and a generous pinch of salt and pepper until completely smooth and uniform.
- Grease a 9x13-inch baking dish. Spread half of the tortilla strips across the bottom. Top with half of the meat mixture, half of the diced green chiles, and one cup of the shredded cheese.
- Repeat the layers: remaining tortillas, remaining meat, remaining green chiles, and top with the final cup of cheese. Carefully pour the egg custard evenly over the entire dish, making sure to get it into all the nooks and crannies.
- Gently press down on the casserole with a spatula to help the tortillas absorb the liquid. Cover the dish with plastic wrap and refrigerate for at least 30 minutes, or ideally overnight.
- When ready to bake, preheat your oven to 375°F (190°C). Remove the plastic wrap and let the casserole sit on the counter while the oven heats.
- Bake for 35-45 minutes, or until the center is just set (it should jiggle slightly) and the top is golden brown and bubbly. A knife inserted into the center should come out clean.
- Let the casserole rest for at least 10 minutes before slicing. Serve with optional toppings like fresh salsa, sour cream, sliced avocado, fresh cilantro, and pickled jalapeños.
Notes
For the best texture, do not skip the resting time—this allows the tortillas to fully absorb the custard, preventing a dry or watery casserole. Use block cheese and shred it yourself for superior melting. To make ahead, assemble the casserole the night before, cover, and refrigerate; bake directly from the fridge, adding 5-10 minutes to the baking time. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven or microwave.