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Mexican Beef and Beans Casserole

Beef and Beans Casserole is a quick and easy five ingredient dinner!

Beef and Bean Casserole

I think we all need a few recipes that are quick and easy. We also need recipes that contain ingredients that we always have in our kitchen.

This recipe is one of those. It is a quick and easy. This is one of those recipes that you can put on the table with very little work using ingredients you probably already have on hand.

Beef and Bean Casserole

This is nothing fancy. In fact, some might consider this almost too simple. I disagree. I think it is a perfect, busy night dinner.

I have been making this recipe for years. It was one of my go to meals when my kids were little and I needed to get dinner on the table fast.

It is also a great make ahead meal. You can put this together in the morning, refrigerate it, and put it in the oven at dinnertime.

Beef and Bean Casserole

I also love that this recipe is a five ingredient or less recipe. I love sharing simple recipes like this that anyone can make.

I usually make this with mild or medium salsa, but if you like spicy food use a hot salsa or whatever salsa that you like.

Beef and Bean Casserole

Beef and Beans Casserole

Beef and Bean Casserole

Quick and easy dinner using only five ingredients.

Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes


  • 1 lb ground beef
  • 2 cans pinto beans, drained
  • 1 (8 ounce) can tomato sauce
  • ½ cup salsa, mild, medium, or hot
  • 1 cup shredded cheddar cheese


  1. Cook beef in skillet until brown, then drain.
  2. Mix beef, beans, tomato sauce, and salsa.
  3. Place into a 9x13 pan.
  4. Sprinkle with cheese.
  5. Bake at 350 for 25-30 minutes or until heated through.
  6. I like to serve this with tortilla chips and salad, but you could also serve this with tortillas and use it more like a filling.


Originally posted May 2010

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  1. This looks great – thanks so much for sharing. I love the word “simple” and I cannot wait to try this recipe.

  2. Sometimes simple is the very best. This looks delicious… especially with those yummy, crunchy chips alongside. 🙂
    .-= JessieLeigh´s last blog ..Chicken Scarpariello =-.

  3. Oh yum! You are a clever and creative gal.

    I just completed a project that took 23 years. Come take a peek.

  4. love this type of recipe and so do my teens

  5. Mmmm, looks YUMMY!

  6. Michelle K says

    We made this last night. Instead of having tortilla chips on the side, we added corn tortillas inside the dish. So yummy! Thanks for sharing.

  7. What size can of pinto beans do you use? thanks!

  8. Any ideas on a substitution for the salsa? I’m working on the pantry challenge and this would work well, except the salsa part :(. Also, could you substitute kidney beans for one of the cans of pinto beans?

    • @Bri, On the beans yes, I think kidney beans would work. They are not usually what you think of in mexican type food, but I think they will work. For the salsa, it is both liquid and spice, so maybe try tomato spice with either taco or other seasoning to get the spice in there. That might work. Let me know how it turns out.

  9. I love the idea of this recipe but I rarely use beans but want to….so if I puree the beans (so they go undetected by kids) will this work? Also how would you get rid of the spiceyness…. would I substitute tomoto sauce for salsa? change the beans? my kids are allergic to kidney beans….would love your thoughts….

    • I think you could easily use refried beans for this or puree the beans. It would change the texture some, but still be really good. As far as the spicey part. I would leave out the chili powder and use a really mild salsa. You could also probably use more tomato sauce and taco seasoning in place of the salsa and chili powder. You need something for the flavor though so I would recommend adding some type of seasoning to it. I hope that helps.

  10. we also do this but change it to Italian by using a good veggie based pasta sauce, white beans, and then moz cheese on top…

  11. I made this but with black bean instead of the pinto’s and I cut it in half for us since hubby doesn’t like leftover’s which half was just perfect for us. I also used meat that was precooked and it made it all the faster for a quick meal. Thanks for sharing your recipe!

  12. Thanks for the recipe! Tried it today with tortillas for the grandkids and son, they loved it! Definitely will make again!

  13. Thanks for the recipe, Lynn. I just came back from buying the ingredients I was missing so I can make it tomorrow. If I made this for a lunch do you think I could take half and freeze it before cooking or adding cheese?
    By the way, we eat the ground beef taco rice a lot! Thanks for that recipe too.

    • Yes, this will freeze fine. I would mix the beans, meat, salsa, chili powder, and tomato sauce together and freeze half of that mixture. I would just freeze it, then defrost it and sprinkle on the cheese to bake. I think it would make a good freezer meal! And I am glad you enjoy the taco rice. We love that.

  14. Rhonda Henrich says

    I made this tonight with what I had on hand. I had one can of pinto beans and one of chili beans. I rinsed the chili beans as well, so it wouldn’t be too spicy for my 7yo dd. Added a bit of cumin and doubled the cheese.
    My family loved it. Even the 7yo ate it, which is fantastic, since she’s still learning to enjoy “flavor”.

  15. This good with cornbread

  16. I didn’t have any pinto beans, so I substituted black beans. YUMMY!


  1. Menu – 1 » Food Baby Files says:

    […] Mexican Beef & Bean Casserole […]

  2. […] Free Mexican Beef & Beans CasseroleAuthor/Source:  Mindy @, adapted from Lynn’s Kitchen Adventures Ingredients: 1 pound ground beef, browned and drained30 ounces pinto beans8 ounces tomato sauce0.66 […]

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