This cheesy casserole stacks tortillas, creamy homemade refried beans, and a mix of Oaxaca and sharp cheddar cheese into four hearty layers. Salsa Verde brings a tangy, zesty bite that cuts through the richness, while optional bacon adds smoky crunch. Baked until golden and bubbling, this dish is comfort food with bold Mexican-inspired flavors.

Ingredients

Refried Beans

• 2 Tablespoons oil or bacon fat
• 1 medium onion, diced
• 3 cloves garlic, minced
• 2 teaspoons chili powder
• 1 teaspoon cumin
• 2 cans (15 oz each) pinto beans, drained and rinsed
• 1/4 cup chicken stock
• Salt and black pepper, to taste

Casserole

• 10 small flour or corn tortillas, cut to fit casserole dish
• 2 cups shredded Oaxaca cheese
• 2 cups shredded sharp cheddar cheese
• 1 1/2 cups Salsa Verde (store-bought or homemade)
• 1/2 cup cooked, crumbled bacon (optional but recommended)

Preparation

Refried Beans

1. Heat oil in a skillet over medium heat. Add onion and cook until softened, about 5 minutes.
2. Stir in garlic, chili powder, and cumin. Cook 1 minute until fragrant.
3. Add pinto beans and chicken stock. Simmer 8–10 minutes, then mash to a thick paste-like consistency.
4. Season with salt and pepper.

Casserole Assembly

1. Preheat oven to 375°F. Grease a 9×13-inch casserole dish.
2. Layer as follows: tortillas, refried beans, Oaxaca cheese, Salsa Verde, and cheddar cheese. Repeat layers 4 times, ending with cheese on top.
3. Sprinkle bacon over final cheese layer (if using).
4. Cover with foil and bake 20–25 minutes, until the cheese is melted and edges are bubbly.
5. Remove from oven, uncover, and sprinkle an additional layer of Oaxaca and cheddar cheese over the top.
6. Return to oven, uncovered, and bake another 10–15 minutes, until the cheese is melted, golden, and slightly browned at the edges.
7. Remove from oven and let rest at least 15 minutes before slicing so the layers hold their shape.

Cook’s Notes

• Make the refried beans thicker by using less chicken stock.
• Bake just enough to melt and set the cheese, not so long that it turns soupy.
• Rest the casserole before slicing to help the layers hold their shape.

Serving Suggestions

• Fresh Toppings: Add cool contrast with diced avocado, a dollop of sour cream, or crumbled queso fresco.
• Pickled Brightness: Quick-pickled red onions or Jalapeños bring tang and crunch.
• Crunch Factor: Scatter crushed tortilla chips over each slice just before serving.
• Herb Finish: Sprinkle with fresh cilantro leaves or thin-sliced green onions.
• Extra Heat: Serve with sliced Serrano peppers or drizzle with hot sauce.
• Side Pairings: A crisp green salad with lime vinaigrette or Mexican-style rice balances the richness.