Mexican Casserole

Barbara Howard


I am always on the lookout for a great Mexican dish to make at home. I usually make enchiladas', so I was interested in making this casserole to change up our usual Mexican night.

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30 Min


1 lb
lean ground beef
1 can(s)
ranch style beans
bag tortilla chips, crushed 10-12 ounce
1 can(s)
ro-tel tomatoes
1 small
onion, chopped
2 c
shredded cheddar cheese, divided
1 pkg
taco seasoning
1 can(s)
cream of chicken soup
1/2 c
sour cream and salsa for serving

Directions Step-By-Step

Preheat oven to 325 degrees.
1. In a large skillet, brown meat and drain off fat. Stir in beans, tomatoes, onion, taco seasoning, soup and water. Simmer over medium-low heat until everything is well combined and heated through.
Grease a 9x13 casserole dish. Put down a layer of crushed tortilla chips, followed by a layer of the meat/bean mixture, then half of the cheddar cheese. Repeat layers. Cover with foil and bake for 20-30 minutes, or until bubbly.
Let sit for 5-10 minutes before serving. Top with sour cream and salsa.