Mexican Border Casserole

Teena Mathis


This Mexican casserole is a little different, with mushrooms and olives. My mother in law usually made this on Christmas Eve with homemade tamales, rice, charro beans (my father in laws wonderful beans). Hungry yet?


☆☆☆☆☆ 0 votes

20 Min
1 Hr


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  • 1 can(s)
    mushrooms 6 oz.
  • 1 lb
    ground beef
  • 1/2 tsp
    garlic powder
  • 2 medium
    onions chopped
  • 1 can(s)
    pimiento chopped (very small jar) or omit
  • 2 can(s)
    tomato sauce 8 oz.
  • 1 Tbsp
    chili powder
  • 1
    dash of hot pepper sauce (tabasco etc)
  • 1 Tbsp
  • 1 medium
    green bell pepper chopped
  • 1 c
    pimiento stuffed olives (broken ok)
  • ·
    salt and pepper to taste
  • 2 c
    cheddar cheese grated
  • 2 c
    tortilla chips lightly crushed

How to Make Mexican Border Casserole


  1. Drain mushroom liquid in cup, add water if necessary to make 1/4 cup liquid.
  2. Brown ground beef with garlic powder in skillet. Then ad mushrooms, liquid and next five ingredients. Heat well.
  3. Blend flour with 2 tbsp. cold water and stir into skillet mixture. Add green pepper, olives, salt and pepper.
  4. In a 13x9 dish alternate layers of meat mixture, cheese and chips. Ending with chips. Bake in 300 degree oven about 1 1/2 hours. I found 1 hour was enough in my oven.

Printable Recipe Card

About Mexican Border Casserole

Course/Dish: Beef, Casseroles
Main Ingredient: Beef
Regional Style: Mexican

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