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
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


  • 1Drain mushroom liquid in cup, add water if necessary to make 1/4 cup liquid.
  • 2Brown ground beef with garlic powder in skillet. Then ad mushrooms, liquid and next five ingredients. Heat well.
  • 3Blend flour with 2 tbsp. cold water and stir into skillet mixture. Add green pepper, olives, salt and pepper.
  • 4In 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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