Mexican Casserole v2.0

Robert Priddy


This is an upgrade from my previous mexican casserole dish.


★★★★★ 1 vote

40 Min


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1 1/2 lb
ground beef
1 (15 oz) can(s)
wolf brand chili w/ beans
1 (10 oz) can(s)
rotel or tomatoes w/ chilies
1 (10 oz) can(s)
black olives -- sliced
1 (10 oz) can(s)
fiesta corn -- drained
1 medium
onion -- diced
1 medium
bell pepper -- diced
1 pkg
taco seasoning
1 small
tub of mexican fiesta sour cream dip
1 lb
velveeta cheese -- shredded
fajita size tortillas -- sliced 1 1/2 inches in width

How to Make Mexican Casserole v2.0


  • 1Brown your meat, onion, and bell peppers in skillet until meat in browned. After meat is browned drain off grease.
  • 2Add taco seasoning to skillet with meats with half taco package full of water and let it simmer until water is gone.
  • 3Then in large bowl mix your meat mixture, wolf chili, corn, olives, and rotel.
  • 4Slice your tortillas up with a pizza cutter or knife.
  • 5Mix cheese and sour cream in a medium sized bowl.
  • 6Add layer of tortillas on bottom of casserole pan, then layer of the mixture in bowl. Do about 2 to 3 layers of both tortillas and mixture. Add 2 layers of cheese and sour cream mixture underneath the top layer and then another layer on top of the casserole.
  • 7Cook casserole for 35 to 40 minutes on 375.

Printable Recipe Card

About Mexican Casserole v2.0

Regional Style: Mexican

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