Mexican Casserole v2.0

Robert Priddy


This is an upgrade from my previous mexican casserole dish.


★★★★★ 1 vote

40 Min


  • 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
  • 12
    fajita size tortillas -- sliced 1 1/2 inches in width

How to Make Mexican Casserole v2.0


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

Printable Recipe Card

About Mexican Casserole v2.0

Regional Style: Mexican

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