my mexican casserole

Name: My Mexican Casserole
Prep time: 15 min
Cook time: 30 min
Cuisine: Mexican
Ingredients: 1 can(s) rotel diced tomatoes and green chillis; 1 can(s) cream of mushroom soup; 1 can(s) cream of chicken soup; 1 can(s) ranch style beans (or chilli beans we prefer ranch style); 1 can(s) whole kernel corn (optional) drained; 1 pound(s) browned ground beef; 3 cup(s) mexican blend shredded cheese; 1 package(s) tortilla chips (brand of your choice) broken

(2 RATINGS)

118 Pinches

Shelley G

Springtown, TX

Updated on Jan 6, 2013

Easy go to recipe for a busy evening.

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prep time 15 Min

cook time 30 Min

method Bake

yield

Ingredients

1 can rotel diced tomatoes and green chillis
1 can cream of mushroom soup
1 can cream of chicken soup
1 can ranch style beans (or chilli beans we prefer ranch style)
1 can whole kernel corn (optional) drained
1 pound browned ground beef
3 cups mexican blend shredded cheese
1 package tortilla chips (brand of your choice) broken

How To Make my mexican casserole

Step 1

Preheat oven to 350deg. Spray a 13x9 baking pan with nonstick spray. Brown the ground beef drain off grease. Spread broken chips in baking pan.

Step 2

Mix the first 6 ingredients together. (Hint: This makes a great dip for chips.)
Step 3

Pour on to chips and spread out. Put cheese on top and place in oven for 30 minutes or until cheese is melted and bubbly. Serve with salad and refried beans.
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