Pronto Mexican Casserole

Raven Higheagle


Tex-Mex recipes are really popular in Texas, wonder why? This is a Tex-Mex Casserole using Ranch Style Beans. Another popular side dish in Texas. I changed the ground beef to ground buffalo, but you can use either


☆☆☆☆☆ 0 votes

Serves 4
15 Min
30 Min


Add to Grocery List

  • 1 lb
    ground buffalo
  • 1/2 medium
    onion, diced
  • 1 (15) oz
    can ranch style beans
  • 1 (10) oz
    can rotel tomatoes
  • 1 can(s)
    cream of mushroom soup
  • 1 can(s)
    chopped green chilies
  • 1 tsp
  • 1/4 tsp
  • 8 to 10
    corn tortillas
  • 1 lb
    cheddar cheese, grated

How to Make Pronto Mexican Casserole


  1. Preheat oven to 350 degrees. Spray an 8x8x2 inch baking dish with cooking spray, or lightly grease.
  2. Brown the ground meat with onion until lightly browned. Drain excess fat.
  3. Add beans, tomatoes, soup, chilies, salt and pepper. Simmer for 10 minutes, stirring occasionally.
  4. Break soft corn tortillas into bite-sized pieces and line bottom of baking dish with 1/3 of the pieces.
  5. Add 1/3 of the meat mixture. Top with 1/3 of the tortillas.
  6. Add another 1/3 meat mixture, and top with the last 1/3 of the tortillas.
  7. Add the last 1/3 of the meat mixture, and top with the cheese.
  8. Bake for 30 minutes or until cheese is melted and meat is bubbly.

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