Mexican Casserole

Kimberly Kay


This is a Mexican Casserole that I adapted from a recipe in the Betty Crocker Cookbook. I say 'adapted' because a made a few changes and substitions, so it became somewhat of a different recipe.


★★★★☆ 2 votes

6 to 8
20 Min
25 Min


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1 1/2 lb
ground chicken
1 (15.5) oz
cans kidney beans
2 c
salsa (i used medium)
4 c
coursely broken tortilla chips
1 c
sour cream
1 medium
onion, chopped
1 (14.5) oz
can diced tomatoes
2 c
shredded cheddar or monterey jack cheese
additional tortilla chips, shredded lettuce and salsa (optional)

How to Make Mexican Casserole


  • 1Preheat oven to 350 F.
  • 2Cook chicken in a 10-inch skillet over medium heat for 8 to 10 minutes, stirring occasionally, until no longer pink.
  • 3Stir in kidney beans, salsa and tomatoes; heat until boiling, stirring occasionally; stir in sour cream.
  • 4Place broken tortilla chips in the bottom of an ungreased 9 X 13-inch pan; top with chicken mixture; sprinkle onions and cheese on top.
  • 5Bake uncovered for 20 to 25 minutes or until hot and bubbly.
  • 6Arrange tortilla chips around the edge of casserole and serve with shredded lettuce, additional salsa and sour cream, if desired.

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