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


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)


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.