Mexican Casserole



1 pound lean ground beef
1 can Ranch Style beans
1 10-12 ounce bag tortilla chips, crushed (I didn’t use the whole bag)
1 can Ro-tel tomatoes
1 small onion, chopped
2 cups shredded cheddar cheese, divided
1 package taco seasoning
1 can cream of chicken soup
1/2 cup water
Sour cream and salsa for serving

Preheat oven to 325°F (165°C).
In a large skillet, brown the ground beef over medium heat and drain off any excess fat.
Stir in the beans, tomatoes, chopped onion, taco seasoning, cream of chicken soup, and water. Simmer over medium-low heat until everything is well combin and heated through.
Grease a 9×13 inch casserole dish. m
Put down a layer of crushed tortilla chips, followed by a layer of the meat/bean mixture, then half of the shredded cheddar cheese. Repeat layers.
Cover the dish with foil and bake for 20-30 minutes, or until bubbly.
Let sit for 5-10 minutes before serving.
Top with sour cream and salsa. Enjoy!
Prep Time: 15 minutes  | Cook Time: 30 minutes  | Total Time: 45 minutes

Kcal: 350 kcal 🍽️ | Servings: 6 servings 🍽️


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