Description
This Easy Mexican Casserole recipe is a flavorful, comforting dish combining seasoned ground beef, beans, tomatoes, and melted cheddar over crunchy tortilla chips. It’s a perfect weeknight dinner that comes together quickly and bakes to bubbly perfection, topped with sour cream and salsa for an extra kick.
Ingredients
Scale
Meat and Beans
- 1 pound lean ground beef
- 1 can Ranch Style beans
Vegetables and Seasonings
- 1 can Ro-tel tomatoes
- 1 small onion, chopped
- 1 package taco seasoning
Dairy and Soup
- 2 cups shredded cheddar cheese, divided
- 1 can cream of chicken soup
- ½ cup water
Base and Toppings
- 1 10-12 ounce bag tortilla chips, crushed
- Sour cream and salsa for serving
Instructions
- Preheat the Oven: Set your oven to 325°F (163°C) and grease a 9×13-inch casserole dish to prevent sticking.
- Cook the Ground Beef: In a large skillet over medium heat, brown the ground beef until no longer pink. Drain excess fat. Stir in Ranch Style beans, Ro-tel tomatoes, chopped onion, taco seasoning, cream of chicken soup, and water. Simmer the mixture for 5-10 minutes, stirring occasionally, until heated through and well combined.
- Assemble the Casserole: Spread a layer of crushed tortilla chips evenly on the bottom of the prepared casserole dish. Add half of the beef and bean mixture on top, followed by half of the shredded cheddar cheese. Repeat with another layer of crushed chips, the remaining beef and bean mixture, and finish with the remaining cheddar cheese on top.
- Bake: Cover the casserole dish tightly with aluminum foil and bake in the preheated oven for 20-30 minutes, or until the casserole is bubbly around the edges and the cheese has melted.
- Serve: Remove from oven and let the casserole sit for 5-10 minutes to set. Serve warm, topped with sour cream and salsa to enhance the flavors.
Notes
- For extra heat, add jalapeños or use spicy Ro-tel tomatoes.
- You can substitute ground turkey or chicken for a leaner option.
- Double the recipe to serve a larger crowd.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
- Crushing the tortilla chips adds a nice crunchy texture to the casserole base.
