Mexican Casserole
Ingredients:
For the Casserole:
1 lb lean ground beef
1 small onion, chopped
1 (10 oz) can Ro-Tel tomatoes (with green chilies)
1 (15 oz) can Ranch Style beans
1 packet taco seasoning
1 (10.5 oz) can cream of chicken soup
½ cup water
1 (10–12 oz) bag tortilla chips, crushed (use enough to layer, not the whole bag)
2 cups shredded cheddar cheese, divided
For Serving:
Sour cream
Salsa
Directions:
Prepare the Filling:
Preheat your oven to 325°F (163°C).
In a large skillet over medium heat, cook the ground beef and chopped onion until browned and fully cooked. Drain any excess fat.
Stir in the Ro-Tel tomatoes, Ranch Style beans, taco seasoning, cream of chicken soup, and water. Let the mixture simmer for 5–7 minutes until heated through and well combined.
Assemble the Casserole:
Lightly grease a 9×13-inch casserole dish.
Spread a layer of crushed tortilla chips on the bottom of the dish.
Add half of the meat and bean mixture on top of the chips.
Sprinkle with 1 cup of shredded cheddar cheese.
Repeat the layers with more crushed chips, the remaining meat mixture, and finish with the remaining cheese.
Bake and Serve:
Cover the casserole with foil and bake for 20–30 minutes, or until bubbly and the cheese is melted.
Remove from oven and let it rest for 5–10 minutes before slicing.
Serve warm, topped with a dollop of sour cream and a spoonful of your favorite salsa.
Prep Time: 10 minutes | Cooking Time: 30 minutes | Total Time: 40 minutes
Servings: 6–8
