Mexican Casserole Recipe

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Introduction

This Mexican Casserole is an easy, comforting dinner made with seasoned ground beef, Ranch Style beans, Ro-Tel tomatoes, crunchy tortilla chips, creamy chicken soup, and plenty of melted cheddar cheese.

Everything comes together in one baking dish, making this a practical weeknight meal when you want something hearty without a lot of complicated preparation. Serve it warm with sour cream and salsa for a simple Mexican-inspired dinner the whole family can enjoy.

Quick Recipe Overview

  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Servings: 6
  • Category: Dinner
  • Cuisine: Mexican-American
  • Method: Oven

Ingredients

  • 1 pound lean ground beef
  • 1 can Ranch Style beans
  • 1 (10–12 ounce) bag tortilla chips, crushed; you may not need 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
  • ½ cup water
  • Sour cream, for serving
  • Salsa, for serving

Step-by-Step Instructions

1. Preheat the Oven

Preheat your oven to 350°F (175°C).

Lightly grease a 9×13-inch baking dish with cooking spray or a small amount of oil.

2. Cook the Ground Beef and Onion

Heat a large skillet over medium-high heat.

Add the ground beef and chopped onion. Cook for about 6–8 minutes, breaking the beef apart with a spatula, until the beef is browned and the onion has softened.

Drain excess grease if needed.

3. Add the Seasoning and Sauce

Stir the taco seasoning into the cooked beef.

Add the Ranch Style beans, Ro-Tel tomatoes, cream of chicken soup, and ½ cup water. Stir until everything is well combined.

Let the mixture simmer for about 3–5 minutes, stirring occasionally.

4. Layer the Casserole

Spread a layer of crushed tortilla chips across the bottom of the prepared baking dish.

Spoon about half of the beef mixture over the chips.

Sprinkle with part of the shredded cheddar cheese.

Repeat with another layer of crushed tortilla chips, the remaining beef mixture, and the remaining cheddar cheese.

You don’t need to use the entire bag of tortilla chips. Add enough to create a good crunchy layer without overwhelming the casserole.

5. Bake

Cover the baking dish loosely with aluminum foil and bake for about 20 minutes.

Remove the foil and continue baking for another 5–10 minutes, until the cheese is fully melted and bubbling around the edges.

6. Rest and Serve

Let the casserole rest for about 5 minutes before serving.

Top individual portions with sour cream and salsa.

Recipe Tips for Success

  • Don’t use the entire bag of chips automatically. The original recipe only needs enough to create balanced layers.
  • Drain excess beef grease before adding the remaining ingredients.
  • Don’t overbake. The tortilla chips can become too soft if the casserole stays in the oven too long.
  • Use freshly shredded cheddar if possible for smoother melting.
  • Let it rest briefly before serving so the layers settle.
  • Adjust the toppings with extra salsa or sour cream according to your taste.

Ingredient Substitutions

  • Ground beef: Ground turkey or ground chicken can be used.
  • Cheddar cheese: Monterey Jack, Colby Jack, or a Mexican cheese blend works well.
  • Ranch Style beans: Pinto beans or seasoned black beans can be substituted.
  • Cream of chicken soup: Cream of mushroom soup can be used if preferred.
  • Ro-Tel tomatoes: Diced tomatoes with green chiles are a good substitute.
  • Tortilla chips: Corn tortilla chips or broken tostadas can work.

Recipe Variations

Spicy Mexican Casserole

Use spicy Ro-Tel tomatoes and add sliced jalapeños or hot salsa to the beef mixture.

Chicken Mexican Casserole

Replace the ground beef with cooked shredded chicken for a lighter variation.

Cheesy Mexican Casserole

Add an extra layer of cheese between the beef and tortilla chips for a richer casserole.

Bean-Loaded Casserole

Add black beans or pinto beans for additional texture and a heartier meal.

Storage and Reheating

Store leftover casserole in an airtight container or cover the baking dish and refrigerate for up to 3–4 days.

Reheat individual portions in the microwave until heated through, or warm the casserole in a 350°F (175°C) oven.

For the best texture, add fresh tortilla chips after reheating instead of mixing them into the stored casserole.

Serving Suggestions

Serve this casserole with:

  • Sour cream
  • Salsa
  • Fresh cilantro
  • Diced avocado
  • Sliced jalapeños
  • Guacamole
  • Green onions
  • Lime wedges
  • A simple green salad

Nutrition Information

Estimated per serving and may vary depending on the brands of beans, soup, tortilla chips, cheese, and taco seasoning used.

  • Calories: 560 kcal
  • Protein: 29 g
  • Carbohydrates: 48 g
  • Fat: 29 g
  • Saturated Fat: 12 g
  • Fiber: 7 g
  • Sugar: 6 g
  • Sodium: 1,250 mg

Frequently Asked Questions

Can I make Mexican Casserole ahead of time?

Yes. You can prepare the beef mixture ahead of time and refrigerate it. For the best texture, assemble the casserole with the tortilla chips shortly before baking.

Can I use a different type of cheese?

Absolutely. Monterey Jack, Colby Jack, Pepper Jack, or a Mexican cheese blend are all good choices.

Why did my tortilla chips become soggy?

The chips naturally soften as they absorb moisture from the casserole. To keep more crunch, use slightly fewer chips in the layers and add some fresh crushed chips on top just before serving.

Can I make this casserole spicy?

Yes. Use spicy Ro-Tel, hot salsa, jalapeños, or a little hot sauce.

Can I freeze Mexican Casserole?

You can freeze the cooked beef mixture, but the tortilla chips may become soft after freezing and thawing. For the best result, prepare the filling ahead and add fresh chips when you’re ready to assemble and bake.

What beans can I use instead of Ranch Style beans?

Seasoned pinto beans, regular pinto beans, or black beans can work well. If using plain beans, you may want to add a little extra seasoning.

Is this casserole gluten-free?

Not necessarily. Taco seasoning, cream of chicken soup, and tortilla chips can vary by brand. Check the labels of all packaged ingredients if you need a gluten-free version.

Final Thoughts

This Mexican Casserole is the kind of easy dinner that works especially well for busy weeknights. Seasoned beef, beans, tomatoes, creamy sauce, crunchy tortilla chips, and melted cheddar come together in a warm and satisfying dish.

Finish each serving with cool sour cream and your favorite salsa for an easy meal with plenty of Tex-Mex-inspired flavor.

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Mexican Casserole Recipe

Print Recipe

This easy Mexican Casserole is a hearty, cheesy dinner made with seasoned ground beef, Ranch Style beans, Ro-Tel tomatoes, crunchy tortilla chips, and a creamy sauce. It’s simple to assemble, family-friendly, and perfect for a comforting weeknight meal.

  • Author: ayoubrecipe
  • Prep Time: 15 min
  • Cook Time: 30 min
  • Total Time: 45 min
  • Yield: 6 servings
  • Category: Dinner
  • Method: Oven
  • Cuisine: Mexican-Inspired

Ingredients

  • 1 pound lean ground beef
  • 1 can Ranch Style beans
  • 1 (10–12 ounce) bag tortilla chips, crushed, using only as much as needed
  • 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
  • ½ cup water
  • Sour cream, for serving
  • Salsa, for serving

Instructions

  1. Preheat the oven to 350°F (175°C).
  2. Heat a large skillet over medium-high heat. Add the lean ground beef and chopped onion. Cook for 6–8 minutes, breaking the beef apart, until browned and the onion is softened.
  3. Drain any excess grease if necessary. Stir in the taco seasoning and cook for another minute.
  4. Add the Ranch Style beans and Ro-Tel tomatoes. Stir until well combined.
  5. In a separate bowl, mix the cream of chicken soup with ½ cup water until smooth.
  6. Stir the soup mixture into the beef mixture and cook for 2–3 minutes until heated through.
  7. Lightly crush enough tortilla chips to cover the bottom of a greased 9×13-inch baking dish.
  8. Spread half of the beef mixture over the tortilla chips, then sprinkle with half of the shredded cheddar cheese.
  9. Add another layer of crushed tortilla chips followed by the remaining beef mixture and remaining cheddar cheese.
  10. Bake uncovered for 25–30 minutes, or until the casserole is hot and the cheese is melted and bubbly.
  11. Let the casserole rest for about 5 minutes before serving.
  12. Serve warm with sour cream and salsa.

Notes

  • You do not need to use the entire bag of tortilla chips; use enough to create a good layer in the casserole.
  • For extra crunch, reserve a small handful of chips to sprinkle over the top before serving.
  • Cheddar can be replaced with a Mexican cheese blend or Monterey Jack.
  • Use mild or spicy Ro-Tel depending on your preferred heat level.
  • The casserole is best served warm while the cheese is melted and the tortilla chips still have some texture.
  • Leftovers can be refrigerated in an airtight container for up to 3–4 days.

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