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Mexican Casserole Recipe

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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.

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.

Find it online: https://ayoubrecipe.com/mexican-casserole-recipe/