Thursday, December 29, 2011

Mexican Casserole

Easy Mexican Casserole
(Printable Recipe)

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 degrees. In a large skillet, brown meat and drain off fat. Stir in beans, tomatoes, onion, taco seasoning, soup and water. Simmer over medium-low heat until everything is well combined and heated through.

Grease a 9×13 casserole dish. Put down a layer of crushed tortilla chips, followed by a layer of the meat/bean mixture, then half of the cheddar cheese. Repeat layers. Cover 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. 

Here's how I made it the other night:

Layer of tortilla chips, mix together ground beef w. taco seasoning, cream of chicken soup, and since I didn't have tomatoes or onions, I mixed 1/4 c salsa in.  Topped with cheese and baked.  It was good! I left out the beans and water.  

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