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  • Rose Davis

    Easy Mexican Casserole SingForYourSupperBlog.com (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.

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Mexican Casserole- KG's review: Made this for a potluck at church last night. Thought it was pretty good. Just one thought... don't make this ahead of time, bake it as soon as it's assembled maybe then the chips won't get quite as mushy?? Also thinking it'd be a good idea not to layer... put chips on bottom, then all of the meat mixture, then top with cheese & more crushed chips.