Saturday, September 18, 2010

Mexican Casserole

brown the meat...

chop up the onions... I used white onion and green onion, cause I like it.

mix in beans, soup, water, seasoning, onions to the meat mix together...

layer in pan... tortilla's crushed...

top with layer of meat mixture...

Top with cheese and then repeat layers... ending with cheese topping and bake in oven... 350 for 30 minutes..

I served almost like a lasagna and with sour cream and salsa on top!

"Someone's" Mom’s Mexican Casserole

1 pound lean ground beef
1 can Ranch Style beans
1 10-12 ounce bag tortilla chips, crushed
1 can Ro-tel tomatoes
1 small onion, chopped (I used 1/2 white onion 1/2 green onion)
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. Enjoy!


  1. this looks delicious!!

    Lola, I love this website. We have similar tastes and our husbands like the same stuff! Thanks for sharing yummi-ness!

  2. Sure Randi! Thanks for looking! :)

  3. This looks great Laura! I bet I could toss this in the crockpot.

  4. you could, but why would you want to when it cooks up so fast anyways? :)

  5. Thank you! I know what I'm serving for supper tomorrow night!