MEXICAN CASSEROLE

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MEXICAN CASSEROLE

Ingredients:

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

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1 package taco seasoning

1 can cream of chicken soup

1/2 cup water

sour cream and salsa for serving

Directions:

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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