The smell of sizzling beef, warm spices, and bubbling cheese coming from the oven always reminds me of weeknight meals in my tiny first apartment. I had one skillet, one casserole dish, and a shaky Wi-Fi connection—so Pinterest recipes and late-night cravings were my go-to combo.

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One evening, after a long day and no desire to cook anything fancy, I tossed together whatever I had: ground beef, canned tomatoes, beans, crushed chips, and a handful of shredded cheese. I baked it, hoping for the best. To my surprise, it turned out rich, hearty, and packed with flavor. I didn’t even sit down—I just grabbed a fork and ate it standing up at the counter.

Since then, this Mexican casserole has become a comfort staple in my kitchen. It’s that one dish I turn to when I want something cheesy, meaty, and satisfying without much fuss. Over the years, I’ve fine-tuned the process, and the result is a perfect mix of creamy, crunchy, spicy, and savory—all layered in one bite. It’s especially great for sharing with friends, potluck dinners, or just feeding a hungry family without breaking a sweat.

If you’re looking for something easy, crowd-pleasing, and a little indulgent, this is the dish. Trust me, once it hits the table, it disappears fast.

Short Description

This cheesy Mexican casserole layers taco-seasoned beef, spicy tomatoes, hearty beans, and crushed tortilla chips into a bubbling, golden comfort dish that’s perfect for weeknights, potlucks, or feeding a crowd.

Key Ingredients

For the Casserole:

1 lb lean ground beef
1 small onion, chopped
1 (10 oz) can Ro-Tel tomatoes (with green chilies)
1 (15 oz) can Ranch Style beans
1 packet taco seasoning
1 (10.5 oz) can cream of chicken soup
½ cup water
1 (10–12 oz) bag tortilla chips, crushed (enough to layer; don’t use the whole bag)
2 cups shredded cheddar cheese, divided

For Serving:

Sour cream
Salsa

Tools Needed

Large skillet
9×13-inch casserole dish
Wooden spoon or spatula
Aluminum foil
Measuring cups

Cooking Instructions

Step 1: Preheat the Oven
Preheat your oven to 325°F (163°C). Lightly grease a 9×13-inch casserole dish to prevent sticking.

Step 2: Cook the Ground Beef
In a large skillet over medium heat, add the ground beef and chopped onion. Cook until the beef is browned and the onion is soft, about 7–9 minutes. Drain any excess fat.

Step 3: Prepare the Filling
Stir in the Ro-Tel tomatoes (with juices), Ranch Style beans, taco seasoning, cream of chicken soup, and ½ cup of water. Mix thoroughly and let the mixture simmer for 5–7 minutes until thick and heated through.

Step 4: Start Layering the Casserole
Spread a layer of crushed tortilla chips on the bottom of your greased baking dish. Pour half of the meat mixture over the chips and spread it evenly. Top with 1 cup of shredded cheddar cheese.

Step 5: Repeat and Finish the Layers
Add another layer of crushed chips, then pour in the remaining meat mixture. Finish with the last cup of cheddar cheese spread evenly on top.

Step 6: Bake
Cover the dish with foil and bake for 20–30 minutes. The casserole should be hot and bubbly, and the cheese fully melted.

Step 7: Rest and Serve
Let the casserole rest for 5–10 minutes before serving—it helps the layers set. Top each serving with a spoonful of salsa and a dollop of sour cream.

Why You’ll Love This Recipe

– Customizable with your favorite toppings

– Feeds a crowd

– Freezer-friendly for make-ahead meals

– Balanced with protein, fiber, and some crunch

– Mildly spicy but kid-friendly

– One-dish cleanup—easy on the dishes

Mistakes to Avoid & Solutions

Mistake 1: Overusing Chips
Using the entire bag of chips can make the dish too dry and salty.
Solution: Just use enough to form even layers—usually half to two-thirds of the bag is enough.

Mistake 2: Skipping the Simmer
Pouring the meat mixture in without simmering it can result in a watery casserole.
Solution: Always let it simmer for a few minutes to meld flavors and reduce moisture.

Mistake 3: Not Draining the Beef
Excess fat can lead to greasy layers.
Solution: Drain the beef well after browning.

Mistake 4: Using Unseasoned Beans
Plain beans lack the punch that Ranch Style beans add.
Solution: If you can’t find Ranch Style, use pinto beans and add extra taco seasoning or chili powder.

Mistake 5: Uncovered Baking
Baking uncovered can cause the top to brown too fast and dry out.
Solution: Always cover with foil during baking to keep the moisture locked in.

Serving and Pairing Suggestions

This casserole shines as a main dish on its own, but it pairs beautifully with:

– A side of Spanish rice or cilantro lime rice

– Fresh guacamole and tortilla chips

– Corn salad or a crisp green salad with lime vinaigrette

– Jalapeño cornbread

– Sparkling lime water or a cold Mexican soda for refreshment

Serve family-style in the dish or portion out into plates with toppings on the side for guests to customize.

Storage and Reheating Tips

Refrigerator: Store leftovers in an airtight container for up to 4 days.

Freezer: Let the casserole cool completely. Wrap tightly with foil and freeze for up to 2 months.

Reheating: For best results, reheat in the oven at 325°F until warmed through (about 15–20 minutes). For individual portions, use the microwave, covering loosely with a damp paper towel to retain moisture.

Avoid sogginess: Add a few crushed fresh chips on top after reheating for crunch.

FAQs

1. Can I make this casserole ahead of time?
Yes! Assemble it up to 24 hours in advance, cover tightly, and refrigerate. Just add 5–10 extra minutes to the bake time.

2. Can I make it vegetarian?
Swap the beef for sautéed mushrooms, lentils, or plant-based crumbles. Use cream of mushroom soup instead of chicken.

3. What can I use instead of Ranch Style beans?
You can sub with pinto or black beans and season them with chili powder, cumin, garlic powder, and a splash of tomato sauce.

4. Can I use ground turkey instead of beef?
Absolutely. Ground turkey works great and makes it a little lighter. Just add a touch more oil when cooking, since turkey is leaner.

5. Is this recipe spicy?
It’s mild to medium depending on the Ro-Tel. For a milder version, use plain diced tomatoes. For more heat, add chopped jalapeños or hot sauce to the filling.

Tips & Tricks

– Crush tortilla chips in the bag with your hands to keep the mess minimal.

– Use freshly shredded cheese—it melts better than pre-shredded.

– Add a handful of chopped cilantro or green onions before serving for extra flavor.

– Want a crispy top? Uncover during the last 5 minutes of baking.

– Letting it rest before slicing makes the layers hold together better.

Recipe Variations

1. Tex-Mex Chicken Casserole
Swap ground beef for shredded rotisserie chicken. Use cream of mushroom soup instead of chicken, and add ½ cup corn. Follow the same steps.

2. Spicy Black Bean Version
Use black beans and fire-roasted diced tomatoes. Add ½ tsp cayenne pepper for heat. Great for vegetarians with a cheese topping.

3. Enchilada-Style Twist
Stir ½ cup of red enchilada sauce into the meat mixture and use Monterey Jack cheese. Top with sliced black olives before baking.

4. Breakfast Mexican Casserole
Replace ground beef with cooked chorizo or breakfast sausage. Crack in 4 eggs, mix with the filling, and bake as directed. Top with avocado slices.

5. Low-Carb Version
Skip the chips and layer the meat mixture with sautéed zucchini or cauliflower rice. Top with cheese and bake as usual.

Final Thoughts

This casserole brings bold flavor, creamy texture, and that crispy-cheesy top that makes every bite better than the last. It’s one of those meals that manages to be unfussy yet deeply comforting, hitting all the right notes—salty, savory, a little spicy, and perfectly satisfying. I love how forgiving and flexible it is, whether I’m using up leftovers or prepping it ahead for a busy week.

You can dress it up with toppings or keep it plain and still walk away happy. It’s the kind of recipe that turns into a tradition without you even realizing it. And let’s be honest—nothing beats a dish that gets scraped clean before you’ve even had a chance for seconds.

Mexican Casserole

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Ingredients

For the Casserole:

1 lb lean ground beef
1 small onion chopped
1 can (10 oz) Ro-Tel tomatoes (with green chilies)
1 can (15 oz) Ranch Style beans
1 packet taco seasoning
1 can (10.5 oz) cream of chicken soup
½ cup water
1 bag (10–12 oz) tortilla chips, crushed (enough to layer; don’t use the whole bag)
2 cups shredded cheddar cheese divided

For Serving:

Sour cream
Salsa

Instructions

Set your oven to 325°F (163°C). Lightly grease a 9x13-inch casserole dish to keep everything from sticking.
In a large skillet over medium heat, cook the ground beef and chopped onion for 7–9 minutes, until the beef is browned and onions are soft. Drain the fat.
Stir in Ro-Tel tomatoes (with juices), Ranch Style beans, taco seasoning, cream of chicken soup, and ½ cup water. Simmer for 5–7 minutes until heated through and slightly thickened.
Spread crushed tortilla chips across the bottom of the greased dish. Pour half of the beef mixture over the chips and spread evenly. Sprinkle with 1 cup shredded cheddar cheese.
Add more crushed chips on top, then pour in the rest of the beef mixture. Top with the remaining 1 cup of cheese.
Cover with foil and bake for 20–30 minutes, until hot and bubbly with fully melted cheese.
Let it sit for 5–10 minutes so the layers settle. Serve warm with a scoop of sour cream and your favorite salsa.