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Mexican Casserole

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.
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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.