Mexican Beef Casserole (Print Version)
# Ingredients:
→ Meat and Beans
01 -
1 pound lean ground beef
02 -
1 can Ranch Style beans
03 -
1 can Ro-tel tomatoes
→ Produce
04 -
1 small onion, chopped
→ Dry Goods
05 -
1 package taco seasoning
06 -
1 can cream of chicken soup
→ Other
07 -
1 10-12 ounce bag tortilla chips, crushed (use as needed)
08 -
120 mL water
→ Dairy
09 -
2 cups shredded cheddar cheese, divided
10 -
Sour cream for serving
→ Condiments
11 -
Salsa for serving
# Instructions:
01 -
Heat a large skillet over medium heat. Brown lean ground beef thoroughly and drain excess fat. Add Ranch Style beans, Ro-tel tomatoes, chopped onion, taco seasoning, cream of chicken soup, and water. Stir to combine, then simmer on medium-low for 5 to 10 minutes until heated through and flavors meld.
02 -
Preheat oven to 163°C (325°F). Lightly grease a 23×33 cm (9×13 inch) casserole dish. Spread a layer of crushed tortilla chips evenly on the bottom. Layer half of the meat and bean mixture over the chips, then sprinkle with half of the shredded cheddar cheese. Repeat the layers with remaining chips, meat mixture, and cheese.
03 -
Cover the assembled dish with aluminum foil. Bake in the preheated oven for 20 to 30 minutes until bubbly and heated through. Remove from oven and let rest, uncovered, for 5 to 10 minutes before serving to allow flavors to settle.
04 -
Top individual servings with sour cream and salsa as desired.
# Notes:
01 -
Allowing the casserole to rest after baking helps the layers set and makes serving easier.