Mexican Casserole Recipe

How to make 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

1 package taco seasoning

1 can cream of chicken soup

1/2 cup water

sour cream and salsa for serving

Instructions:

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.

Nutrition Information:

YIELDS: 8 | SERVING SIZE: 1

Frequently Asked Questions:

Can I make this recipe ahead of time and reheat it later?

Yes, you can prepare the Mexican Casserole ahead of time and refrigerate it. Simply cover it tightly and store it in the refrigerator.

When you’re ready to serve, reheat it in the oven until heated through.

Can I substitute the ground beef with another protein?

Certainly! If you prefer, you can substitute the ground beef with ground turkey, chicken, or even a plant-based ground meat alternative for a vegetarian version.

Can I make this recipe gluten-free?

To make the Mexican Casserole gluten-free, ensure that the taco seasoning, cream of chicken soup, and tortilla chips you use are gluten-free or make your own gluten-free versions. Always check the labels to confirm.

Can I customize the toppings for this casserole?

Absolutely! While the recipe suggests topping the casserole with sour cream and salsa, you can get creative and add other toppings as well.

Some popular options include diced avocado, chopped cilantro, sliced jalapenos, or a dollop of guacamole.

Can I freeze the leftovers?

Yes, you can freeze the Mexican Casserole leftovers. Allow the casserole to cool completely, then portion it into airtight containers or freezer-safe bags.

Label and date them, then store in the freezer for up to 3 months.

Thaw in the refrigerator overnight before reheating.

Can I use a different type of beans instead of Ranch Style beans?

Yes, you can substitute Ranch Style beans with another type of beans that you prefer or have on hand. Some popular alternatives include pinto beans, black beans, or kidney beans.

Can I make this casserole spicy?

If you enjoy spicier flavors, you can add additional spices or ingredients to make the casserole spicy.

Consider adding diced jalapenos, chili powder, or cayenne pepper to the meat/bean mixture for an extra kick.

Can I make this casserole vegetarian?

Yes, you can make a vegetarian version of this casserole by omitting the ground beef and using a plant-based ground meat substitute or increasing the amount of beans and vegetables in the recipe.

Can I add more vegetables to the casserole?

Absolutely! Feel free to add more vegetables to the casserole to boost its nutritional value and add extra flavor.

You can include diced bell peppers, corn kernels, or chopped zucchini along with the onion and tomatoes.

Can I use a different type of cheese?

Yes, you can customize the cheese used in this casserole to your liking. While the recipe suggests shredded cheddar cheese, you can use other varieties such as Monterey Jack, Colby, or a Mexican cheese blend for a different flavor profile.