One of my favorite blogs, Sing For Your Supper posted this recipe a couple of months ago. She says that the recipe is from her mom, so I was immediately interested in it. A while back, I made her mom’s no bake stuffed peppers and they were divine. They went into my special recipe folder of recipes I want to keep forever. I love Mexican food, so I was really looking forward to trying this recipe! Well, her mom didn’t let me down, this recipe was a winner too!
Easy Mexican Casserole
Source: Sing For Your Supper
1 pound ground beef
1 can Ranch Style beans
1 10-12 ounce bag tortilla chips, crushed
1 can Ro-tel tomatoes (I used the hot version)
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
Preheat oven to 325 degrees. In a large skillet, brown meat and drain off fat. Stir in the beans, Rotel, onion, taco seasoning, soup, & water. Simmer over medium-low heat until everything is combined and heated through. Grease a 9 x 13 inch pan. Put a layer of crushed tortilla chips in pan, 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. Serve with sour cream and salsa.