Mexican Casserole
Ingredients:
1 pound lean ground beef
1 can Ranch Style beans
1 (10-12 oz) bag tortilla chips, crushed
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
½ cup water
Sour cream and salsa, for serving
Directions:
Preheat the oven to 375°F (190°C).
In a large skillet over medium heat, brown the ground beef until fully cooked. Drain any excess fat.
Add the chopped onion and cook for 3-4 minutes until softened.
Stir in the taco seasoning and cook for 1 minute.
Add the Ranch Style beans, Ro-Tel tomatoes, cream of chicken soup, and water. Stir to combine and let simmer for 5 minutes.
Grease a 9x13-inch baking dish. Layer the bottom with half of the crushed tortilla chips.
Spread the beef mixture evenly over the chips.
Sprinkle 1 cup of shredded cheddar cheese over the beef mixture.
Add another layer of crushed tortilla chips, followed by the remaining 1 cup of shredded cheddar cheese.
Bake for 20-25 minutes, or until the cheese is melted and bubbly.
Let the casserole cool slightly before serving. Garnish with sour cream and salsa if desired.
Servings: 6-8
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