Looking for a quick and comforting dinner that’s packed with flavor?
This Mexican Casserole is a family favorite that’s easy to throw together with simple pantry staples.
Layers of seasoned ground beef, beans, cheese, and crunchy tortilla chips make this dish a cheesy, satisfying crowd-pleaser.
Perfect for busy weeknights or potlucks!
🌮 MEXICAN CASSEROLE RECIPE
Ingredients:
1 lb lean ground beef
1 can Ranch Style beans
1 (10–12 oz) bag tortilla chips, crushed (use as much as you like)
1 can Ro-Tel tomatoes
1 small onion, chopped
2 cups shredded cheddar cheese, divided
1 packet taco seasoning
1 can cream of chicken soup
Instructions:
Preheat oven to 350°F (175°C).
In a skillet, cook ground beef and onion over medium heat until meat is browned. Drain any excess grease.
Stir in taco seasoning, Ro-Tel tomatoes, Ranch Style beans, and cream of chicken soup. Mix well and simmer for a few minutes.
In a greased 9×13″ baking dish, layer half of the crushed tortilla chips.
Pour the meat mixture over the chips, spreading evenly.
Sprinkle half the cheese on top of the meat layer.
Add the rest of the crushed chips, then top with the remaining cheese.
Bake uncovered for about 20–25 minutes, until bubbly and cheese is melted.
Refrigerator:
Cool completely before storing.
Transfer leftovers to an airtight container, or cover the baking dish tightly with foil or plastic wrap.
Store for up to 4 days in the fridge.
Freezer:
This casserole freezes really well!
Wrap tightly (foil and plastic wrap combo works great) or store in a freezer-safe container.
Freeze for up to 3 months.
To Reheat:
Oven: Cover with foil and bake at 350°F for 20–25 minutes or until heated through.
Microwave: Scoop into a microwave-safe dish, cover loosely, and heat in 1-minute intervals until warm.
Variations:
1. Chicken Version:
Swap ground beef for shredded rotisserie chicken or cooked ground chicken.
2. Vegetarian:
Leave out the meat and double up on beans (black, pinto, or kidney) and add veggies like corn, bell peppers, or zucchini.
3. Spicy Kick:
Add diced jalapeños, chipotle in adobo, or a few dashes of hot sauce to the meat mixture.
4. Creamy Upgrade:
Mix in a few spoonfuls of sour cream or a block of softened cream cheese for extra creaminess.
5. Cornbread Top:
Skip the top layer of chips and spread cornbread batter on top before baking—like a tamale pie twist!
6. Breakfast Casserole:
Use chorizo or breakfast sausage instead of beef, and top with scrambled eggs before the cheese layer.
Tips for Success:
Crunch factor: Add a handful of fresh chips on top after baking if you like a little extra crunch.
Prevent sogginess: Let the casserole sit for 5–10 minutes after baking to help it firm up before serving.
Cheese blend: Use a mix of cheddar and pepper jack or a Mexican blend for deeper flavor.
Make ahead: Assemble up to a day in advance, refrigerate, then bake when ready.
Serving idea: Serve with salsa, sour cream, chopped cilantro, or avocado slices for a fresh finish.
Per Serving (1/8 of casserole):
Calories: ~420–480 kcal
Protein: ~22–25g
Fat: ~25–30g
Saturated Fat: ~10–12g
Carbohydrates: ~30–35g
Fiber: ~4–6g
Sugars: ~3–5g
Sodium: ~900–1100mg
Cholesterol: ~60–70mg
Keep in Mind:
Cheese and chips add a good bit of fat and sodium, so using reduced-fat cheese or baked chips can help lighten it up.
Swap in low-sodium beans and soup to reduce sodium content.
Adding more veggies or a salad on the side can help balance the meal.