Easy Mexican Casserole

Victoria Hill

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Easy Mexican Casserole

1 pound lean ground beef

1 can Ranch Style beans

1 10-12 ounce 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

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 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.

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