Combine Ingredients: Stir in the beans, Ro-tel tomatoes, chopped onion, taco seasoning, cream of chicken soup, and water to the skillet. Simmer over medium-low heat until everything is well combined and heated through.
Assemble Casserole: Grease a 9×13 inch casserole dish.
Layer with crushed tortilla chips.
Top with the meat and bean mixture.
Sprinkle with half of the shredded cheddar cheese.
Repeat layers.
Bake: Cover the casserole dish with foil. Bake at 325°F for 20-30 minutes, or until bubbly and heated through.
Serve: Let the casserole sit for 5-10 minutes before serving. Top with sour cream and salsa.
Tips & Variations:
Add some spice: Include a diced jalapeño or a sprinkle of red pepper flakes to the meat mixture for extra heat.
Make it vegetarian: Substitute the ground beef with plant-based ground meat or lentils.
Get creative with toppings: Experiment with different toppings, such as avocado slices, chopped cilantro, or diced green onions.
Enjoy this hearty and delicious Mexican Casserole!
DO THIS AFTER EACH USE AND THE OVEN WILL ALWAYS BE CLEAN: NOT EVEN 1 GREASE STAIN
Okay, I’m normally used to using green tomatoes, but wow, did these taste even better!.
Been making this for years and everyone loves it!
Tricks for cleaning kitchen cabinets: goodbye grease and accumulated dirt
STRAWBERRY TRES LECHES CAKE
Should oil be poured down the kitchen sink? My mother-in-law says yes but I’m not so sure.
