Using pre-cooked chicken from the grocery store makes this recipe so easy to whip up. Grab a rotisserie chicken or some packaged cooked chicken and dinner is made in 45 min.
from prep time to bake. Lots of healthy black beans and lean protein make this meal one that you will be happy to serve to your family.
The kids will love it because of the ooey gooey cheese factor! The original recipe had a cup of sour cream but I really didn’t think it was necessary with all the creamy sauce and cheese on top, so I omitted that.
Mexican Casserole
Ingredients:
1 pound lean ground beef
1 can Ranch Style beans
1 10-12 ounce bag tortilla chips, crushed (you may not need the whole bag)
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
Directions:
Preheat Oven: Preheat your oven to 325°F (165°C).
Cook the Beef: In a large skillet, brown the ground beef over medium heat until fully cooked. Drain off any excess fat.
Prepare the Filling: Stir in the Ranch Style beans, Ro-tel tomatoes, chopped onion, taco seasoning, cream of chicken soup, and water. Simmer the mixture over medium-low heat until everything is well combined and heated through.
Assemble the Casserole:
Grease a 9×13-inch casserole dish.
Spread a layer of crushed tortilla chips on the bottom of the dish.
Add a layer of the meat and bean mixture over the chips.
Sprinkle half of the shredded cheddar cheese over the meat mixture.
Repeat the layers with the remaining crushed tortilla chips, meat mixture, and top with the rest of the cheddar cheese.
Bake: Cover the casserole dish with foil and bake in the preheated oven for 20-30 minutes, or until the casserole is bubbly and heated through.
Rest and Serve: Let the casserole sit for 5-10 minutes before serving to set. Top with sour cream and salsa for an extra burst of flavor.
Enjoy your delicious Mexican Casserole!