Why You’ll Love Easy Mexican Casserole Recipe

I keep coming back to this recipe because it’s incredibly simple and flexible. I like that I can make it with pantry staples, and it’s easy to customize depending on what I have on hand. It’s filling, flavorful, and always a hit when I serve it to family or friends.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

– 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

Directions

I start by preheating the oven to 325 degrees. In a large skillet over medium heat, I brown the ground beef and drain off any excess fat.

I stir in the Ranch Style beans, Ro-tel tomatoes, chopped onion, taco seasoning, cream of chicken soup, and water. I let everything simmer over medium-low heat until well combined and heated through.

I grease a 9×13 casserole dish, then add a layer of crushed tortilla chips to the bottom. I spread a layer of the meat and bean mixture over the chips, followed by half of the shredded cheddar cheese. I repeat the layers once more.

I cover the dish with foil and bake for 20 to 30 minutes, until the casserole is hot and bubbly. I remove it from the oven and let it rest for 5 to 10 minutes before serving. I like topping each serving with sour cream and salsa.

Servings and Timing

I usually get about 6 servings from this casserole.
Prep time: 15 minutes
Cook time: 30 minutes
Total time: about 45 minutes

Variations

I sometimes substitute ground turkey for the ground beef when I want a lighter option. I also like using low-fat cheese or reduced-fat soup if I’m trying to cut back. When I want extra heat, I add sliced jalapeños or use a spicier variety of tomatoes.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, I warm individual portions in the microwave or reheat the entire casserole in the oven at a low temperature until heated through.

FAQs

Can I make this casserole ahead of time?

I often assemble the casserole earlier in the day, cover it, and bake it right before serving.

Can I use a different type of beans?

I sometimes use black beans or pinto beans if I don’t have Ranch Style beans.

Is this casserole spicy?

I find it mildly spicy, but the heat level depends on the tomatoes and taco seasoning I use.

Can I freeze this casserole?

I can freeze it, but I prefer it fresh since the chips soften more after freezing.

What size dish works best?

I always use a 9×13 casserole dish to get even layers and baking.

Can I add vegetables?

I like adding corn, bell peppers, or green chilies for extra flavor and texture.

Do the tortilla chips stay crunchy?

I expect them to soften as they bake, which gives the casserole its classic texture.

What can I serve with this?

I usually serve it with a simple salad or extra salsa on the side.

Can I use a different cheese?

I sometimes swap cheddar for a Mexican blend or Monterey Jack.

Is this kid-friendly?

I find this recipe very kid-friendly, especially when I serve toppings on the side.

Conclusion

I love how this easy Mexican casserole brings big flavor with minimal effort. It’s a dependable recipe I can customize, share, and enjoy any time I want a warm, satisfying meal that everyone looks forward to eating.