If Mexican food always sounds like a good idea in your house the way it does in ours, then this ultimate Mexican Casserole is a must for your meal plan this week! It combines pantry staples with fresh ingredients for that rich, cheesy Southwest sensation that we never seem to stop craving.
Thanks to main ingredients that are often on hand at home – brown rice, canned beans and tomatoes, and cheese – this recipe is the pinnacle of easy and healthy comfort food.
This Mexican casserole with rice is a good Mexican dish because it relies on classic Mexican flavors, but with a healthy spin.
Let’s get to the recipe.
MY AUNT BETTY’S MEXICAN CASSEROLE
1 lb lean ground beef
1 can Ranch Style beans
1 10 oz bag tortilla chips, crushed
1 can Ro-tel tomatoes
1 small onion, diced
2 C shredded ColbyJack cheese, divided
1 package taco seasoning
1 can cream of chicken soup
⅓ C water
sour cream and salsa for serving
Preheat oven to 325°F.
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 cheese.
Repeat layers. Cover with foil and bake for 20-30 minutes, or until bubbly.
Let sit for 5 minutes before serving.
Top with sour cream and salsa
NOTE: Bush’s Chili Beans in a can, are a good substitute for Ranch Style Beans
You could also add taco seasoning to a can of pinto beans for a good substitute