This taco casserole is quick and easy and a guaranteed hit. Plus it keeps well and freezes well. I even like it cold, but well …. that’s me. I like lots of things cold. Next time, I might make a double batch and freeze half.
This can also be made in a round dish or a smaller, deeper dish. It can also be made with tortilla chips instead of tortillas – doesn’t matter at all.
I served this with sour cream, but it’s also great with guacamole or sliced avocado. To make it particularly festive, I’d top it with diced tomatoes, guacamole, and sour cream. Better yet, have them available on the side so people can top it themselves as they wish.
Using Rotel Chili Fixins means you don’t need to add seasoning. You can substitute Rotel Tomatoes with Chiles and add a half teaspoon of taco seasoning (or to taste) for a similar result.
I’ll be making this again and again. Hope you like it!
- 1 pound lean ground beef
- 1 (15-oz) can Ranch Style beans
- 3 8-inch corn tortillas, torn into 1-2" pieces
- 1 (10-oz) can Rotel Chili Fixins
- ½ cup chopped onion
- 2 cups shredded sharp cheddar cheese, divided
- ½ (10.5-oz) can Cream of Chicken Soup
- sour cream and salsa for serving
- Preheat oven to 325°F. In a large skillet, brown meat and drain off fat. Stir in beans, Chili Fixins, onion, and soup.. Simmer and stir over medium-low heat ntil evuerything is well combined and heated through.
- Grease an 8×12 casserole dish. Layer half the tortilla pieces, half the meat mixture, then half the cheese,; then repeat the layers, so the casserole is topped with the remaining cheese..
- Bake for 30 minutes
- Let sit for 5-10 minutes before serving. Top with sour cream and salsa.
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