I love Mexican and Tex-Mex style dishes so I ‘m always looking for a new one to try. This Taco Casserole is easy to make and is filling.
I found this recipe in one of those community fundraising cookbooks that PTAs and churches sell. While most of the recipes in these books would never pass the muster at a fancy cooking school. They seem to be just right for my family and our lifestyle.
I had some of the leftover casserole the next day is and it was GREAT! So don’t forget to pack some up to take to work for lunch. Enjoy!
Happy Cooking Y’all!
- 1 pound ground beef
- 1 small bell pepper (chopped)
- 1 small onion chopped (I used yellow but if you prefer a little spice use a white onion)
- 2 cloves of garlic (or a teaspoon of garlic powder)
- 2 cups shredded cheddar cheese
- 1 package taco seasoning
- 1 can of ranch style beans
- 1 can of Rotel Tomatoes
- 1 can cream of chicken soup
- 1 tablespoon butter or Extra Virgin Olive Oil
- Preheat oven to 350 degrees.
- In a medium saucepan combine cream of chicken soup, ranch style beans, and Rotel. Mix until blended and heated through.
- In a large skillet over medium high heat add the butter or EVOO until warm. Then add in the chopped onion, bell pepper, and garlic. Cook until onion becomes soft and transparent.
- Add in ground beef and brown.
- In a 9×13 casserole (I recommend lining the dish with foil) prepared with cooking spray, put down a layer of crushed tortilla chips, then a layer of ground beef then a layer of the sauce, next half of the cheddar cheese. Repeat layers then top off with shredded cheese.
- Bake for 20-30 minutes, or until bubbly.
- Serving suggestions top with: sour cream, salsa, or jalapeños