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Tex Mex Casserole

Prep Time 35 minutes
Cook Time 30 minutes
Total Time 1 hour 5 minutes
Servings 6 -8 servings
Susanne Susanne Eagan

Ingredients

  • 1 pound ground round
  • 1 small green bell pepper diced
  • 1 small yellow onion diced
  • 1 10 oz. can of chilies and tomatoes (Rotel)
  • 1 10.75 oz. can cream of mushroom soup
  • 1 10.75 oz. can cream of chicken soup
  • 2 cups sharp cheddar cheese shredded
  • 4 oz. green chilies
  • 1 tbs. Extra Virgin Olive Oil
  • 1 tsp. Worcestershire
  • 1 tsp. garlic powder or three cloves minced
  • 1 packet taco seasoning
  • 1 bag tortilla chips
  • salt and pepper to taste

Instructions

  1. In a large skillet warm olive oil
  2. Add in onions and peppers and cook until tender
  3. When vegetables are cooked through brown beef stir in taco seasoning (this is where I add salt and pepper) until combined
  4. In a medium sauce pan over medium low add together cream of chicken and cream of mushroom soup stir until combined
  5. Add of tomatoes and chilies, Worcestershire sauce and one cup shredded to sauce pan allow to heat through stirring occasionally once warm remove from heat
  6. Prepare a 9x13 inch casserole dish spaying it with nonstick cooking spray (tip: line it with aluminum foil for easy cleanup)
  7. Line bottom of tray with crushed chips
  8. Layer on ground beef and half the cheese
  9. Sprinkle on layer of shredded cheese
  10. Repeat layers again ending with
  11. Top with a few crushed chips and cheese on the top
  12. Bake 25 to 30 minutes at 350⁰
  13. Garnish with sour cream, jalapeños or salsa