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Taco Casserole

Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 8 servings
Susanne Susanne Eagan

Ingredients

  • 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

Instructions

  1. Preheat oven to 350 degrees.
  2. In a medium saucepan combine cream of chicken soup, ranch style beans, and Rotel. Mix until blended and heated through.
  3. 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.
  4. Add in ground beef and brown.
  5. 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.
  6. Bake for 20-30 minutes, or until bubbly.
  7. Serving suggestions top with: sour cream, salsa, or jalapeños