Ingredients:
1 pound lean ground beef
1 can Ranch Style beans
1 10-12 ounce bag tortilla chips, crushed
1 can Ro-tel tomatoes
1 small onion, diced
2 cups cheddar cheese, shredded (divided use)
1 packet taco seasoning
1 can cream of chicken soup
1/2 cup water
Sour cream (for serving)
Salsa (for serving)
Instructions:
Preparation: Begin by preheating your oven to 325°F.
Meat & Bean Mixture: In a spacious skillet, cook the ground beef until fully browned. Remember to drain off any excess fat. Add in the beans, Ro-tel tomatoes, diced onion, taco seasoning, cream of chicken soup, and water. Let this mixture simmer on a medium-low flame until all ingredients meld together and are nicely heated.
Layering the Casserole: Take a 9×13-inch casserole dish and grease it lightly. Start with a layer of your crushed tortilla chips. Over this, spread out a layer of the beef and bean mixture. Sprinkle half of the shredded cheddar cheese on top. Now, simply repeat these layers once more.
Baking: Once layered, cover the dish with aluminum foil and pop it into the oven. Bake for 20-30 minutes or until you notice a bubbly excitement in your casserole.
Serving: Allow the casserole to rest for a good 5-10 minutes once out of the oven. When serving, add a dollop of sour cream and a splash of salsa on top for the perfect finish.
There you have it – a hearty Mexican dinner in a jiffy! Perfect for switching up your regular enchilada night. Enjoy!
