Mexican Ground Beef Casserole (Print Version)
# Ingredients:
→ Key components
01 -
450 g lean minced beef
02 -
1 tin (about 425 g) Ranch Style beans
03 -
1 packet (280-340 g) crushed tortilla chips, use less if preferred
04 -
1 can (approx. 284 g) Ro-Tel tomatoes with green chilies, diced
05 -
1 small onion, chopped finely
06 -
2 cups (200 g) shredded cheddar cheese, half reserved for topping
07 -
1 packet (around 30 g) taco seasoning mix
08 -
1 tin (approx. 305 g) cream of chicken soup, condensed
09 -
120 ml water
→ To serve
10 -
Sour cream (to taste)
11 -
Salsa (to taste)
# Instructions:
01 -
Heat your oven to 165°C. Grease a rectangular 23 x 33 cm dish lightly with oil or nonstick spray.
02 -
Place the ground beef in a large skillet over medium heat and cook until fully browned. Drain unnecessary fat, if there's any.
03 -
Stir the beans, Ro-Tel tomatoes, diced onion, taco seasoning, condensed cream of chicken soup, and water into the beef. Keep stirring over low-medium heat for about 5 minutes until blended well.
04 -
Spread a layer of the tortilla chips across the greased baking dish. Scoop half of the beef mix onto the chips, then sprinkle half the cheese evenly over the top. Repeat with the second layer of chips, beef, and finish with the rest of the cheese.
05 -
Wrap the dish with foil and place in the heated oven. Let it bake for 20-30 minutes or until it's bubbling everywhere.
06 -
Take it out of the oven and let it sit for 5-10 minutes. Serve with a dollop of sour cream and salsa on top, if you'd like!
# Notes:
01 -
For a crunchier bite, hold back some chips to sprinkle over each serving at the table.