Mexican Beef Casserole
A hearty Mexican Beef Casserole made with ground beef, black beans, tortilla chips, Rotel tomatoes, taco seasoning, and cheddar cheese, layered and baked until hot and bubbly.
12 Servings
Ingredients
- 10 to 12 oz bag tortilla chips lightly crushed
- 1 lb lean ground beef
- 1 small onion chopped
- 1 can 15 oz black beans, drained and rinsed
- 1 can Rotel tomatoes with chilis
- 1 can cream of chicken soup
- ½ cup water
- 1 packet taco seasoning
- 2 cups cheddar cheese shredded
- Salsa and sour cream for garnish
Instructions
Prepare the Oven
- Preheat the oven to 325°F (160°C). Lightly grease a 9x13-inch baking dish.
Cook the Beef
- In a large skillet, brown the ground beef with the chopped onion over medium heat until fully cooked. Drain excess grease.
Prepare the Filling
- Add the black beans, Rotel tomatoes, taco seasoning, cream of chicken soup, and water to the skillet. Stir until well combined. Simmer for 15 minutes to heat through and allow flavors to blend.
First Layer
- Spread a layer of crushed tortilla chips on the bottom of the prepared baking dish. Spoon half of the beef mixture evenly over the chips.
Cheese Layer
- Sprinkle half of the shredded cheddar cheese over the beef mixture.
Second Layer
- Add another layer of crushed tortilla chips, followed by the remaining beef mixture. Top with the remaining cheese.
Bake
- Cover the casserole with aluminum foil and bake for 25–30 minutes, until the cheese is melted and the casserole is bubbly. Remove from the oven and let rest for 5 minutes before serving.
Garnish and Serve
- Serve hot with sour cream and salsa on the side.
Notes
To prepare a gluten-free Mexican Beef Casserole, substitute the cream of chicken soup with a gluten-free version (store-bought or homemade) and ensure the taco seasoning and tortilla chips are certified gluten-free.