My good friend Kim is an excellent cook. She makes almost everything from scratch. Last month she made this delicious Mexican Casserole and today I’m sharing her recipe with the readers of the TCC blog. This casserole would make a great weeknight dinner because it only takes 25-30 minutes to bake. You can serve the casserole as-is or with some sour cream and salsa. Easy-to-make and a big hit with families!
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Kim’s Mexican Casserole Recipe
1 lb. lean ground beef, cooked and drained
1/2 of a small onion, finely chopped
1 can cream of chicken soup
1 can black beans
1 can Rotel tomatoes
1 pkt. taco seasoning
1/2 cup water
tortilla chips
16 oz. pkg. shredded Colby Jack cheese
Saute the lean ground beef with the finely chopped onion. Drain away the grease. Add in the can of cream of chicken soup, black beans, rotel tomatoes, taco seasoning and water. Cover and simmer for 5 minutes.
Preheat oven to 350 degrees F.
Lightly spray the bottom of a glass baking dish with non-stick baking spray.
Place a layer of tortilla chips in the bottom of the baking dish. Layer on 1/2 of the cooked ground beef mixture on top. Sprinkle 1/2 of the shreeded cheese over it. Place another layer of tortilla chips on top, the rest of the ground beef mixture and the rest of the shredded cheese.
Bake in a 350 dgrees preheated oven for 25-30 minutes or until all of the cheese has melted and is a light golden brown color on top. Remove from oven and let stand 3 minutes before serving.
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