My family seriously eats tacos every Tuesday night. What can I say, we love those crunchy little buggers haha! Anyway, I came across this amazing recipe over at the Mommy’s Kitchen food blog and instantly fell in love with it. It’s very easy to make and packs some bold and delicious flavor. My picky eater kids loved it and so did my husband so I guess I’ll be making this again sometime soon.
I served this Mexican beef casserole with all of our favorite Mexican condiments such as salsa and sour cream. It was yummy!
Are you excited about making this recipe on your own? Hop on over to the next page and get the details. Enjoy!
Quick Tip: This casserole is perfect for church potlucks.
I love Mexican-type casseroles. The cheese, spicy meat, and beans really hit the spot. I love loading them up with sour cream, salsa, and even guacamole. There’s just something comforting about these types of casseroles, especially on a cold day. This Mexican beef casserole uses Doritos and I love those orange little triangles of corny goodness. Of course, feel free to use another brand if you wish.
Same here! I found a recipe that my daughter had written on the back of her English assignment when she was about 9 years old. It was so cute!
1 – 1 1/2 lbs ground beef or chuck, browned
1/4 – cup onion, chopped
1 – clove garlic, minced
1 – 2 teaspoons McCormick chili powder
1/2 – package (16oz) Doritos corn chips
1 – (15 oz) can ranch style beans or bush’s chili beans
1 – (10 oz) can mild Rotel tomatoes, undrained
1 – (10 oz) can Campbell’s cream of chicken, mushroom, cheddar cheese or fiesta nacho cheese soup
2 – cups Kraft Mexican style cheese blend
Preheat oven to 350 degrees. In a large skillet brown the ground beef with onion and garlic. Drain any grease.
Add the ranch style beans and chili powder; mix to combine and set aside. In a separate bowl combine the soup and the Rotel tomatoes together and set aside.
Place a layer of slightly crushed Doritos in the bottom of a greased 2 quart, 9 x 9 inch or 8 x 8 x 2-inch casserole dish.
Add half of the ground beef mixture and half of the soup mixture. Top with 1 cup of shredded cheese.
Repeat layers a second time ending with the remaining shredded cheese. Place in a 350-degree oven and bake for 30 – 35 minutes or just until hot and bubbly around the edges.
Quick Tip: This casserole tastes great with salsa and sour cream as garnishments.