Mexican Casserole Recipe – Easy Mexican Casserole

You can spice up this recipe a little more by adding taco seasoning to the ground beef before you cook it.

1 pound lean ground beef

2 cups salsa

1 (16 oz.) can chile beans, drained

3 cups tortilla chips, crushed

2 cups sour cream

1 (2 oz.) can sliced black olives, drained

1/2 cup green onion, chopped

1/2 cup fresh tomato, chopped

2 cups shredded Cheddar cheese


Preheat oven to 350 degrees. Prepare a 9×13-inch baking dish with nonstick cooking spray.

In a large skillet, cook the ground beef over medium high heat until brown. Stir in the salsa, reduce heat and simmer for 20 minutes, or until all the liquid is absorbed. Stir in the beans and heat thoroughly.

Spread the crushed tortilla chips into the bottom of the baking dish. Spoon the beef mixture over the chips. Spread the sour cream on top of the beef mixture. Sprinkle on the olives, green onion and tomato. Top with the cheddar cheese.

Bake for 30 minutes or until hot and bubbly.

Quick and Creamy Mexican Casserole

This creamy casserole features two kinds of soup, chili peppers, salsa and sour cream.

1 (10.75 oz.) can condensed cream of mushroom soup

1 (10.75 oz.) can condensed cream of chicken soup

1 (4 oz.) can chopped green chile peppers, drained

1-1/2 cups prepared salsa

1/4 cup milk

2/3 cup sour cream

8 (6-inch) flour tortillas

6 boneless chicken breast halves, cooked and cubed

2 cups shredded Cheddar cheese


Preheat oven to 350 degrees. Lightly grease a 9×13-inch baking dish.

In a medium bowl, combine the mushroom soup, chicken soup, chile peppers, salsa, milk and sour cream; mix until well blended. Place a layer of tortilla strips in the bottom of the prepared baking dish.

Layer in the following order: 1/2 of the soup mixture, 1/2 of the chicken, 1/2 of the shredded cheese. Repeat layers until you use up all of the ingredients. End with a layer of shredded cheese.

Bake for 45 minutes, covered, then remove the cover and bake for an additional 15 minutes.

Chicken Cornbread Bake

Two great flavor sensations come together in this casserole – chicken and cornbread.

1/2 cup margarine

1 onion, finely chopped

1 clove garlic, minced

1 (15.25 oz.) can whole kernel corn, drained

1 (15 oz.) can cream style corn

1 can cream of chicken soup

1/4 teaspoon salt

2 eggs

1 (8.5 oz.) pkg. corn bread mix

2-1/3 cups cooked chicken breast, chopped

2 tablespoons canned green chili peppers, chopped

1 (4 oz.) jar chopped mushrooms, drained

1/2 cup light sour cream

1/4 teaspoon salt

1/4 teaspoon ground black pepper

1 (8 oz.) pkg. Monterey Jack cheese, shredded


Preheat oven to 375 degrees. Grease a 9×13-inch baking dish.

Melt the margarine in a small skillet over medium high heat. Saute the onion and garlic until tender for 4 to 6 minutes; set aside.

In a large bowl, combine the corn, cream style corn, chicken soup, salt and the eggs.

Beat in the muffin mix. Fold in the cooked onion mixture. Pour into the prepared baking dish.

In another large bowl, combine the chicken, green chilies, mushrooms, sour cream, salt and pepper. Spoon chicken mixture over the corn mixture to within 1-inch from the edge. Sprinkle the top with cheese.

Bake for 35 to 40 minutes or until the edges are golden brown.

Source by Brandy Summers

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