Search thousands of recipes reviewed by home cooks like you.

Easy Mexican Casserole

Easy Mexican Casserole

  • Prep

    20 m
  • Cook

    30 m
  • Ready In

    50 m
ANDREALF63

ANDREALF63

This is an easy and very tasty dish. I often substitute ground turkey and low fat dairy products and it is still delicious! Serve with chips, salsa and green salad.

Save to Recipe Box

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 6 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 632 kcal
  • 32%
  • Fat:
  • 43.7 g
  • 67%
  • Carbs:
  • 32.8g
  • 11%
  • Protein:
  • 31.7 g
  • 63%
  • Cholesterol:
  • 119 mg
  • 40%
  • Sodium:
  • 1308 mg
  • 52%

Based on a 2,000 calorie diet

Add to list

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a large skillet over medium-high heat, cook ground beef until no longer pink. Stir in salsa, reduce heat, and simmer 20 minutes, or until liquid is absorbed. Stir in beans, and heat through.
  3. Spray a 9x13 baking dish with cooking spray. Spread crushed tortilla chips in dish, and then spoon beef mixture over chips. Spread sour cream over beef, and sprinkle olives, green onion, and tomato over the sour cream. Top with Cheddar cheese.
  4. Bake in preheated oven for 30 minutes, or until hot and bubbly.
  5. All done! Now take a photo, rate it, and share your accomplishments!
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

DivineHealth7
978

DivineHealth7

2/19/2006

YUMMY!!! This recipe was great. I made some modifications based on the ingredients I happened to have on hand, and it still turned out great. Used 1.5 lbs ground beef (since it was packaged that way), 1.5 cups salsa since that was all I had, black beans instead of chili beans for a little added mexican flare, 2 cups crused tortillas, no olives (can't stand em), and 1 can diced tomatoes, drained. GREAT TURN OUT!!! A few things, though... I agree with another reviewer that 3 cups is definitely too much for the tortilla chips. The 2 cups I used was too much. I'll only use about 1.5 cups next time. Also, my diced tomatoes were canned with basil and garlic, and I didn't care much for the flavor with this casserole (although it was mild enough that I still gobbled it up), so I'll remember to have just some regular diced tomatoes on hand from now on. And, if you like green onion, don't skimp on it here. The flavor really goes well in this dish; I mean, out of this world. MMMMM... Of course, as others suggested, I browned the ground beef with onion and taco seasoning (I added this WHILE the meat browned, not after, but either way would probably work fine). As always, I used all organic ingredients and followed the layering just as specified in the recipe. This dish is a knockout! Thanks so much for sharing it.

Jennifer
578

Jennifer

12/30/2006

We thought this recipe was awesome! I did do as many others and added a packet of taco seasoning to the meat. I also added a little garlic powder, black pepper, and cayenne-southern people love there seasonings!! I used bite-size totrilla chips and they worked out prefectly. This recipe is definitely going to be a repeat!

MARIPOSA91
476

MARIPOSA91

11/12/2006

I changed this up a bit to try to make it healthier. I used corn tortillas on the bottom instead of torilla chips, and layered the ingredients in 2 layers, like a lasanga, hoping it would hold together better. I used one layer of corn and another of flour torillas. I used a blend of cheese ("mexican style") and low fat sour cream, added an additional can of chili beans, and used ground turkey instead of beef. I also added a green pepper, an onion and green chilis and some more spices, as many reviewers said it was bland. It wasn't spicy at all so next time I'll add more to it. It still was pretty tasty and a hearty meal with a nice salad.

More reviews

Similar recipes

ADVERTISEMENT