Easy Mexican Casserole
This Easy Mexican Casserole is loaded with flavor, layers of ooey-gooey cheese, ground beef, crunchy tortilla chips and more. Perfect to serve for dinner any night of the week and sure to satisfy.
Servings: 6
Calories: 672kcal
Ingredients
- 1 pound ground beef
- 1 medium onion diced
- 1 jalapeño finely diced, or a 4oz can of green chilies
- 2 tablespoon taco seasoning 1 package
- 1 can fire roasted diced tomatoes 14 oz
- 1 can pinto beans 16 oz
- 2 cups tortilla chips crushed
- 1 1/2 cups sour cream
- 1/4 cup black olives sliced
- 1 cup Monterey Jack shredded
- 1 cup cheddar shredded
- 1/4 cup green onion chopped, for garnish
Instructions
- Preheat the oven to 375F.
- Add the ground beef to a skillet over medium-high heat and cook, breaking it up as you stir, until cooked through. Add the onion and jalapeño. Cook until the onion becomes translucent. If needed, remove excess grease.
- Stir in the taco seasoning, then the diced tomatoes, and beans. Simmer for 5 minutes.
- Sprinkle the tortilla chips evenly into the bottom of a 9x13" casserole dish. Layer the meat mixture over the tortilla chips, then spread the sour cream over the meat. Finally, top with olives and cheese.
- Bake for 30 minutes or until bubbly. Garnish with green onion and serve.
Notes
- Store leftover casserole covered tightly with plastic wrap, foil, or in an airtight container in your fridge for 3-4 days.
- Make ahead: Make the casserole as directed, however, instead of baking - cover with foil and allow to cool. Once cooled, freeze. When you're ready, remove the casserole from the freezer the day before you want to eat it and allow it to thaw in the refrigerator overnight, then bake as directed above!
Nutrition
Calories: 672kcal | Carbohydrates: 33g | Protein: 27g | Fat: 48g | Saturated Fat: 21g | Cholesterol: 120mg | Sodium: 742mg | Potassium: 440mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1137IU | Vitamin C: 7mg | Calcium: 451mg | Iron: 3mg