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<\/p>\n<\/p>\n
1 pound lean ground beef<\/p>\n
1 can Ranch Style beans<\/p>\n
1 10-12 ounce bag tortilla chips, crushed (I didn\u2019t use the whole bag)<\/p>\n
1 can Ro-tel tomatoes<\/p>\n
1 small onion, chopped<\/p>\n
2 cups shredded cheddar cheese, divided<\/p>\n
1 package taco seasoning<\/p>\n
1 can cream of chicken soup<\/p>\n
1\/2 cup water<\/p>\n
sour cream and salsa for serving<\/p>\n
Preheat oven to 325 degrees.<\/p>\n
In a large skillet, brown meat and drain off fat.<\/p>\n
Stir in beans, tomatoes, onion, taco seasoning, soup and water.<\/p>\n
Simmer over medium-low heat until everything is well combined and heated through.<\/p>\n
Grease a 9\u00d713 casserole dish.<\/p>\n
Put down a layer of crushed tortilla chips, followed by a layer of the meat\/bean mixture, then half of the cheddar cheese.<\/p>\n
Repeat layers. Cover with foil and bake for 20-30 minutes, or until bubbly.<\/p>\n
Let sit for 5-10 minutes before serving.<\/p>\n
Top with sour cream and salsa.<\/p>\n
YIELDS: 8 | SERVING SIZE: 1<\/p>\n
Amount Per Serving:<\/strong> CALORIES: 485 | TOTAL FAT: 27g | SATURATED FAT: 11g | CHOLESTEROL: 67mg | SODIUM: 1272mg | CARBOHYDRATES: 37g | SUGAR: 3g | FIBER: 5 | PROTEIN: 23g<\/p>\n Yes, you can prepare the Mexican Casserole ahead of time and refrigerate it. Simply cover it tightly and store it in the refrigerator.<\/p>\n When you’re ready to serve, reheat it in the oven until heated through.<\/p>\n Certainly! If you prefer, you can substitute the ground beef with ground turkey, chicken, or even a plant-based ground meat alternative for a vegetarian version.<\/p>\n To make the Mexican Casserole gluten-free, ensure that the taco seasoning, cream of chicken soup, and tortilla chips you use are gluten-free or make your own gluten-free versions. Always check the labels to confirm.<\/p>\n Absolutely! While the recipe suggests topping the casserole with sour cream and salsa, you can get creative and add other toppings as well.<\/p>\n Some popular options include diced avocado, chopped cilantro, sliced jalapenos, or a dollop of guacamole.<\/p>\n Yes, you can freeze the Mexican Casserole leftovers. Allow the casserole to cool completely, then portion it into airtight containers or freezer-safe bags.<\/p>\n Label and date them, then store in the freezer for up to 3 months.<\/p>\n Can I use a different type of beans instead of Ranch Style beans?<\/p>\n Yes, you can substitute Ranch Style beans with another type of beans that you prefer or have on hand. Some popular alternatives include pinto beans, black beans, or kidney beans.<\/p>\n If you enjoy spicier flavors, you can add additional spices or ingredients to make the casserole spicy.<\/p>\n Consider adding diced jalapenos, chili powder, or cayenne pepper to the meat\/bean mixture for an extra kick.<\/p>\n Yes, you can make a vegetarian version of this casserole by omitting the ground beef and using a plant-based ground meat substitute or increasing the amount of beans and vegetables in the recipe.<\/p>\n Absolutely! Feel free to add more vegetables to the casserole to boost its nutritional value and add extra flavor.<\/p>\n You can include diced bell peppers, corn kernels, or chopped zucchini along with the onion and tomatoes.<\/p>\n Yes, you can customize the cheese used in this casserole to your liking. While the recipe suggests shredded cheddar cheese, you can use other varieties such as Monterey Jack, Colby, or a Mexican cheese blend for a different flavor profile.<\/p>\n","protected":false},"excerpt":{"rendered":" How to make Mexican Casserole Ingredients: 1 pound lean ground beef 1 can Ranch Style beans 1 10-12 ounce bag tortilla chips, crushed (I didn\u2019t use the whole bag) 1 can Ro-tel tomatoes 1 small onion, chopped 2 cups shredded cheddar cheese, divided 1 package taco seasoning 1 can cream of chicken soup 1\/2 cup […]<\/p>\n","protected":false},"author":1,"featured_media":4615,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[62],"tags":[],"_links":{"self":[{"href":"https:\/\/samyenlinhchi.com\/cooking\/wp-json\/wp\/v2\/posts\/4614"}],"collection":[{"href":"https:\/\/samyenlinhchi.com\/cooking\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/samyenlinhchi.com\/cooking\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/samyenlinhchi.com\/cooking\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/samyenlinhchi.com\/cooking\/wp-json\/wp\/v2\/comments?post=4614"}],"version-history":[{"count":1,"href":"https:\/\/samyenlinhchi.com\/cooking\/wp-json\/wp\/v2\/posts\/4614\/revisions"}],"predecessor-version":[{"id":4616,"href":"https:\/\/samyenlinhchi.com\/cooking\/wp-json\/wp\/v2\/posts\/4614\/revisions\/4616"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/samyenlinhchi.com\/cooking\/wp-json\/wp\/v2\/media\/4615"}],"wp:attachment":[{"href":"https:\/\/samyenlinhchi.com\/cooking\/wp-json\/wp\/v2\/media?parent=4614"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/samyenlinhchi.com\/cooking\/wp-json\/wp\/v2\/categories?post=4614"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/samyenlinhchi.com\/cooking\/wp-json\/wp\/v2\/tags?post=4614"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}Frequently Asked Questions:<\/h2>\n
Can I make this recipe ahead of time and reheat it later?<\/h4>\n
Can I substitute the ground beef with another protein?<\/h4>\n
Can I make this recipe gluten-free?<\/h4>\n
Can I customize the toppings for this casserole?<\/h4>\n
Can I freeze the leftovers?<\/h4>\n
Thaw in the refrigerator overnight before reheating.<\/h4>\n
Can I make this casserole spicy?<\/h4>\n
Can I make this casserole vegetarian?<\/h4>\n
Can I add more vegetables to the casserole?<\/h4>\n
Can I use a different type of cheese?<\/h4>\n