So, six years ago when we lived in the fun little state of Arkansas, I ate something fabulous at a church potluck–a Mexican-type casserole. This Mexican Casserole has become one of my favorite meals. Hawaiian Haystacks and Chicken Chili Casserole are the other two meals I just can’t live without.
I have never forgotten it. A lot of things I ate in Arkansas had Rotel Tomatoes and Green Chilies in them, which was a foreign ingredient to me at the time. I couldn’t figure out what was giving everything a little heat and awesome flavor. My mama never used that there Rotel stuff, but my kids’ mama sure does. That stuff is delicious!
Anywho, I did some investigating and found out who had made the casserole of which I speak. It was a sweet, little older woman, and she was more than happy to tell me what was in it.
Ground Beef, Pinto Beans, Cream of Mushroom Soup, Rotel, Cheese and Crunched up Chips. Wow, easy enough!
We love Mexican Food!
- Zucchini Taco Skillet
- Honey Lime Chicken Enchiladas
- Texas Caviar
- Slow Cooker Chicken Fajitas
- Sheet Pan Smothered Burrito
- Restaurant Style Salsa
how to make mexican casserole
- Preheat oven to 350.
- In a large frying pan, brown ground meat with finely shredded carrot until meat is completely cooked. Salt and pepper while browning meat.
- Add Rotel, cream of chicken, drained beans, smoked paprika, cumin, and garlic powder, mix well and heat through.
- Pour meat mixture into a 9×13 pan and top with shredded cheese.
- Bake at 350 degrees in the oven for 15 minutes or until cheese is completely melted.
- Sprinkle crushed chips over melted cheese.
- Return to oven for 15-20 minutes or until casserole is bubbling.
- Remove from oven and let cool for 5-10 minutes.
- Garnish with chopped cilantro (optional).
I made it that way a few times, but you know how I just can’t leave anything alone. I like to add a finely shredded carrot, for a little more veggie-ness, a little smoked paprika and cumin for a little more flare. I have found that my family likes it just as well with ground chicken or turkey.
I try not to use canned cream soups, but this is one of a few recipes that I just can’t give up, so I cave and use it.
When I’m really ambitious or have the right ingredients in my fridge, I whip up my own version of cream soup to add. Although, I keep a secret stash of canned creamed soups in the pantry for days where that is just not going to happen.
My family loves this casserole and always gobbles it up. It’s definitely a keeper. We serve it with Spanish Rice, Salad, and Corn.
Tips for making Mexican Casserole
- If you use ground beef instead of chicken or turkey, I suggest using cream of mushroom soup instead of cream of chicken.
- Use Mild Rotel Tomatoes and Green Chilies, if your kids don’t like a little heat.
- Colby Jack cheese also works great with this recipe.
-
Doritos Nacho Cheese flavored tortilla chips taste awesome!
Pick a rice...any rice
- 1 lb ground chicken or turkey
- 1 cup carrots, finely grated
- 1 can Rotel Tomatoes and Green Chilies
- 1 can cream of chicken soup
- 1 15 oz can pinto beans, drained
- ¼ tsp smoked paprika
- ¼ tsp ground cumin
- ¼ tsp garlic powder
- Salt and Pepper to taste
- 2 cups shredded mild or sharp cheddar
- 2 cups crushed corn chips
- Cilantro for garnish (optional)
- Preheat oven to 350.
- In a large frying pan, brown ground meat with finely shredded carrot until meat is completely cooked. Salt and pepper while browning meat.
- Add Rotel, cream of chicken, drained beans, smoked paprika, cumin, and garlic powder. Mix well and heat through.
- Pour meat mixture into a 9x13 pan and top with shredded cheese.
- Bake at 350 degrees in the oven for 15 minutes or until cheese is completely melted.
- Sprinkle crushed chips over melted cheese.
- Return to oven for 15-20 minutes or until casserole is bubbling.
- Remove from oven and let cool for 5-10 minutes.
- Garnish with chopped cilantro (optional).
More weeknight dinner ideas
Looks perfect! Have you ever frozen it? I suppose the chips would be left off and added at baking?
Hi Sarah,
I haven’t frozen it, but I am sure it would freeze well. I would leave the cheese and chips off and put them on at the end of the heating process.
I make a similar recipe using ground beef, diced onion, diced red bell peppers, garlic, smoked paprika, chipotle powder, 1 can of Rotel, 1 can of Ranch Style beans, 1 can of Campbells Nacho Cheese Soup, Shredded Cheddar Cheddar Cheese, Doritos Nachos Cheese flavored chips… Fry the crumbled ground beef until it’s no longer pink and drain off the excess grease, add the onion, red bell peppers, garlic, salt, pepper, chipotle powder, smoked paprika, and cooked for a few minutes til the onions start to turn soft, then add the can of Rotel, can of Ranch Style beans, can of Campbells Nacho Cheese Soup and cook for a few minutes until it starts to simmer a little. While that’s starting to simmer, I take some of the Doritos and put them in a 9×13 casserole dish and crush them into a medium sized texture to make as the bottom “crust”. Then, I pour the mixture that is now simmering, on top of the crushed Doritos spreading to all sides of the pan. I bake it in a 350* oven for about 30 minutes or until it starts to bubble around the edges. Then I sprinkle the top with the Cheddar Cheese and a little of the crushed Doritos (a finer crushed) and put back in the oven for about 5-7 minutes… just for the cheese to melt and begin to brown and bubble!! I love making this recipe because it is awesome the next day for leftovers to take to work, or to eat on a weekend!! My kids and my grandkids all love it!! It can be changed around to whatever your family likes such as the red peppers (you can leave them out?) I love the addition of the Ranch Style beans because it gives the smoky flavor plus the sauce that the beans are in is thick and it helps to thicken everything up… The Campbells Nacho Soup can be substituted for Campbells Cheddar Soup if you don’t like things spicy, but we like things a little heated!! That’s the whole fun of this recipe is that it’s completely changeable!!! I hope you enjoy our version and maybe get an idea for making a version for your family!!
Thank you Tonya! This sound delicious.
Ingredient amounts please??
Hi Sue, the amounts are in the recipe section of the post, you might need to keep scrolling down until you see it.
Thanks for the recipe! Recipe doesn’t tell you what to do with the beans. I just drained them and added them to the mix. I served it over rice. Turned out great! It was fast, simple and yummy!
Hi Rachel,
Thanks for the heads up about the bean instructions. 🙂 I will go fix that right now. You did the right thing. They need to be drained. Glad you liked it!
Actually it does…it says drained beans
I make this & add a can of drained whole kernel corn, my sister who was an awesome cook made this & everyone loved it.
Sounds excellent. Will try it!
You’ll love it!
Made this, I used 4 Cheese Blend Mexican cheese, No leftovers
Made this as a last-minute, didn’t have anything planned, Cinco de Mayo dinner. So yummy! And I loved that it was all ingredients that I had on hand.
Awesome! I love the flavor combo in that one!