"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." — ANDREALF63
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lean ground beef
1 (16 ounce) can
chili beans, drained
tortilla chips, crushed
1 (2 ounce) can
sliced black olives, drained
chopped green onion
chopped fresh tomato
shredded Cheddar cheese
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.
Had the students in my survival cooking class make this recipe. Most of them enjoyed it. I thought the tortilla chips, which lined the bottom, tasted too dry. Would probably add more ground beef also.
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!
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.
This was fantastic. I normally would have used refried beans with a dish like this, but the chili beans were perfect! They added just the right flavor to it. Our whole family loved this recipe. We will definitely be eating it again. I don't think I will crush the chips next time though. Instead I'm going to try leaving the chips whole. Some of the chips were a little tender, and we all prefer crispy things to stay crispy. We still loved it though just as it is.
WOW! I doubled the recipe so I could experiment and the results were incredible! Changes from original recipe include: 1. Used 1/2 ground beef, 1/2 sweet saugage, casing removed. 2. Used chipotle taco seasoning. 3. Used chili and black beans. 4. Used 1 can of diced tomatoes, salt free, and 1 can of Rotel. 5. Mixed cheddar with salsa jack cheese. 6. Added garlic and onion powder. 7. Forgot the black olives. This meal was so delicious. As others have mentioned, not the healthiest option, but for a pot luck or get together where it will be one of many choices, it can't be beat!
This was mui bueno! I added green chilies, seasoned (drained) black beans, taco seasoning, Emeril's Southwest Essence, (drained) Mexicorn and a can of Rotel. Did not use the sour cream but I did layer the ingredients using split white corn taco shells. Seemed a bit soggy so next time I'll double the thickness of the taco shells. Nice paired with a salad tossed with southwestern ranch dressing. A good recipe to customize to your own taste. I just love these recipes where canned products end up being used so creatively you can't tell they're canned.
This was excellent. I did change a couple of things. Added garlic, used black beans instead of chili beans, added corn and chopped canned chilies. I also mixed monterrey jack in with the cheddar. The salsa I used was Joe T. Garcia's, medium. My fiance loved this recipe and gave me the line, "It's a keeper!" The wonderful thing about this recipe is you can add anything. Want it hot, add hot salsa.
* Percent Daily Values are based on a 2,000 calorie diet.
Easy Mexican Casserole
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 393
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