1 pound lean ground beef

1 can Ranch Style beans

1 10-12 ounce bag tortilla chips, crushed

1 can Ro-tel tomatoes

1 small onion, diced

2 cups cheddar cheese, shredded (divided use)

1 packet taco seasoning

1 can cream of chicken soup

1/2 cup water

Sour cream (for serving)

Salsa (for serving)


Preparation: Begin by preheating your oven to 325°F.

Meat & Bean Mixture: In a spacious skillet, cook the ground beef until fully browned. Remember to drain off any excess fat. Add in the beans, Ro-tel tomatoes, diced onion, taco seasoning, cream of chicken soup, and water. Let this mixture simmer on a medium-low flame until all ingredients meld together and are nicely heated.

Layering the Casserole: Take a 9x13-inch casserole dish and grease it lightly. Start with a layer of your crushed tortilla chips. Over this, spread out a layer of the beef and bean mixture. Sprinkle half of the shredded cheddar cheese on top. Now, simply repeat these layers once more.

Baking: Once layered, cover the dish with aluminum foil and pop it into the oven. Bake for 20-30 minutes or until you notice a bubbly excitement in your casserole.

Serving: Allow the casserole to rest for a good 5-10 minutes once out of the oven. When serving, add a dollop of sour cream and a splash of salsa on top for the perfect finish.

There you have it – a hearty Mexican dinner in a jiffy! Perfect for switching up your regular enchilada night. Enjoy!