Mexican Casserole

This recipe is compliments of my mother-in-law, Aubrita. It is fantastic as a side dish to fajitas, or as a main entree’ with a side salad. I cut it in half, so if you are making it for more than a couple of people, please be sure to double the recipe.

Mexican Casserole


1 lb. ground beef
1/2 onion, chopped
1/2 bell pepper, chopped
1 pkg. Taco Seasoning (I like the hot flavor)
1/2 can Rotel tomatoes
1 can Campbell’s Cream of Chicken and Mushroom soup (it’s a blended flavor can)
Crushed tortilla chips
1 cup shredded cheese


In a non-stick skillet, brown ground beef and saute’ onion and bell pepper. When meat is browned and veggies are softened, add package of seasoning. Mix well, if needed you can add a small amount of water.

In a bowl, mix your can of soup with the Rotel tomatoes. Set aside. In a casserole sprayed with cooking spray, layer crushed chips, meat mixture, soup mixture. Repeat. Top with shredded cheese. Bake at 350 for 20 minutes.

The ingredients

The baked casserole

Verdict: This is delicious! We made it just like this recipe I typed, which is the half recipe of what she gave me. So remember to double it if needed. We had it with a salad and it was the perfect easy dinner! Highly recommend it!


One response to “Mexican Casserole

  1. This was soooo good! I doubled the recipe so we could have plenty of leftovers for during the week. Doubling the recipe made a batch that comfortably fit in a 9 X 13 pan. I used a whole bag of the plain round Tostitos tortilla chips. Very very good!! Will definitely make it again

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