Wednesday, July 27, 2011

Easy Mexican Casserole


I like a good casserole every once in a while. I especially like ones that contain beans, some veggies, and a meat that can be switched out for some lean turkey breast meat. This one is a little on the indulgent side because of the cheese and tortilla chips, but it was a delicious dinner with just enough spice and a decent amount of veggies mixed in. When I make it again, I’ll add some corn to the mix and substitute some oven-browned tortillas or brown rice for the chips.

I still find it a huge challenge to come up with a good casserole photo. They never look as good as they taste, but I can assure you, this was a yummy dinner!


1 pound lean ground turkey (or beef
1 can Chili Beans
1 10-12 ounce bag tortilla chips, crushed
1 can Ro-tel tomatoes
1 small onion, minced (optional)
2 cups shredded cheddar cheese, divided
1 package taco seasoning
1 can cream of chicken soup
1/2 cup water
sour cream and salsa for serving


1. Preheat oven to 325 degrees.

2. In a large skillet, brown meat and drain off fat. Stir in beans, tomatoes, onion, taco seasoning, soup and water. Simmer over medium-low heat until everything is well combined and heated through.

3. Grease a 9×13 casserole dish. Put down a layer of crushed tortilla chips, followed by a layer of the meat/bean mixture, then half of the cheddar cheese. Repeat the layers one more time.

4. Cover with foil and bake for 20-30 minutes, or until bubbly. Optional: brown cheese topping under the broiler on high for 2-3 minutes.

5. Let sit for 5-10 minutes before serving. Top with sour cream and salsa. Enjoy!

Source: Adapted from Sing for your Supper

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