{"id":1848,"date":"2025-01-03T18:11:55","date_gmt":"2025-01-03T18:11:55","guid":{"rendered":"https:\/\/boodiz.com\/?p=1848"},"modified":"2025-01-03T18:11:56","modified_gmt":"2025-01-03T18:11:56","slug":"mexican-casserole","status":"publish","type":"post","link":"https:\/\/boodiz.com\/?p=1848","title":{"rendered":"MEXICAN CASSEROLE"},"content":{"rendered":"\n

Ingredients:
<\/strong>Lean ground beef, one pound
One can of Ranch Style beans
One 10- to 12-ounce bag of crumbled tortilla chips (I didn’t use the entire bag)<\/p>\n\n\n\n

One can of Ro-tel tomatoes
One little onion, diced
Two cups of cheddar cheese shreds, separated
One box of taco seasoning
One can of cream of chicken soup
Half a cup of water
salsa and sour cream to serve<\/p>\n\n\n\n

Instructions:
<\/strong>Set the oven temperature to 325 degrees. Brown the meat and remove any excess fat in a large skillet. Add the soup, water, taco seasoning, beans, tomatoes, and onion. Simmer over medium-low heat until cooked through and thoroughly mixed.<\/p>\n\n\n\n

A 9 x 13 casserole dish should be greased. Place half of the cheddar cheese on top, then the meat\/bean combination, and finally a layer of crushed tortilla chips. Repeat layers. Bake, covered with foil, until bubbly, 20 to 30 minutes.
Before serving, let it sit for five to ten minutes. Top with sour cream and salsa.<\/p>\n\n\n