It was a dark and stormy night…perfect for a warm, filling meal like Mexican Casserole! This is a recipe that my mother-in-law wrote down in a cookbook she gave to us for our wedding. So we have been eating this one for 18 years! It doesn’t really fit with my “lean and healthy” recipes that I’ve been trying to make more of lately but the day was just screaming for something in our comfort food genre. I had all the ingredients on hand.
Brown in a skillet:
- 1 lb ground beef
- 1 medium onion, chopped
Drain off fat and return to the skillet.
Add to the meat mixture:
- 1 can Ranch Style beans
- 1 can cream of mushroom soup
- 1 can Ro-Tel
- 1 tsp salt
- 1 tsp chili powder
Stir and then simmer for 10 minutes.
Layer in a greased 3 quart casserole dish
- Tortilla chips
- meat mixture
- grated cheddar cheese
Bake, uncovered for 30 minutes in a 300° oven.
We like to serve it with salsa, pico and/or sour cream.
If you live north of the Mason-Dixon line it might be hard to find the Ranch Style Beans. KMart often carries them so try there. I am thankful to my SIL who supplies me with them via the “if it fits it ships” boxes from the USPS.