Creamy Mexican Beef Casserole
Description
This Creamy Mexican Beef Casserole is the ultimate comfort food for taco lovers! Layers of seasoned ground beef, creamy sauce, melted cheddar and Monterey Jack cheese come together in one irresistible, cheesy bake. Finished with fresh tomatoes and green onions, this easy family-friendly casserole is perfect for weeknight dinners, potlucks, or game day gatherings.
Ingredients
- 1 lb (450g) ground beef
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 packet taco seasoning (or 2 tbsp homemade)
- ½ cup salsa
- 1 (10 oz) can Rotel diced tomatoes with green chilies, drained
- 1 (10.5 oz) can cream of chicken or cream of mushroom soup
- ½ cup sour cream
- 4 oz cream cheese, softened
- 2 cups shredded cheddar cheese
- 1½ cups shredded Monterey Jack or mozzarella cheese
- 2 cups crushed tortilla chips or nacho chips
- 2 green onions, sliced
- 1 Roma tomato, diced
- Fresh cilantro (optional)
Instructions
- Preheat the oven to 350°F (175°C). Lightly grease a 9-inch baking dish or oven-safe skillet.
- In a large skillet over medium heat, cook the ground beef and onion until the beef is browned. Drain excess grease.
- Stir in the garlic and cook for 30 seconds.
- Add the taco seasoning, salsa, and Rotel tomatoes. Simmer for 3–4 minutes.
- In a separate bowl, mix together the cream of chicken soup, sour cream, and cream cheese until smooth.
- Fold the creamy mixture into the beef mixture until well combined.
- Spread half of the crushed tortilla chips into the baking dish.
- Spoon the beef mixture over the chips.
- Sprinkle with the cheddar and Monterey Jack cheeses.
- Bake for 20–25 minutes, or until the cheese is melted and bubbly.
- Garnish with diced tomatoes, green onions, and fresh cilantro before serving.
Tips
- Add black beans or corn for extra texture and flavor.
- Use ground turkey or shredded chicken as a lighter alternative.
- Serve with guacamole, salsa, or sour cream on the side.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
