Friday, January 30, 2015

Easy Mexican Casserole



Easy Mexican Casserole

1 pound lean ground beef
1 can Ranch Style beans
1 10-12 ounce bag tortilla chips, crushed
1 can Ro-tel tomatoes
1 small onion, chopped
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

Preheat oven to 325 degrees.
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.

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 layers.
Cover with foil and bake for 20-30 minutes, or until bubbly.

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

REMEMBER!! WATCH YOUR PORTIONS! I have found that many do best when they control their portions rather than deny themselves food!

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