Rich, hearty, and brimming with layered textures, this Mexican casserole delivers crowd-pleasing comfort in every bite.
The savory base of seasoned beef and beans, combined with the zesty kick of Rotel tomatoes and the creamy richness of cheddar and soup, creates a fusion of flavors that’s both nostalgic and bold.
Topped with bubbling cheese and finished with a dollop of sour cream and salsa, it’s the ultimate family-style meal with a Tex-Mex twist.
Ingredients Breakdown: What You’ll Need
Lean ground beef – The flavorful base of the dish, bringing richness and savory depth to every bite.
Ranch Style beans – Adds a smoky, seasoned kick that deepens the casserole’s flavor profile.
Crushed tortilla chips – Provides texture and crunch while helping soak up all the delicious juices.
Rotel diced tomatoes & green chilies – Infuses the casserole with zest and a subtle, spicy edge.
Chopped onion – Balances richness with a sweet and savory aromatic lift.
Shredded cheddar cheese – Melts into gooey layers that hold the dish together and add irresistible cheesiness.
Taco seasoning – Packs the meat mixture with bold, familiar Tex-Mex flavor.
Cream of chicken soup – Adds a creamy binder that makes the casserole ultra-cozy and cohesive.
Water – Helps meld the soup and seasoning into a smooth, flavorful sauce.
Step-by-Step: How to Make Mexican Casserole
Preparing the seasoned meat mixture
Brown the ground beef in a skillet until no longer pink. Drain off any excess fat to prevent greasiness. Stir in the beans, undrained Rotel, chopped onion, taco seasoning, cream of chicken soup, and water. Simmer until the mixture is thickened and cohesive—this allows the spices to bloom fully.
Assembling the perfect layers
Grease a 9×13 casserole dish. Start with a base layer of crushed tortilla chips, followed by the hot meat mixture. Sprinkle a generous amount of shredded cheese. Repeat the layers until ingredients are used up, finishing with cheese on top for a perfectly golden crust.
Baking and broiling for the ideal finish
Cover the dish with foil and bake at 325°F for 20–30 minutes until heated through and bubbly. Uncover and broil just until the top cheese layer turns golden brown with delicious crispy edges.
Resting time and final garnishes
Let the casserole sit for 5–10 minutes to settle before serving. This prevents crumbling when sliced. Finish with spoonfuls of sour cream, your favorite salsa, and fresh herbs for presentation.
Storage Tips
Fridge storage and reheating advice
Cool leftovers completely before storing in airtight containers. Refrigerate for up to 4 days. Reheat in the oven at 300°F covered with foil, or in the microwave in short intervals for even warming.
Freezer-friendly tips and thawing instructions
Freeze individual portions or the whole casserole wrapped tightly in plastic and foil. Thaw in the fridge overnight, then reheat at 325°F until warmed through. Avoid freezing with toppings—add those fresh.
Best containers to use for meal prep
Use glass or BPA-free plastic containers with airtight lids. For freezing, disposable aluminum pans work well and are convenient for reheating without extra cleanup.
Recipe Tips
Use freshly shredded cheese for better melt
Pre-shredded cheese often contains anti-caking agents that hinder melting. Grate your own for creamier results.
Add jalapeños or hot sauce for extra heat
Spice lovers can boost the heat by adding diced jalapeños, crushed red pepper, or a dash of hot sauce directly into the meat mixture.
Prevent soggy chips with layering tricks
Add chips right before layering, and avoid pressing down too hard. Let the meat mixture cool slightly before layering to reduce steam buildup.
How to stretch the recipe for a crowd
Double the ingredients and use two 9×13 pans. Serve with hearty sides to feed more people without doubling the protein cost.
Frequently Asked Questions
Can I use nacho cheese chips instead of plain tortilla chips?
Yes, but keep in mind they add more salt and seasoning. Adjust other ingredients to compensate.
What can I substitute for Ranch Style beans?
Chili beans or seasoned pinto beans work well. Add a pinch of cumin and garlic powder if using plain beans.
Can this be made in a slow cooker?
Yes. Assemble in a slow cooker and heat on low for 3–4 hours. Add cheese during the last 30 minutes.
How long does it last in the fridge?
Stored properly, it lasts up to 4 days. Reheat only what you’ll eat to preserve texture and flavor.
What to Serve with This Recipe
Mexican rice or Spanish-style quinoa
These grains soak up the casserole’s flavors and complement its richness with a satisfying bite.
Fresh guacamole and tortilla chips
The cool creaminess of guacamole adds contrast, while chips enhance the crunch factor.
Simple green salad with lime vinaigrette
Balance out the hearty casserole with a refreshing salad dressed in zesty citrus.
Margaritas or agua fresca for drinks
Pair with classic margaritas or hydrating agua fresca—watermelon, tamarind, or hibiscus—to complete your Tex-Mex table.
Mexican Casserole
Ingredients
- 1 small onion finely chopped
- ½ cup water
- 1 10-oz can Rotel diced tomatoes with green chilies, undrained
- 1 pound lean ground beef
- 1 10.75-oz can cream of chicken soup
- 1 10-12 oz bag tortilla chips, crushed (adjust amount as needed)
- 2 cups shredded cheddar cheese divided
- 1 1-oz packet taco seasoning
- 1 15-oz can Ranch Style beans
- Sour cream and salsa for garnish
Instructions
- Preheat the oven to 325°F. In a large skillet over medium heat, cook the ground beef until browned, then drain the excess fat. Incorporate the beans, diced tomatoes with chilies, chopped onion, taco seasoning, cream of chicken soup, and water into the skillet. Allow the mixture to simmer over medium-low heat, stirring occasionally until thoroughly blended and warmed through.
- Lightly grease a 9×13-inch casserole dish. Spread a layer of crushed tortilla chips on the bottom. Spoon half of the meat and bean mixture over the chips and sprinkle with one cup of shredded cheddar cheese. Repeat the layering with remaining chips, meat mixture, and cheese.
- Cover the dish with aluminum foil and bake in the preheated oven for 20 to 30 minutes, until the casserole is heated through and bubbly.
- Uncover and place the casserole under the broiler for a few minutes, just until the top layer of cheese begins to brown.
- Allow the casserole to rest for 5 to 10 minutes before serving. Accompany each serving with a dollop of sour cream and a spoonful of salsa, if desired.