I assumed everyone probably already knew about Mexican Casserole because it was one of the first things I ever learned how to cook other than Cheeseburger Macaroni Hamburger Helper.
I adore this recipe because it’s easy. Plus, I always have all these ingredients on hand so when I realize it’s 5:30 and I’ve spent all day doing other productive things, such as picking out the right shade of polish to paint my toes, it’s a great last minute solution.
1 lb. ground chuck (we use ground venison at our house because we live off the land)
1 chopped onion
15 oz. can Ranch Style beans
1 can cream of mushroom soup (we use 98% fat free to counteract all the powdered Donettes)
1 can Rotel (if you want major heartburn, use the Extra Hot version)
1 tsp. salt
1 tsp. chili powder
1 pound grated cheddar
Brown beef and onions. Drain grease. Add beans, soup, Rotel, salt, chili powder and simmer for 10 minutes. Line greased casserole dish with chips and half of cheese. Spoon half of beef mixture on top of chips. Repeat layers. Sprinkle more cheese on top. Bake at 300 for 30 minutes.
I usually serve this with a side of guacamole and flour tortillas. Unless the avocadoes I bought on Monday aren’t ripe, in which case I just serve it with Zantac.