Mexican Casserole Recipe – Easy Mexican Casserole

You can enhance this recipe a bit more with the aid of taco seasoning lower beef when you have it ready.

1 pound lean hamburger

2 cups salsa

1 (16 oz.) can chile beans, drained

3 cups tortilla chips, crushed

2 cups sour cream

1 (2 oz.) can sliced black olives, drained

1/2 cup eco-friendly onion, chopped

1/2 cup fresh tomato, chopped

2 cups shredded Cheddar cheese

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Preheat oven to 350 levels. Produce a 9×13-inch baking dish with nonstick cooking spray.

Within the large skillet, prepare the floor beef over medium warm until brown. Stir within the salsa, reduce heat and simmer for 20 5 minutes, or until all of the liquid is absorbed. Stir within the beans as well as heat completely.

Spread the crushed tortilla chips to the ft in the baking dish. Spoon the meat mixture within the chips. Spread the sour cream on the top within the beef mixture. Sprinkle across the olives, eco-friendly onion and tomato. Top while using the cheddar cheese.

Bake for half an hour or until hot and bubbly.

Fast and Creamy Mexican Casserole

This creamy casserole features 2 kinds of soup, chili peppers, salsa and sour cream.

1 (10.75 oz.) can condensed cream of mushroom soup

1 (10.75 oz.) can condensed cream of chicken soup

1 (4 oz.) can chopped eco-friendly chile peppers, drained

1-1/2 cups prepared salsa

1/4 cup milk

2/3 cup sour cream

8 (6-inch) flour tortillas

6 boneless chicken white-colored-colored meat halves, cooked and cubed

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2 cups shredded Cheddar cheese


Preheat oven to 350 levels. Gently grease a 9×13-inch baking dish.

Within the medium bowl, combine the mushroom soup, chicken soup, chile peppers, salsa, milk and sour cream mix until well blended. Convey a layer of tortilla strips for the finish within the prepared baking dish.

Layer within the following order: 1/2 within the soup mixture, 1/2 within the chicken, 1/2 within the shredded cheese. Repeat layers prior to deciding to consume all the ingredients. Finish obtaining a layer of shredded cheese.

Bake for forty-a few minutes, covered, then eliminate the coverage and bake for an additional fifteen minutes.

Chicken Cornbread Bake

Two great flavor sensations get together during this casserole – chicken and cornbread.

1/2 cup margarine

1 onion, finely chopped

1 clove garlic clove clove clove, minced

1 (15.25 oz.) can whole kernel corn, drained

1 (15 oz.) can cream style corn

1 can cream of chicken soup

1/4 teaspoon salt

2 eggs

1 (8.5 oz.) pkg. corn bread mix

2-1/3 cups cooked chicken white-colored-colored meat, chopped

two tablespoons canned eco-friendly chili peppers, chopped

1 (4 oz.) jar chopped mushrooms, drained

1/2 cup light sour cream

1/4 teaspoon salt

1/4 teaspoon ground pepper

1 (8 oz.) pkg. Monterey Jack cheese, shredded


Preheat oven to 375 levels. Grease a 9×13-inch baking dish.

Melt the margarine in the small skillet over medium warm. Saute the onion and garlic clove clove clove until tender for four to six minutes reserve.

Within the large bowl, combine the corn, cream style corn, chicken soup, salt along with the eggs.

Beat within the muffin mix. Fold within the cooked onion mixture. Pour towards the prepared baking dish.

In another large bowl, combine the chicken, eco-friendly chilies, mushrooms, sour cream, pepper and salt. Spoon chicken mixture within the corn mixture to within 1-inch inside the edge. Sprinkle the very best with cheese.

Bake for 35 to 40 minutes or before the edges are golden brown.