Spicy Mexican Casserole (Print Version)
Ingredients:
01 -
1 pound ground beef.
02 -
1 medium onion, diced.
03 -
1 (10-ounce) can diced tomatoes with green chilies (Rotel), undrained.
04 -
1 (10.5-ounce) can cream of mushroom soup.
05 -
1 (10.5-ounce) can cream of chicken soup.
06 -
1 (15-ounce) can corn, drained.
07 -
1 (15-ounce) can black beans, drained and rinsed.
08 -
1 (10-ounce) bag tortilla chips, crushed.
09 -
2 cups shredded Mexican cheese blend.
10 -
1 cup sour cream.
11 -
1 teaspoon garlic powder.
12 -
1 teaspoon chili powder.
13 -
1 teaspoon cumin.
14 -
Salt and pepper, to taste.
15 -
Fresh cilantro, chopped (for garnish).
Instructions:
01 -
Preheat the oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish.
02 -
In a large skillet over medium heat, cook the ground beef and diced onion until the beef is browned and the onion is soft. Drain any excess grease.
03 -
Stir in the diced tomatoes with green chilies, cream of mushroom soup, cream of chicken soup, corn, black beans, garlic powder, chili powder, cumin, salt, and pepper. Mix until well combined.
04 -
Spread half of the crushed tortilla chips in the bottom of the prepared baking dish.
05 -
Pour the beef mixture over the chips and spread evenly.
06 -
Top with the remaining crushed tortilla chips and then sprinkle the shredded Mexican cheese blend over the top.
07 -
Bake in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly.
08 -
Remove from the oven and let cool for a few minutes. Serve with a dollop of sour cream and garnish with chopped fresh cilantro.
Notes:
01 -
A flavorful and hearty casserole that combines seasoned ground beef, creamy soups, and a crunchy tortilla chip topping.