Description
This Taco Casserole is a quick and easy weeknight dinner combining seasoned ground beef, creamy mushroom soup, spicy Rotel tomatoes, and crunchy tortilla chips, all topped with melted cheddar cheese. Perfect for a comforting meal with a Mexican-inspired twist, it bakes in just 30 minutes and serves six people.
Ingredients
Scale
Meat and Seasoning
- 1 lb ground beef
- 1 (1.25 oz) packet taco seasoning
Sauce and Broth
- 1 (10.5 oz) can cream of mushroom soup
- 1 (8 oz) can beef broth
- 1 (14 oz) can Rotel tomatoes (diced tomatoes with green chilies)
Cheese and Base
- 6 slices cheddar cheese
- 1 (8 oz) bag tortilla chips
Instructions
- Preheat oven: Set your oven to 375°F (190°C) to prepare it for baking the casserole.
- Brown beef: In a skillet over medium heat, cook the ground beef until it is fully browned and no longer pink, then drain any excess fat to reduce greasiness.
- Simmer sauce: Add the taco seasoning, cream of mushroom soup, beef broth, and Rotel tomatoes to the browned beef. Stir well and simmer the mixture on low heat for 5 to 10 minutes to combine the flavors and thicken the sauce slightly.
- Layer chips: Spread the entire bag of tortilla chips evenly over the bottom of a 9×13-inch casserole dish to form the base layer.
- Add beef mixture: Pour the simmered beef sauce evenly over the tortilla chips to coat them thoroughly.
- Top with cheese: Arrange the slices of cheddar cheese evenly on top of the beef and chips layer.
- Bake: Place the casserole dish in the preheated oven and bake for about 10 minutes, or until the cheese is fully melted and bubbly. Serve warm immediately for best taste.
Notes
- For a spicier casserole, use hot Rotel tomatoes or add jalapeños.
- To make this dish with a different protein, ground turkey or chicken can be substituted for beef.
- Feel free to add layers of black beans or corn for extra texture and nutrition.
- For a lower fat version, use reduced-fat cheddar cheese and drain fat carefully from the cooked beef.
- This casserole is best served fresh but can be refrigerated and reheated within 2 days.
