Creamy, cheesy, and utterly comforting, this Mexican Casserole is the kind of weeknight hero that disappears fast at the dinner table. With a savory mixture of seasoned beef, beans, tomatoes with green chilies, crunchy tortilla chips and gooey cheddar, it combines texture and flavor in every bite. Fun fact: casseroles became popular in the U.S. because they’re economical, easy to stretch for a crowd, and forgiving when you need to substitute ingredients — which makes this dish perfect for busy homes and last-minute entertaining.
This casserole stands out because it’s simple to assemble, requires minimal active cooking time, and appeals to both kids and adults. If you enjoy other cozy casseroles, you might like how it plays alongside favorites like Baked Potato Casserole with Bacon. Read on — you’ll see why this recipe should be on your regular rotation; it’s fast, family-friendly, and always a hit.
What is Mexican Casserole?
What’s in a name? Mexican Casserole isn’t a strict regional classic so much as a playful mash-up of Tex-Mex flavors baked into one comforting dish. Is it authentically Mexican? Not exactly — but it captures the spirit of bold, spicy, and cheesy comfort food. Why might it be called “Mexican”? Maybe because it borrows familiar ingredients like chili-seasoned beef, beans, and tomatoes with green chilies that make your taste buds do a happy dance. They say “the way to a man’s heart is through his stomach,” and this casserole is a strong contender for winning plenty of hearts — and hungry requests for seconds. Give it a try and see how quickly it becomes a family favorite.
Why You’ll Love This
- Big, savory flavor: The ground beef seasoned with taco mix, Ro-Tel tomatoes, and Ranch Style beans creates a rich, slightly spicy base that’s both hearty and satisfying.
- Budget-friendly and practical: Using pantry staples and a 9×13 casserole dish makes this an economical meal that stretches well for leftovers or feeding a crowd.
- Texture and topping variety: Crunchy chips layered with melty cheddar and a creamy touch from the soup makes every forkful interesting and comforting.
If you’re a fan of rich, saucy casseroles, you’ll also enjoy our Beef Stroganoff Casserole for a completely different but equally satisfying family meal. Now grab your skillet — this one is worth making tonight.
How to Make
Quick Overview
This Mexican Casserole is easy to prepare, flavorful, and has a lovely mix of textures: creamy, saucy filling with a crunchy chip layer and melted cheese on top. Total time is about 40 to 50 minutes, with 15 minutes prep and 20 to 30 minutes baking. Standout elements are the creamy soup that binds everything and the crispy chips that keep the dish from being mushy.
Ingredients
- 1 lb lean ground beef
- 1 small onion, chopped
- 1 can (10 oz) Ro-Tel tomatoes with green chilies, undrained
- 1 can (15 oz) Ranch Style beans, drained slightly
- 1 packet taco seasoning (about 1 oz)
- 1 can (10.5 oz) cream of chicken soup
- 1/2 cup water
- 1 bag (10–12 oz) tortilla chips, crushed
- 2 cups shredded cheddar cheese, divided
- Sour cream (for serving), as needed
- Salsa (for serving), as needed
Directions
- Preheat the oven to 325°F (163°C). Lightly grease a 9×13-inch casserole dish and set it aside.
- In a large skillet over medium heat, add 1 lb lean ground beef and 1 small chopped onion. Cook, breaking up the meat with a spatula, until the beef is browned and onions are soft, about 6 to 8 minutes.
- Drain any excess fat from the skillet to avoid a greasy casserole.
- Return the skillet to medium heat. Stir in 1 can (10 oz) Ro-Tel tomatoes with green chilies (undrained), 1 can (15 oz) Ranch Style beans (lightly drained), and 1 packet taco seasoning. Mix well so the seasoning coats the meat and beans.
- Add 1 can (10.5 oz) cream of chicken soup and 1/2 cup water to the skillet. Stir until everything is combined into a thick, saucy mixture. Let it simmer for 5 to 7 minutes, stirring occasionally, so flavors meld and the mixture heats through.
- Spread a layer of crushed tortilla chips evenly on the bottom of the prepared 9×13-inch casserole dish—enough to form a thin bed (about one-third of the bag, depending on desired crunch).
- Spoon half of the meat and bean mixture over the chips in an even layer.
- Sprinkle with 1 cup of shredded cheddar cheese.
- Add another layer of crushed tortilla chips, then the remaining meat mixture, smoothing it out evenly.
- Finish by sprinkling the remaining 1 cup shredded cheddar cheese over the top.
- Cover the casserole with foil and bake for 20 to 30 minutes, or until the casserole is bubbly and the cheese has fully melted.
- Remove from the oven and allow the casserole to rest for 5 to 10 minutes before slicing to help it set.
- Serve warm with dollops of sour cream and a side of salsa to taste.
What to Serve With
- Fresh green salad with lime vinaigrette to cut through the richness
- Mexican-style rice or cilantro-lime rice for a more filling meal
- Corn on the cob or Mexican street corn for a fun, festive side
- Warm flour tortillas or extra chips for scooping
- A light beer, margarita, or aguas frescas for an easy pairing
Top Tips for Perfecting
- Substitute ground turkey or chicken for a leaner version; adjust seasonings to taste.
- If you like extra heat, add chopped jalapeños or a dash of cayenne with the Ro-Tel.
- For a creamier texture, stir in 1/2 cup sour cream to the meat mixture before layering.
- Avoid sogginess by not over-layering chips; a thin bed gives a pleasant crunch.
- If using low-sodium canned ingredients, you might want to add a pinch of salt or extra taco seasoning.
- Let the casserole rest after baking — it firms up and slices more cleanly.
Storing and Reheating Tips
- Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3 to 4 days.
- Freezing: To freeze, assemble and bake the casserole, then cool completely and wrap tightly with plastic wrap and foil; freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
- Reheating: Reheat individual portions in the microwave for 1 to 2 minutes, or reheat the whole casserole in a 350°F (175°C) oven for 15 to 20 minutes covered, then uncover for 5 minutes to re-crisp the top.
FAQs
Can I make this casserole ahead of time?
Yes. Assemble the casserole, cover tightly, and refrigerate for up to 24 hours before baking. Add a few extra minutes to baking time if the casserole is cold from the fridge.
What can I use instead of Ranch Style beans?
You can substitute canned pinto beans or black beans drained and rinsed. The flavor will shift slightly but remain delicious.
Is there a vegetarian version of this casserole?
Absolutely. Replace the ground beef with sautéed mushrooms, crumbled tofu, or a plant-based meat substitute and use vegetable soup instead of cream of chicken.
How can I make this less spicy for kids?
Use mild diced tomatoes instead of Ro-Tel or reduce the amount of taco seasoning. Serve with extra sour cream to mellow heat.
Can I add vegetables to the casserole?
Yes — bell peppers, corn, or zucchini work well. Sauté them with the onions until slightly softened before adding the meat or meat substitute.
Conclusion
This Mexican Casserole is a weeknight champion: easy to pull together, budget-friendly, and deeply satisfying with its creamy, cheesy layers and crunchy chip texture. Try it as written for a reliable family favorite, or customize it with different proteins, beans, or heat levels to make it your own. For more casserole inspiration and variations you might enjoy, check out this Best Taco Casserole Recipe and this Best Mexican Casserole Recipe (+ VIDEO)- Easy Mexican casserole. Share a plate with family or friends — it’s the kind of recipe that brings people together.
Mexican Casserole
Equipment
- Skillet
- Casserole Dish
Ingredients
Meat and Beans
- 1 lb lean ground beef
- 1 small onion, chopped
Tomatoes and Sauce
- 1 can (10 oz) Ro-Tel tomatoes with green chilies, undrained
- 1 can (15 oz) Ranch Style beans, drained slightly
- 1 packet (about 1 oz) taco seasoning
- 1 can (10.5 oz) cream of chicken soup
- 1/2 cup water
Toppings
- 1 bag (10–12 oz) tortilla chips, crushed
- 2 cups shredded cheddar cheese, divided
Serving Suggestions
- Sour cream, for serving as needed
- Salsa, for serving as needed
Instructions
- Preheat the oven to 325°F (163°C). Lightly grease a 9×13-inch casserole dish and set it aside.
- In a large skillet over medium heat, add the ground beef and chopped onion. Cook, breaking up the meat with a spatula, until the beef is browned and onions are soft, about 6 to 8 minutes.
- Drain any excess fat from the skillet to avoid a greasy casserole.
- Return the skillet to medium heat. Stir in the Ro-Tel tomatoes, Ranch Style beans, and taco seasoning. Mix well so the seasoning coats the meat and beans.
- Add the cream of chicken soup and water to the skillet. Stir until everything is combined into a thick, saucy mixture. Let it simmer for 5 to 7 minutes, stirring occasionally.
- Spread a layer of crushed tortilla chips evenly on the bottom of the prepared casserole dish.
- Spoon half of the meat and bean mixture over the chips in an even layer.
- Sprinkle with 1 cup of shredded cheddar cheese.
- Add another layer of crushed tortilla chips, then the remaining meat mixture, smoothing it out evenly.
- Finish by sprinkling the remaining cheddar cheese over the top.
- Cover the casserole with foil and bake for 20 to 30 minutes, or until bubbly and the cheese has fully melted.
- Remove from the oven and allow the casserole to rest for 5 to 10 minutes before slicing.
- Serve warm with dollops of sour cream and a side of salsa.