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Corn Chip Casserole Recipe

Tex-Mex · Main course · 45 min total

A hearty Tex-Mex casserole with layers of seasoned ground beef, corn chips, and melted cheese, perfect for a quick family dinner.

Ingredients

• 1 lb ground beef
• 1 medium onion, chopped
• 1 (10 oz) can diced tomatoes with green chilies (e.g., Rotel)
• 1 (10.5 oz) can condensed cream of mushroom soup
• 1 (15 oz) can black beans, drained and rinsed
• 1 (4 oz) can diced green chilies
• 1 packet taco seasoning (or 2 tbsp homemade)
• 1/2 cup milk
• 3 cups corn chips (e.g., Fritos)
• 2 cups shredded cheddar cheese
• Sour cream and sliced green onions for garnish (optional)

Instructions

1. Preheat oven to 350°F (175°C). Grease a 9x13-inch baking dish.
2. In a large skillet over medium-high heat, cook ground beef and onion until beef is browned and onion is tender; drain fat.
3. Stir in diced tomatoes with green chilies, cream of mushroom soup, black beans, green chilies, taco seasoning, and milk. Bring to a simmer, then remove from heat.
4. Spread half of the corn chips in the bottom of the prepared baking dish. Top with half of the beef mixture, then half of the cheese. Repeat layers: remaining corn chips, remaining beef mixture, and remaining cheese.
5. Bake for 20-25 minutes until bubbly and cheese is melted. Let stand 5 minutes before serving.
6. Garnish with sour cream and green onions if desired.

Tips

• For a spicier version, use hot diced tomatoes and add a minced jalapeño.
• Leftovers can be refrigerated for up to 3 days; reheat in the oven or microwave.
• Substitute ground turkey or chicken for a lighter option.

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