Mexican Casserole

This casserole is a family favorite. It’s delicious, easy and frugal!

Tortilla chips
1 lb ground meat
1 can pinto or Ranch Style beans
1 small can mushrooms
1 can Rotel
1 can cream of chicken
Shredded cheddar cheese

1. Brown ground meat
2. Layer 9×13 casserole dish with tortilla chips
3. Spread browned meat over chips, spread beans over meat followed by mushrooms
4. In mixing bowl, mix Rotel and cream of chicken together, pour on casserole and top with shredded cheddar.
5. Bake at 350 for 30 minutes

Mexican Casserole Recipe Card

Ways to make Mexican Casserole healthier & more frugal:

  • Use ground venison!
  • When we get to the bottom of a bag of tortillas and all that is left is crumbs, we save them. With each bag, we empty the crumbs into that first bag! After 3-4 bags worth of crumbs, there are enough tortilla chips to make Mexican Casserole! {And using the crumbs works just fine!}
  • Make your own pinto beans from dried pintos! It’s easy & much cheaper! I typically cook up a huge batch of pintos and freeze in 2 cup portions!
  • Make your own Cream of Chicken Soup! It’s easy and simple. The last time I made this casserole, I used chicken stock, flour, milk, salt and pepper to whip up some homemade cream of chicken! It was delicious and I couldn’t tell a difference in the casserole! If you want a recipe check out Making a Cream Sauce from Getting Freedom.

6 Replies to “Mexican Casserole”

  1. Rachel,
    Mattie and I just got finished eating the Mexican Casserole that you put on your website! We also made it ourselves with a little help from Mom, but just little bit. It really was delicious!

  2. Made this last week and we are making again tonight!! So yummy, thank you for the recipe!

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