Tex-Mex Casserole

I think it’s safe to say that we eat a lot of Mexican inspired dishes! Kayla told me yesterday because again, we had something to do with taco meat, “we eat a lot of Mexican food to not be Mexican!” What can I say the Spanish and Italian culture have some yummy food!  

This dish comes for a friend of mine that I used to work with. She was giving me recipe ideas after she found out that I wanted to take on food blogging full time. I told her it would more than likely end up here, and we loved it, so it did!

I changed it up a bit and changed the name. Sorry Kristy! We aren’t sure who “Laura” is so I didn’t want to call it “Laura’s Dish”, plus to Google, that doesn’t mean anything. Call it Tex-Mex Casserole, and Google “gets it”.

Anyways. This is so simple, tastes delicious and depending on how spicy you like things, you can take this up, or down if your taste buds aren’t too keen on the spices.

Scroll down for a printable version.


What do you need?
1 pound of ground beef
1 can cream of mushroom soup (Pacific makes a delicious one)
1 can chopped green chilies (like it spicy? use 2)
1 small onion, chopped
2 cups shredded cheese
Tortilla Style Chips (we use Beanitos)
Sour Cream and Salsa for topping

What do you do?
Preheat oven to 350 degrees.
In a large pan over medium to high heat, brown your meat and onion together.
When your meat is cooked through, stir in your cream of mushroom soup and green chilies.
In a round casserole dish, place enough crushed tortilla chips to cover the bottom.
Place a layer of your meat mix.
Place a layer of your cheese mix.
Another layer of chips, meat, and cheese.
Do this until you end with cheese on the top and there is no longer any remaining meat.
Bake for 30 minutes or until cheese is melted and bubbly.
Serve with a dollop of sour cream and salsa.

Other Mexican inspired dishes we make and love, check them out!
Taco Pasta

Homemade Hamburger Helper – Crunchy Taco

Better then the Packet, Homemade Taco Seasoning