There is a wide range of casserole recipes available in Mexican cuisine. Some casseroles may be prepared without any non-vegetarian ingredients, while some calls for chicken, beef or pork. So, if you love casserole and beef, you will definitely relish eating this cheesy and crunchy tortilla chip casserole.
Difficulty level: Easy
Servings per recipe: 4-6
Time required for preparation: 10-15 minutes
Time required for cooking: 40-50 minutes
1 lb. of ground beef
1 package of taco seasoning
1 cup of corn kernels (frozen or fresh)
2-3 cups of crushed tortilla chips
2-3 large cloves of garlic, chopped
1 large yellow bell pepper, deseeded and diced
2 cups of canned refried beans (drained)
1-2 jalapeño peppers, deseeded and chopped
1 large red bell pepper, deseeded and diced
1/4th cup of hot water
1 large onion, peeled and chopped
2-3 large tomatoes, diced
Freshly ground black pepper, to taste
1 can of cream of chicken soup
Salt, to taste
Sour cream, for serving
1 9×13-inch baking pan
1 stirring spoon
1 deep skillet
Method of Preparation
1. Fill up a pot with water and place it on the stove. Light up the flame and set it on high. Once the water in the pot starts boiling, add the corn kernels and boil them for 4-5 minutes or until they become inflated and float on the surface of the water. Next, take the bell peppers and cut them in half.
Cut out the ribs and seeds from the bell peppers and then dice them. Similarly, slice the jalapeño peppers in half and then deseed them if you don’t prefer very spicy food. Once done, chop the jalapeño peppers finely and then set them aside.
2. Next, chop the onions and the tomatoes as stated above. Once all the vegetables are chopped, take a deep skillet and place it on the stove. Light the flame and set it on medium high. Once hot, put 2-3 tablespoons of oil and the ground beef into the skillet. Brown the beef for 5 minutes or until it turns into a dark brown color and no longer remains pink on the inner side.
Next, add-in the onions and sauté them for 3-4 minutes. Follow that by adding the garlic and then sauté them for 1 minute more. Finally, add the diced bell peppers, chopped jalapeño peppers, tomatoes and the corn kernels. Stir the mixture and crank down the flame to medium.
3. Cook the mixture stirring occasionally for 5 minutes and then add the cream of chicken soup. Stir everything nicely to coat and then add 1/4th cup of hot water. Bring the mixture to a boil and then simmer it for 2 minutes. Next, add the taco seasoning, salt and the black pepper to the mixture.
Stir everything to combine nicely. Once done, take a baking pan and grease it generously with cooking spray. Once done, spread half of the tortilla chips in the baking pan and then top that with the beef and vegetable mixture.
4. Finally, spread the shredded cheese on top of the beef mixture and then repeat the same procedure of layering. Start the second layer with another layer of tortilla chips and finish off by spreading the remaining shredded cheese on top.
Once ready, cover the pan with an aluminum foil and then pop it into a 325 degrees Fahrenheit preheated oven to bake the casserole for 25-35 minutes or until it turns bubbly. Once done, serve the warm casserole with a dollop of sour cream.