At home, Kim knows what it’s like to please really tough recipe critics – her two children. How does she balance the desire to feed her kids the trendy, healthy foods she loves while pleasing their finicky palates? Flexibility is the name of the game. As well as a balance of new foods alongside tried and true favorites.
Mexican casserole is layered with tomatoes, cheese, and corn chips for a guaranteed family favorite!
Heat oven to 350°F. Cook ground beef in 10-inch skillet over medium heat, stirring occasionally, 5-8 minutes or until browned. Drain off fat.
Stir in rice, soup, chiles and taco seasoning mix. Spoon mixture into ungreased 13x9-inch baking pan.
Top with tomatoes, cheese and corn chips. Bake 30-35 minutes or until heated through.
Dietary Fiber: 5g
The original recipe called for 1 lb. of ground beef, 1 can of tomato soup, 1 can of chopped chilies etc.It seem's like it was changed to make a larger casserole?? For just my husband and I, the original recipe was just enough. I'm sure anyone that wanted a larger one could have just doubled it. But we love this recipe.Just saying.
My husband and I liked it, but thoght it tasted a little sweet. If I make it again I will have to cut the recipe in half because it makes so much.
This recipe was easy as well as delicious. I did not change a thing except to use a larger rectanular casserole. My husband took leftovers to work but suggests the corn chips be added after nuking since they "sog out" if nuked. Posted Aug 12 2011 by Jackie C.
This recipe was easy as well as delicious. I did not change a thing except to use a larger rectanular casserole. My husband took leftovers to work but suggests the corn chips be added after nuking since they "sog out" if nuked.
VERY GOOD,I DID ADD CANNED TOMATOES INSTEAD OF THE FRESH.WILL MAKE THIS AGAIN.
This was great! We made this at the last minute one night so we didn't have the exact ingredients. Instead of tomato soup, we used an 8oz. can of tomato sauce and made up the extra ounces with some salsa. The kids loved it too!
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