Mexican casserole is layered with tomatoes, cheese, and corn chips for a guaranteed family favorite!
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2 pounds lean ground beef
3 cups uncooked long grain rice
2 (10 3/4-ounce) cans condensed tomato soup
1 (4-ounce) cans chopped green chiles, drained
2 (1.5-ounce) packages taco seasoning mix
2 medium (2 cups) tomatoes, chopped
8 (3/4-ounce) slices Land O Lakes® Deli American
2 cups crushed corn chips
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.
To freeze and bake later, prepare recipe as directed above. Cover; freeze. Remove casserole from freezer at least 24 hours before serving time. Heat oven to 350°F. Uncover, bake 40-45 minutes or until heated through.
Explore reviews fromour online community
I forgot to top this with the fritos, and it was still a big hit! Quick and tasty way to use leftover rice.
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.