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This Mexican casserole is a family favorite. I bet yours will love it too.

This picture was taken just before I put it in the oven.

My mom didn’t make a lot of casseroles when I was growing up, but The Husband’s did.

So when we married, I got a quick lesson in all things casserole-making, and somewhere over the years I picked up this one, simply dubbed “Mexican casserole.”

I made it often when our kids were young. (It’s my son Aaron’s favorite!)

It’s an easy-to-make perfect weeknight meal everyone will love after a long day of work and after-school practices.

It also freezes well if you want to make it ahead of time.


1 lb. lean ground beef

1 can Rotel

1 can cream of mushroom soup

2 cans Ranch Style beans

Flour or corn tortillas

Grated cheddar cheese


Cook ground beef in skillet then add Rotel, soup and beans and mix well.

Put a small amount of mixture into bottom of casserole dish.

Top with layer of tortillas, then more mixture, another layer of tortillas and the rest of the mixture.

(It’s layered like lasagna.)

Top with grated cheddar cheese and cook in 350-degree oven for 45 minutes to one hour or until heated through.

I like to serve this with a side salad, tortilla chips and salsa.



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