My Favorite Mexican Casserole

READY IN: 45mins
Recipe by AmyZoe

This is super quick and delicious. The only thing I'd do differently is add some jalapeno peppers to make it spicier. It's a great way to use the bottom of the tortilla chip bag. The tortilla chips make a crispy crust on the bottom of the casserole. I skipped the garnishes and it still tasted great. Recipe courtesy of Chris Gavenda, Wildwood, MO and

Top Review by Katiecooks

I made this with some modifications and it was great! I made my own salsa: 1 can petite diced tomatoes with garlic & onion some jalapeno slices (10 or so) Blend all together (finely for kids, so they don't see the onion, pepper, & tomato) I left out the green pepper and chopped onion the recipe called for, because the kids wouldn't eat that. I also used 8 oz. of cheese not 12 oz. I served it with brown rice. It was wonderful!

Ingredients Nutrition


  1. Preheat oven to 350.
  2. Grease a 13x9" baking dish and scatter crushed tortilla chips evenly on the bottom.
  3. Combine the chicken, beans, corn, tomato sauce, salsa, onion, bell pepper, cilantro, garlic, sant, and pepper in a bowl.
  4. Place half the mixture evenly in the baking dish.
  5. Combine the cheeses and sprinkle half over mixture.
  6. Cover with the remaining half of the chicken-and-bean mixture and sprinkle the remaining cheese over top.
  7. Bake for 30 minutes.
  8. Let stand for 5 minutes before serving.
  9. Serve the garnishes in bowls so guests can top their portions with diced tomatoes, sour cream, and cilantro.

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