Easy Weeknight Taco Casserole

"This has to be the best recipe. I got this recipe from a friend and I make it often. The spice is just right and the taste is too!"
 
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photo by SharonChen photo by SharonChen
photo by SharonChen
photo by SharonChen photo by SharonChen
photo by *Parsley* photo by *Parsley*
photo by Darelle S. photo by Darelle S.
photo by Darelle S. photo by Darelle S.
Ready In:
20mins
Ingredients:
7
Serves:
12
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ingredients

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directions

  • Brown ground beef.
  • Add taco seasoning, mushroom soup, beef broth, and Rotel tomatoes.
  • Bring to a simmer. Simmer for about 5-10 minutes.
  • Pour chips into bottom of casserole dish (leave whole).
  • Pour beef mixture over chips.
  • Place sliced cheese on top.
  • Bake at 375° for about 10 minutes or until cheese looks melted.

Questions & Replies

  1. I bought beef mushroom soup not CREAM of Mushroom soup.? WILL IT TURN OUT?
     
  2. Can you use tortillas instead?
     
  3. Two questions: 1. What size casserole dish should this be made in? & 2. Should the can of Rotel be drained? I've noticed several reviewers commented that their finished "casserole" turned out more like soup. Could it be that the tomatoes should have been drained, even though that step isn't spelled out?
     
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Reviews

  1. I made this last night and it was awesome - a delicious twist to tacos! I used Taco flavored Doritos and added shredded lettuce, sour cream and salsa after coming out of the oven and putting on our plate - very yummy!! This ones a keeper!! Thanks for sharing!
     
  2. This has really great flavor. The original recipe called for 8 ounces of chips and a 9x13 which would have made a very thin layer of the meat sauce and cheese. I used an 8x8 with 4 ounces of chips and it was perfect for the sauce and would serve 5 as is or 6 with a side salad. I used 90% extra lean ground sirloin which reduced the calories and fat a little and I added a small can of green chiles. The avocado and sour cream (which were adds that I made) made it great!
     
  3. So easy and delicious! I cooked it a little longer because it was so runny and I added a can of refried beans on top of the chips. It turned out the perfect consistency. Next time I'll add shredded Mexican cheese on top, we love cheese!
     
  4. This was AWESOME! I made this with about 1.5 lb. of ground beef and left out the rotel. Instead of the tortilla chips I bought taco shells. So after the taco casserole was done, I just added it to the taco shells and ate them as tacos. The consistency was perfect. Definitely making this again!!
     
  5. I loved the simplicity of this recipe. However, a can of tomatoes and a can of mushroom soup, plus taco seasoning made it really salty. My chips were salty too, which didn't help. Maybe using fresh tomatoes will reduce the sodium.
     
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RECIPE SUBMITTED BY

I am a 22 year old mother of two children. I have a five year old son(RJ) and a 2 year old daughter(Adia). I have been married for four years to my high school sweetheart. I live in Monticello Mississippi just outside of Topeka. I am currently a homemaker but I plan to attend nursing school in the fall. For fun I like to make jewelry or sew or cook. I love trying new recipes. My favorite cookbook of all times wouold have to be Taste Of Home Contest 2006. That is where I get all my most favorite recipes.
 
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