Here’s another one of my mom’s recipes. She’s made this one for as long as I can remember and my family has always loved it! Mexican Casserole. It’s super easy to make and always a crowd-pleaser. If you ever need a dish for a large crowd, I’d recommend this one- you can double or triple the recipe and even make it ahead of time. My mom makes a big one and freezes the leftovers- it keeps beautifully! Perfect for potlucks, Mexican-themed dinner parties or even Sunday Night Football!

My Mom’s Mexican Casserole

1 pound lean ground beef
1 can Ranch Style beans
1 10-12 ounce bag tortilla chips, crushed
1 can Ro-tel tomatoes
1 small onion, chopped
2 cups shredded cheddar cheese, divided
1 package taco seasoning
1 can cream of chicken soup
1/2 cup water
sour cream and salsa for serving

Preheat oven to 325 degrees. In a large skillet, brown meat and drain off fat. Stir in beans, tomatoes, onion, taco seasoning, soup and water. Simmer over medium-low heat until everything is well combined and heated through.

Grease a 9×13 casserole dish. Put down a layer of crushed tortilla chips, followed by a layer of the meat/bean mixture, then half of the cheddar cheese. Repeat layers. Cover with foil and bake for 20-30 minutes, or until bubbly.
Let sit for 5-10 minutes before serving. Top with sour cream and salsa. Enjoy!



  1. I live in Alberta Canada and ranch style beans are definitely not kidney beans here either. Our ranch style beans are pinto beans done in a sauce with tomatoes, green chillies, spices and some beef broth. There’s a bit more to it, but these are the basics. So easy to get it mixed up though since there are so many varieties of beans.


    Comment by Val — September 16, 2016 @ 5:56 PM

  2. Could you tell me what Ranch beans are?


    Comment by bonnie clark — February 13, 2017 @ 2:16 PM

  3. It is an actual brand of beans. You can find them where the pork and beans are in your local market. Here is a recipe from Yahoo! Answers: RANCH STYLE BEANS

    2 T. oil
    1 med. onion, diced
    1/2 tsp. garlic
    1 med. green bell pepper, seeded & diced
    1 T. jalapeno pepper, diced
    1 1/2 c. tomatoes, diced
    1/2 tsp. cinnamon
    1 can pinto beans (with liquid)
    salt & pepper, to taste

    Heat the oil in a heavy saucepan. Add the onion, garlic, & bell pepper. Cook until just soft. Add the remaining ingredients. Cover & simmer for 25 minutes. Serve warm. This makes 4 servings.


    Comment by Deborah Gebhardt — February 23, 2017 @ 3:45 PM

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