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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  5. My grandson starts college this fall. He plans to live in an apartment and provide his own meals. I am cooking things and freezing them in individual servings so all he has to do is heat and serve them. Vacuum sealed freezer bags will make it easier for both of us… no dishes to wash and return! I am making this casserole for him by making and cooking everything mixed together except the chips and cheese. All he has to do is uke it until it is hot. Place it over a bowl of crushed chips and top it with cheese. Made fresh and it couldn’t be easier!!


    Carena Reply:

    Good idea Rhonda!


    Comment by Rhonda Hatfield — July 8, 2017 @ 1:54 PM

  6. We tried this tonight for dinner, and it was great! Love the flavor of the Ranch beans in this casserole, and super easy to make!


    Comment by Kimberly — January 12, 2018 @ 6:47 PM

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