Jina’s Taco Casserole

This delicious casserole is so quick and easy to make. I am hungry for it today.

 

A friend of mine brought this family dish to the church potluck awhile back. It was so delicious! Of course I asked for the recipe. (My friends know this is what I do—-a lot! 🙂 ) Gave it a try and we all loved it! Sure hope you do, too!

Our family eats quite a few Mexican dishes. Most of these ingredients are in the pantry.

Jen and I are cooking supper together this evening. I love to share the kitchen and cook together!

Stir it all together and place in a 9×13 baking dish.

5 minutes before it comes out of the oven, top with Frito’s corn chips. They give it a fun crunch and another texture. Yummy!

For pairings, the recipe calls for cornbread and coleslaw. The grapes were a nice fresh side.

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Taco Casserole
Author: 
Recipe type: Main dish
Cuisine: Mexican
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
This quick and easy casserole fills up the family and makes them smile! 😉
Ingredients
  • 1 can chili beans
  • 1 can Rotel tomatoes
  • 1 lb. ground beef
  • 8 oz Velveeta cheese, cubed
  • 8 oz cheddar cheese, shredded
  • ½ t onion powder (optional)
  • salt and pepper to taste
  • Cilantro (optional)
  • 4-6 oz Corn Chips, at least
Instructions
  1. Preheat oven to 350 degrees.In a large skillet brown meat; add salt and pepper and onion pwd. Add chili beans, Rotel tomatoes, and cheeses. Pour into 9x9 baking dish. During last 5 minutes of baking time, pour slightly crush corn chips and pour over mixture.
  2. Suggested pairings: cornbread and coleslaw

 

 

This casserole didn’t last very long! Really delicious!

 

Thanks to my sweet friend, Jina, who loves Jesus and has taught me so much over the years, as we sojourn together.

 

 

 

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