This is one of those casseroles that looks messy and heavy and ends up disappearing fast. Crushed tortilla chips, seasoned beef, creamy sauce, and a lot of melted cheese. It’s not trying to be authentic Mexican food. It’s comfort food. If you’ve ever searched for Mexican casserole with tortilla chips or taco casserole with sour cream, this is that exact thing. Everything goes in layers and bakes until bubbly.
I usually make this when I need something filling that doesn’t require much thinking. It scoops more than it slices. That’s how it’s supposed to be. Let it rest a bit or it falls apart completely.
Ingredients
- 1 bag tortilla chips (about 9–10 oz), lightly crushed
- 1 lb ground beef
- 1 packet taco seasoning
- 1 can cream of chicken soup
- 1 cup sour cream
- 1 to 1 1/2 cups shredded cheddar or Mexican blend cheese
- 1/2 cup diced tomatoes (optional)
- Chopped cilantro or green onion for the top
Preparation / How to Make It
I started by browning the ground beef in a skillet. Broke it up small. Cooked until no pink was left. Drained the grease.
Added the taco seasoning and a splash of water. Let it simmer until thick. Turned off the heat.
In a bowl, I mixed the cream of chicken soup and sour cream. Didn’t overmix. Just until smooth.
In a greased baking dish, I layered crushed chips on the bottom. Then some of the beef. Then a few spoonfuls of the creamy mixture. Sprinkled cheese over that. Repeated the layers until everything was used. Ended with cheese.
Baked until hot and bubbly and the cheese was fully melted. Let it sit for about 10 minutes. Topped with diced tomatoes and a little cilantro.
Scooped it out while warm. Crunchy edges, creamy middle, and a lot of taco flavor. Not pretty. Very good.
