It’s simple to cook and delicious to eat this Mexican cuisine. It still tastes great when I use low-fat dairy products and ground turkey as a substitution. Along with chips, salsa, and a green salad, serve this dish.
| Prep Time: | 15 mins |
| Cook Time: | 1 hr |
| Total Time: | 1 hr 15 mins |
| Servings: | 6 |
| Yield: | 1 9×13-inch casserole |
Ingredients
- 1 pound lean ground beef
- 2 cups salsa
- 1 (16 ounce) can chili beans, drained
- 3 cups tortilla chips, crushed
- 2 cups sour cream
- 1 (2 ounce) can sliced black olives, drained
- ½ cup chopped green onion
- ½ cup chopped fresh tomato
- 2 cups shredded Cheddar cheese
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Spray a 9×13-baking dish with cooking spray.
- Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 8 to 10 minutes.
- Stir in salsa, reduce heat, and simmer until liquid is absorbed, about 20 minutes. Stir in beans; cook until heated through.
- Spread crushed tortilla chips over the bottom of the baking dish; spoon beef mixture on top. Spread sour cream over beef, then sprinkle olives, green onion, and tomatoes on top. Cover with Cheddar cheese.
- Bake in the preheated oven until hot and bubbly, about 30 minutes.
Nutrition Facts
| Calories | 632 kcal |
| Carbohydrate | 33 g |
| Cholesterol | 119 mg |
| Dietary Fiber | 6 g |
| Protein | 32 g |
| Saturated Fat | 23 g |
| Sodium | 1308 mg |
| Sugars | 6 g |
| Fat | 44 g |
| Unsaturated Fat | 0 g |
Reviews
This food was delicious! I was skeptical if it’d come out dry but no, not at all. It was perfect for a Mexican potluck my family was having (I’m Mexican). I just didn’t put the olives since I don’t like olives but it was still so yummy and looked and smelled amazing. I got a lot of compliments from my family. You could also add jalapeño slices to make it spicy but either way it’s gooood. Thanks for this recipe!
This was super easy to make, delicious and all of my kids loved it!! I may have seconds!
This had a great taste and was very simple to make. I always make a recipe as written the first time and then change it around if I decide to repeat it. This was one I wanted to keep! Per our preferences, I eliminated the olives and the chili beans (did you know these are different from regular canned beans?). I added spicy taco powder to the beef, then I put tortilla chips at the base of the casserole on one half and saved the rest of them to add to the top of the other half once it was cooked. My husband doesn’t mind the chips getting soft but I can’t eat them that way. It was excellent… another thing you can do with the beef mixture is put it into soft tortillas and make tacos- it’s a nice change once in a while.
I had the wrong ingredients but it was good Used 2 pounds ground beef and 1 pound chorizo We agreed next time would do similar but 1 pound ground beef Browned meat and stirred in salsa and can of refried beans no need to cook till sauce simmered away Baked for 15 or 20 It was delish
It was super easy to make, I used refried beans instead of chili beans, and minced olives instead of sliced olives, I made the changes because I knew the chili beans are the main ingredient in refried beans and the minced olives were a mistake I didn’t pay attention to the can I picked up but it actually was delicious
My family loved it.
I added a packet of taco seasoning to the meat and used whole chips instead of crushed. Very flavorful dish.
I had the same problem another person mentioned. The casserole was very dry and the cheese was too dry. The recipe says to heat about 30 minutes until hot and bubbly. It never got bubbly. And the casserole itself had no moisture. I think my problem was with step 3 which says to add salsa and cook until liquid is absorbed. I will make it again and only cook for part of the liquid to be absorbed and will cover the casserole with aluminum foil for the first 15 minutes. We like the flavor, but we had to mix in more salsa to it to give it moisture.
I made two 9 x 13″ pans of this. One I used the recommended tortilla chip base and the other I used corn tortillas. The chip base had a little more flavor (saltier) but I felt the chips were chewy. I didn’t have regular salsa on hand so instead used (garlic, basil and oregano) canned tomatoes, added a little black bean salsa, substituted black beans (for the chili beans) and also added a can of corn. 8 of our 9 children said they liked it so I call it a win!
Very tastey! Even the grandkids, who are very picky eaters, dug right into this beautiful looking and fun dish.
Made this recipe for my first time Followed all directions to the tee It was very easy and took no time at All to make it was very good in taste And was very colorful thanks for sharing I Will be making this again
I made the mistake of crushing the torilla chips too much which, after baking, made them taste like warm chopped up cardboard. I suggest either omitting them from the recipe all together and serving whole ones on the side or just breaking the chips in halves or thirds and using them in the recipe. The rest of the casserole is delicious and welcomes add ins such as jalepenos, taco seasoning, garlic salt, etc.
I don’t usually like casseroles with fresh vegetables but this was outstanding! I made this as another choice as a main dish in our Cinco de Mayo fete and it was GONE! I followed the recipe almost to a tee. The only alterations I made were out of necessity. I didn’t have enough sour cream so I added mayo to the mix to make it equivalent. I had plain kidney beans rather than chili beans, so I drained them and added chili powder, cumin, paprika, garlic salt and onion powder. I will definitely make this again and try it exactly as written. That said, this dish is still a keeper!
I have made this recipe a few times. I actually tweaked it slightly. I put the sour cream in with the mixture, instead of trying to spread it. I also use soft corn tortillas instead of crushed tortilla chips.
This was.pretty good. We didn’t use the sour cream, chilli beans & black olives. We added 1/4 cup taco seasoning to the meat which was too much heat. We aren’t fond of sour cream. Does anyone have any suggestions besides sour cream? I have used mayo for sour cream in a cake. It works good. Just wasn’t sure about in this. We did lighter cheese on one side.
My family absolutely loves! I followed the recipe exactly as it is written Will definitely be making time and time again! .
It was pretty easy to make and the whole family liked it.
This is easy and delicious!
We really enjoyed this recipe. I made it as is, except a few minor things. I make my own salsa. I just added all the salsa ingredients directly to the pan when the hamburger was all cooked (except for the onion I cooked that with the meat). I added some taco seasoning as others did. I didn’t add quite 2 cups of sour cream that seemed a little excessive. I used a can of black beans because that’s our favorite.
Very tasty and flavorful. We added taco seasoning and 1 6oz can of chopped green chiles to the meat/bean mixture. Thanks for sharing. It made our Tuesday night at the kitchen special.
The first time I made this it was very bland. The second time time I added 1 1/2 teaspoons of cumin, 1 teaspoon salt, 1 teaspoon pepper, a 2 ounce can of roasted green chilis and sprinkled a nice handful of diced jalapeños on top. WOW was that ever good. So good, the family requested this once a week. Served with cornbread and a salad. It was a hit!