This custard-topped French toast casserole is a delicious alternative to traditional French toast. It’s a Christmas morning tradition for us. Whipping cream and either strawberry or blackberry preserves should be served.
| Prep Time: | 20 mins |
| Cook Time: | 30 mins |
| Additional Time: | 10 mins |
| Total Time: | 1 hr |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 1 pound ground beef
- salt to taste
- ground black pepper to taste
- 1 (10 ounce) can diced tomatoes with green chile peppers
- 1 (10.75 ounce) can condensed cream of mushroom soup
- 1 (8 ounce) bag nacho-flavor tortilla chips
- 6 ounces processed cheese food, sliced
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- In a medium skillet over high heat, brown the ground beef and season with salt and pepper to taste; drain fat. Stir in diced tomatoes with green chile peppers and condensed cream of mushroom soup.
- Cover the bottom and sides of a 9×13 inch baking dish with nacho-flavor tortilla chips. Pour in the meat mixture. Top with remaining tortilla chips and about 12 slices of processed cheese food, or enough to cover the entire surface of the dish.
- Bake in the preheated oven 15 to 20 minutes, or until cheese is lightly browned.
Nutrition Facts
| Calories | 471 kcal |
| Carbohydrate | 31 g |
| Cholesterol | 70 mg |
| Dietary Fiber | 2 g |
| Protein | 22 g |
| Saturated Fat | 10 g |
| Sodium | 1146 mg |
| Sugars | 4 g |
| Fat | 29 g |
| Unsaturated Fat | 0 g |
Reviews
I LOVED THIS! My alterations (what I had in my cupboard) were: Spicy Nacho Dorito’s, cream of chicken soup instead of mushroom soup, picante sauce instead of can of tomato/peppers, can of drained pinto beans, half the American cheese but covered in Colby jack. Super easy and there were no leftovers!
Tried this recipe tonight. I did modify a few things: used ground turkey instead of beef, added half a jar of salsa instead of tomatoes and chilies, used condensed tomatoes soup, added chopped olives, and used blue corn chips. So, I followed the recipe but used what I had on hand. It was yummy!
Yummy!!
I just combined all the other revues into one and it was a HUGE hit PS. I love food.
With some seasoning in the meat mixture, this came out pretty good. I added cumin, chili powder, garlic powder, and paprika. The mushroom soup doesn’t really add much flavor, but it acts more of a binder so the meat stays together in a sauce. I’ll bet sour cream would do the trick also. I used shredded cheese blend of cheddar and pepperjack. It went over well with the kids. Reheated, it still tasted good, but the chips were soggy.
Absolutely delicious…my family loved it.
I followed the recipe exactly. We liked it and will probably make again as it was super easy!
Too much meat. Might taste better with more chips or corn tortillas cut up in strips.
We made the following modifications: No cream of mushroom soup. Browned meat with cumin, chili powder, salt, pepper, chopped onion, and garlic powder. Then added 1 can undrained ranch style beans. Layered bottom of 13×9 pan with tortilla chips (regular), then layered meat mixture on top of the chips. On top of the meat we put shredded colby jack cheese, then a layer of CRUSHED tortilla chips and more cheese. The chips on the bottom were soggy by the time it was done, next time we will crush them for the bottom layer as well. Topped with fresh tomatoes, sliced black olives, sour cream and lettuce. It TASTED wonderful! I would say you can add just about anything you like as a topping, too.
Family thought it was okay. Don’t think it is something they will ask for. It was okay to me, think I put too many chips and not enough cheese.
Instead of using diced tomatoes, taco seasoning, used Rotel tomatoes, it has ALL the mexican seasoning you could want, mild or HOT! Definitely use shredded Mexican blend cheese, and forget the mushroom soup!
I found there was too much ground beef. There wasn’t much flavour. *If* I were to make it again, I’d be making so many changes it would be an entirely different recipe.
Substituted 1 cup salsa for the diced tomatoes / green chile peppers. Added taco seasoning & onions while browning the ground beef. Used 3/4 lb of Tex-Mex cheese instead of processed cheese. Turned out fantastic – no left overs! Definetly a keeper!
Very yummy and versatile! I did change a couple of things per other reviews. I added onion when I browned the meat. I used 1 1/2 lbs instead of 1. I also used Fiesta cheese soup instead of the mushroom soup and I added 16 oz of salsa to the rotel tomatoes and added half to the meat mix and then topped the cheese with the rest. I also only put chips on the top and sides and I used tortilla chips instead of nacho cheese chips. I served this with sour cream on top and a nice crisp side salad….Really YUMMY!!
I use 98% fat free cream of mushroom soup and add reduced fat shredded cheese in the mixture and sprinkle additional on top I leave the chips out and serve the chips on the side. I love this on a bed of green lettuce served with the chips I call it a Nacho Cheese salad
Puree Rotel next time, Adam did not like tomato chunks!
I would give this a five because I loved how easy it was to put together, but gave it a four since it did not have that much flavor. If i had had time to go through the reviews I saw one mention adding taco seasoning. that probably would have made an immense difference to the flavor.
My family loved this. I did add taco seassoning to the meat mixure. Once cooked I topped it with shredded lettuce, diced tommatos, Jalapenos and sour cream and salsa
Very good & kid friendly recipe. I replaced the tomatoes with medium salsa for extra flavor, and also added garlic powder & chopped onion when browning the beef. In place of the processed cheese, I use shredded cheddar. I’ve also used different flavors of Doritos and it’s good with any of them.
This is a family favorite. Probably not the healthiest, but it’s delicious!
This was ok. I made as is but Im not really a fan of the soggy chips.