This taco casserole is almost like a Mexican lasagna–full of layers, not as creamy, but equally delicious.

  • 2 lb. ground beef
  • 2 (14.5 oz) can Rotel diced tomatoes with green chilies
  • 3/4 cup beef broth
  • 1 1/4 cup sour cream
  • 2 package taco seasonings
  • 14.5 oz. can pinto beans, drained
  • 16 oz. package Colby-Monterrey jack cheese
  • Corn tortilla chips
  • Small can sliced black olives, drained

Preheat oven to 350F. Spray a 9×13 baking dish with non-stick spray.

In a medium skillet over medium heat, brown the ground beef and drain fat.

Add the diced tomatoes with green chilies, broth, sour cream and taco seasoning mix.

Let simmer for 10 minutes, until the mixture is thickened a little.

In the bottom of the baking dish, place a layer of tortilla chips. Cover with a layer of meat mixture then a layer of cheese.

Spread the drained pinto beans on top of the cheese.

Add another layer of chips, then the rest of the meat mixture, and then the rest of the cheese. Sprinkle with the drained black olives.

Bake for 20 minutes, or until the cheese is bubbly. Let rest for 5-10 minutes.

Prep Time: 10 min.
Cook Time: 40 min.
Serves: 6-8.

Notes

Source: https://cantstayoutofthekitchen.com.