Our Mexican Casserole is an easy and delicious dish that’s perfect for weeknight dinners or potluck gatherings. Made with ground beef, onion, canned goods, and cheese, it’s a hearty and flavorful dish that’s ready in under an hour.
Ingredients
- Fritos or Doritos
- 1 lb. ground beef
- 1 onion
- 1 can rotel
- 1 can mushroom soup
- 1 can cream of chicken soup
- 1 (12 oz.) can pet milk (can use fat free)
- Grated cheese
Baking Instructions
- In 9 X 13 dish spree fritos or doritos to cover well.
- Brown and mix hamburger and onion.
- Add rotel, soups and milk.
- Pour over chips, cover with cheese and bake at 350 degrees until bubbly (25 to 30 minutes).
Calorie: 550
Total cooking time:45 minutes
Difficulty level: Easy
The Chronicles of the Mexican Casserole
Oh boy, where do I start? The journey to creating the Mexican Casserole is a tale as old as time itself, a saga filled with passion, drama, and an unhealthy amount of Fritos. So grab a snack, make yourself comfortable, and let’s dive right into it.
An Unexpected Encounter with Fritos (or Doritos)
Our tale begins in the wild aisles of the local supermarket. There I was, standing in the chip aisle, locked in a fierce battle of decision-making. In one hand, I had the classic Fritos, and in the other, the daringly flavorful Doritos. Both of them are champions in their own right, both of them tempting with their crispy, salty goodness. But alas, only one could be crowned the victor, the base of our Mexican casserole. After a contemplative pause that seemed to last an eternity, I chose… (drum roll, please) Fritos! (Sorry, Doritos fans, it was a tough call).
The Great Onion and Ground Beef Showdown
Next, our journey takes us to the stove, where a fierce duel between 1 lb. of ground beef and 1 onion is about to take place. The onion, with its layers of deception, stands strong against the straightforward simplicity of the ground beef. A sizzling, aromatic dance ensues, and a harmonious union is formed.
The Soup-y Trifecta: Rotel, Mushroom, and Chicken Cream
Now, this is where things get interesting. We are about to introduce a trio of canned goodness to our ground beef and onion tango. Enter: 1 can of Rotel, 1 can of mushroom soup, and 1 can of cream of chicken soup. Together, they form a formidable team that no taste bud can resist. And let’s not forget about our good old friend, the can of pet milk. I used the fat-free version because let’s face it, with all the cheese that’s coming, we could all use a little balance.
The Grand Finale: Cheese, Glorious Cheese
With the Fritos spread out beautifully at the bottom of a 9×13 dish and our soupy meat concoction poured over them, it was finally time for the pièce de résistance: the cheese. Grated cheese, to be exact. As I generously sprinkled it over the top, it felt like the first snowfall of the season – magical, peaceful, and full of promise. And by promise, I mean the promise of a bubbly, ooey-gooey, cheesy delight soon to come.
The Waiting Game
The oven was preheated to 350 degrees, and in went the casserole. Now came the most challenging part of this entire journey: waiting. It’s kind of like watching paint dry, except the paint is a delicious Mexican casserole, and the smell of it cooking is pure torture. After the longest 25 to 30 minutes of my life, the oven timer finally beeped, signaling the end of the waiting game.
The Moment of Truth
With an oven mitt in one hand and a heart full of anticipation in the other, I opened the oven door to reveal a sight that would make even the toughest food critic weep with joy. The cheese was bubbling beautifully, and the aroma was so divine that I swear I heard the faint sound of angels singing.
And there you have it, folks! The story of my Mexican Casserole. Was it dramatic? Absolutely. Was it worth it? You bet your Fritos it was! So go forth, and may your own culinary tales be as cheesy, bubbly, and filled with Fritos as this one.
