For a complete meal in one dish, this recipe is easy to make and full of flavor! We love Mexican and Mexican-inspired food. We love cornbread. It was a no-brainer for us to combine the two, our take on chicken enchiladas and cornbread, and make a casserole out of the whole thing.
For this one, really all you have to do is raid your pantry and throw it all in the baking dish. If you want to throw black beans in there, go for it! If you want to add sautÈed onions and fresh chilies, perfect! You can customize it any which way and itíll always be amazingósimilarly, if you want to make it a little lighter, you can use skim milk, vegetable oil, reduced-fat cheese or egg whitesÖthereís really no end of options for this meal and we encourage you to try them all!
1 pound lean ground beef
1 can Ranch Style beans
1 10-12 ounce bag tortilla chips, crushed
1 can Ro-tel tomatoes
1 small onion, chopped
2 cups shredded cheddar cheese, divided
1 package taco seasoning
1 can cream of chicken soup
1/2 cup water
sour cream and salsa for serving
Preheat oven to 325 degrees. In a large skillet, brown meat and drain off fat. Stir in beans, tomatoes, onion, taco seasoning, soup and water. Simmer over medium-low heat until everything is well combined and heated through.
Grease a 9×13 casserole dish. Put down a layer of crushed tortilla chips, followed by a layer of the meat/bean mixture, then half of the cheddar cheese. Repeat layers. Cover with foil and bake for 20-30 minutes, or until bubbly.
Let sit for 5-10 minutes before serving. Top with sour cream and salsa.