MY AUNT BETTY’S MEXICAN CASSEROLE

by

MY AUNT BETTY’S MEXICAN CASSEROLE

1 lb lean ground beef
1 can Ranch Style beans
1 10 oz bag tortilla chips, crushed
1 can Ro-tel tomatoes
1 small onion, diced
2 C shredded ColbyJack cheese, divided
1 package taco seasoning
1 can cream of chicken soup
⅓ C water
sour cream and salsa for serving

Preheat oven to 325°F.
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 cheese.
Repeat layers. Cover with foil and bake for 20-30 minutes, or until bubbly.
Let sit for 5 minutes before serving.
Top with sour cream and salsa

NOTE: Bush’s Chili Beans in a can, are a good substitute for Ranch Style Beans
You could also add taco seasoning to a can of pinto beans for a good substitute