King Ranch Casserole is usually a chicken casserole. I wondered what it would taste like with ground beef instead of chicken. The answer? Delicious! Tortilla chips, Rotel, meat and cheese. How could it be anything but delicious?
I used my original King Ranch Casserole recipe and just substituted taco meat. The casserole isn't fancy or healthy. It is just one of the best things you will eat. This makes enough for 6-8 people. I like to divide the casserole into two dishes and freeze one for later. Serve this with a simple salad for a quick meal.
Beefy King Ranch Casserole
- 1 lb lean ground beef
- 1 (1oz) package taco seasoning
- 2/3 cup water
- 1 can cream of chicken soup
- 1 can cream of mushroom soup
- 2 Tbsp dried minced onion flakes
- 1 can Rotel tomatoes
- 1 jar (8oz) Cheez Whiz
- Dash of Tabasco
- Dash of Lea & Perrins Worcestershire Sauce
- Salt and pepper
- Tortilla chips, crushed
- 8 oz cheddar
- 4 oz mozzarella
Preheat oven to 350. Spray a 9x13-inch pan with cooking spray. Set aside.
In a large skillet, cook ground beef until no longer pink. Drain fat. Stir in taco seasoning and water. Simmer for 5-10 minutes, until water is almost all absorbed.
In a saucepan over medium heat, mix the soups, onion, tomatoes, Cheez Whiz, Tabasco and Worcestershire Sauce until blended. Add salt and pepper to taste. Remove from heat and set aside.
Line the bottom of a casserole dish with enough crushed tortilla chips to cover dish. Place half the taco meat on top of chips, and pour half of the Rotel mixture over meat. Top with half of the cheddar cheese. Repeat the process, topping with remaining cheddar and all of the mozzarella.
Bake for 35-45 minutes, until bubbly.
CONNECT WITH PLAIN CHICKEN