Mexican Chip Casserole
A flavorful Mexican-inspired casserole combining seasoned ground beef, creamy mushroom soup, sweet Mexicorn, and green chilies, layered with crispy corn chips, enchilada sauce, and melted cheese. Perfect for a comforting family dinner or casual gathering, offering bold flavors and satisfying textures in every bite.
Ingredients
Instructions
- In a skillet, cook ground beef, chopped onion, and minced garlic over medium heat and drain.
- Add cream of mushroom soup, Mexicorn, and chopped green chilies; mix well.
- In an ungreased shallow 3-quart baking dish, layer the meat mixture, corn chips, and enchilada sauce.
- Top with shredded Colby Monterey Jack cheese.
- Bake uncovered at 350°F for 8 to 10 minutes.
Tips & Substitutions
For a vegetarian version, substitute ground beef with black beans or lentils. You can also use cream of chicken or cream of celery soup if you prefer. Adding a teaspoon of cumin or chili powder can enhance the flavor. To ensure the corn chips stay crunchy, layer them on top just before baking. This dish is similar to Taco Dip (Mr. Hendrickson's Favorite) but with a heartier twist.
Serving Suggestions
Serve the Mexican Chip Casserole hot, garnished with fresh cilantro or sliced jalapeños for an extra kick. Pair it with a side of guacamole or sour cream to balance the flavors. This casserole goes well with a fresh salad or some Mexican rice as an accompaniment, making it a hearty meal reminiscent of classic Mexican recipes.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place in a preheated oven at 350°F for about 15-20 minutes until heated through. Alternatively, you can microwave individual portions for quick reheating but be cautious to not overheat, as this can make the chips soggy.
Nutrition & Diet Analysis (per serving)
Each serving of Mexican Chip Casserole contains roughly 262 calories, with 7g protein, 26g carbohydrates, and 15g fat. It is a good source of protein (14% of the Daily Value). Note that it is relatively high in sodium, at 647mg per serving (28% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this casserole ahead of time?
Yes, you can prepare the casserole a day in advance. Assemble it in the baking dish, cover with plastic wrap, and refrigerate. When ready to bake, remove the plastic wrap and bake as instructed, adding a few extra minutes to the cooking time if it's cold from the fridge.
What can I substitute for the corn chips?
If you're looking for a healthier option, you can use baked tortilla chips or even crushed whole grain crackers. For a gluten-free version, ensure the chips are labeled gluten-free or consider using tortilla strips made from corn tortillas.
Can I freeze the Mexican Chip Casserole?
Yes, you can freeze the casserole before baking. Wrap it tightly in plastic wrap and foil, and it will last for up to 3 months. To bake, thaw it in the refrigerator overnight and then cook according to the recipe, or bake it directly from frozen, adding extra time.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).