Easy Taco Casserole

The perfect weeknight dinner, even when it’s not Taco Tuesday.

Thomas’ older sister (who is a pro at weeknight dinners for her husband and 6 kids) made this recipe the night before last and said it was so good and easy. Everyone ate it up and it took almost no time to make. With the days running together like they are, and us not always feeling like cooking, this sounded like a winning combination in our book. We asked her to send us the recipe ASAP.

This casserole is full of flavor and so dang delicious, Our only complaint is that we didn’t make more of it. Check out the recipe and what you’ll need below (from keyingredient.com)

Ingredients:

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

Directions:

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-inch 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.