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Mexican Casserole Recipe


1 lb. lean ground beef,
1 bag tortilla chips,
1 cup parboiled rice,
1 cup beef stock,
2 cups crushed tomatoes,
4 oz. can of chopped jalapenos,
1 medium onion, chopped,
2 Tbsp. taco seasoning,
6 oz. old cheddar cheese, shredded,
1 Tbsp. olive oil,
1 tsp. chopped garlic.


Heat the oil in a large heavy skillet and saute the garlic and onion. Add the rice and cook until translucent. Add the ground beef in the skillet and stir until it is browned. Add the crushed tomatoes, beef stock, taco seasoning and chopped jalapenos and mix well. Simmer for 10 minutes and set aside. In a large casserole dish arrange a layer of tortilla chips on the bottom. Spread half of the beef and sprinkle half of the cheddar cheese on top. Repeat one more time. At the end your Mexican casserole will look like a giant taco lasagna. Preheat your oven to 375 and bake the casserole until the cheese is melted and bubbly. Let your Mexican casserole stay at room temperature for 10 minutes before serving. Serve the casserole with sour cream on the side if desired.

Chef George Krumov
About the author: George Krumov is a Red Seal certified chef with many years of culinary experience working around the world in Europe, the Middle East, the cruise line industry and North America. In the last two decades he has headed the kitchens of several restaurants in Canada, and ran his own restaurant.

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