Mexican Casserole



4 to 6 servings



1 lb. lean ground beef
1/2 tsp. garlic salt
1 tbsp. instant onion
1 lb. canned tomato sauce
1 cup sliced ripe olives
1 cup dairy sour cream
1 cup sm. curd cottage cheese
3 to 4 canned chiles, seeded and chopped
1 pkg. (6-1/2 oz.) crisp tortilla chips
2 cups grated Monterey Jack cheese


Saute beef in skillet until pink disappears and the beef is crumbly. Drain excess fat. Add onion, garlic salt, tomato sauce and olives to beef. Combine dairy sour cream and cottage cheese with green chilies.
Crush tortilla chips slightly, reserve a few whole for a garnish. Place one-half of the chips in the bottom of well-buttered 2 1/2 qt. casserole. Or coat with a spray (Pam). Add half the meat mixture, cover with one-half the sour cream mixture, sprinkle with half the grated cheese. Repeat layers. Bake uncovered in a 350°F oven for 30 to 35 minutes.

Author's Comments

May substitute minced cooked roast beef, chicken or turkey.

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2 Recipe Reviews


Sandra reviewed Mexican Casserole on March 5, 2004

we are having a potluck at my job and I am using this recipe. It turned out fabulous I can't wait for everyone to try it thank you so much.


David reviewed Mexican Casserole on July 7, 2004

This is one of the best casseroles I have ever tried.