Hot Mexican Bake (Print-Friendly Version)
# What You'll Need:
01 -
1 medium onion, chopped up
02 -
1 pound of ground beef
03 -
1 (10.5-ounce) can of cream of mushroom soup
04 -
1 (10-ounce) bag of tortilla chips, crumbled
05 -
1 (15-ounce) can of corn, drained
06 -
1 (15-ounce) can of black beans, rinsed and drained
07 -
1 (10-ounce) can of diced tomatoes with green chilies, keep the liquid
08 -
1 (10.5-ounce) can of cream of chicken soup
09 -
2 cups of shredded cheese blend (Mexican-style)
10 -
1 teaspoon each of cumin, garlic powder, and chili powder
11 -
Salt and pepper as you like it
12 -
1 cup of sour cream
13 -
Fresh cilantro, chopped for decoration
# Step-by-Step Directions:
01 -
Bring your oven to 350°F (175°C) and grease a 9x13-inch pan lightly.
02 -
On medium heat in a big skillet, cook the ground beef until it's browned with the onion softened. Toss out the extra grease.
03 -
Blend diced tomatoes (with the liquid), corn, black beans, mushroom soup, chicken soup, all the spices, salt, pepper, and the cooked beef mixture in a large bowl.
04 -
Sprinkle half the smashed-up tortilla chips over the bottom of your greased pan.
05 -
Put that beef mix from earlier on top of the chips in the pan and spread it out smoothly.
06 -
Scatter the rest of the crushed chips over everything, then cover the chips with the shredded cheese.
07 -
Bake for about 25-30 minutes, or until the top cheese is nice and melty with some bubbling action.
08 -
After taking it out, give it a few minutes to cool. Drop some sour cream on top if you'd like and add cilantro for freshness.
# Helpful Notes:
01 -
A hearty and delicious baked dish full of seasoned beef, creamy goodness, and crunchy chips.