Tex-Mex Beef Casserole with Tortilla Chips & Cheese

Tex-Mex Beef Casserole with Tortilla Chips & Cheese

Gretel Shaw

This Tex-Mex casserole is a must-try if you like savoury casseroles. This is an overloaded casserole that you will surely enjoy.

5 from 1 vote

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Prep Time 20

Cook Time 30

Total Time 50

Course Main Course

Cuisine American, Mexican

Servings servings

Calories 950 kcal

Equipment

Large skillet (12-inch / 30cm)

9x13 inch (33x23cm) baking dish

Colander or slotted spoon (for draining beef)

Mixing spoon or spatula

Instant-read thermometer (for checking reheating temperature)

Ingredients

2 pounds ground beef (minced beef) - minced beef, about 900g
1 can passata or crushed tomatoes (tomato puree with seeds removed) - 14 oz / 400g, tomato puree with seeds removed
3 tablespoons taco seasoning - about 1 packet / 30g
3 cups tortilla chips - roughly crushed, about 4 oz / 115g
2 cups Tex-Mex cheese - shredded, 8 oz / 225g
3 medium jalapeños - diced

Instructions

Preheat the oven to 400°F / 200°C (220°C fan-forced).
Cook the ground beef in a large skillet over medium-high heat, breaking it into small pieces, until no pink remains (internal temperature of 160°F / 71°C). Tilt the skillet and spoon off the pooled fat, or transfer the beef briefly to a colander to drain.
2 pounds ground beef (minced beef)
Add the taco seasoning and passata. Stir together, and let simmer for 5 minutes.
3 tablespoons taco seasoning, 1 can passata or crushed tomatoes (tomato puree with seeds removed)
While the beef simmers, spread the crushed tortilla chips in an even layer across the bottom of a 9x13 inch (33x23cm) baking dish.
3 cups tortilla chips
Place the ground beef mixture over top of the crushed tortilla chips.
2 pounds ground beef (minced beef), 1 can passata or crushed tomatoes (tomato puree with seeds removed), 3 tablespoons taco seasoning
Top with the shredded cheese and diced jalapeños.
2 cups Tex-Mex cheese, 3 medium jalapeños
Bake for 15 to 20 minutes, or until the cheese is fully melted and golden brown on top.

Notes

Storage: Cool completely, then refrigerate in an airtight container for up to 4 days. Freeze individual portions for up to 2 months.

Make-Ahead: Cook and season the beef mixture up to 2 days ahead. Store it separately from the chips and assemble just before baking.

Substitutions: Swap ground beef for ground turkey or chicken. Use store-bought salsa in place of passata for extra flavour. Any melting cheese blend (cheddar-jack, Monterey Jack) works in place of Tex-Mex blend.

Reheating: Cover loosely with foil and warm at 350°F / 175°C for 15 minutes, or microwave on medium power in 90-second intervals until the centre reaches 165°F / 74°C.

Pro Tip: Crush the tortilla chips to a rough, uneven texture — not a fine crumb. Larger pieces hold their structure under the beef and give textural contrast in the finished bake.

Nutrition

Serving: 1servingCalories: 950kcalCarbohydrates: 42gProtein: 62gFat: 58gSaturated Fat: 23gPolyunsaturated Fat: 11gMonounsaturated Fat: 19gTrans Fat: 2gCholesterol: 204mgSodium: 1100mgPotassium: 1251mgFiber: 7gSugar: 6gVitamin A: 1157IUVitamin C: 11mgCalcium: 556mgIron: 8mg

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