Name: Mexican Casserole
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 8
Cuisine: Mexican
Ingredients: 3 cups uncooked pasta, **I use Rotini**; 1 lb. lean ground beef, cooked and drained; 1 can cream of mushroom soup; 2 cups salsa; 2 cups shredded Cheddar, Colby Jack or Monterey Jack cheese; Nacho cheese-flavored chips, **I use Doritos**

Jump to Recipe

Anyone that knows me well, knows my love of casseroles. Who doesn’t love a simple, hot, comforting dish of yumminess? And, if it’s a Mexican casserole, double bonus! Thank goodness my husband goes along with my obsession or I would be “beside” myself. LOL

Disclosure: This post may contain affiliate links which means I earn a small commission on your purchase. Learn more here.

This Mexican casserole is packed full of pasta, salsa, and lots of cheese! I love that it can be pulled together quickly during those weeknights when you are crazy busy but still want to give your family a comforting and filling hot dish. We are empty nesters so we definitely have some leftover but I’m good with that. Some nights I just need a break so having this left from a previous meal is perfect. “No cooking” nights are lifesavers!

Let’s talk cookware quick…

If you are lucky enough to have a set of cookware that can go from stovetop to oven, your prep becomes that much easier. I have the Pro-HG cookware by Vollrath. It makes cooking so much more enjoyable. I can typically use just one pan for prep and cooking. My set came from a vendor at the Iowa State Fair a number of years ago but here is a similar set.

I also should mention that there are endless possibilities for creating this casserole. Feel free to add green chilies or red pepper if you like it spicy. It’s great too topped with sour cream, greek yogurt, lettuce, tomatoes, salsa, or extra cheese. I would love to hear how you “change it up”!

Until next time…Cheers!

Mexican Casserole

Yield: 8 servings

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

Super easy Mexican Casserole for those busy weeknights or when you just need a comforting, hot dish of cheesy goodness.

Ingredients

3 cups uncooked pasta, **I use Rotini**
1 lb. lean ground beef, cooked and drained
1 can cream of mushroom soup
2 cups salsa
2 cups shredded Cheddar, Colby Jack or Monterey Jack cheese
Nacho cheese-flavored chips, **I use Doritos**

Instructions

Heat oven to 350 degrees. Grease 9" x 13" pan or 3 qt. casserole dish.
Cook pasta in a large stockpot of boiling water until it is al dente.
Cook ground beef in a large sauté pan until completely browned. Drain.
Add soup, salsa, pasta, and ground beef to a greased 9" x 13" pan or large casserole dish and combine. If your sauté pan is oven-proof, you can combine these ingredients in it rather than a separate pan or casserole dish.
Sprinkle cheese on top and bake, covered, for 25 minutes.
Add crumbled chips on top of the cheese and return to the oven, uncovered, for 5 minutes.
Serve with additional salsa, chips, cheese, avocado, and/or sour cream, if desired.