Looking for a great Mexican meal? This is a casserole that my mom started making for our family years ago. It has gone through many changes over time, and is a staple in my house. It’s a great way to sneak some veggies into my kid’s diet too. The best part is it only takes about 30 minutes to make! From my Mexican house to yours, enjoy!


  • 1 lb. ground beef (or I use ground turkey)
  • ½ bag of nacho chips
  • 1 can of beans (black or pinto, or cook your own and use about 1 cup, or more personal preference)
  • 1 can of diced tomatoes (or dice one whole tomato)
  • 1 can of corn (or cook your own, personal preference)
  • 1 can of enchilada sauce (your option on level of spicy, I go mild for my kids sake)
  • 2 cups of shredded cheese, Mexican style
  • Cumin
  • Minded garlic
  • Garlic salt
  • Lime or lemon juice (optional)


  1. Brown meat and sprinkle cumin and garlic salt over it while you cook. Add in about a tablespoon of minced garlic to the meat as well as about a tablespoon of lemon or lime juice as the meat cooks. The amounts of spice and juice can be up to you and your taste.
  2. Once the meat is fully cooked, drain the canned beans, corn, and diced tomatoes. Then add each into the pan with the meat and mix in. 
  3. In a large casserole dish, pour in about ½ of a bag of nacho chips.
  4. Spoon out the meat/bean/corn/tomato mix on top of the chips. 
  5. Once the meat mix is fully on the chips, sprinkle the shredded cheese on top. The amount of cheese is personal preference.
  6. Pour the enchilada sauce all over the casserole as evenly as possible. You can add more cheese to the top if desired. 
  7. Place the casserole into the oven for 15 min at 350 degrees (enough time for the cheese to fully melt). 
  8. Let cool before eating.

Optional meal additions:

-Put the casserole on top of iceberg lettuce to create a taco salad 

– Add avocado on top as an extra topping

– Add in chopped red, yellow, orange, and green peppers

-Top with salsa

-Put some of casserole into flour tortillas and make burritos or tacos with an extra crunch

-Cilantro also adds a delicious taste

Veronica DeSantos Ryan
Hi Austin mamas! I am Veronica DeSantos Ryan, a mama from Round Rock. My husband and I moved to the area in 2014 and love every minute of it. Our baby Oliver (May 2016) is the light of our life and we are enjoying every minute with him. After spending seven years teaching, I decided that I wanted to be a stay at home mom and teacher of life to my little boy. As a family we love running with Ollie in his jogger stroller, having picnics outside, playing with our two dogs and exploring all the the Austin area has to offer! I am also a performing princess for Lexi's Little Princesses Princess company, a teaching artist at The Georgetown Palace Theatre, and a member of the singing group The Vintage Dreams. I am an avid reader, piano player, singer, and occasional actress in community theater, and have recently been published in Chicken Soup for the Soul: Miracles and More.


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