Mexican Mush Recipe

Name: Mexican Mush
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lbs ground beef, browned; 3 cans Pinto beans (regular size can); 1 large Taco Sauce (or Picante sauce), mild or hot; 1 can Rotel tomatoes; 1 regular size Italian dressing; 1 medium head of iceberg lettuce, chopped; 2 medium tomatoes - chopped; 1 medium onion - chopped; 1/2 c. celery (about 3-4 stalks), chopped; 1 lb cheddar cheese, grated; 2 large pkgs. of Tortilla chips, crushed; Jalapeno peppers, chopped (optional)

Servings: persons

2 lbs ground beef, browned
3 cans Pinto beans (regular size can)
1 large Taco Sauce (or Picante sauce), mild or hot
1 can Rotel tomatoes
1 regular size Italian dressing
1 medium head of iceberg lettuce, chopped
2 medium tomatoes - chopped
1 medium onion - chopped
1/2 c. celery (about 3-4 stalks), chopped
1 lb cheddar cheese, grated
2 large pkgs. of Tortilla chips, crushed
Jalapeno peppers, chopped (optional)

1
Mix browned ground beef, pinto beans, taco sauce, and tomatoes in pan and simmer.
2
Mix together the following and let stand while putting together everything else:
3
Italian dressing, lettuce, tomatoes, onion, and celery.
4
Crush 1 package of Tortilla chips and set aside.
5
Leave 1 package whole.
6
Then:
7
add grated cheese to meat mixture.
8
Simmer until cheese is melted.
9
Add salad mixture. Add crushed chips.

1454

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 lbs ground beef, browned, 3 cans Pinto beans (regular size can), 1 large Taco Sauce (or Picante sauce), mild or hot, 1 can Rotel tomatoes, and more.

Yes, Mexican Mush falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mexican Mush

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