Tex-Mex Casserole Recipe

Name: Tex-Mex Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 Tablespoon Unsalted Butter; 1 whole Large Onion, Chopped; 1 teaspoon Salt; 1 teaspoon Cumin; 1 teaspoon Chili Powder; 1 can 10oz. Can, Cream Of Mushroom Soup; 1 can 10oz. Can, Cream Of Chicken Soup; 1 whole Jalapeno, Deveined, Deseeded And Finely Chopped; 1 whole Rotisserie Chicken, Meat Removed From The Carcass, Then Chopped; 1 can 10oz. Can, Ranch Style Beans, Drained; 1 can 10oz. Can, Original Rotel Tomatoes (Diced Green Chilies And Tomatoes); 6 whole Corn Tortillas; 2 cups Shredded Cheddar Cheese, Use As Much As You Like, Really

Servings: persons

1 Tablespoon Unsalted Butter
1 whole Large Onion, Chopped
1 teaspoon Salt
1 teaspoon Cumin
1 teaspoon Chili Powder
1 can 10oz. Can, Cream Of Mushroom Soup
1 can 10oz. Can, Cream Of Chicken Soup
1 whole Jalapeno, Deveined, Deseeded And Finely Chopped
1 whole Rotisserie Chicken, Meat Removed From The Carcass, Then Chopped
1 can 10oz. Can, Ranch Style Beans, Drained
1 can 10oz. Can, Original Rotel Tomatoes (Diced Green Chilies And Tomatoes)
6 whole Corn Tortillas
2 cups Shredded Cheddar Cheese, Use As Much As You Like, Really

1
Preheat oven to 350 F.
2
Melt butter in a medium size pan over medium heat.
3
Add onions and let them cook for 5 minutes.
4
Add salt, cumin and chili powder to the onions and stir.
5
In a medium size bowl combine cream of mushroom and chicken soups along with the chopped jalapenos.
6
Set aside.
7
Add the chopped chicken to the sauteed onions and let them cook with onions for an additional 5 minutes then remove from heat.
8
In a large (9x13 or similar) casserole dish add 1/2 of the meat and onion mixture followed by 3 corn tortillas torn into chip size pieces.
9
Top with 1/2 of the soup mixture, 1/2 of the beans and 1/2 of the Rotel tomatoes.
10
Sprinkle with some cheese and then top with the rest of the corn tortillas.
11
Top with the rest of the meat, soup mixture, beans and tomatoes and top again with cheese.
12
Cook uncovered for 35 minutes.

769

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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How did you like this recipe?

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

You need 13 ingredients. The key ingredients include: 1 Tablespoon Unsalted Butter, 1 whole Large Onion, Chopped, 1 teaspoon Salt, 1 teaspoon Cumin, and more.

Yes, Tex-Mex Casserole falls under the Soups & Stews 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.

That's it — enjoy your meal!

Tex-Mex Casserole

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions