Ray Stevens' Mexican Casserole
Created by dienia b on August 6, 2015
- Servings: 4
- Prep Time: 5m
- Cook Time: 15m
- Recipe #20471
Ingredients
- 1 pound ground beef
- 1 yellow onion chopped
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 bell pepper diced
- 1 package (1 1/4 ounce) taco seasoning mix
- 1 can (16 ounce) tomatoes (with juice)
- 8 ounces tomato sauce
- 1 can (16 ounce) chili beans (drained)
- 1/4 teaspoon dried marjoram
- 1 bay leaf
- 1/2 pound sharp cheddar cheese, shredded
- 4 cups corn chips (Tostitos)
- 1/8 cup pitted black olives (for Garnish)
How to Make
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Step 1: Saute beef onion and bell pepper.
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Step 2: Add seasoning herbs and spices and the canned stuff. Cook down, then remove bay leaf.
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Step 3: At this point pour sauce over chips in casserole.
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Step 4: Top with cheese then the olives.
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Step 5: Bake 15 minutes at 425 degrees until hot and bubbly and cheese is meltly, or you can just plate over chips and sprinkle on cheese and olives your choice.
Nutritional Facts
- Serving Size: 1 (553.8 g)
- Calories 718.7
- Total Fat - 39.1 g
- Saturated Fat - 14.7 g
- Cholesterol - 145.2 mg
- Sodium - 1452.6 mg
- Total Carbohydrate - 39.9 g
- Dietary Fiber - 8.9 g
- Sugars - 12.1 g
- Protein - 53.3 g
- Calcium - 650 mg
- Iron - 6.5 mg
- Vitamin C - 46.4 mg
- Thiamin - 0.3 mg