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Ryals Family Mexican Casserole

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  • 1. Brown your ground beef through. Add your soup, green chilies and your enchilada sause. Mix this up smoothly.
  • 2. Line your casserole dish with corn chips. Slice 1/4 of the Velveeta cheese and cover the chips. Pour a layer of the soup and beef mixture over the cheese covered chips. Repeat this until you have 4 layers of chips cheese and meat mixture. Cover the final top layer with Chips and Cheese.
  • 3. Bake in oven at 325°F for 30 - 35 minutes until it bubbles and cheese is melted not burned.


You can cover the top with a sheet of tin foil use tooth picks to keep the tin-foil from sticking to the cheese. When layering the chips to make things fit better in the dish, I mash the chips up slightly. Serve with Southwestern corn 1 bag frozen corn 1/2 white onion 1/2 green pepper 1/2 red pepper Salt and pepper to taste Cook until all have caramelized in the pan. Add a little water about 1/4 a cup. Cook until everything is tender. Simmer until ready to serve. This meal is wonderful!!! My kids love it my husband begs me to cook it so much!!!! It is a 5 star meal in my house. I use milder sauces for my kiddos. I serve warm soft taco shells and we butter them or use honey.

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