King Ranch Beef Casserole

This past week my twitter and instagram feed was blowing up with pictures of people in the snow!  People were playing in the snow with their kids and pets and I was sitting in 60 degree weather hoping for one snowflake.

I guess it’s not too late to hope for a little snow in Houston this year.  If everyone could just say a little prayer for me!  Pretty Pretty PLEASE!

Since the weather is so delightful outside there is no need to have a post talking about a warm bowl of soup.  That is definitely not happening in our house at the moment but I am craving some.  I’ve been missing out on Mexican food.  Not sure if it’s the chips with queso and salsa or the quesadillas and fajitas.  I needed something that at least had a little flair to it this past week.  Everyone has heard of or at least had king ranch chicken casserole.  Why not substitute out the chicken and add beef.  You could even add ground turkey but I went with the ground beef.  This casserole did not last long in our house and there is only two of us eating it.

Hope you enjoy this king ranch beef casserole with your cold weather!

ENJOY!

Print Recipe

King Ranch Beef Casserole

Yield: 5-6 servings

Prep Time: 20 minutes

Cook Time: 40 minutes

Total Time: 1 hour

Ingredients:

2 lbs. lean ground beef
1 medium onion, diced
1 cup bell pepper, diced
dash of salt
1 10 3/4 oz. can cream of mushroom
1 10 3/4 oz. can cream of chicken
1 10 oz. can mild rotel tomatoes, drained
1/4 tsp garlic powder
1/2 tsp chili powder
2 1/2 cups cheddar cheese, grated
10 corn tortillas

Directions:

Preheat oven to 350 degrees.

Heat a skillet over medium heat and add the beef and onions. When meat has almost cooked all the way add the bell pepper and sprinkle with a dash of salt. When the meat is brown and thoroughly cooked drain the grease from the pan.

Heat a medium size sauce pan over low/medium heat. Add the cream of mushroom, cream of chicken, rotel tomatoes, garlic powder and chili powder. Stir and cook until the mixture is warm and then turn off the heat.

Tear each tortilla into pieces and dip each piece into the sauce mixture. (Does not have to be well coated in the mixture or you will use it all up and won't have enough for the dish) Place the tortillas down in a large casserole dish. Then top with half of the meat mixture and then half of the sauce. Sprinkle 2 cups of the cheese over the sauce and then repeat the layers finishing with the rest of the cheese.

Cook for 40 minutes.

5 comments

  1. My husband and I were in Ohio for the holidays this year and got lots of snow. I liked it on Christmas, but then was over it. Now we are back home in Arizona and I kind of miss it! Hope you will get some!

    I love this casserole! I’m all for anything Mexican!

  2. I have, in fact, NOT heard of king ranch chicken casserole, but it sounds tasty! Have you ever tried double cream of mushroom or subbing out the cream of chicken in another way? I dont eat meat, but the beef can easily swap with TVP or crumbles.
    P.S., snow days all over Michigan today. Unfortunately, big kid jobs don’t give snow days 🙁

    • I think you could definitely sub out the cream of chicken with either cream of mushroom again or cream of celery!

    • I make a vegetarian version of king ranch chicken using morningstar chicken grillers and cream of potato soup instead of cream of chicken and it’s awesome. my store didn’t have the soy chicken this time so I’m going to try it using the morningstar crumblers this time, should be good!

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