A delightful and easy-to-make casserole dish that combines the flavors of tacos with the crunch of tortilla chips.
Preheat your oven to 325°F (165°C).
Preheating ensures even cooking and the casserole bakes properly.
In a large skillet, cook the ground beef over medium heat until browned. Add the diced onion and bell pepper, cooking until softened.
Break up the beef as it cooks to ensure even browning.
Stir in the taco seasoning, Rotel tomatoes, and cream of chicken soup. Mix well and let simmer for 5 minutes.
Simmering helps the flavors meld together.
In a 9x13-inch casserole dish, spread half of the crushed tortilla chips to cover the bottom.
Crush the chips evenly for a consistent layer.
Top the chips with half of the beef mixture, then sprinkle with half of the shredded cheese. Repeat the layers with the remaining ingredients.
Ensure even layers for a balanced bite in every serving.
Cover the dish with foil and bake in the preheated oven for 20-30 minutes, or until the cheese is melted and bubbly.
Covering the dish prevents the top from over-browning.
Let the casserole cool for 5 minutes before serving. Garnish with your favorite toppings like sour cream or chopped cilantro.
Allowing it to cool slightly makes it easier to serve.
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