May 3, 2013


In Texas, we share more than just a border with Mexico; we share pieces of their culture every day from the food to the art to the language. It's an obligation, really, to rejoice on Cinco de Mayo with festive attire and traditional music. Sunday, May 5th is our celebration of this festive day! Plus it’s a great excuse to dive into a punch bowl of margaritas!
1 1/2 lbs. of ground beef
1 package of taco seasoning mix
2 cans of Pinto Beans
2 cans of Rotel Tomatoes
2 cans of Cream of Mushroom Soup
2 cups Shredded Cheddar Cheese
1 cup of Monterrey Jack Cheese
1 dozen flour tortillas

Brown ground beef well, and drain off excess grease. Add 1 package of taco seasoning mix. Stir until well combined. Spray a 9" x 13" baking dish with cooking spray. Cut tortillas into 1/4 pieces and begin to layer your ingredients. Begin with the tortilla slices, then ground beef, followed by the pinto beans, rotel tomatoes, mushroom soup, and then shredded cheese. Begin another layer of tortilla pieces and continue to layer as above, topping with the cheese. Bake @ 350 degrees F. for about 45 minutes. I serve this with fresh avocado's,sour cream and a crisp fresh salad! I make this when we have about 6-8 for dinner. Just half the recipe if you are making this for a smaller crowd!

If you prefer to mix your own taco seasoning,
then this is Greg's recipe for this excellent seasoning!
 1 T. Chili Powder
1/4 t. Garlic Powder
1/4 t. Onion Powder
1/4 t. Crushed Red Pepper
1/4 t. Oregano
1/2 t. Paprika
1 1/2 t, Ground Cumin
1 t. Salt
1 t. Pepper


  1. Hello! Im wanting to make your Mexican casserole for dinner this evening. Im wondering if you mix the beans, rotel, mushroom soup all together or try to layer it? Thanks in advance. Your recipes look amazing!!

    1. Hi CarolinaRose...love your name by the way! You layer the ingredients in this casserole. So yummy and I hope you love it! Enjoy!!


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