Sunday, November 16, 2014

Mexican Dump Casserole

This is seriously easy and seriously good.  Mexican Dump Casserole is one of my mom's old stand-by recipes.  Let's just say that she loved a good casserole.  On a cold night, this casserole just hits the spot.  It is a husband and kid pleaser too.  

Mexican Dump Casserole

2 cups crushed tortilla chips
2- 28 ounce cans of tamales- remove wrappers and drain juice
2 - 16 ounce cans of diced tomatoes, drained
1- 15 ounce can of chili- I used Amy's brand because it is gluten-free
2 cups (8 ounces/ 1 pre-shredded bag) Mexican blend cheese

Just FIVE ingredients.  You'll need 2 cans of tamales, 2 cans of  diced tomatoes,
 1 can of chili, 1 bag of shredded cheese, and 2 cups crushed tortilla chips.  
Spray a 9 x 13 casserole dish with cooking spray.  Layer casserole in this order:  layer tortilla chips, line pan with tamales, diced tomatoes, chili, and shredded cheese. Bake at 325 degrees for about 30 minutes, or until bubbly.  

Here's the Mexican Dump Casserole, hot and bubbly right out of the oven.

Add sour cream and chopped green onions for a garnish.

I hope you enjoy this super easy and delicious casserole.
- Karen

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