Best Jeanettes Taco Crunch Casserole Recipes

Jeanette's Taco Crunch Casserole image

Provided by Carla Skiles

Number Of Ingredients 8

2 lb ground beef
1/2 large onion, chopped
2 pkg taco seasoning (we use the lower sodium)
1 bag(s) nacho cheese Doritos, 9.75 oz
16 oz shredded cheddar cheese
2 can(s) tomato soup, undiluted, 10.5 oz each
1 can(s) cream of mushroom soup, undiluted, 10.5 oz.
1 small can Rotel

Steps:

1. Preheat oven to 350 degrees and grease a 9 x 12 casserole dish.
2. Crunch up bag of Doritos and pour into the bottom of the greased pan.
3. Cook hamburger and onion; drain.
4. Add taco seasoning and water. Cook according to package directions.
5. Pour hamburger over chips.
6. Sprinkle with cheddar cheese.
7. In a large saucepan, combine tomato soup, cream of mushroom soup, and Rotel. Cook until boiling.
8. Pour soup mixture over cheese.
9. Bake 20-30 minutes until the soup bubbles.
10. Let stand for 5-10 minutes before serving.

Crunchy Taco Casserole image

Provided by Bridget O'Connor

Categories Casseroles

Time 35m

Number Of Ingredients 10

1 lb lean ground beef
1 Tbsp chili powder
1 Tbsp garlic powder
1/2 tsp sal
1 can(s) rotel, undrained
1 can(s) healthy request cream of mushroom soup
3/4 c reduced fat shredded cheddar cheese
3 c corn or tortilla chips
tomatoes, olives, lettuce (for toppings)
1/2 tsp cumin

Steps:

1. Pre-Heat oven to 375. While oven is pre-heating brown ground beef. Drain and add in chili powder, cumin, garlic powder, salt, soup, rotel, and 1/4 cup cheese. Stir and let simmer for 10 minutes. To assemble, layer meat mixture and tortilla chips. Top with cheese. Bake, uncovered for about 15 minutes or until casserole is heated through and cheese is melted. Enjoy!