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Cheesy Fiesta Beef Casserole

Total Time

Prep: 25 min. Cook: 15 min.


8 servings

Updated: Mar. 28, 2023
Over the years I’ve tweaked this recipe to end up with a wonderful, quick weeknight meal. Feel free to spice it up with jalapenos, if you prefer a little more heat. —Joan Hallford, North Richland Hills, Texas


  • 1 pound ground beef
  • 1 medium onion, chopped
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1 cup picante sauce
  • 1/2 teaspoon chili powder
  • 1 can (10-1/2 ounces) reduced-fat reduced-sodium condensed cream of chicken soup, undiluted
  • 1 can (10 ounces) diced tomatoes and green chiles, undrained
  • 1 can (4 ounces) chopped green chiles
  • 1 package (9-3/4 ounces) nacho-flavored tortilla chips or plain tortilla chips, crushed
  • 1 cup shredded sharp cheddar cheese
  • 1 cup shredded Monterey Jack cheese
  • Optional: Cubed avocado and sour cream


  1. In a large skillet, cook beef and onion over medium heat until beef is no longer pink, 6-8 minutes, breaking up beef into crumbles; drain. Stir in beans, picante sauce and chili powder.
  2. In a bowl, combine soup, tomatoes and green chiles. In a lightly greased 2-1/2-qt. baking dish, layer half the chips, beef mixture, soup mixture and cheeses. Repeat layers.
  3. Microwave on medium-high, uncovered, until heated through and cheese is melted, about 12 minutes. If desired, top with avocado and sour cream.

Test Kitchen tips
  • Nacho-flavored tortilla chips add fabulous flavor to this casserole without a lot of effort.
  • Increase the heat by using medium picante sauce and diced jalapenos instead of green chiles.
  • Nutrition Facts

    1-1/4 cups: 477 calories, 26g fat (9g saturated fat), 63mg cholesterol, 1119mg sodium, 37g carbohydrate (4g sugars, 5g fiber), 23g protein.

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