Beefy King Ranch Casserole

Although King Ranch casserole typically refers to chicken, this recipe is made with beef. Along with the meat, the casserole boasts mouthwatering flavors from Cheez Wiz and taco seasoning, to hot sauce, 2 kinds of soup, tortilla chips, cheese, Rotel tomatoes, and more besides. It’s rich and hearty with such a perfect flavor in every forkful.

This version is different to the creamy chicken version, or the classic recipe, but it’s just as good. Maybe even better!

King Ranch casserole is a favorite in Texas and other places in the South. It’s comparable to a hybrid of Tex-Mex cuisine and Italian lasagna. Found everywhere from potluck gatherings and church suppers to neighborhood get-togethers and school lunchrooms, King Ranch is a creamy, tasty choice, and the following beef-based version is sure to please your palate.

The original recipe is believed to date back to the 1950s or perhaps a few years earlier, and it might (or might not!) be related to King Ranch, the largest ranch in the United States.

Why You’ll Love the Recipe:

While classic King Ranch casserole is a nice way to use up leftover cooked chicken, this beef version is a great way to use up cooked beef. It’s a simple recipe made by combining a selection of tasty ingredients. It’s flavorful without being hot and spicy, and boasts all your favorite Tex-Mex ingredients plus more. This is filling, economical and truly mouthwatering.

How to Serve It:

Serve this old school Americana style casserole hot from the oven, paired with collard greens, cornbread, corn on the cob, pinto beans, or other Tex-Mex or Southern inspired favorites.

Ingredients:

• Ground beef
• Cheez Wiz
• Taco seasoning
• Tabasco
• Water
• Worcestershire sauce
• Cream of chicken soup
• Salt and pepper to taste
• Cream of mushroom soup
• Crushed tortillas chips
• Minced onion flakes
• Shredded cheddar cheese
• Rotel
• Shredded mozzarella cheese

How to make Beefy King Ranch Casserole:

Heat the oven to 350 degrees.

Add the ground beef to a skillet and saute over medium high heat until browned completely. Drain the excess fat.

Sprinkle the taco seasoning into the skillet and pour in the water. Stir to combine, and simmer until the sauce has thickened.

In a mixing bowl, blend together the cream of chicken soup, cream of mushroom soup, Cheez Wiz, tabasco, worcestershire, onion flakes, Rotel, and salt and pepper to taste.

Layer the bottom of a well-greased 9×13 baking dish with crushed tortilla chips

Spread half the meat mixture on top of the chips.

Add ½ of the soup mixture on top of the meat.

Sprinkle 1 cup of the cheddar cheese on top.

Repeat with a layer of meat, then the rest of the soup mixture, and the remaining cheddar cheese and mozzarella cheese on top.

Bake for 35-45 minutes.

Allow to cool for 10 minutes before serving.

The original King Ranch casserole is based on chicken but this beef version is just as amazing, maybe even better! The rich beefy flavor is complemented by Rotel tomatoes, tortilla chips, creamy soup, cheese, and hot sauce. It’s a delicious recipe that’s a breeze to prepare and it keeps beautifully in the fridge or freezer.

Can You Make It Ahead?

Make this a day or so ahead if you wish and just keep it in the fridge or freezer.

Storage Instructions:

Leftovers will be good for several days in the fridge or you can freeze the beef casserole in individual portions then thaw overnight and reheat in the oven at 350°F for about 40 minutes.

Variations and Substitutions:

If you can’t find Rotel tomatoes, you can use a can of regular tomatoes and some chopped green chilies, or else sub a medium or hot salsa instead.