Mexicali Casserole

I came across a recipe I made over 25 plus years ago that my kids really enjoyed! I can’t name anyone I made this for that didn’t really liked too! I can’t tell you where I may have found this recipe. I had handwritten it on a card and my memory has no recollection as to where I found this recipe. Most likely from a magazine. ~ Nancy

Mexican Casserole

Mexicali Casserole

Prep Time: 45 minutes

Cook Time: 30 minutes

Serving Size: 6


  • 1-1/2 - 2 lbs. lean ground beef or ground turkey
  • 1 medium onion
  • 2 Tbsp. olive oil
  • 1-16 oz. can kidney beans
  • 1-16 oz. can stewed tomatoes
  • 1 package corn chips
  • Longhorn cheddar cheese, shredded
  • 1 pkg Chili-O (or other chili brand) mix
  • 1-16 oz. can olives, chopped
  • 1-small can corn (approximately 7 oz)
  • 1- 9 oz. tomato sauce (optional)
  • 2-4 Tbsp. Chili salsa (to taste)
  • Salt - 1 tsp.
  • Pepper 1/2 tsp.


  1. Preheat oven: 350°
  2. Sauté onion in olive oil. (OK to use butter).
  3. Brown hamburger.
  4. Combine with onion.
  5. Add kidney beans, corn, tomatoes, tomato sauce, chili mix, olives, salt, pepper and chili salsa.
  6. In a 12" x 9-1/2" casserole dish put a layer of chips, layer of hamburger mix, layer of cheese, etc.
  7. Top with cheese and a few chips.
  8. Bake uncovered for 25-35 minutes until hot and bubbling.