Recipe for King Ranch Casserole

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I am going to start posting some of the recipes for things on my menu this week I have King Ranch on the menu it originally calls for chicken but since Andy doesn’t care for chicken I substituted hamburger for the chicken. Andy really likes this I just made some but didn’t get a picture.

King Ranch

1 pound cooked ground beef or 1 pound cooked cubed chicken

¼ cup butter or margarine

1 medium bell pepper chopped ( I use what I have in the freezer from the garden last fall)

1 medium onion chopped ( same thing I use canned or frozen onion)

1 can cream of mushroom soup

1 can cream of chicken soup

2 cans Rotel diced tomatoes and green chili ( I use a jar that I have canned) also if you have kids that don’t like chunky tomatoes you can put the rotel in the blender, food processor or use your stick blender right in the can then they never know there are tomatoes are in it.

12 corn tortillas torn into bite-size pieces ( you can also use tortilla chips at lot of time I will use leftover chips)

2 cups cheddar cheese.

Preheat oven to 325 ( I usually just turn it on when I put this in the oven).

In a large pan melt butter and add bell peppers and onions cook about 5 minutes till tender add meat, rotel and soups stir until blended. Alternately layer tortillas soup mixture and cheese repeating for three layers. ( or you can do it my lazy way I just mix everything together except for a ½ cup cheese pour into my pan then top with remaining cheese ) Bake 40 minutes or until hot and bubbly. Serves 8

2 Replies to “Recipe for King Ranch Casserole”

  1. NRP

    My Turn….. hehehehe

    Green Chili Chicken or Turkey Enchiladas

    3 tbsp. real butter
    1/2 cup chopped onions
    One 4-oz can diced green chilies, I use 3 or 4 cans (I like to use fresh roasted
    Green Chilies 1 pound of fresh chilies is not too much for me.)
    4 large chicken breast cooked and cubed. Or 4-5 cups cooked turkey
    Shredded Cheddar cheese, I use about 2 cups
    1 can Cream of Mushroom Soup
    1 can Cream of Chicken Soup
    1 10oz can Chicken Broth
    10-12 Corn Tortillas, torn into about 2” pieces
    Cilantro sprigs

    Melt butter in skillet
    Add onion and green chili, brown lightly
    Add soups and Broth, heat thoroughly
    Add chicken or turkey, again heat well
    Pam, Crisco or Butter bottom of 13”X9” pan.
    Line bottom with ½ torn Tortillas, cover with ½ chicken mix.
    Sprinkle a liberal amount of cheese.
    Repeat layer.
    Cook at 350 for 30-40 minutes or until fully bubbling
    Cool slightly and sprinkle some Cilantro on top
    Serve with a nice light Mexican Lager Beer.
    Can be made 1-2 days before and refrigerated.

    1. Post author

      Thanks for the recipe, This is a lot like I make mine I usually roll mine instead of layering though. And you can never have too much green chili in my opinion haha.
      Have a great day