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Rancho Grande Casserole


From Kathy Howard

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  • 2 cups tortilla chips
  • 1 pound ground beef
  • 1 clove garlic, minced
  • 3/4 teaspoon salt
  • 8 ounces sour cream
  • 1 can sliced ripe olives
  • 1 can large green chili salsa
  • 1 small onion, chopped
  • 8 ounces tomato sauce
  • 1/4 teaspoon pepper
  • 2 each hard boiled eggs
  • 1 cup cheddar cheese, shredded


Servings 4


Step 1

BROWN meat and break into small pieces. Add chopped onion and garlic. Cook over low heat until meat is brown and onion is tender. Drain off excess fat. Add tomato sauce and 1/2 of salsa. Cook for 10 minutes, until flavors are blended.

LINE a 2 quart casserole dish with a layer of tortilla strips. Cover strips with half of the meat mixture. Repeat with another layer of tortilla strips and remaining meat mixture. Set aside.

IN small bowl, mix sour cream, chopped up eggs, remaining salsa, and sliced olives, drained. Spread the mix over top of casserole. Sprinkle with shredded cheddar cheese.

BAKE at 350 for 25-30 minutes until cheese is warm and bubbly.


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