Layered Enchilada Casserole

recipe-entreeI don’t know about you, but I get into cooking ruts and forget about whole groups of meal choices, like casseroles.  They tend to get overlooked at my house.  I get into slow cooker mode or grilled meat mode and those wonderful casserole dishes slip from my memory.  Here’s one of my favorite Mexican casseroles that I recently rediscovered.  It’s quick to prepare and doesn’t take long to bake either.  Make a double batch and put one away in the freezer for an even easier weeknight meal.


1 lb ground beef

1 medium onion, diced

1 7.5 oz jar taco sauce

1 4 oz can diced green chiles

1 can cream of mushroom soup

1 can cream of chicken soup

1½ cups milk

Corn tortillas

2 cups grated cheddar cheese


Preheat oven to 325º F.  Lightly grease a 9 x 13” pan.

Place ground beef and onion in pan and cook until meat is browned.  Drain fat and set aside.  In same pan, heat together soups and milk.  Add meat and onion mixture to pan along with taco sauce and chilies.

Tear each tortilla into four or five pieces and place overlapping in bottom of pan.  Pour half of meat sauce over tortillas.  Repeat tortilla and meat sauce layering.  Bake for 20 minutes, then top with grated cheese and bake an additional 10 minutes.

Source: Recipe by Tricia Swann

Jefferson Farmers Co-op 08112014

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