Tex-Mex Casserole

Total Time: Prep: 20 min. Bake: 40 min.,Makes: 12 servings

Both family and friends enjoy this Tex-Mex casserole recipe—even those who prefer a level of spiciness that’s “mild” rather than “wild” (but still full of flavor!). —Cheryl Ruesch, Waukegan, Illinois


  • 2 pounds ground beef
  • 1 medium onion, chopped
  • 1 can (10-1/2 ounces) condensed cream of mushroom soup, undiluted
  • 1 can (10-1/2 ounces) condensed cream of chicken soup, undiluted
  • 2 cans (10 ounces each) green enchilada sauce
  • 3/4 cup 2% milk
  • 1 teaspoon garlic powder
  • 30 taco shells, broken
  • 2 cups shredded cheddar cheese


  1. Preheat oven to 350°. In a large skillet, cook ground beef and onion over medium heat, until beef is no longer pink, breaking beef into crumbles, 10-12 minutes; drain. Stir in soups, enchilada sauce, milk and garlic powder.
  2. Place half of the broken taco shells in a 13×9-in. baking dish. Layer with half of the meat mixture and half the cheese. Repeat layers using remaining taco shells, meat mixture and cheese. Bake until heated through, 40-45 minutes. Let stand 5 minutes before serving.


1 serving: 415 calories, 25g fat (10g saturated fat), 70mg cholesterol, 861mg sodium, 25g carbohydrate (2g sugars, 2g fiber), 21g protein.

See also  Vegan Bechamel Sauce

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