Home > Recipes > Tex-Mex Casserole

Tex-Mex Casserole Recipe

Both family and friends enjoy this dish—even those who prefer a level of spiciness that's "mild" rather than "wild" (but still full of flavor!).—Cheryl Ruesch, Waukegan, Illinois

[X]

Rate Tex-Mex Casserole Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Tex-Mex Casserole Recipe

Prep: 20 min. Bake: 45 min.

Yield: 10-12 Servings

20 45 65

Ingredients

2 pounds ground beef
1 onion, chopped
1 teaspoon garlic powder
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
2 cans (8 ounces each) mild green enchilada sauce
3/4 cup milk
30 crisp taco shells, broken
2 cups (8 ounces) shredded cheddar cheese

Directions

In a skillet, cook ground beef with onion and garlic powder until meat is browned and onion is tender; drain. Stir in soups, enchilada sauce and milk. Place half of the broken taco shells in a 13-in. x 9-in. baking dish. Layer with half of the meat mixture and half of the cheese. Repeat layers using remaining taco shells, meat mixture and cheese. Bake at 350° for about 45 minutes or until heated through. Let stand a few minutes before serving. Yield: 10-12 servings.

Originally published as Tex-Mex Casserole in Country Ground Beef , p88