TOTAL TIME: Prep: 20 min. Bake: 30 min.
MAKES: 8 servings


  • 1 pound ground beef
  • 1 medium onion, chopped
  • 1 envelope (1-1/4 ounces) taco seasoning
  • 1 can (8 ounces) tomato sauce
  • 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
  • 1 cup (8 ounces) sour cream
  • 1 can (4 ounces) chopped green chilies, drained
  • 2 flour tortillas (10 inches)
  • 2 cups (8 ounces) shredded cheddar cheese

Nutritional Facts

1 each: 368 calories, 21g fat (13g saturated fat), 81mg cholesterol, 1203mg sodium, 20g carbohydrate (3g sugars, 3g fiber), 20g protein.


  1. In a skillet, brown beef and onion; drain fat. Stir in taco seasoning and tomato sauce; set aside. In a large bowl, mix together soup, sour cream and chilies. Place one tortilla in the bottom of a 10-in. pie plate. Combine beef mixture with half of soup mixture; spoon over tortilla. Sprinkle with 1 cup cheese; top with second tortilla. Top with remaining soup mixture and sprinkle with remaining cheese. Bake at 350° for about 30 minutes or until heated through. Let stand a few minutes before serving. Yield: 8 servings.
Originally published as Taco Casserole in Country Ground Beef 1993, p85

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Mary Kruse User ID: 5796124 19042
Reviewed Jul. 29, 2014

"This recipe has great flavor, I let it set for over 5 minutes and it was runny, so i served chips with it, everyone loved it, maybe my pie plate wasn't wide enough

Mary K"

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