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Taco Casserole

 Taco Casserole
This casserole makes a very filling main dish and the chicken soup adds a tasty flavor, too!—Juanita Gilliam, Tillamook, Oregon
8 ServingsPrep: 20 min. Bake: 30 min.

Ingredients

  • 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

Directions

  • 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.
Nutritional Facts: 1 serving (1 each) equals 368 calories, 21 g fat (13 g saturated fat), 81 mg cholesterol, 1,203 mg sodium, 20 g carbohydrate, 3 g fiber, 20 g protein.