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Tex-Mex Casserole

 Tex-Mex Casserole
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
10-12 ServingsPrep: 20 min. Bake: 45 min.


  • 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


  • 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.