Tex-Mex Casserole Recipe photo by Taste of Home
Tex-Mex Casserole
TOTAL TIME: Prep: 20 min. Bake: 40 min.
YIELD: 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
Ingredients
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2 pounds ground beef
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1 medium onion, chopped
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1 can (10-1/2 ounces) condensed cream of mushroom soup, undiluted
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1 can (10-1/2 ounces) condensed cream of chicken soup, undiluted
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2 cans (10 ounces each) green enchilada sauce
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3/4 cup 2% milk
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1 teaspoon garlic powder
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30 taco shells, broken
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2 cups shredded cheddar cheese
Directions
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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.
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2.
Place half of the broken taco shells in a 13x9-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.
Nutrition Facts
1 serving: 415 calories, 25g fat (10g saturated fat), 70mg cholesterol, 861mg sodium, 25g carbohydrate (2g sugars, 2g fiber), 21g protein.
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