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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
  • Total Time
    Prep: 20 min. Bake: 45 min.
  • Makes
    10-12 servings


  • 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 whole milk
  • 30 crisp taco shells, broken
  • 2 cups 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 13x9-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.

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  • RobinJohnson
    Jan 4, 2014

    I've been making this dish since Taste of Home first published it in 1993. Easy to make and super good! I add a small can of green chilies just to "zip" it up a little.

  • sewingsicilian
    Mar 7, 2010

    Fantastic! I'd make this again in a heartbeat! It is a great way to serve the taste of tacos without having to make the tacos!