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Tex-Mex Casserole

Total Time

Prep: 20 min. Bake: 45 min.

Makes

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
Tex-Mex Casserole Recipe photo by Taste of Home

Ingredients

  • 2 pounds ground beef
  • 1 medium onion, chopped
  • 1 can (10-1/2 ounces) condensed cream of mushroom soup, undiluted
  • 1 can (10-1/2 ounces) condensed cream of chicken soup, undiluted
  • 2 cans (10 ounces each) green enchilada sauce
  • 3/4 cup 2% milk
  • 1 teaspoon garlic powder
  • 30 taco shells, broken
  • 2 cups shredded cheddar cheese

Directions

  1. Preheat oven to 350°. In a large skillet, cook ground beef and onion over medium heat until beef is no longer pink, 10-12 minutes, breaking into crumbles; drain. Stir in soups, enchilada sauce, milk and garlic powder.
  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.

Tex-Mex Casserole Tips

How can I make this Tex-Mex casserole spicer?

To kick up the heat in this Tex-Mex casserole, you can add jalapenos or drizzle a spicy enchilada sauce on top. If you can take the heat, try one of these spicy recipes to kick dinnertime up a notch.

What goes well with Tex-Mex casserole?

We recommend serving spicy corn, a citrus salad or any of these other Tex-Mex recipes.

How long will Tex-Mex casserole last?

Just like other casserole recipes, this Tex-Mex casserole should last for about three to four days in the fridge. Here's how long other leftovers last.

Research contributed by Christina Herbst, Taste of Home Assistant Digital Editor

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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