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Tex-Mex Casserole Recipe

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. YIELD: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 milk
  • 30 crisp taco shells, broken
  • 2 cups (8 ounces) shredded cheddar cheese


  • 1. 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.

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RobinJohnson User ID: 6563125 45216
Reviewed 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 User ID: 4388073 17252
Reviewed 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!"

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