Description
This easy Taco Casserole is a crowd-pleasing, layered dish made with seasoned ground beef, creamy soups, tortilla chips, enchilada sauce, and melty cheddar cheese. Perfect for weeknight dinners or potlucks.
Ingredients
Scale
- 1½ pounds ground beef
- 1 medium onion, diced
- 10½ ounces condensed cream of mushroom soup
- 10½ ounces condensed cream of chicken soup
- 10 ounces mild red enchilada sauce
- 4 ounces canned green chilis
- 16 ounces sharp cheddar cheese, shredded
- 12 ounces tortilla chips (about 1 bag)
Instructions
- Preheat the oven to 350°F (175°C).
- In a large skillet over medium heat, brown the ground beef and diced onion until fully cooked. Drain excess fat.
- Add the cream of mushroom soup, cream of chicken soup, enchilada sauce, and green chilis to the skillet. Stir and simmer for 5 minutes.
- In a 9×13 casserole dish, spread half of the tortilla chips (broken into large pieces) to cover the bottom.
- Layer half of the beef mixture over the chips. Add another layer of chips, then top with the remaining beef mixture.
- Sprinkle shredded cheddar cheese evenly over the top.
- Bake uncovered for 20 minutes until hot and bubbly.
- Broil for 2 additional minutes to brown and melt the cheese to perfection.
Notes
- Use freshly shredded cheese for better melting and texture.
- Customize with toppings like sour cream, chopped cilantro, or diced tomatoes after baking.
- For a spicier version, use hot enchilada sauce or add jalapeños.
- You can substitute ground turkey for a lighter option.
- Let it rest 5–10 minutes after baking for cleaner slices.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 portion
- Calories: 470
- Sugar: 4 g
- Sodium: 820 mg
- Fat: 30 g
- Saturated Fat: 14 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 2 g
- Protein: 24 g
- Cholesterol: 85 mg
