Description
A layered taco‑inspired casserole combining seasoned beef, soups, tortilla chips, enchilada sauce, chilis, and melted cheese for a quick comfort‑food dish.
Ingredients
- 1½ pounds ground beef
- 1 medium onion, diced
- 10½ ounces condensed cream of mushroom soup
- 10½ ounces condensed cream of chicken soup
- 10 ounces red enchilada sauce (mild)
- 4 ounces canned green chilis
- 16 ounces sharp cheddar cheese, shredded
- 12 ounces tortilla chips (about 1 bag), broken into large pieces
Instructions
- Preheat the oven to 350 °F (175 °C).
- In a large skillet over medium heat, brown the ground beef and diced onion until cooked through, then drain any excess fat.
- Stir in the cream of mushroom soup, cream of chicken soup, red enchilada sauce, and canned green chilis. Simmer the mixture for 5 minutes.
- In a 9×13 casserole dish, arrange half of the tortilla chips in large pieces to cover the bottom.
- Spread half of the beef‑soup mixture over the first chip layer.
- Add another layer of the remaining chips, then top with the rest of the beef mixture.
- Sprinkle the shredded cheddar cheese evenly over the top.
- Bake uncovered for 20 minutes.
- At the end, set the oven to broil and broil for about 2 minutes (watch closely) to brown and bubble the cheese.
Notes
- You can substitute ground sausage, chicken, or turkey for the beef.
- Reserve extra tortilla chips for serving or dipping.
- This can be assembled ahead — keep covered in the fridge for 1–2 days or freeze up to a month. If baking from frozen, cover and bake ~20 minutes, then uncover and bake ~15 more until hot.
