Community Pick
Mexican Casserole
"This is a recipe I made up and my kids love it!"
photo by Jonathan Melendez
- Ready In:
- 45mins
- Ingredients:
- 9
- Serves:
-
8
ingredients
- 907.18 g hamburger meat
- 1 onion, chopped
- 35.43 g package taco seasoning mix
- 113.39 g can chopped green chilies
- 283.49 g can enchilada sauce
- 297.66 g can cream of mushroom soup
- 8 count package flour tortillas
- 709.77 ml shredded cheddar cheese
- 226.79 g bottle taco sauce
directions
- Brown hamburger meat with onion and taco seasoning.
- Mix mushroom soup and enchilada sauce together in a bowl.
- Cut tortillas into triangles.
- In a 9x12 pan put a layer of tortillas.
- Then a layer of Hamburger mixture.
- Then a layer of Soup mixture.
- Then a layer of chiles.
- Then a layer of cheese.
- Then repeat again.
- The last layer should be tortillas.
- Then spread taco sauce on.
- Then top with cheese.
- Bake in a 375°F oven uncovered until bubbly.
Questions & Replies
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Can you use something else beside cream of mushroom soup?? We don't lite it!
Reviews
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Keeper! Since ground beef is running around $4# around here I've been subbing beans where I can. I did that here with excellent results. Sautee'd the onion, added the Refried Beans and seasoning. In a bowl I combined the sauce, soup and lots of extra chiles (we love them). Rather than layering I rolled like Burrito's and topped with sauce mixture and cheese. Baked for 25 minutes. Delicious! Thanks for sharing. ETA: I did not use the Taco Sauce. They were wet and creamy enough. -
This was a fabulous dish. We really enjoyed it and the leftovers just kept tasting better and better! We didn't have any enchilada sauce so we substituted with salsa. We completely enjoyed it and I have been sharing the recipe with others! Definately a keeper. -
As written, this is an excellent dish. It makes me crazy when people change everything & then give the recipe a bad rating. I agree, a recipe is a guide, but fair is fair. I am not sure why people said this turned out soupy for them...as with any casserole, you must let it set for about 5 minutes after removing from the oven. I see all kinds of possibilities with this recipe in the future, corn, olives and/or beans. Thank you for posting! -
Made this for company. Hubby and brother-in-law raved about it. Definitely a winner that I will come back to. A few notes: 1) The picture does not look like I put much cheese on it & I really didn't; I put some cheese but put a block of cheese with a cheese grater on the table for folks to put the amount of cheese they wanted; 2) same with cilantro, I shredded cilantro and put it in a bowl as a topper; 3) I also put sour cream out for folks to add the amount of sour cream they wanted. Sides were mexicorn & jalapeno refried beans. I put tortilla chips out but folks did not want them. Hubby requested next time I do one-side tortilla chips instead of flour tortillas so I'll try that next time. -
Followed the recipe as directed and felt like it was just perfect! A great recipe to try when you're craving enchiladas but don't want to spend so much time filling and rolling. Make it soon, you'll love it!
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Tweaks
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I served the casserole with sour cream, cilantro and avocado and it really brightened it up!
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Made this for company. Hubby and brother-in-law raved about it. Definitely a winner that I will come back to. A few notes: 1) The picture does not look like I put much cheese on it & I really didn't; I put some cheese but put a block of cheese with a cheese grater on the table for folks to put the amount of cheese they wanted; 2) same with cilantro, I shredded cilantro and put it in a bowl as a topper; 3) I also put sour cream out for folks to add the amount of sour cream they wanted. Sides were mexicorn & jalapeno refried beans. I put tortilla chips out but folks did not want them. Hubby requested next time I do one-side tortilla chips instead of flour tortillas so I'll try that next time.
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This recipe was a great way to make something new with plain ground beef. I did make some changes to accommodate my kids tastes. I used 2 lbs of ground beef which I browned with the onion then drained. I then used the taco seasoning recipe #2642 which I doubled. I added the seasoning to the beef and simmered with a bit of water. I also made Enchilada sauce recipe #10985 and mixed the entire batch with a can of nacho cheese soup instead of the cream of mushroom. I then layered everything using extra cheese and all the sauce. My DH and all 6 of our kids couldn't stop eating it. I served it with Mexican Charro beans #27484, Mexican rice #117892, and an avocado salad. -
For me, this recipe made a soupy mess of mexican style stuff. It was way too soupy, a little too spicy, and it didn't have any vegetables really at all. To make it better you could try a veggie layer and maybe using corn tortillas instead of flour, but I'm going to stick to my own recipe.
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This was pretty good! I halved the recipe but still mixed up the whole cans of soup and enchilada sauce (didn't have any taco sauce on hand so just put the extra soup mixture on top) also used a whole can of green chiles. Instead of using all the meat called for, I used half black beans. It turned out pretty spicy and very tasty! Thanks for a great recipe!
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