Tk's Mexican Green Chili Casserole

“I grew up in New Mexico and green chili was a major part of our diet. I still love Hatch chilies so much and often roast and keep them in my freezer all year long. This recipe has been used by our family for years and whenever I make it for friends, they always want the recipe. It is fast, great for a crowd and will be one of your favorites too.”
1 Casserole

Ingredients Nutrition

  • 1 -2 lb ground beef (depending upon how much beef you like in yours.)
  • 2 cups grated Mexican blend cheese (ie ( jack and cheddar)
  • 2 (6 ounce) canschopped New Mexico green chilies
  • 1 (6 ounce) canwhole New Mexico green chilies
  • 1 purple onion, chopped
  • 1 (8 ounce) can Campbell's Cream of Chicken Soup
  • 1 (8 ounce) can Campbell's cheddar cheese soup
  • 18 -24 corn tortillas


  1. Brown ground beef and set aside.
  2. Combine chopped green chilies, onion, and soups in a bowl, mix well.
  3. Add ground beef to soup mixture.
  4. Heat 1/4" of oil (canola or vegetable) in a skillet.
  5. Heat the tortillas one at a time in the warm oil just enough to coat then begin to layer in a 13" x 6.5" casserole dish.
  6. Spread a layer of your soup/chili mixture on top of tortillas, sprinkle some grated cheese on top of each layer and continue layering until you reach the top of your casserole dish.
  7. Final top layer of tortillas, sprinkle remainder of your cheese on top of tortillas.
  8. Cut your whole green chilies into strips and arrange in an attractive pattern on top.
  9. Bake at 350 in the oven until casserole is bubbling and top cheese is melted and a little brown.

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