Description
This layered taco casserole combines seasoned beef, creamy soups, enchilada sauce, and crunchy tortilla chips, all blanketed in gooey cheddar cheese—an easy, hearty bake perfect for family dinners and casual get-togethers.
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 red enchilada sauce (mild or hot)
- 4 ounces canned green chiles
- 16 ounces sharp cheddar cheese, shredded
- 12 ounces tortilla chips, broken into large pieces
Optional toppings:
- Guacamole
- Salsa
- Beans
- Rice
- Jalapeños
- Bell peppers
- Corn
- Cilantro
- Tater tots (as a substitute for tortilla chips)
Instructions
- Preheat the oven to 350°F (175°C).
- In a large skillet over medium heat, brown the ground beef and diced onion until the meat is no longer pink. Drain excess fat.
- Stir in the cream of mushroom soup, cream of chicken soup, enchilada sauce, and green chiles. Simmer for 5 minutes.
- In a 9×13-inch casserole dish, layer half of the broken tortilla chips to cover the bottom.
- Spread half of the beef mixture over the chips. 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.
- Broil for an additional 2 minutes to achieve a golden brown, bubbling cheese topping.
- Serve hot with your choice of optional toppings.
Notes
- Substitute ground turkey or chicken for a leaner version.
- Use low-sodium soups and cheese to reduce salt content.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1/8 of recipe
- Calories: 480
- Sugar: 3g
- Sodium: 820mg
- Fat: 30g
- Saturated Fat: 14g
- Unsaturated Fat: 13g
- Trans Fat: 1g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 23g
- Cholesterol: 85mg