There are a million and one Mexican casserole recipes out there, and most are quite tasty. I like to find new variations of such a classic dish to mix things up, and I am really excited to share this one with you guys. This is a tried and true casserole that I grew up loving. My grandmother made it, my mom made it, and now I make it. It freezes well for new mamas and is the ultimate comfort food if you're entertaining. Yall, make this!
This casserole serves 8.
1 1/2 lb ground beef
medium onion, chopped
4 oz can chopped green chilies
1 can 98% fat free cream of chicken soup
1 can 98% fat free cream of mushroom soup
10 oz can enchilada sauce
12 corn tortillas
8 oz cheddar cheese, grated
a pinch of salt and pepper
1. Preheat oven to 350 degrees and spray a 9x13 baking dish with cooking spray.
2. In a large skillet, brown ground beef and onion until the meat is fully cooked. Drain any fat.
3. Add chopped green chilies, soups, enchilada sauce, salt, and pepper. Stir together and cook 1-2 minutes, until well mixed.
4. Line the bottom of your baking dish with tortillas. Cover with a layer of meat sauce. Alternate between tortillas and meat, ending with meat sauce. You should have 2 layers of each.
5. Cover with cheese and bake 20 minutes or until cheese is melted.