Tex-mex Casserole

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penny jordan


This recipe has been around the family circle for many, many years. We always made it 5 or 6 times a year. I think my Mom came up with the recipe...not sure of that...what I do know is we all loved mexican food so it was a croud pleaser and a family favorite!


★★★★★ 3 votes

A family of 8 or more
25 Min
45 Min


  • 1 to 2 lb
    very lean ground beef, browned
  • 2 to 3 Tbsp
    olive oil, light
  • 1 lg. can(s)
    diced green chilies
  • 1 large
    onion, diced fine
  • 1 lg. can(s)
    enchilada sauce, mild or medium
  • 1 lg. can(s)
    pinto beans, cooked
  • 1 can(s)
    cream of mushroom soup
  • 1 can(s)
    cream of chicken soup
  • 1 lg. pkg
    mexican fiesta mix, grated cheese
  • 1/2 med. pkg
    tortilla chips, crumbled into small pieces
  • 1 1/2 Tbsp
    black pepper
  • ·
    salt to taste (if desired)



  1. PREHEAT: Oven to 350 degrees F.
    PREPARE: Large casserole dish by spraying lightly with nonstick cooking spray, (Pam).
    IN: Large skillet, brown ground-beef and black pepper.
    ADD: 1/2 to 3/4 of chopped onion and green chilies, and olive oil (for flavor) to beef while it is browning. Set aside.
    IN: Lg. sauce pan, warm enchilata sauce, soups and pinto beans.
    BEGIN: Layering casserole dish with sauce mixture, then beef mixture, cheese, tortilla chips, sauce mixture, beef mixture, cheese, tortilla chips, etc.
    until all mixtures are used except cheese and remaining onions.
    TOP: Casserole with cheese and onions.
    BAKE: Covered loosely with aluminum foil for about 30-45 minutes.
    SERVE: Hot with tossed lettuce and tomato salad and tortilla chips.
  2. ***Have some "Margarita Cake" for dessert! ... (If you have room for it...)

Printable Recipe Card


Course/Dish: Beef Casseroles
Regional Style: Mexican
Other Tag: Quick & Easy

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