tex-mex casserole

★★★★★ 3
By penny jordan
from Lubbock, TX

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
serves A family of 8 or more
prep time 25 Min
cook time 45 Min

Ingredients For tex-mex casserole

  • 1 to 2 lb
    very lean ground beef, browned
  • 2 to 3 Tbsp
    olive oil, light
  • 1 lg. can
    diced green chilies
  • 1 lg
    onion, diced fine
  • 1 lg. can
    enchilada sauce, mild or medium
  • 1 lg. can
    pinto beans, cooked
  • 1 can
    cream of mushroom soup
  • 1 can
    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)

How To Make tex-mex casserole

  • 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. MAKES A DELICIOUS MEAL!
  • 2
    ***Have some "Margarita Cake" for dessert! ... (If you have room for it...) Ole!
ADVERTISEMENT
ADVERTISEMENT