Enchilada Casserole

This enchilada casserole is yet another simple and easy casserole that is both filling, easy to make, and produces leftovers. This is a recipe that my grandmother would make many years ago, but since then we have adjusted it to make it our own. You can easily serve refried beans or Spanish rice as a side.

Ingredients

2½ lbs. Ground Beef

1 Can Cream of Mushroom

1 Can Cream of Chicken

2 Cups Shredded Cheese Or more if you wish.

1 Can Rotel

1 Cup Milk

6 Corn Tortillas, cut into small squares.

1 Medium Onion Diced

10 oz. Can Enchilada Sauce

1 Bag Doritos or flavored tortilla chips (Nacho Cheese works best).

Enchilada Casserole

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Prep Time 20 minutes mins

Cook Time 15 minutes mins

Course Main Course

Cuisine American

Equipment

• 1 9 X 13 Casserole Dish.

Ingredients

  

• 2½ lbs. Ground Beef
• 1 Medium Onion Diced
• 1 Can Cream of Mushroom
• 1 Can Cream of Chicken
• 1 Can Rotel
• 1 Can Enchilada Sauce
• 1 Cup Milk
• 1 Bag Doritos or flavored tortilla chips Nacho Cheese works best.
• 6 Corn Tortillas Cut into small squares.
• 2 Cups Shredded Cheese Or more if you wish.

Instructions

 

• In a large skillet, brown the hamburger and the diced onion, and drain excess grease.
• Next in the same pan stir in the soups, Rotel, enchilada sauce and milk. Continuing stirring until everything is well mixed.
• Spread some of the diced tortillas in the bottom of a greased 9 x 13 casserole dish.
• Next spread the meat mixture on top of the tortillas. Then a layer of crumbled tortilla chips, tortilla pieces, etc. Continue layering until all ingredients has been used. It will equal about 2 layers of each.
• Sprinkle the top with shredded cheese.
• Place in a 350-degree oven for about 10-15 minutes or until bubbly.

Notes

You can add extra cheese in as one of the layers if you want, but this is the way we enjoy it.  Also, you use flour tortillas is you wish, or add some diced jalapenos if you want some extra spice. 

Keyword Casserole

Instructions

In a large skillet, brown the hamburger and the diced onion, and drain excess grease.

Next in the same pan stir in the soups, Rotel, enchilada sauce and milk. Continuing stirring until everything is well mixed.

Spread some of the diced tortillas in the bottom of a greased 9 x 13 casserole dish.

Next spread the meat mixture on top of the tortillas. Then a layer of crumbled tortilla chips, tortilla pieces, etc. Continue layering until all ingredients has been used. It will equal about 2 layers of each.

Sprinkle the top with shredded cheese.

Place in a 350-degree oven for about 10-15 minutes or until bubbly.

I’m fairly certain that I have spoken before about all of the different casseroles that I had growing up. Some of them are here on this website, and there are many others still written on old recipe cards tucked away in the kitchen drawer. Many of these recipes that we make serve our family well, as they are easy to put together and most times are relatively inexpensive.