Description
A rich and creamy taco casserole loaded with ground beef, cheddar cheese, enchilada sauce, and crunchy tortilla chips—perfect for easy weeknight dinners.
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)
- 4 ounces canned green chilis
- 16 ounces sharp cheddar cheese, shredded
- 12 ounces tortilla chips (about 1 bag), broken into large pieces
Instructions
- Preheat the oven to 350°F (175°C).
- In a large skillet over medium heat, brown the ground beef and diced onion. Drain excess fat.
- Add cream of mushroom soup, cream of chicken soup, enchilada sauce, and green chilis. Stir to combine and simmer for 5 minutes.
- Layer half of the tortilla chips in a greased casserole dish.
- Spread half the beef mixture over the chips.
- Add remaining chips, then top with the rest of the beef mixture.
- Sprinkle shredded cheddar cheese evenly over the top.
- Bake uncovered for 20 minutes.
- Broil for 2 minutes at the end to brown the cheese, if desired.
Notes
- Use low-sodium soups and sauce to reduce salt content.
- Swap beef for turkey or plant-based ground meat for a healthier option.
- Top with sour cream, avocado, or jalapeños for added flavor.
- This casserole can be prepped a day ahead and refrigerated before baking.
Nutrition
- Serving Size: 1 serving
- Calories: 620
- Sugar: 4g
- Sodium: 980mg
- Fat: 38g
- Saturated Fat: 17g
- Unsaturated Fat: 18g
- Trans Fat: 1g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 26g
- Cholesterol: 105mg
Keywords: taco casserole, easy taco bake, ground beef casserole, Mexican dinner