Craving Mexican food? Looking for a dinner that is easy to make yet full of flavor?
I have the perfect recipe for you! I am very picky when it comes to Mexican food. Usually, I will only eat Mexican food from Taco Bell. Yes, I know… I am weird! A friend of mine made this dish one night for dinner, it was very good. But I felt I could add and/or subtract a few ingredients to tweak it a little. I looked up enchilada casserole recipes and there are literally hundreds of ways to make it. It all depends on what you like and what ingredients would best satisfy your family.
This seasoned and layered enchilada casserole will become a favorite request from your family! The layers of ground beef or ground turkey, tortillas, and cheese make it a whole meal in one dish. You can serve your enchilada casserole with a tossed salad or some fresh salsa to make it complete.
You can save the left overs for lunch the next day, eat it again for dinner the next night or if there is enough left over, or share some with your neighbors. I enjoy sharing with our neighbors if we have extra, they are very appreciative and they often return the favor!
1 lb ground beef (or 1 lb ground turkey)
2 cups shredded cheddar cheese
1 package corn chips (I prefer Tostitos)
11 oz cream of mushroom soup
11 oz cream of chicken soup
15 oz sauce (red enchilada)
10 oz milk (evaporated)
1. Preheat oven to 350°F; brown hamburger or turkey meat and drain.
2. In a sauce pan cook together evaporated milk,enchilada sauce,cream of chicken and cream of mushroom.
3. Bring to a boil and set aside.
4. In a casserole pan crush up about 3/4 of the bag of Tostitos and cover the bottom of the dish.
5. Layer the browned meat on top of the chips and then pour your sauce mixture on top of that.
6. Sprinkle cheese on top and cover with foil.
7. Bake for around 15 minutes so that the cheese is good and melted.
You can also add mini corn tortillas, cut into fours. Spread them in along with the corn chips. If you decide to add the mini corn tortillas, cook for an additional 10 minutes to make sure they are done. Also add some canned chilies. Toss them on along with the cheese. I make a little side plate of sour cream, guacamole, and mild sauce to add to the table. Of course, everyone has their own way of eating, I mix it all together with the casserole.
This dish takes 15 minutes prep time and 30 minutes total time (40 minutes total time if you add mini corn tortillas).