Creamy Mexican Casserole recipe

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Ingredients

1 pound ground beef
¾ cup diced onion
1 teaspoon garlic powder
1 teaspoon ground cumin
1 teaspoon chili powder
½ teaspoon salt
½ teaspoon ground black pepper
2 (10.75 ounce) cans condensed cream of chicken soup
1 cup milk
1 (8 ounce) container sour cream
2 (4 ounce) cans diced green chiles
10 (6 inch) flour tortillas, cut in half
1 (16 ounce) package shredded Mexican blend cheese

Nutrition Info

415.4 calories
carbohydrate: 22.9 g
cholesterol: 73.6 mg
fat: 27 g
fiber: 1.4 g
protein: 20.1 g
saturatedFat: 15.1 g
servingSize: -
sodium: 1109.3 mg
sugar: 2.9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C).

  2. Heat a large nonstick skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard most of the grease. Add onion, garlic powder, cumin, chili powder, salt, and pepper to the beef and cook until onion is soft, about 5 more minutes. Remove from heat.

  3. Mix condensed soup, milk, sour cream, and green chilies together in a large bowl until well blended. Add beef mixture and stir until incorporated. Transfer just enough beef mixture to cover the bottom of a 9x13-inch baking pan. Layer with 1/2 of the tortillas, 1/2 of the remaining beef mixture, and 1/2 of the shredded Mexican cheese. Repeat layers once more with remaining tortillas, beef mixture, and cheese.

  4. Bake in the preheated oven until bubbly and cheese is melted, 30 to 45 minutes.

Recipe Yield

1 9x13-inch casserole

Recipe Note

An ancient family recipe. This creamy Mexican casserole freezes well and has been taken to countless homes with new babies. Serve with lettuce, tomatoes, olives, avocados, additional sour cream, and salsa, as desired.

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