Mexican Enchilada Casserole Recipe

Name: Mexican Enchilada Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lb. lean ground beef; 1 medium onion, chopped; 2 cloves garlic, minced; 1 Tbsp. vegetable oil; 1 (8 oz.) can tomato sauce; 3 Tbsp. chili powder; 1/4 tsp. salt; 1 (10 3/4 oz.) can cream of chicken soup; 3/4 c. milk; 1 c. shredded Cheddar cheese; 1 c. shredded Monterey Jack cheese; 1 (4.8 oz.) pkg. taco shells, coarsely crushed

Servings: persons

2 lb. lean ground beef
1 medium onion, chopped
2 cloves garlic, minced
1 Tbsp. vegetable oil
1 (8 oz.) can tomato sauce
3 Tbsp. chili powder
1/4 tsp. salt
1 (10 3/4 oz.) can cream of chicken soup
3/4 c. milk
1 c. shredded Cheddar cheese
1 c. shredded Monterey Jack cheese
1 (4.8 oz.) pkg. taco shells, coarsely crushed

1
Heat oven to 350u00b0.
2
Grease a 2-quart casserole; set aside.
3
In large skillet, cook meat, onion and garlic in oil over medium heat until meat is no longer pink and onion is tender.
4
Drain.
5
Stir in tomato sauce, chili powder and salt.
6
Heat over medium heat until bubbly.
7
Reduce heat to very low; simmer for 10 minutes, stirring occasionally.
8
Remove from heat; set aside.
9
Mix Cheddar cheese and Monterey Jack cheese and set aside.

1175

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 lb. lean ground beef, 1 medium onion, chopped, 2 cloves garlic, minced, 1 Tbsp. vegetable oil, and more.

Yes, Mexican Enchilada Casserole falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mexican Enchilada Casserole

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