Mexican Casserole
Servings: 8 Servings
Ingredients
- 1 ½ pounds ground beef we used 90/10
- 8 ounces tortilla chips broken into small pieces
- 10 ½ ounces cream of mushroom soup 1 can
- 10 ½ ounces cream of chicken soup 1 can
- 10 ounces enchilada sauce 1 can
- 4 ounces green chiles 1 can, undrained
- 5 ounces evaporated milk 1 can
- 1 ½ cups sharp cheddar cheese shredded
Instructions
- Preheat the oven to 350°F.
- In a large skillet (we used a 13-inch oven safe skillet), cook the ground beef, and drain the grease.1 ½ pounds ground beef
- Return the ground beef to the skillet, and add the remaining ingredients except the cheese. Stir to combine. Top with shredded cheese. Bake for 20 minutes, and serve hot.8 ounces tortilla chips, 10 ½ ounces cream of mushroom soup, 10 ½ ounces cream of chicken soup, 10 ounces enchilada sauce, 4 ounces green chiles, 5 ounces evaporated milk, 1 ½ cups sharp cheddar cheese
- Store any leftovers in the refrigerator for up to 3 days.
Notes
The calories listed are an approximation based on the ingredients in the recipe card and a serving size of about 1-cup of the Mexican casserole. Actual calories will vary.
Nutrition Facts
Mexican Casserole
Serving Size
1 cup
Amount per Serving
Calories
452
% Daily Value*
Fat
22
g
34
%
Saturated Fat
10
g
50
%
Trans Fat
1
g
Polyunsaturated Fat
2
g
Monounsaturated Fat
7
g
Cholesterol
86
mg
29
%
Sodium
1212
mg
51
%
Potassium
485
mg
14
%
Carbohydrates
33
g
11
%
Fiber
3
g
12
%
Sugar
5
g
6
%
Protein
29
g
58
%
Vitamin A
588
IU
12
%
Vitamin C
3
mg
4
%
Calcium
258
mg
26
%
Iron
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
