Cheesy Mexican Casserole
28 g
Protein
439
Calories
36 g
Carbs
20 g
Total Fat
15 min
Prep Time
50 min
Cook Time
6
Serving
Ingredients
- 12 corn tortillas, divided
- 1 pound ground beef
- ½ cup chopped onion
- 1 (10 ¾-ounce) can cream of mushroom soup
- 1 (10 ¾-ounce) can cream of chicken soup
- ¾ cup milk
- 1 (10-ounce) can enchilada sauce
- 1 (8-ounce) jar taco sauce
- 1 ½ cups shredded colby or Mexican blend cheese
- Diced fresh tomatoes
Nutrition Facts
per serving
Calories: 439
Protein: 28 g
Carbohydrate: 36 g
Fiber: 5 g
Total Fat: 20 g
Saturated Fat: 4 g
Cholesterol: 65 mg
Calcium: 30% DV
Sodium: 1066 mg
Protein: 28 g
Carbohydrate: 36 g
Fiber: 5 g
Total Fat: 20 g
Saturated Fat: 4 g
Cholesterol: 65 mg
Calcium: 30% DV
Sodium: 1066 mg
Instructions
- Tear corn tortillas in strips and use half to cover bottom of 9x13-inch baking dish.
- Brown ground beef and onions. Drain and spread over tortilla strips.
- In a saucepan, combine mushroom and chicken soups, milk, enchilada sauce and taco sauce. Heat to warm.
- Spread half of soup mixture over ground beef. Layer with remaining tortillas, then remaining soup mixture. Top with cheese.
- Bake at 350° F for 25 to 30 minutes or until bubbly.
- Garnish with tomatoes.
Farm Families
Bernhardt Family
Bernhardt Dairy Farm
Farm to Table
