Taco Casserole: The Ultimate Comfort Food Fiesta!
A simple, quick, and irresistible Taco Casserole recipe that's perfect for busy weeknights and guaranteed to be a crowd-pleaser. This recipe uses ground beef, cream of mushroom and chicken soups, enchilada sauce, green chilis, cheddar cheese, and tortilla chips.
Equipment
- Large skillet
- 9x13 inch casserole dish
Ingredients
Ingredients
- 1.5 pounds ground beef I prefer 80/20 for the best flavor and texture.
- 1 medium onion, diced Adds a touch of sweetness and depth.
- 10.5 ounces condensed cream of mushroom soup The creamy base of our flavor explosion!
- 10.5 ounces condensed cream of chicken soup Adds a subtle richness that complements the other flavors.
- 10 ounces red enchilada sauce (mild) Provides that signature taco tang. You can adjust the heat level to your preference.
- 4 ounces canned green chilis A little bit of spice and a nice textural contrast.
- 16 ounces shredded sharp cheddar cheese The melty, cheesy goodness you crave!
- 12 ounces tortilla chips about 1 bag Your crunchy, satisfying base.
Instructions
- Preheat your oven to 350°F (175°C).
- Brown the ground beef and diced onion in a large skillet over medium heat. Break the beef up as it cooks for even browning. Drain off any excess grease.
- Stir in the cream of mushroom soup, cream of chicken soup, enchilada sauce, and green chilis. Let this simmer gently for about 5 minutes.
- Layer half of the tortilla chips (broken into large pieces) in a 9x13 inch casserole dish.
- Pour half of the beef mixture over the chips.
- Add another layer of tortilla chips, then top with the remaining beef mixture.
- Generously sprinkle the shredded cheddar cheese over everything.
- Bake uncovered for 20 minutes, or until the cheese is bubbly and golden.
- For an extra crispy top, broil for 2 minutes, keeping a close eye to prevent burning.
Notes
Feel free to get creative! Add a pinch of chili powder or some diced jalapeños to the beef mixture. Experiment with different types of cheese, like Monterey Jack, pepper jack, or a Mexican blend. Add a can of drained and rinsed black beans or pinto beans to the beef mixture for extra protein and flavor. Sauté some bell peppers and onions with the ground beef for added veggies. Don’t overcrowd the skillet when browning the beef; it's better to do it in batches to ensure even cooking. If you’re short on time, you can skip the browning step and use pre-cooked ground beef. Just add it to the soup mixture and skip step 1. For a make-ahead option, assemble the casserole up to the baking stage and store it, covered, in the refrigerator. Bake as directed, adding a few extra minutes to the baking time. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or oven. You can substitute the ground beef with 1 (15 ounce) can of vegetarian crumbles, or your favorite veggie substitute.