Cheesy Mexican Casserole

28 g
36 g
20 g
Total Fat
15 min
Prep Time
50 min
Cook Time


  • 12 corn tortillas, divided
  • 1 pound ground beef
  • ½ cup chopped onion
  • 1 (10¾-ounce) can cream of mushroom soup
  • 1 (10¾-ounce) can cream of chicken soup 
  • ¾ cup milk
  • 1 (10-ounce) can enchilada sauce
  • 1 (8-ounce) jar taco sauce
  • 1½ 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


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 over ground beef. Add remaining tortillas, then remaining soup mixture. Top with cheese. Bake at 350°F for 25 to 30 minutes or until bubbly. Garnish with tomatoes.