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Enchilada Casserole

There’s not a whole lot to say about food that is simple, inexpensive, and tasty, except just that.  This casserole that my friend Cheryl Goodall made a family favorite at her house is a winner, and so easy to make it will surprise you.

Enchilada Casserole

Ingredients:

  • 1-1/2 lbs ground beef
  • 1 (4 oz) can green chilies
  • 1 (10.5 oz) cream of celery soup
  • 1 (10.5 oz) cream of chicken soup
  • 4 oz water
  • 12 oz grated cheddar cheese
  • 1 (11.5 oz) package taco chips
  • 1 (4 oz) can mild enchilada sauce
Ingredients

Ingredients for casserole except meat and water.

Directions:

Brown meat and drain.

Brown Ground Beef

Add soups and water to meat.

Soups

Soups and water stirred together before meat is added.

Cover bottom of 9×13 inch baking dish with crushed chips.  I just crushed them with my hands as I got them out of the bag.  Loosely crushed is fine.

Chips

Cover chips with 1/2 of meat-soup mixture.  Try to spread it as much over chips as possible.

Casserole In Progress

Meat-soup mixture added to casserole.

Sprinkle over the top 1/2 can of chili peppers, then a layer of 1/2 of enchilada sauce, then 1/2 of cheese.

Casserole In Progress  

Repeat layers.

Bake at 350 degrees for 30 minutes.

Enchilada Casserole

If you like, throw a dollop of sour cream on the top, but this casserole is wonderful with or without any additions.

We like eating this with a side of corn and a big glass of milk!  It’s not too spicy for us old folks, but kids seem to like it too.  Throw this together sometime and see how you like it — this dish may just make it into your rotation of great meals!