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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


  • 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 for casserole except meat and water.


Brown meat and drain.

Brown Ground Beef

Add soups and water to meat.


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.


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!