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Before you jump to Mexican Casserole recipe, you may want to read this short interesting healthy tips about Nutritious Power Treats.
Ingesting healthy foods tends to make all the difference in the way you feel. Increasing our daily allowance of healthy foods while reducing the intake of unhealthy types plays a role in a more healthy feeling. A salad allows us to feel a lot better than a piece of pizza (physically in any case). Deciding on healthier food choices can be tough when it’s snack time. You can spend hours at the supermarket searching for the perfect snack foods to allow you to feel healthy. Why not try some of the following nutritious snacks the next time you need some extra energy?
One of the most popular treats is yogurt. Occasionally people choose to eat yogurt over a balanced lunch which is not the greatest idea. As a treat, however, yogurt is one of the greatest things you’ll be able to reach for. It is a protein-rich source of healthy minerals and vitamins. Easily digestible, yogurt can also help your digestive system work properly depending upon the culture used to create it. Fast hint: pick unsweetened yogurt and include walnuts or flaxseeds. It’s an excellent approach to delight in a flavorful snack without too much sugar.
You do not have to look far to discover a wide variety of healthy snacks that can be easily prepared. Deciding to live a healthy lifestyle can be as simple as you want it to be.
We hope you got insight from reading it, now let’s go back to mexican casserole recipe. You can have mexican casserole using 8 ingredients and 7 steps. Here is how you achieve it.
The ingredients needed to cook Mexican Casserole:
- Prepare 2 pounds ground beef
- Take 1 cup chopped onion
- Provide 1 can cream of mushroom soup
- Take 1 can cream of chicken soup
- Prepare 1 (4.5 ounce) can chopped green chili’s
- Get 1 (10 ounce) can mild enchilada sauce
- Prepare 1 jar taco sauce
- Take 1 pound shredded cheddar cheese
Instructions to make Mexican Casserole:
- Brown the hamburger meat with onions. Drain off any excess fat. When the meat is done mix in the taco sauce and enchilada sauce and cook on medium heat another 5/6 until heated.
- In a saucepan mix together the cream of chicken and mushroom soups, and green chili’s with one cup of milk (I just fill up one of the soup can full of milk and that’s about a cup). Cook on medium high heat making sure you stir it frequently so it doesn’t stick to the bottom of pan. It doesn’t take long to cook. Maybe 5/6 minutes.
- In a 9x13 baking dish put a small portion of the hamburger mixture on the bottom and spread (this is so the corn tortillas won’t stick to bottom). Then a layer of corn tortillas. Next put a layer of the hamburger mixture. Now put a layer of the soup mixture and spread.
- Next put a layer of shredded cheese. Repeat these layers of corn tortillas, hamburger mixture, soup mixture then cheese. You will probably have enough for 3-4 layer. (I usually do 3 layers)
- Top with shredded cheese and cover with foil. I make sure the foil is a little bubbled so it doesn’t stick to the cheese.
- Bake at 350 for 30 minutes with the foil on. Then take the foil off and bake another 10-15 minutes until cheese is slightly browned.
- Let stand 10-15 minutes and enjoy!
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