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Mexican Casserole
Mexican Casserole

Before you jump to Mexican Casserole recipe, you may want to read this short interesting healthy tips about Selecting The Best Foods Will Help You Stay Fit And Healthy.

Many individuals do not fully grasp that the foods you choose can either help you to be healthy or can negatively effect your health. You should also understand that there are foods that you will need to avoid at all costs and that would be most food you find at the fast food chain restaurants. These sorts of foods are filled with bad fat and also have almost no nutritional value. That is why we are going to be going over the foods that you should be consuming that will have a good effect on your health.

Every person likes to have dessert just after their meals and if you are one of those people you may want to consider some citrus fruit. All the nutrition in citrus fruit, including vitamin C, are also required for looking after your health. One desert that I have always loved is orange pieces mixed together with shredded coconut and mixed together with a mild honey dressing.

For those who want to start living a more healthy life the tips above are able to help you do that. Something that you should actually avoid is all of the processed foods that you can easily purchase in the stores, and start preparing fresh foods for your meals.

We hope you got benefit from reading it, now let’s go back to mexican casserole recipe. You can cook mexican casserole using 8 ingredients and 7 steps. Here is how you achieve it.

The ingredients needed to make Mexican Casserole:
  1. You need 2 pounds ground beef
  2. Take 1 cup chopped onion
  3. Provide 1 can cream of mushroom soup
  4. Get 1 can cream of chicken soup
  5. Provide 1 (4.5 ounce) can chopped green chili’s
  6. Provide 1 (10 ounce) can mild enchilada sauce
  7. Take 1 jar taco sauce
  8. You need 1 pound shredded cheddar cheese
Steps to make Mexican Casserole:
  1. 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.
  2. 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.
  3. 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.
  4. 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)
  5. 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.
  6. 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.
  7. Let stand 10-15 minutes and enjoy!

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