Ah, the unassuming envelope of onion soup mix. It's more than just for onion soup (or dip). It adds tremendous flavor (and convenience) in all these recipes.
Creamy Beef Enchilada Casserole
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- #25450
This simple layered enchilada-style casserole is made with ground beef that's simmered in a creamy enchilada sauce and layered with longhorn cheese and corn tortillas.
serves/makes:
ready in:
under 30 minutes
under 30 minutes
13 reviews
3 comments
ingredients
1 pound ground beef
1 can (10.75 ounce size) cream of mushroom soup
1 can (10.75 ounce size) tomato soup
1 can (10.75 ounce size) cream of chicken soup
1 can (4 ounce size) diced green chiles
1 can (15 ounce size) hot enchilada sauce
1 pound longhorn cheese, grated
12 corn tortillas
directions
Cook ground beef in large skillet until meat is done; drain. Then add each can of soup, chiles, and hot sauce. Heat mixture to boil and allow to simmer for 5 minutes. Take mixture off heat.
Put four corn tortillas in bottom of 9 x 13-inch baking dish. Add one-third of the meat mixture and one-third grated cheese. Continue making layers of tortillas, meat mixture and cheese until all ingredients are used. Bake in 350 degrees F oven for 20 minutes.
added by
will1255
nutrition data
812 calories, 58 grams fat, 37 grams carbohydrates, 37 grams protein per serving.
What's the secret ingredient in these cakes? Pudding mix. It not only adds flavor but it gives the cake a richer, creamier texture. No one will know your secret ingredient!
Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
see more canned soup recipes
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reviews & comments
September 21, 2014
We aren't fan of corn tortillas so I used flour. Loved it! I was afraid the hot enchilada sauce would be too strong for the kids but the soups muted that so it wasn't overly spicy. Will make a gain for sure.
July 24, 2013
Delicious recipe!!
June 30, 2013
This is one of those recipes that you think isn't going to taste like anything spectacular because it uses a bunch of canned ingredients but then are wonderfully surprised when your family gobbles it up and asks you to make it again soon! Thanks for the great recipe!
November 2, 2012
I don't usually write reviews (as a busy mom with a 1 year old and 10 year old) but I loved this recipe. I had most of the ingredients on hand, it was easy and quick to make and my husband loved it. It is one of those recipes that you can easily subsitute (for example, I used 1/2 the amount of cheese, used jack cheese instead of longhorn, and didn't have chilis so used a little bit of leftover black bean/corn salsa). Even with those substitutions, I could tell it would have been fine as originally published, but it helps to not have to run to the store for something small. You can also make it less spicy for kids if you need to. We have been trying to eat wheat free - so this was a good wheat free recipe. Only tip, let it cool for a few minutes before you serve - it sets a bit more and tastes better.
August 8, 2010
Made this dish for the first time and it was delicious!! The only thing I would suggest is if you don't like it to spicy don't use the small can of diced green chiles. It was a little too spicy for the kiddos. But other than that it was awesome and easy!
April 15, 2010
Thanks for the suggestions of adding ingredients. The first time I made this, I stuck directly to the recipe and it was a little bland. Since then, I've added Rotel tomatoes, beans, corn, paprika, salt, and cayenne pepper and it's a hit! My husband can't get enough of it!
October 19, 2009
This recipe is fabulous and so easy! I substituted beef with chicken! I am in the process of tweaking the recipe to my taste, to include making it a little more spicy and folding in some rice! It is definitely a tummy filler and was a huge hit with my family and a potluck dinner of 16 teens!!
September 17, 2009
Easy & scrumptious! I scaled the recipe up for 10 people and made this for our weekely departmental lunch. I added 2 can Rotel tomatoes & peppers instead of the tomato soup, 2 of chopped green chiles, a can of refried beans and used 2 packages of taco seasoning. I only used 1 can of enchilada sauce so it didn't come out too soupy. It was a HIT and I'll definitely make this again when friends visit or just a good weekend belly-warmer. Thanks for a great post.
February 28, 2009
Great and easy recipe. I added a can of hot Rotel Tomatoes and Green Chiles and a little Velveeta. It was great!
June 19, 2008
I wanted something quick and easy to make for dinner and this won out. A lovely dish. I added paprika, Cayenne pepper and salt but otherwise left the recipe unchanged. Great reicpe, excellent mid-week dish and will definitely be repeated.
March 7, 2008
Exellent dish. Easy to make, a hit with the whole family. A very tasty dish. The only substitution I made was Extra Sharp Cheddar instead of Longhorn cheese.
I don't agree with the "don't use sharp cheddar"-I personally think it is the best for Mexican food. Just my opinion.
Longhorn cheese is mild cheddar cheese. Colby cheddar works! Just never use sharp cheddar cheese in Mexican food.
This sounds delicious-What is Longhorn cheese? What can I substitute, if I can't find this? Carolyn
October 7, 2006
What a easy and delicious recipe! Didn't have any problems eating up all the leftovers at this household. Next time I fix it I'm going to add some corn and black olives.
July 8, 2006
One of my favorite recipes. I practically lived on this dish when I first moved out of my parents house. Easy to do and a quick meal. Just add a salad and you are good to go.