Texas-Style Enchilada Casserole

Recipe from

Southern Living

Recipe Time

Prep: 10 Minutes
Cook: 6 Minutes
Bake: 25 Minutes


1 pound ground chuck
1/2 medium-size red onion, chopped
1 (4-ounce) can diced green chiles
12 (6-inch) corn tortillas, cut into 1-inch pieces
1 (10 3/4-ounce) can cream of mushroom soup
1 (2 1/4-ounce) can sliced ripe black olives
1 cup mild enchilada sauce
1/2 cup sour cream
1 (8-ounce) block sharp Cheddar cheese, shredded and divided
Toppings: shredded lettuce, diced tomato, finely chopped red onion


Cook first 3 ingredients in a large skillet over medium-high heat, stirring until beef crumbles and is no longer pink. Drain well.

Place beef mixture in a large bowl. Stir in tortilla pieces, next 4 ingredients, and 1 cup cheese; spoon mixture into a lightly greased 11- x 7-inch baking dish. Sprinkle evenly with remaining 1 cup cheese.

Bake at 400° for 20 to 25 minutes or until bubbly. Serve casserole with desired toppings.

"Lightened Texas-Style Enchilada Casserole:" Substitute 1 pound ground sirloin, 1 (10 3/4-ounce) can 98% fat-free cream of mushroom soup, 1/2 cup light sour cream, and 1 (8-ounce) block 2% reduced-fat sharp Cheddar cheese. Proceed as directed.

Ann Scates, Bethalto, Illinois

Karen McAbee, Fort Worth, Texas,

Southern Living

November 2005
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