Texas-Style Beef Enchilada Casserole


A tasty mixture of ground beef, corn tortillas, black olives, and green chilis awaits in this Texas-style, classic Mexican dish. A cross between your traditional enchilada and easy, everyday casserole bake, this one-dish dinner packs in all the flavor of a more hands-on recipe in less than 30 minutes. Plus, with three canned items on the ingredient list, your prep work pre-cooking is as simple as grabbing the can opener out of your drawer and cranking away. It doesn't get much simpler than that on a busy weeknight. Put a pause on the tacos for your next taco Tuesday dinner and sub in this Beef Enchilada Casserole recipe instead. The whole family is sure to spoon out a second helping of this cheesy beef enchilada bake.

Texas-Style Enchilada Casserole
Photo: William Dickey
6 servings


  • 1 pound ground chuck

  • 1/2 medium-size red onion, chopped

  • (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


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

  2. 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.

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

Chef's Notes

"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.

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