A delicious and hearty casserole with Tex-Mex flavors, perfect for a family dinner.
Preheat your oven to 375°F (190°C).
Preheating ensures even cooking and a perfect texture.
In a large skillet, cook the ground beef over medium heat until browned. Add the chopped onion and cook until softened.
Drain any excess fat from the skillet for a healthier dish.
In a mixing bowl, combine the enchilada sauce and cream of mushroom soup until smooth.
Mix thoroughly to ensure an even flavor distribution.
Cut the tortillas into quarters to make layering easier.
Cutting the tortillas allows for better coverage in the casserole.
In a 9x13 baking dish, layer the ingredients: start with tortillas, then the beef mixture, followed by the sauce, green chilies, and cheese. Repeat the layers, finishing with tortillas on top.
Press each layer gently to compact the casserole for even baking.
Spread the taco sauce over the top layer of tortillas and sprinkle with the remaining cheese.
Ensure the cheese covers the top completely for a golden crust.
Bake the casserole in the preheated oven for 25-30 minutes, or until bubbly and golden on top.
Let the casserole rest for 5 minutes before serving to set the layers.
Serve the casserole warm, garnished with fresh cilantro or a dollop of sour cream if desired.
Pair with a side salad or guacamole for a complete meal.
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