Beef Mushroom Chilies Casserole

READY IN: 1hr 10mins
Recipe by TishT

This recipe uses the Beef Mushroom master mix posted separately. The 1st 8 ingredients for the freezer mix have been broken down to size in order to get this posted. Please use Beef Mushroom Freezer Mix - OAMC for actual measurements for the Freezer Mix. You can make this less spicy by reducing the chilies if desired.

Top Review by bunkie68

Yum! I made this using the Beef Mushroom Master Mix, and it turned out well. I used two small cans of diced green chilies and a mild enchilada sauce, and used Fritos as the chips the recipe called for. I also sprinkled some extra cheese on top of the last layer of Fritos. It was so nice having the meat part of the recipe already made up, and I can see us using this one a lot in the future. Thanks for sharing, Tish!

Ingredients Nutrition


  1. Dip container of 3 cups Beef-Mushroom (recipe#107902) frozen mix in hot water just to loosen.
  2. In 2-quart saucepan, heat frozen mix, water and enchilada sauce to boiling.
  3. Reduce heat; cover and simmer, stirring frequently, until mix is thawed, about 20 minutes.
  4. Preheat oven to 350°F Rinse green and red chilies to remove seeds (the seeds are very hot).
  5. Cut chilies into small pieces.
  6. Arrange 2 cups of the corn chips, and half each of the meat mixture, chilies and cheese in ungreased baking dish, 10x6x1 3/4 inches; repeat with remaining meat mixture, chilies and cheese.
  7. Sprinkle with remaining corn chips.
  8. Bake uncovered until casserole is bubbly, 30 to 35 minutes.

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