Total Time
Prep 20 mins
Cook 30 mins

A delicious mexican casserole. A family favorite. I am requested to make this dish at LEAST twice a month. :) Good for dinner parties.

Ingredients Nutrition

  • 1 lb meat
  • 1 can cream of mushroom soup
  • 1 can rotel
  • 1 can enchilada sauce
  • 1 bag of tostidos tortilla chips
  • 1 (16 ounce) packageof shredded cheese
  • 1 can refried beans


  1. Brown the ground meat in skillet and drain.
  2. Add back into the skillet.
  3. On Medium Heat add Rotel, Cream of Mushroom, and HALF the can of enchilada sauce.
  4. Stir and let simmer for about 10 minutes.
  5. Stirring occasionally.
  6. Take a 9X13 inch pan and layer the bottom with tostido chips.
  7. Then add a partial amount of your meat mixture.
  8. The next layer will be your cheese.
  9. Then layer again.
  10. Refried beans is an optional topper.
  11. Last add the rest of your enchilada sauce and sprinkle with cheese.
  12. Preheat on 350 degrees for 30-45 min.
  13. Or until bubbly.


Most Helpful

This was fantastic! Even my picky daughter inhaled it! I increased the ground beef to 1 1/2 lbs and added a packet of taco seasoning. I was a little worried when it was a bit higher than the pan going into the oven, but as I suspected, the chips flattened out during cooking and there was plenty of room. I will definately make this one many times and share with everyone. Easy to make!!

Debbie in MD May 12, 2009

This casserole was awesome!! Exceptional flavor--my hubbie just raved about it :-) Only thing I changed was to add 1 cup of Pace salsa to the refried beans layer so it would spread on easier. Thanks for a "KEEPER" recipe. YUM!

Melanie Adrienne April 29, 2009

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