Prize-Winning Santa Fe Casserole

Total Time
47mins
Prep 12 mins
Cook 35 mins

This was the grand prize winner in the Women's Day/Campbell's Soup recipe contest (I don't recall the year), and was submitted by Sarah Langford.

Ingredients Nutrition

Directions

  1. Heat oven to 350 degrees F. have an 11 x 7-inch baking dish ready.
  2. Cook ground beef in a large non-stick skillet over medium-high heat, breaking up chunks, 4 minutes or until no longer pink. Drain off any fat. Stir in undiluted corn soup, chili powder and red pepper.
  3. In a large bowl, stir cheese soup, onions, tomatoes and chilies until blended.
  4. Cut tortillas in half. Line the bottom of baking dish with 8 halves. Cover with half the meat mixture. Top with 8 more tortilla halves, then with half the soup mixture. Repeat layers, ending with soup mixture.
  5. Bake 20 minutes until tortillas are softened. top with shredded cheese and olives. Bake 10 minutes longer or until hot and bubbling.
Most Helpful

4 5

I also did not find the corn soup, but used creamed style corn instead, which seemed to work well. I also don't have the right sized pan so I used a 9X13. Would probably double the filling mixture for that sized pan. We topped with sour cream and some jalapeno's. Yummy!!!

4 5

This was a tasty casserole. I couldn't find the golden corn soup at the store so I used ranchero style pepperjack instead. Would have probably been better if I used the corn soup. Leftovers tasted better than when it was fresh.

4 5

This was sooooo good! I did a search looking for a recipe using corn tortillas, as we had an over abundance. This recipe was easy to make and even better on the second night!