Name: Yummy Mexican Food Dishes: 1 Amazing Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Mexican
Ingredients: 1 pound ground beef; 1 onion, diced; 2 cloves garlic, minced; 1 can condensed tomato soup; 1 can diced tomatoes (with juice); 1 teaspoon chili powder; 1/2 teaspoon cumin; Salt and pepper, to taste; 1/2 cup sour cream; 1 cup shredded Monterey Jack cheese; 1 cup shredded cheddar cheese; 1 can (10 ounces) enchilada sauce; 12 corn tortillas

Yummy Mexican Food Dishes: 1 Amazing Recipe

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Why You’ll Love This Recipe

I really enjoy this dish because it’s approachable, even when I don’t feel like fussing in the kitchen. The layering of tortillas, beef mixture, and cheese makes it taste rich and filling, yet it’s easy to throw together. I also like how versatile it is—I can adjust the spice level, swap in different cheeses, or add veggies depending on what I have on hand. It’s perfect for weeknight dinners, potlucks, or anytime I’m craving comfort food with bold Mexican flavors.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

1 pound ground beef
1 onion, diced
2 cloves garlic, minced
1 can condensed tomato soup
1 can diced tomatoes (with juice)
1 teaspoon chili powder
1/2 teaspoon cumin
Salt and pepper, to taste
1/2 cup sour cream
1 cup shredded Monterey Jack cheese
1 cup shredded cheddar cheese
1 can (10 ounces) enchilada sauce
12 corn tortillas

Directions

I preheat my oven to 350°F.
In a large skillet, I brown the ground beef with the diced onion until the beef is no longer pink. Then, I drain any excess grease.
I add the minced garlic to the skillet and cook it for about a minute until fragrant.
Next, I stir in the condensed tomato soup, diced tomatoes (with juice), chili powder, cumin, salt, and pepper. I let this simmer for 5 minutes so the flavors come together.
I remove the skillet from the heat and stir in the sour cream and Monterey Jack cheese until the mixture is creamy and melty.
To assemble, I spread a thin layer of the beef mixture on the bottom of a 9×13-inch baking dish.
I dip half of the tortillas quickly into the enchilada sauce and layer them over the beef mixture.
I spread half of the remaining beef mixture on top of the tortillas.
I repeat with the rest of the tortillas dipped in enchilada sauce and the remaining beef mixture.
Finally, I sprinkle the shredded cheddar cheese evenly over the top.
I bake the casserole for 25–30 minutes, until bubbly and golden.

Servings and Timing

This casserole makes about 8 servings, which is perfect for a family dinner or leftovers for the next day. It takes about 20 minutes of prep time and 30 minutes of baking time, making it ready in under an hour.

Variations

Sometimes I like to add black beans, corn, or sautéed peppers to the beef mixture for extra texture and flavor. I’ve also tried swapping the Monterey Jack cheese for pepper jack when I want a little extra kick. If I want a lighter version, I use ground turkey instead of beef, and it still comes out delicious.

Storage/Reheating

I usually store leftovers in an airtight container in the refrigerator, where they keep well for about 3–4 days. To reheat, I pop a portion in the microwave or warm it in the oven until hot. If I want to save it longer, I freeze individual portions for up to 2 months and reheat them directly from frozen.

FAQs

Can I use flour tortillas instead of corn tortillas?

Yes, I’ve made it with flour tortillas, and it works, though the texture is a bit softer.

Can I make this casserole ahead of time?

Definitely—I assemble it earlier in the day, keep it covered in the fridge, and bake it just before serving.

Can I make it spicier?

Yes, I sometimes add jalapeños, extra chili powder, or hot enchilada sauce for more heat.

Can I use chicken instead of beef?

Yes, shredded cooked chicken or ground chicken works perfectly in this recipe.

Do I have to dip the tortillas in enchilada sauce?

I like dipping them because it adds flavor and keeps them soft, but you can also drizzle the sauce directly over the layers.

What kind of enchilada sauce works best?

I usually go with red enchilada sauce, but green enchilada sauce gives it a fun twist.

Can I freeze the casserole before baking?

Yes, I assemble it, wrap it tightly, and freeze. When I’m ready to bake, I thaw it overnight in the fridge and then cook as directed.

Can I make this vegetarian?

Absolutely—I swap the beef for black beans, corn, and sautéed veggies for a hearty vegetarian version.

What side dishes go well with this?

I usually serve it with Mexican rice, refried beans, or a fresh green salad.

How do I keep the casserole from getting soggy?

I make sure not to over-soak the tortillas in enchilada sauce and bake until bubbly, which helps everything set nicely.

Conclusion

This Mexican casserole is one of those dishes I can always count on to satisfy cravings for bold, cheesy comfort food. I love how easy it is to prepare, how versatile it can be, and how much everyone enjoys it whenever I serve it. Whether I make it for a potluck, a family dinner, or just to enjoy leftovers during the week, it always delivers rich flavor and cozy satisfaction.