Ingredients
Scale
- 1½ lb (≈680 g) ground beef 🥩
- 1 medium onion, diced 🧅
- 10½ oz (≈298 g) condensed cream of mushroom soup 🍄
- 10½ oz (≈298 g) condensed cream of chicken soup 🍗
- 10 oz (≈284 g) mild red enchilada sauce 🌶️
- 4 oz (≈113 g) canned green chiles 🌶️
- 16 oz (≈454 g) sharp cheddar cheese, shredded 🧀
- 12 oz (≈340 g) tortilla chips (about 1 bag) 🌮
- Salt & pepper to taste 🧂
- Optional: sour cream for serving 🥣
- Optional: sliced jalapeños for serving 🌶️
- Optional: fresh cilantro for serving 🌿
Instructions
- Preheat oven to 350°F (175°C).
- In a large skillet over medium heat, brown the ground beef with the diced onion until cooked and onions are softened; drain excess fat.
- Stir in the cream of mushroom soup, cream of chicken soup, enchilada sauce and green chiles; season with salt and pepper and simmer 5 minutes.
- Break half the tortilla chips into large pieces and spread in an even layer in a 9×13-inch casserole dish.
- Spoon half the beef mixture over the first chip layer, then add the remaining chips in a single layer and top with the remaining beef mixture.
- Sprinkle shredded cheddar evenly over the casserole.
- Bake uncovered 20 minutes until heated through and cheese is melted.
- Broil about 2 minutes until cheese is golden and bubbly—watch closely.
- Remove from oven and let rest 5 minutes; serve with optional sour cream, jalapeños and cilantro.