Cheesy Mexican Casserole
This cheesy Mexican casserole is packed with ground beef, tortilla chips, enchilada sauce, and cheddar. It bakes up hot, creamy, and fast for busy nights.
This cheesy Mexican casserole is one of my grandmother’s recipes, and it’s the kind of dinner that never needed a rebrand to be good.
It’s a creamy, cheesy Tex-Mex style bake made with seasoned ground beef, tortilla chips, enchilada sauce, and plenty of cheddar cheese.
It goes from stovetop to oven fast, and it’s perfect for busy nights when you want comfort food without a bunch of steps.
If you like this, try our fiesta chicken casserole, taco casserole, and Mexican spaghetti recipes next.
What you’ll need
- Ground beef.
- Tortilla chips.
- Cream of mushroom soup and cream of chicken soup.
- Enchilada sauce.
- Green chiles.
- Evaporated milk.
- Sharp cheddar cheese.
How to make cheesy Mexican casserole
- Brown the ground beef until fully cooked, then drain excess grease.
- Stir in the soups, enchilada sauce, green chiles, and evaporated milk until everything is evenly combined. Then, fold in the tortilla chips.
- Top with cheese in an even layer.
- Bake until bubbling and the cheese is fully melted.
Tips for the best casserole
Cheese matters. Pre-shredded is fine, but freshly shredded melts smoother and gives you a nicer top.
Watch the bake time. Overbaking makes the edges dry and the chips go soft all the way through.
Cheesy Mexican Casserole Variations
- Tortillas instead of chips: Layer torn tortillas like a taco bake-style casserole.
- Ground turkey or chicken: Works great, just season a bit more since the meat is leaner.
- Vegetarian: Swap the beef for black beans, pinto beans, and add corn.
- Extra flavor and texture: Stir in corn, sliced jalapeños, and chopped cilantro.
Serving ideas
This is great with:
- Salsa, guacamole, and pickled jalapeños.
- Mexican rice (classic pairing).
- A simple shredded lettuce salad with lime.
- Cilantro lime crema or sour cream.
Why is my casserole too runny?
It usually needs to rest for a few minutes after baking. Also make sure the beef is drained well before mixing.
How do I keep the chips from getting soggy?
Use sturdier chips, do not crush them too fine, and do not overbake. For extra crunch, add a small handful of chips on top at the end.
Can I make it ahead?
You can mix the sauce and beef ahead, then add chips and cheese right before baking so the chips don’t get soft.
Storage
- Fridge: Store tightly covered and refrigerate for up to 3 days. Reheat in the microwave or oven until hot.
More Recipes to Try
How to Video
Ingredients
- 1 ½ pounds ground beef, we used 90/10
- 8 ounces tortilla chips, broken into small pieces
- 10 ½ ounces cream of mushroom soup, 1 can
- 10 ½ ounces cream of chicken soup, 1 can
- 10 ounces enchilada sauce, 1 can
- 4 ounces green chiles, 1 can, undrained
- 5 ounces evaporated milk, 1 can
- 1 ½ cups sharp cheddar cheese, shredded
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Instructions
- Preheat the oven to 350°F.
- In a large skillet (we used a 13-inch oven safe skillet), cook the ground beef, and drain the grease.1 ½ pounds ground beef
- Return the ground beef to the skillet, and add the remaining ingredients except the cheese. Stir to combine.8 ounces tortilla chips10 ½ ounces cream of mushroom soup10 ½ ounces cream of chicken soup10 ounces enchilada sauce4 ounces green chiles5 ounces evaporated milk
- Top with shredded cheese. Bake for 20 minutes, and serve hot.1 ½ cups sharp cheddar cheese
How to Store Leftovers
- Store any leftovers in the refrigerator for up to 3 days.