Texas Enchilada Casserole
A hearty and cheesy Tex-Mex casserole featuring seasoned ground beef, beans, and melted cheese layered with tortillas and a flavorful soup mixture. Perfect for a comforting family dinner or casual gathering, it offers bold flavors and easy preparation in a satisfying one-dish meal.
Ingredients
Instructions
- Brown ground beef and chopped onion in a skillet; drain excess fat.
- Add Ranch Style beans to the beef mixture; stir well.
- Place 6 tortillas in the bottom of a casserole pan.
- Layer the beef and bean mixture over the tortillas.
- Add sliced Velveeta cheese on top of the beef mixture.
- Place remaining tortillas over the cheese layer.
- Mix cream of chicken soup and Ro-Tel diced tomatoes in a bowl.
- Pour the soup mixture evenly over the layered tortillas.
- Bake at 350°F for 45 minutes until hot and bubbly.
Tips & Substitutions
For added flavor, consider using ground turkey instead of beef for a lighter option. You can also swap out the Velveeta for a more natural cheese like cheddar or Monterey Jack. If you prefer a spicier kick, add diced jalapeños or use spicy Ranch Style beans. For a vegetarian version, replace the beef with black beans or lentils.
Serving Suggestions
This Texas Enchilada Casserole pairs beautifully with a side of Mexican rice or a fresh garden salad. For extra crunch, serve with tortilla chips and your favorite salsa. You might also enjoy it alongside quick Chicken Enchilada Casserole for a delightful Mexican-inspired feast.
Storage & Reheating
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place in a microwave-safe dish and cover with a damp paper towel to retain moisture. Heat on medium power until warmed through, or reheat in the oven at 350°F for about 20-25 minutes until hot.
Nutrition & Diet Analysis (per serving)
Each serving of Texas Enchilada Casserole contains roughly 714 calories, with 32g protein, 81g carbohydrates, and 30g fat. It is an excellent source of protein (64% of the Daily Value), dietary fiber (57% of the Daily Value), and iron (41% of the Daily Value). Note that it is relatively high in sodium, at 1579mg per serving (69% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this casserole ahead of time?
Yes, you can assemble the casserole a day in advance. Cover it tightly and refrigerate until you're ready to bake. Just remember to add a few extra minutes to the baking time if it's coming straight from the fridge.
Can I freeze this enchilada casserole?
Absolutely! You can freeze the assembled casserole before baking. Just cover it tightly with foil or plastic wrap and store it in the freezer for up to 3 months. To bake, thaw in the refrigerator overnight and then bake as directed.
What can I use instead of cream of chicken soup?
If you want a substitute for cream of chicken soup, consider using a homemade version with a roux and chicken broth, or opt for a can of cream of mushroom soup for a different flavor. Dairy-free cream soups are also available if you prefer a non-dairy option.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).