Prep: 15 Mins Cook: 40 Mins
Ground beef and tortillas soak up tons of flavor as they bake in a creamy tomato and chile sauce.

Beef and Tortilla Casserole


  • 2 lbs. lean ground beef
  • 1 onion, peeled and diced
  • 1 can (8-oz.) tomato sauce
  • 1 can (4-oz.) ORTEGA Diced Green Chiles
  • 4 ozs. ORTEGA Thick & Smooth Taco Sauce - Medium
  • 1 can (10.75-oz.) condensed cream of mushroom soup
  • 1 can (10.75-oz.) condensed cream of chicken soup
  • 1/2 cup 2% milk
  • 12 flour tortillas
  • 1 cup shredded cheddar cheese


Preheat oven to 375°F. Lightly grease a 13x9x2-inch baking pan.

Over medium-high heat, using a large skillet, brown ground beef with onion, about 5 minutes; drain. Add tomato sauce, green chiles and taco sauce. Stir well and remove from heat.

In medium saucepan heat mushroom soup, chicken soup and milk until hot but not boiling, about 4 minutes.

Cut flour tortillas into strips. Layer prepared pan with half the tortilla strips, half the meat mixture, half the soup mixture and half the cheese; repeat. Bake for 30 minutes until cheese is melted and casserole is hot.
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