93 Reviews of Mexican Casserole

From: AnnetteMarie

On Aug 1, 2004

This is delicious! I was frustrated by the lack of quantities so I figured them out and will include in my copy of the recipe. 1/2 large onion chopped 1 (1.25 oz) taco seasoning mix 1 (4 oz) can chopped green chilies 1 (10 oz) can enchilada sauce 1 (10 3/4 oz)can cream of mushroom soup 1 (10 count) package flour tortillas ( I didn't need them all) 1 (8 oz) bottle taco sauce I baked it for 30 minutes

From: BBQ Man #198319

On Mar 5, 2005

This recipe is awesome!!! So easy to make! Normally I do not ever make a recipe for family and friends until I have tried it for myself and tweaked it a little. However, I took a chance and made this recipe for my office pot-luck for our Christmas party and everyone loved it. They are still asking me when I’m going to make it again to bring in. My family also loved this recipe. I e-mailed it to my sister on the East coast and her family loved it so much that her husband requested that she make it every week. The only tweak I have made to this recipe so far is to warm the tortillas before adding them in to the recipe. (For those not familiar with Mexican cooking, warming a tortilla is simply putting it on a hot surface or over an open flame for about 30 seconds or so on each side until brown spots start to appear. This does wonders for the taste.) Enjoy!

From: stacylu

On Mar 25, 2003

Loved this! Only had about 1lb of hamburger defrosted so I added a can of black beans to the meat layers and it turned out fabulous. Great flavor and very easy to do.

From: Hop

On Jun 11, 2003

This was a fabulous dish. We really enjoyed it and the leftovers just kept tasting better and better! We didn't have any enchilada sauce so we substituted with salsa. We completely enjoyed it and I have been sharing the recipe with others! Definately a keeper.

From: LEEZAH4

On Jan 18, 2006

Good recipe, used a pizza cutter to zip through the tortillas. Oven temp was a little high for us. Cheese dried up and almost burnt onto top layer before casserole was hot. Would decrease temp to 350' or cover with foil next time

From: Kittynoises

On Jan 28, 2005

Mexican Casserole rules! The only things I changed are: I put 1 4 oz can of green chilis and 1 4 oz can of jalapenos (do not attempt this unless you like it hot) I also used 1 lb ground beef and 1 10 oz can of black beans. Turned out awesome. DH took the leftovers to work and they disappeared quickly. Next time I will add more cheese and sub salsa for enchilada sauce.

From: Denise in da Kitchen

On Mar 8, 2005

WOW! This is so good! I substitued 1 can of black beans for 1 pound of beef and instead of using taco sauce to cover all (I was out of it) I used salsa. Everyone raved about it. Thanks Robin for posting this easy new favorite.

From: Kitch

On Jun 24, 2004

I invented a similar recipe some time ago. I used corn tortillas instead of flour tortillas. Really good!

From: Tishie6253

On Jan 18, 2008

A very tasty recipe. I added some garlic when I browned the hamburger and I also added black olives on top of the cheese.

From: DogAndCatDoc

On Mar 25, 2005

Wow! This really is good, a mexican lasagna. Here are the changes (minor) that I made. I used a whole large onion, used 1.25 pounds hamburger, then added a can of black beans over the hamburger when layering. For the sauce, I used a 20 ounce can of enchilada sauce, added the cream of mushroom soup and then added a packet of brown gravy mix to reduce the acidity of the enchlada sauce and help in thicken while cooking. I used 8 large wheat burrito size tortillas cut into large triangles. I used a whole bottle of mild green taco sauce on the top. Just perfect....will make it again just like this....and often!!