Equipment Needed
- Large skillet
- 9×13 inch baking dish
- Mixing bowls
- Can opener
- Cutting board and knife
- Spatula and spoon
Step-by-Step Instructions
We start by building the deeply flavorful beef layer. In a large skillet over medium-high heat, I cook the ground beef with the diced onion. I break up the meat as it browns, letting it get some nice caramelization for extra flavor. Once the beef is fully cooked and the onions are soft, I drain any excess grease—this is important to prevent a greasy casserole. Then, I stir in the minced garlic and cook for just one more minute until fragrant. The smell at this stage is absolutely mouthwatering.
Now, it’s time to season. I sprinkle the taco seasoning packet over the beef mixture, then pour in about ¼ cup of water. I stir it all together and let it simmer for 2-3 minutes. This lets the spices bloom and cling to every bit of meat. While that simmers, I mix my super-simple sauce in a separate bowl. I combine the entire can of enchilada sauce, the cream of mushroom soup, and the can of diced green chiles with their juices. I whisk it until it’s smooth. This sauce is the secret—the soup makes it luxuriously creamy and helps bind everything together. I learned the hard way that using only enchilada sauce can make the casserole a bit dry.
Assembly is where the magic happens and the work disappears. I spread a thin layer of the sauce mixture on the bottom of my greased 9×13 baking dish. This prevents sticking and starts the flavor layering. Then, I tear two flour tortillas into quarters and arrange the pieces to cover the bottom of the dish, overlapping slightly. Over this, I spread half of the seasoned beef, then drizzle with one-third of the remaining sauce, and sprinkle with one-third of the cheese. I repeat these layers once more: tortillas, the rest of the beef, another third of the sauce, and another third of the cheese. (See the next page below to continue…)