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Lightened Enchilada Casserole

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PREP TIME
20 min
COOKING TIME
35 min
TOTAL TIME
55 min
SERVINGS
10 servings
Dinner
Lightened Enchilada Casserole
Ingredients
  • 3/4 pound lean ground beef
  • 1 medium onion, chopped
  • 1 clove garlic, minced
  • 1 (10.75 ounce) can 98% fat-free condensed cream of mushroom soup
  • 1 (10.75 ounce) can 98% fat-free condensed cream of chicken soup
  • 1 (10 ounce) can diced tomatoes with green chile peppers
  • 10 (6 inch) corn tortillas, torn into bite-sized pieces
  • 12 ounces shredded Cheddar-Monterey Jack cheese blend
  • salt and ground black pepper to taste
Instructions
1
Preheat your oven to the desired temperature of 350 degrees Fahrenheit or 175 degrees Celsius.
2
Next, take a 9x13-inch casserole dish and apply a thin layer of grease to it for easy food release.
3
In the meantime, heat up a large skillet over medium-high heat and cook ground beef, along with an onion and garlic, until the meat is browned and has a crumbly texture, taking around 5 to 7 minutes.
4
Drain the excess grease from the skillet and set the cooked ground beef mixture aside for later use.
5
Meanwhile, combine mushroom soup, chicken soup, and tomatoes in an electric blender to create a smooth mixture.
6
Add the blended soup mixture to the ground beef and set it aside for layering later.
7
To assemble the dish, place 5 to 6 tortilla pieces in a single layer at the bottom of the casserole dish.
8
Next, add half of the beef mixture on top of the tortillas, followed by half of the Cheddar-Monterey Jack cheese.
9
Repeat this layering process, starting with tortillas, then the beef mixture, and finally the cheese.
10
Finally, place the casserole dish in a preheated oven and bake until it reaches a golden brown and bubbly consistency, taking approximately 30 minutes.