Tortilla Beef Bake
My family loves Mexican food, so I created this simple and satisfying casserole that gets its spark from salsa. We like it so much that there are rarely leftovers.
My family loves Mexican food, so I created this simple and satisfying casserole that gets its spark from salsa. We like it so much that there are rarely leftovers.
- Carbohydrate 71.769453010778 g
- Cholesterol 203.315141438792 mg
- Fat 89.6141011447061 g
- Fiber 5.58133317682432 g
- Protein 51.847558254965 g
- Saturated Fat 30.5990685868812 g
- Serving Size 1 1 Serving (474g)
- Sodium 1437.90062780521 mg
- Sugar 66.1881198339537 g
- Trans Fat 17.1369192325055 g
- Calories 1308 calories
Step-by-step
- In a large skillet, cook beef over medium heat until no longer pink; drain.
- Stir in soup.
- Sprinkle 1-1/2 cups tortilla chips in a greased shallow 2-1/2-qt. baking dish.
- Top with beef mixture, salsa and cheese.
- Bake, uncovered, at 350° for 25-30 minutes or until bubbly.
- Sprinkle with the remaining chips.
- Bake 3 minutes longer or until chips are lightly toasted.
While traditional enchiladas rely on individually rolled corn tortillas dipped in chili sauce before baking, layered casseroles combine these distinct structural elements into a singular, cohesive format that prioritizes efficiency without sacrificing the fundamental interplay of seasoned meat, melted cheese, and toasted corn flavor.
- Brown the ground beef in a wide skillet over medium heat, breaking it down into fine crumbles to ensure even distribution across the 2.5-quart baking dish.
- Drain excess rendered fat thoroughly through a colander before mixing the meat with the undiluted cream soup, preventing the casserole from becoming waterlogged during the 350-degree bake.
- Substitute gluten-free corn tortilla chips directly for standard wheat-based options when cooking for guests with celiac disease, verifying that the packaging confirms no cross-contamination occurred during manufacturing.
- Scale down ingredient quantities proportionately by half if cooking for a smaller household of three, using a smaller 1.5-quart baking vessel to maintain proper depth and moisture retention.
- Store any remaining baked portions in an airtight glass container in the refrigerator for up to three days, reheating individual servings at 325 degrees until warmed through to restore crispness to the topping.
Bake the dish uncovered at 350 degrees Fahrenheit for 25 to 30 minutes until the edges bubble vigorously. Adding the final layer of crushed chips during the last three minutes of baking prevents them from burning while achieving a light, aromatic toastiness.
