I love Tex-Mex food! Whether it’s fajitas, cheesy enchiladas or a giant burrito I could honestly live off of all of these for the rest of my life. My family loves going to a restaurant here in the Midwest called, Carlos O’Kelly’s. They feature the kind of Tex-Mex food that we love. So when I made this week’s featured recipe, my husband said it reminded him of a favorite meal at the restaurant. It’s only natural that it has become a dish we have in our regular weekly meal rotation. This casserole features the flavor of spicy jalapeño peppers, hearty beef, and amazing cheese layered together to make this wonderfully simple weeknight favorite. So let’s get started, because it is so good you’ll never want to make traditional enchiladas ever again!
First you can chop up the jalapeño pepper. You may want to wear gloves and avoid touching your face and eyes while chopping. Cut the jalapeño stem off. Then cut the pepper in half, and remove the seeds along with the white membrane. These are the hottest parts of the pepper. Then chop it into fine pieces.
Next cook the hamburger in a pan until it is no longer pink. Then drain off the fat. Stir in the jalapeño pepper, 1 can diced tomatoes and green chilis, 1 teaspoon of garlic powder, 1 teaspoon cumin, 1/2 teaspoon of salt, and 1/2 teaspoon of pepper.
Then in a separate pan over medium heat mix together 1 can of cream of chicken soup, 1 can of cream of mushroom soup, and one can of enchilada sauce. Cook until heated.
Now it is time to start layering the casserole. Spoon one-third of the sauce onto the bottom of a lightly greased 13″x 9″ baking dish.
Next layer 6 corn tortillas.
Spoon half of the beef mixture and one-third of the sauce mixture over the tortillas.
Sprinkle with 1 cup of the cheddar cheese.
Top with 6 corn tortillas and then repeat the layer one more time ending with tortillas. Then sprinkle with Monterey Jack cheese, diced tomatoes, and chopped fresh cilantro.
Bake in a 350 degree oven for 30 minutes. Now you are ready to spice up your next taco Tuesday.
- 1 pound ground beef
- 1 jalapeno pepper, chopped
- 1 (10 oz.) can Rotel diced tomatoes and green chiles
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 (10 1/2oz.) can cream of chicken soup
- 1 (10 1/2 oz.) can cream of mushroom soup
- 1 (10 oz.) can red enchilada sauce
- 18 (6-inch) corn tortillas
- 2 cups of shredded Cheddar cheese
- 1 cup of shredded Monterey jack cheese
- 1 tomato diced
- 1/4 cup of fresh cilantro chopped
- First you can chop up the jalapeño pepper. You may want to wear gloves and avoid touching your face and eyes while chopping. Cut the jalapeño stem off. Then cut the pepper in half, and remove the seeds along with the white membrane. These are the hottest parts of the pepper. Then chop it into fine pieces.
- Next cook the hamburger in a pan until it is no longer pink. Then drain off the fat. Stir in the jalapeño pepper, 1 can diced tomatoes and green chilis, 1 teaspoon of garlic powder, 1 teaspoon cumin, 1/2 teaspoon of salt, and 1/2 teaspoon of pepper.
- Then in a separate pan over medium heat mix together 1 can of cream of chicken soup, 1 can of cream of mushroom soup, and one can of enchilada sauce. Cook until heated.
- Now it is time to start layering the casserole. Spoon one-third of the sauce onto the bottom of a lightly greased 13"x 9" baking dish.
- Next layer 6 corn tortillas.
- Spoon half of the beef mixture and one-third of the sauce mixture over the tortillas.
- Sprinkle with 1 cup of the cheddar cheese.
- Top with 6 corn tortillas and then repeat the layer one more time ending with tortillas. Then sprinkle with Monterey Jack cheese, diced tomatoes, and chopped fresh cilantro.
- Bake in a 350 degree oven for 30 minutes.