Total TimePrep: 15 min. Bake: 25 min.
Excellent flavors! Reminded me of a black bean chili. Might reduce quantity of meat by a little next time. So easy to prepare and just really good (great!) flavors.
Great flavor, but I thought it was rather dry.
It was really tasty and got 2 thumbs up from my parents. I used corn tortillas since that’s what I had. I used a little less beef, about 1.8 pounds. I think I’d use 1 1/2 pounds next time. I added a half cup of cheese and used the low end of the spices as a courtesy to my mom. I think everyone went back for seconds. I served it with chips & queso on the side plus a tossed salad. To the sooner fan, we couldn’t even taste the cream of mushroom soup. Even with extra cheese, mine came out with less calories since I used lean beef and less of it. Probably the corn tortillas instead of flour helped too.
I made this but used cream of chicken soup instead of mushroom - it was delicious!
Cream of Mushroom soup in a Southwestern casserole sounds really strange. Going to pass on this one.
It was good, but my tortillas were very soggy. Will try putting them on the bottom next time.
Made this for dinner last night, and my husband and I really enjoyed it! My husband even took some of the leftovers for his lunch today. We'll be making this one again.
Love it!! I added some more spice with the cheese and salsa verde!! Awesome!! Thanks!!
First time to make this casserole. Really enjoyed it and will make again only to mix the tomato/soup all together with the beans so it is bound together. I followed the comment to add extra cheese and did add tortillas torn and put on the bottom of the dish. Mine turned out looking as good as the picture. A keeper!!
Great base recipe!! You can vary it to your family’s specific taste! Love it!!