This Freezer Mix Chilies Casserole is the ultimate comfort food hack for busy weeknights. By combining a convenient beef and mushroom freezer mix with zesty enchilada sauce, you create a rich, savory base in minutes. The addition of both green and red chilies provides a vibrant, fiery kick that cuts through the richness of the melted cheddar cheese. Layered with crunchy corn chips, this dish offers a delightful contrast of textures: soft, stewed meat below and a crisp, cheesy crust on top. It’s hearty, protein-packed, and deeply satisfying, making it perfect for feeding a hungry family or a casual dinner party. The recipe is forgiving and easy to customize, allowing you to adjust the heat level to your preference. Serve it straight from the oven for a warm, inviting meal that feels homemade without the hassle.
Freezer Mix Chilies Casserole
Description
This Freezer Mix Chilies Casserole is the ultimate comfort food hack for busy weeknights. By combining a convenient beef and mushroom freezer mix with zesty enchilada sauce, you create a rich, savory base in minutes. The addition of both green and red chilies provides a vibrant, fiery kick that cuts through the richness of the melted cheddar cheese. Layered with crunchy corn chips, this dish offers a delightful contrast of textures: soft, stewed meat below and a crisp, cheesy crust on top. It&# 226;ÂÂs hearty, protein-packed, and deeply satisfying, making it perfect for feeding a hungry family or a casual dinner party. The recipe is forgiving and easy to customize, allowing you to adjust the heat level to your preference. Serve it straight from the oven for a warm, inviting meal that feels homemade without the hassle.Ingredients
Directions
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Preheat oven to 350ðF (175ðC).
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Dip the container of frozen beef-mushroom mix into hot water for a few seconds to loosen the edges.
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In a 2-quart saucepan, combine the frozen mix, water, and hot enchilada sauce.
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Heat the mixture over medium-high heat, stirring frequently, until it comes to a boil.
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Reduce heat to low, cover, and simmer, stirring occasionally, until the mix is completely thawed and heated through, about 20 minutes.
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While the meat simmers, rinse the canned green and red chilies under cold water to remove seeds, then pat dry and chop into small pieces.
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In a 10x6-inch baking dish, spread 1 cup of corn chips evenly on the bottom.
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Spread half of the hot meat mixture over the chips.
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Sprinkle half of the chopped chilies and half of the shredded cheddar cheese over the meat layer.
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Repeat the layers with another cup of corn chips, the remaining meat mixture, the remaining chilies, and half of the remaining cheese.
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Top with the remaining 1 cup of corn chips and the rest of the shredded cheddar cheese.
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Bake uncovered until the casserole is bubbly and the cheese is melted, 30 to 35 minutes.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 960.2kcal
- % Daily Value *
- Total Fat 33.0g51%
- Saturated Fat 19.4g97%
- Cholesterol 87.3mg30%
- Sodium 1070.0mg45%
- Total Carbohydrate 146.1g49%
- Dietary Fiber 8.0g32%
- Sugars 112.5g
- Protein 31.5g63%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Spice Level: This casserole is naturally hot and spicy due to the red chilies and hot enchilada sauce. If you prefer a milder flavor, substitute the can of red chilies with a 2-ounce can of sliced pimiento, drained.
Preparation Tip: Rinsing the chilies helps remove some of the excess heat from the seeds and liquid, while chopping them ensures even distribution of flavor throughout the dish.
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven until warmed through. Note that the corn chips may soften upon storage and reheating.
