Gringo Tacos (Casserole)

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Assistant Cook
Sep 19, 2004
Missouri Ozarks
My mother made this for years when we were kids, and now I make it for my family.

1 lb. hamburger
1 10-oz. can enchilada sauce
1 8-oz. can tomato sauce
3/4 cup chopped onion
3/4 cup chopped green pepper
1 teaspoon salt
1 teaspoon chili powder
12 corn tortillas
1 cup shredded cheese
1 can evaporated milk

Cook meat, onion, and green pepper; drain. Add to meat mixture the enchilada sauce, tomato sauce, salt, and chili powder and simmer this mixture for 5 minutes.

Spread a small amount of the meat sauce mixture in the bottom of a 9x13 pan. Place a layer of tortillas on top and then sprinkle the torillas with cheese. Continue this process until ingredients are used. Pour evaporated milk over the top of these layes. Bake at 350 degrees until bubbly.

NOTES: I usually use a mixture of shredded cheddar or colby cheese and Velveeta-type cheese. While baking, watch that the tortillas don't "roll up" out of the sauce - I take a wooden spoon and press them back down under the sauce and milk to keep them moist. This is yummy!

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