Cook, stirring occasionally, until the beef is browned and the onion is soft.
Drain excess fat if needed.
In a saucepan, combine the cream of chicken soup and milk.
Cook over medium heat, stirring constantly, until smooth.
Stir in the diced green chiles.
Cut the corn tortillas into 1-inch squares.
Arrange half of the tortilla squares in a single layer on the bottom of the prepared baking dish.
Spread half of the cooked ground beef mixture over the tortilla layer, then pour half of the soup mixture evenly over the beef layer.
Sprinkle half of the shredded cheddar cheese on top.
Repeat the layers with the remaining tortilla squares, beef mixture, soup mixture, and shredded cheddar cheese.
Bake in the preheated oven for 20 to 30 minutes, or until the casserole is bubbly and the cheese is melted and golden brown on top.
Remove from the oven and let it cool for a few minutes before serving.
Serve hot and enjoy this cheesy and satisfying beef tortilla casserole!
Notes / Tips / Wine Advice:
This casserole is a delicious twist on classic chili, featuring layers of tortillas, beef, creamy soup, and cheese. It's perfect for a cozy family dinner or potluck gathering. Feel free to customize it with your favorite toppings such as sliced jalapenos, diced tomatoes, or chopped cilantro.
Wine Advice:
Pair this comforting casserole with a light-bodied red wine such as Merlot or a crisp white wine like Chardonnay.