Carne Asada is thinly sliced skirt or flank steak that is usually served in a burrito, taco or by itself with beans and rice. If you haven’t tried it, let me just say–Carne Asada is DELICIOUS. You know what else is delicious? Casserole! That’s why I decided to combine the two. Blended with cheese, sour cream, green chilies and waffle fries and Carne Asada seasoning, this casserole has quickly become a favorite in this family.
A little tip about the waffle fries–if you want them to be on the crispy side, cook them first in the oven or air fryer. I put mine in frozen and they come out nicely baked and soft. Here’s what you need:
22oz. bag frozen waffle fries (for crispier waffle fries, cook according to package first)
1 lb. skirt or flank steak, thinly sliced (this may be labeled as “carne asada” or “stir fry”)
1 McCormick Street Taco Carne Asada seasoning packet
2 c. Mexican cheese, divided
1 c sour cream
1 can cream of chicken soup
1 c. milk
2-4 oz. can of chopped green chilies, undrained
1 tsp. garlic powder
1 tsp. onion powder
2 tsp. salt
1 tsp. black pepper
- Heat oven to 375 F.
- Cook steak according to packet. Once cooked, cut into smaller bite sized pieces.
- In a large bowl, mix together cream of chicken soup, milk, sour cream, chilies, 1 c. shredded cheese, onion powder, garlic powder, salt, and pepper. Stir in frozen waffle fries and then carne asada.
- Scoop mixture into a 9×13 baking pan. Top with remaining 1 c. shredded cheese.
- Bake uncovered for 30 minutes at 375 degrees and then 15 minutes at 425 degrees, without removing the casserole from the oven. Cook until casserole is bubbling and edges are brown.
- Remove from oven and top with remaining 1 cup of cheese. Let cheese melt on top before serving.