Beef Enchilada Casserole
Be the first to rate this recipe
A mexican take on beef enchilada casserole, written step by step so it's easy to follow built around good chicken and pantry staples.
Ingredients
- 1 large onion, chopped
- 1 can cream of mushroom soup
- 1 can cream of chicken soup
- 1 c. milk
- 1 can enchilada sauce (mild)
- 1 can enchilada sauce (hot)
- 1 lb. ground beef
- 8 to 10 oz. Cheddar cheese, grated
- 1 (4 oz.) can chopped green chilies
- corn tortillas
Method
Saute onion; add beef and cook.
Drain fat.
Add soups, milk, sauces and green chilies.
Cut tortillas in half and separate into 3 groups.
In a 13 x 9-inch dish, layer tortillas, meat sauce and cheese 3 times.
Bake at 350° for 40 minutes.
Rate:
