Fast & Easy Mexican Casserole |
| Name: |
Darlene Klitzka |
| Base: |
Nellis Air force Base |
| Recipe: |
1 (10 3/4-oz.) can cream of mushroom soup
1/3 soup can (about 3.5 oz.) water
1/2 lb. pasteurized process cheese spread, diced
1 (4-oz.) can chopped chiles
2 lb. ground beef
1 medium onion, chopped
1 (10-oz.) can enchilada sauce
1 teaspoon salt
12 corn tortillas, quartered
Heat oven to 350°F. In medium saucepan, combine soup, water, cheese and chiles; heat slowly over low heat, stirring occasionally.
In large skillet, brown beef and onions over medium-high heat; drain fat. Add enchilada sauce and salt; simmer briefly.
Line bottom of 13x9-inch casserole or pan with half of tortillas. Cover with layer of beef, then with layer of soup mixture. Repeat layering once. Bake 40 minutes or until bubbly. If desired, sprinkle with additional cheese before serving.
Makes 12 servings |
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