Mexican Casserole Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 lb. ground beef
7 corn tortillas
1 can enchilada sauce (hot, medium, or mild---whichever you prefer)
1 can cream of mushroom soup
1 can chili (no beans)
1/2 c. chopped onions (optional)
16 to 20 oz. shredded Mexican blend cheeses
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Directions: |
Directions:Preheat oven to 350 degrees. In a medium bowl, layer corn tortillas between spoonfuls of the enchilada sauce. Pour remaining enchilada sauce over the top when finished and set aside to soak. Brown ground beef in skillet and drain grease. Return beef to skillet and add cream of mushroom soup and chili. Stir until well blended. Line the bottom of a 13 x 9 in. pan with 3 and 1/2 of the soaked tortillas. Spoon half the meat mixture into pan and spread evenly over tortillas. Sprinkle 1/4 c. of chopped onions evenly across the mixture (optional). Pour a few spoonfuls of enchilada sauce (from soaking tortillas) over the mixture. Sprinkle 8 oz. of shredded cheese evenly over the mixture. Layer the remaining 3 and 1/2 tortillas across the top, then repeat with remaining meat mixture and onions. If using mild enchilada sauce, you may pour the remaining sauce from the soaked tortillas over the casserole. Top with 8 to 12 oz. of shredded cheese. Bake at 350º for 30 minutes, or until casserole is bubbly and cheese is completely melted. |
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Personal
Notes: |
Personal
Notes: This recipe was handed down from my mom, and I love to make this to serve with tossed green salad and tortilla chips and salsa.
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