|
|
|
|
| Category |
|
Entrees - Maindishes
|
| Sub
Category |
|
None
|
|
|
|
|
|
|
|
Ingredients |
|
|
|
|
|
|
|
|
|
|
| |
1 - 1 1/4 lb gorund beef
|
| |
12 -18 corn tortillas
|
| |
1 can cream of mushroom soup
|
| |
1 can enchilada sauce
|
| |
8 oz pkg grated cheddar cheese
|
| |
1 medium onion, chopped
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Instructions |
|
|
|
Brown meat and onion. Add sauce and soup. Simmer while you cut up tortillas in bite size and grate cheese.
|
|
|
|
Layer into casserole - tortillas, sauce, cheese - then repeat OR you can mix it all together and put it in a casserole topping it with cheese.
|
|
|
|
Bake at 350, 30 -40 minutes or until it bubbles.
|
|
|
|
The recipe can be doubled or tripled, easy to freeze.
|
|
|
|
Originally Submitted
2/20/2010
|
|
|
|
0 Out of 5 from
0 reviews
You can add this Enchilada Cassrole recipe to your own private DesktopCookbook.
|
