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ENCHILADA CASSEROLE
| Ingredients | |||
| 1 | pound | ground beef | |
| 1 | md | onion, chopped | |
| 1 | cn | cream of mushroom soup | |
| 1 | cn | ro-tel tomatoes & chilies | |
| 12 | each | corn tortillas | |
| 12 | oz | cheddar cheese, grated | |
| 1 | salt, to taste | ||
| 1 | pepper, to taste | ||
Directions: | |||
| Brown ground beef and onion; drain off grease. Set aside. Mix mushroom soup and tomatoes in blender. Add to ground beef. In a greased 9x13 inch casserole dish, layer 5 to 6 tortillas, torn into bite size pieces, half the ground beef mixture and 1/2 the grated cheese. Repeat layers; ending with cheese. Bake at 350 degrees for 30 minutes. | |||
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