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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 24 |
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From Chris Kraft at Madison Middle School. Ingredients:
1 lb ground beef |
1 (10 ounce) can cream of chicken soup |
1 (10 ounce) can cream of mushroom soup |
1 cup milk |
1 dozen corn tortilla, quartered |
1 medium onion, chopped |
1 (10 ounce) can enchilada sauce |
12 ounces sharp cheddar cheese, shredded |
Directions:
1. Brown meat and onion. Add both soups, milk, and sauce. Layer meat and sauce with quartered tortillas and cheese. Bake in casserole dish for 1 hour at 350*.
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