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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 6 |
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My mom used to work for the school cafeteria and brought this recipe home. It's wonderful. It's a family favorite. Ingredients:
1 lb ground beef, drained |
1 (15 ounce) can enchilada sauce |
1 (10 3/4 ounce) can cream of mushroom soup |
1 (10 3/4 ounce) can cream of chicken soup |
0.25 (4 ounce) can green chili |
1 medium onion, chopped |
3 tablespoons chili powder |
1 teaspoon garlic powder |
1 teaspoon salt |
1/2 teaspoon cumin |
1/2 teaspoon pepper |
1/2 teaspoon oregano |
4 -6 flour tortillas |
2 cups shredded colby-monterey jack cheese, divided |
Directions:
1. Preheat oven at 350°F.
2. Brown ground beef and drain.
3. Add the next 11 ingredients.
4. Simmer for about 5 minutes.
5. Layer a 9x13-inch pan with quartered tortillas.
6. Add about half of the meat mixture.
7. Add 1 cup of the cheese.
8. Repeat steps 4-6.
9. Put foil on top and bake on 350°F for 30 minute or till bubbly.
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