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Prep Time: 40 Minutes Cook Time: 30 Minutes |
Ready In: 70 Minutes Servings: 6 |
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Ingredients:
1 pound ground chuck |
1 onion, chopped |
1 (14 1/2-ounce) can cream of mushroom soup |
2 small cans diced green chilies |
1 (14 1/2-ounce) can whole tomatoes, crushed |
1 (14 1/2-ounce) can tomato sauce |
vegetable oil |
1 package (6 tortillas) corn tortillas |
1 package (2 cups) shredded colby jack cheese |
Directions:
1. Preheat the oven to 350 degrees F.
2. Brown the meat and onion together, drain. In a saucepan, cook the soup, chilies, crushed tomatoes, and tomato sauce. Add the browned meat and simmer on low heat. In a frying pan heat a little vegetable oil and heat the corn tortillas until they are warm but still soft. Place 4 of the warmed tortillas in the base of a casserole dish and top with 1/2 of the meat mixture. Sprinkle with 1/2 of the cheese. Repeat the layers, starting with the final 2 tortillas, meat mixture and remaining cheese. Bake for 30 minutes.
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