Mom's Enchilada Casserole |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 6 |
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My mom made this when I was a kid- always used her electric skillet. Great dinner- just add a salad. CAN MEAUREMENTS IN LIST MAY NOT BE RIGHT SIZES- IT IS A STANDARD SOUP CAN- NOT THE BIG ONE AND A SMALL CAN OF CHILIS- BIG IS FINE IF YOU WANT THE HEAT AND A REGULAR SIZE OF THE SAUCE- I DO NOT HAVE THE CAN SIZES BUT HAD TO PUT #'S IN THE LIST. Ingredients:
1 1/2 lbs ground beef |
1 medium onion, chopped |
1 (8 ounce) can cream of mushroom soup |
1 (8 ounce) can cream of chicken soup |
1 (8 ounce) can enchilada sauce |
1 (6 ounce) can chopped green chilies |
12 corn tortillas |
1/2 lb sharp cheddar cheese |
Directions:
1. Brown meat and onion. Add chilis, soups and sauce.
2. Cook until well mixed. Tear or cut tortillas. Layer meat then tortillas then cheese until all used- end with cheese. Bake until cheese melts.
3. Mom cooked the meat sauce in her electric skillet- then made 1 layer of tortillas and cheese on top.
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