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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 8 |
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This casserole makes a very filling main dish and the chicken soup adds a tasty flavor, too!Juanita Gilliam, Tillamook, Oregon Ingredients:
1 pound ground beef |
1 medium onion, chopped |
1 envelope (1-1/4 ounces) taco seasoning |
1 can (8 ounces) tomato sauce |
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted |
1 cup (8 ounces) sour cream |
1 can (4 ounces) chopped green chilies, drained |
2 flour tortillas (10 inches) |
2 cups (8 ounces) shredded cheddar cheese |
Directions:
1. In a skillet, brown beef and onion; drain fat. Stir in taco seasoning and tomato sauce; set aside. In a large bowl, mix together soup, sour cream and chilies. Place one tortilla in the bottom of a 10-in. pie plate. Combine beef mixture with half of soup mixture; spoon over tortilla. Sprinkle with 1 cup cheese; top with second tortilla. Top with remaining soup mixture and sprinkle with remaining cheese. Bake at 350° for about 30 minutes or until heated through. Let stand a few minutes before serving. Yield: 8 servings.
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