 |
Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 10 |
|
Both family and friends enjoy this disheven those who prefer a level of spiciness that's mild rather than wild (but still full of flavor!).Cheryl Ruesch, Waukegan, Illinois Ingredients:
2 pounds ground beef |
1 onion, chopped |
1 teaspoon garlic powder |
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted |
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted |
2 cans (8 ounces each) mild green enchilada sauce |
3/4 cup milk |
30 crisp taco shells, broken |
2 cups (8 ounces) shredded cheddar cheese |
Directions:
1. In a skillet, cook ground beef with onion and garlic powder until meat is browned and onion is tender; drain. Stir in soups, enchilada sauce and milk. Place half of the broken taco shells in a 13-in. x 9-in. baking dish. Layer with half of the meat mixture and half of the cheese. Repeat layers using remaining taco shells, meat mixture and cheese. Bake at 350° for about 45 minutes or until heated through. Let stand a few minutes before serving. Yield: 10-12 servings.
|
|