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Prep Time: 30 Minutes Cook Time: 25 Minutes |
Ready In: 55 Minutes Servings: 8 |
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When I first started making this casserole, I wrapped up the tortillas like enchiladas, but this way is much easier and just as good. I've also make it with ground turkey instead of beef.Janice Wedemeyer, Holland, Michigan Ingredients:
2 pounds ground turkey or beef |
1 can (26 ounces) condensed chicken with rice soup, undiluted |
1 jar (16 ounces) picante sauce |
6 flour tortillas (8 inches) |
2 cups (8 ounces) shredded colby/monterey jack cheese |
2 cups (8 ounces) shredded mexican cheese blend |
sour cream, tomatoes, chopped lettuce, ripe olives, onions and/or additional picante sauce, optional |
Directions:
1. In a Dutch oven, cook the beef over medium heat until no longer pink; drain. Drain broth from soup, reserving rice mixture (discard broth or refrigerate for another use). Stir rice mixture and picante sauce into beef. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes.
2. Place four tortillas on the bottom and up the sides of a greased 13-in. x 9-in. baking dish. Spread with half of the beef mixture. Combine cheeses; sprinkle half over the beef. Top with remaining tortillas, beef mixture and cheese.
3. Bake, uncovered, at 350° for 25-30 minutes or until heated through and cheese is melted. Let stand for 10 minutes before serving. Serve with sour cream, tomatoes, lettuce, olives, onions and/or picante sauce if desired. Yield: 8-10 servings.
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