Friday, February 17, 2012

Enchilada Casserole

This is one of Mom's recipes that we probably all have, but I thought I'd just add it to the blog. I left out the olives, since I don't care for those.

12 corn tortillas, torn
1 1/2 lb ground beef
1 onion, chopped
1 10-oz can red enchilada sauce
2 cans condensed cream soup with 1/2 cup milk
1 small can chopped green chilies
1 lb cheese, grated
sour cream

Brown ground beef and onion; drain. Add enchilada sauce, soup/milk, and chilies. Simmer while preparing the rest. Tear tortillas into small pieces. Put a thin layer of sauce in 9 x 13 pan, then layer torn tortillas, cheese, more sauce, etc. Bake at 250 for 45 min. Serve topped with sour cream, chopped lettuce, and diced tomatoes.

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