Monday, October 28, 2013

Enchilada Casserole

Corn Tortillas (about a 12-20 pack)
1 Can Enchilada Sauce
1 Can Cream of Chicken Soup
1 Can Cream of Mushroom Soup
1 Bag (16oz by weight) Grated Velveeta (or Cheddar) Cheese
1.5 lbs. Ground Beef
1 Onion (optional)

Brown ground beef with chopped up onion.  (About half way through
browning, soak tortillas in water on the side) Once brown, drain grease.
Mix ground beef, enchilada sauce, cream of chicken soup, and cream of
mushroom soup over medium heat.  Put a thin layer of "mixture" in the
bottom of a 13 x 9 casserole dish.  Tear tortillas into quarters.  Put a
layer of tortillas, then a layer of mixture, and a thin layer of cheese
and repeat until it's all used (top layer should be cheese, of course).
(The Velveeta cheese is very thick when it melts in this, so you don't
want a SOLID layer of cheese, just kind of sprinkle it around)