GREEN CHILE ENCHILADA CASSEROLE
2 lbs ground beef
salt and pepper
1 onion, diced
3 cans (10 3/4 oz each) condensed cream of mushroom soup
1 soup can water
1 (4 oz) can chopped green chiles
20 corn tortillas
2 cups grated Cheddar cheese, divided use
Preheat oven to 375. Grease a large casserole dish.
Brown ground beef. Drain. Season with salt and pepper to taste.
Add onion. Cook until transparent.
Add soup, water, and green chiles. Mix well. Heat until hot and bubbly.
In large bow, tear tortillas into 1-inch pieces. Pour meat mixture over top. Mix well. Pour half of mixture into prepared dish. Sprinkle with half of cheese. Spread remaining meat mixture over cheese. Sprinkle remaining cheese on top.
Bake for 45 minutes or until cheese is melted.
Servings: 10
Source: Home Cooking magazine, March 1999
2 lbs ground beef
salt and pepper
1 onion, diced
3 cans (10 3/4 oz each) condensed cream of mushroom soup
1 soup can water
1 (4 oz) can chopped green chiles
20 corn tortillas
2 cups grated Cheddar cheese, divided use
Preheat oven to 375. Grease a large casserole dish.
Brown ground beef. Drain. Season with salt and pepper to taste.
Add onion. Cook until transparent.
Add soup, water, and green chiles. Mix well. Heat until hot and bubbly.
In large bow, tear tortillas into 1-inch pieces. Pour meat mixture over top. Mix well. Pour half of mixture into prepared dish. Sprinkle with half of cheese. Spread remaining meat mixture over cheese. Sprinkle remaining cheese on top.
Bake for 45 minutes or until cheese is melted.
Servings: 10
Source: Home Cooking magazine, March 1999
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