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lean ground beef yellow onion garlic salt black pepper cream of mushroom soup cream of chicken soup enchilada sauce milk cheese corn tortillas
Viewed: 17 - Published at: 2 years agoIngredients
- 2 lbs lean ground beef
- 1 yellow onion, chopped
- 2 teaspoons garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 (10 3/4 ounce) can cream of mushroom soup
- 1 (10 3/4 ounce) can cream of chicken soup
- 1 (10 ounce) can enchilada sauce
- 1 (5 ounce) can evaporated milk
- 1 (8 ounce) package monterey jack cheese or (8 ounce) package mexican cheese
- 1 (6 1/2 ounce) package corn tortillas, cut into fourths
Method
- Cook the first five ingredients in a large skillet. Drain grease and return to skillet.
- Add both the cans of soup, enchilada sauce and evaporated milk.
- Cook over low heat until mixture is warm and add the entire package of cheese stirring until the cheese melts.
- Remove from heat.
- Place 2 cups of the beef mixture in a lightly greased 13 X 9 baking dish.
- Top with 1/3 of the tortilla pieces.
- Repeat layers twice ending with the tortilla pieces on top.
- Bake uncovered at 350 degrees for 25 to 30 minutes or until bubbly around edges.
- Top each serving with sour cream if desired.
- Enjoy!
