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ground beef onion stalks celery garlic cream of mushroom soup Campbells pepper tomatoes chunky salsa corn tortillas bags cheese
Viewed: 0 - Published at: 5 months agoIngredients
- 2 pounds Ground Beef
- 1 whole Onion, Large; Chopped
- 2 stalks Celery Finely Chopped
- 2 cloves Garlic, Minced
- 1 can Cream Of Mushroom Soup
- 1 can Campbell's Pepper Jack Soup, Or Nacho Cheese Soup
- 1 can Diced Tomatoes (with Green Chiles) 14 Oz.
- 1/2 cups To 3/4 Cups Chunky Salsa, To Taste
- 1 package Corn Tortillas (16-20 Count)
- 2 bags Cheese (Mexican, Colby-Jack, Cheddar, Whatever)
Method
- In a Dutch oven, brown the ground beef; drain off the fat.
- Add chopped onion and celery, cook until soft.
- Add the two cloves of garlic and cook until fragrant, about 1 minute.
- To the ground beef, add the soups, tomatoes and salsa.
- Stir and cook for a couple of minutes, until flavors incorporate.
- While the soup and beef mixture mixture is heating, begin to lightly warm the tortillas on a hot griddle or skillet.
- Add a couple spoonfuls of the soup mixture to a 9x13 pan sprayed with cooking spray.
- Top with 4 to 5 tortillas and a 1/4 of the cheese.
- Repeat the layers until you have 4 layers of tortillas and youve ended with cheese.
- Cover with foil and bake in a 350-degree oven for 35 to 45 minutes.
- Remove the foil and bake for 10 more minutes.
- (Remember to spray the foil so the cheese doesnt stick).
- Let it sit for 5 to 10 minutes to set, and the layers will slice nicely.
- Serve with a little sour cream and salsa.
- This is really good the next day, too!
