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ground beef tomatoes cream of mushroom soup cream of chicken soup taco seasoning blend cheese corn tortillas
Viewed: 118 - Published at: 8 years agoIngredients
- 1 lb ground beef or 1 lb pork
- 1 (7 ounce) can Rotel tomatoes & chilies (i like the hot ones but if you don't care for hot use mild.)
- 1 (10 3/4 ounce) can cream of mushroom soup (regular or fat free)
- 1 (10 3/4 ounce) can cream of chicken soup (regular or fat free)
- 1 (1 1/4 ounce) package taco seasoning
- 1 (16 ounce) bag of four-cheese Mexican blend cheese
- 1 (14 ounce) bag corn tortillas
Method
- brown your ground meat of choice and drain.
- then add taco seasoning, rotel tomatoes and chiles, and the two cans of soup. stir together until well blended and simmer for 5 minutes.
- remove from heat.
- cut or tear corn tortillas into fourths and layer bottom of 9.5 x 13.5 casserole dish or baking pan.
- then add a layer of meat mixture.
- next sprinkle some of the shredded cheese.
- then repeat.(tortillas, meat mixture, cheese.) the same as you would layer lasagna.
- the last layer should be corn tortilla topped with a liberal amount of shredded cheese.
- preheat oven to 350, place casserole dish in oven and bake for approximately 20 to 25 minutes until cheese on top is melted. remove from oven and enjoy!
- i like to top mine with sour cream and gaucomole! YUMMY!
