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Flour tortilla ground beef onion enchilada sauce green chilies grated Monterey cream of mushroom soup sour cream
Viewed: 8 - Published at: 9 years agoIngredients
- 25 flour tortilla shells
- 2 lb. ground beef
- 1 onion, chopped
- 8 oz. jar Old El Paso enchilada sauce
- 2 cans green chilies, drained
- 1 lb. grated Monterey Jack cheese
- 2 cans cream of mushroom soup
- 16 oz. sour cream
Method
- Cook ground beef; drain.
- Add onion and enchilada sauce to beef mixture; set aside.
- Mix cheese, mushroom soup and chilies together.
- Line bottom of 2 greased 9 x 13-inch pans with enough sauce to cover.
- Roll meat mixture in 25 tortilla shells and pack closely in casseroles.
- Cover with remaining sauce.
- Bake at 425° for 20 minutes.
