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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 8 |
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I found this delicious recipe in a Southern Living Cookbook that I made a few minor tweaks to. This is a crowd pleaser that is very filling. You can use Spicy Enchilada Sauce if you want to make it really spicy though we find the mild sauce gives it enough kick. Ingredients:
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 1 (8 ounce) package mexican cheese |
1 (6 1/2 ounce) package corn tortillas, cut into fourths |
Directions:
1. Cook the first five ingredients in a large skillet. Drain grease and return to skillet.
2. Add both the cans of soup, enchilada sauce and evaporated milk.
3. Cook over low heat until mixture is warm and add the entire package of cheese stirring until the cheese melts.
4. Remove from heat.
5. Place 2 cups of the beef mixture in a lightly greased 13 X 9 baking dish.
6. Top with 1/3 of the tortilla pieces.
7. Repeat layers twice ending with the tortilla pieces on top.
8. Bake uncovered at 350 degrees for 25 to 30 minutes or until bubbly around edges.
9. Top each serving with sour cream if desired.
10. Enjoy!
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