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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 4 |
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I got this off an internet site years ago and it's my favorite Mexican dish to make. It was from Roy Clark in Midwest Living Oct 1984. I have also made it with shredded chicken breast, and the last couple of times I made it I added a can of drained, rinsed light kidney beans. It's so yummy, honest! I lighten it up just a little using Campbell's healthy cream of chicken soup and skim or low fat milk. I also don't add the entire pack of taco seasoning...maybe about 3/4....but it's a taste preference. Ingredients:
1 lb lean ground beef |
1/2-1 small onion, chopped |
8 ounces tomato sauce |
1 package taco seasoning mix |
1 (10 3/4 ounce) can cream of chicken soup |
1/2 cup milk |
12 6-inch corn tortillas, size cut in half |
8 ounces shredded cheddar cheese or 1 mexican blend cheese |
Directions:
1. Preheat oven to 350 degrees.
2. In large skillet, brown ground beef and chopped onion.
3. Drain off fat.
4. Stir in tomato sauce and taco seasoning.
5. Bring mixture to boil; reduce heat and simmer uncovered for 5 min.
6. Remove from heat.
7. Stir together soup and milk.
8. Spoon half of soup mixture into a 9 x 13 baking dish.
9. Use 12 tortilla halves to place over the soup in dish, covering the bottom of the dish with no spaces.
10. Spoon meat mixture over tortillas.
11. Top with remaining tortillas.
12. Spoon remaining soup mixture over tortillas.
13. Top with cheese.
14. Bake for 30 minutes or until heated through.
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