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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 6 |
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I originally tasted this recipe at a friends house in high school. Her mom would make this as a weekly meal. It tasted so good, I knew it took a lot of time and effort. No so!! After some years of downright begging, I convinced her to give me the specifics. It's quick and easy and very good. My kids love it as much as I do. I always make one with cheese and one without for my husband who gags at the thought of cheese. I have also made it on top of the stove and fried my tortillas to a crisp with a little salt on top (kinda like no cheese nachos) Believe me, when you live with someone who doesn't eat cheese, you learn how to work around it. Oh, how I yearn for lasagna!!!! But that's another story. Anyway, enjoy!! Ingredients:
2 lbs ground beef |
1/2 onion, chopped |
2 teaspoons garlic salt (to taste) |
1 teaspoon black pepper |
1 can rotel tomatoes |
1 can ranch style bean |
1 can cream of mushroom soup |
2 lbs shredded cheddar cheese |
corn tortilla |
Directions:
1. brown and drain ground beef.
2. add garlic salt and onion and cook until tender.
3. add remaining ingredients and simmer on low heat for about 15 minutes.
4. fry tortillas in oil for about 10 seconds each and drain on paper towel.
5. layer casserole dish with tortillas.
6. follow with a layer of meat mixture.
7. repeat until dish is full.
8. finish with layer of meat mixture.
9. add shredded cheese on top.
10. bake at 360 degrees for about 15 minutes or until cheese is ooey and gooey ooooooh comfort food.
11. enjoy!
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