Mom's enchilada Casserole |
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Prep Time: 25 Minutes Cook Time: 15 Minutes |
Ready In: 40 Minutes Servings: 6 |
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My mother made this when I was growing up, it could be out of the '70's version of the Gingham covered Better Homes and Gardens I am not sure. Ingredients:
1 lb ground beef |
1 (10 3/4 ounce) can cream of mushroom soup |
5 ounces milk (half a can) |
1 cup sharp cheddar cheese |
1 (4 ounce) can chopped green chilies |
14 ounces corn tortillas (12 count) |
Directions:
1. Brown ground beef and set aside.
2. Put soup, milk, and chilies in a medium sauce pan and heat until warm.
3. Mix ground beef into soup.
4. Fry tortillas as you go. (forgot to add) Fry tortillas until they are slightly crispy.
5. In large, microwavable casserole dish with lid put down a tortilla, then the soup mix, then the cheese, then another tortilla, until you run out of one of the ingredients.
6. Cook on high in microwave with cover on dish until heated through (usually around 5-6 minutes).
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