46043 enchilada bean casserole

1 servings
1 pounds Ground beef
Dozen corn tortillas
1 can Ranch style beans
Chopped onion
1 pounds Box Velveeta cheese
1 can Cream of chicken soup
1 can Rotel tomatoes

Put 6 tortillas in 10x13 inch baking pan. Brown meat; add salt, garlic salt and chili powder to taste in meat. Spread meat over the tortillas; add chopped onions. Spread on beans. Slice entire box of cheese and layer over beans. Add 6 remaining tortillas and add the cream of chicken soup (full strength). Then add tomatoes. Cover tightly with foil and bake for 1 hour at 350 degrees.

Submitted By BARRY WEINSTEIN On 04-12-95

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