Tex-mex casserole

Yield: 10 Servings

Measure Ingredient
2 pounds Ground beef
1 \N Chopped onion
1 teaspoon Garlic powder
1 can Cream of mushroom soup
1 can Cream of chicken soup
2 cans (8oz) mild enchilada sauce
¾ cup Milk
30 \N Crisp corn tortillas,
\N \N Broken
2 cups Shredded cheddar cheese

Brown meat, onion and garlic until onion is tender; drain. Stir in soup, sauce and milk.

Layer as follows:

Half the shells, meaat anad cheese. Repeat layers. Bake 45 minutes or until heated through at 350F. Let stand a few minutes before serving.

Taste of Home Ground Beef Collection 1996 Edition Shared by Carolyn Shaw 12-95

Posted to MM-Recipes Digest V4 #9 by q591b4@... on Mar 10, 1999

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