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