Tex-mex casserole
10 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Ground beef |
| 1 | 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 | Crisp corn tortillas, | |
| Broken | ||
| 2 | cups | Shredded cheddar cheese |
Directions
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