Enchilada Casserole
"Valerie Dillard, mom of Jordan"

2 lbs ground beef
1 can enchilada sauce
1 sm. jar picante sauce
1 cream of chicken soup
1 cream of celery soup
12 corn tortillas
12 oz grated cheddar

Preheat oven to 375. Brown meat in skillet, drain. In
another pan, heat enchilada sauce, picante and soups.
Add meat to sauce and heat 5 minutes. In a 9x13 pan,
cover bottom with grated cheese. Tear 6 tortillas into
bite-size pieces and lay them on top of cheese layer.
Pour half of the sauce and meat mix onto tortillas.
Repeat Layer...Top with cheese, heat for 15-20 minutes
(until tortillas are soft)

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