Mexican - Cheesy Beef Casserole
The cure for the same-old/same-old!
2 pounds ground beef
1 medium onion, chopped
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
8 corn tortillas (6 inch)
1 can (7 ounces) chopped green chilies
4 cups (16 ounces) Sargento Chef Style Mild Cheddar Shredded Cheese
In a skillet, cook beef over medium heat until no longer pink; drain.
Add onion and cook until tender.
Add soups and 1/2 soup can of water.
Line the bottom of a 13-inch x 9-inch x 2-inch baking dish with four tortillas, torn into pieces.
Cover with half of the meat mixture, then half of the chilies and half of the cheese.
Repeat layering with remaining tortillas, meat mixture, chilies and topping with the cheese.
Bake at 325° F for 30 to 45 minutes or until hot and bubbly.
Serve with shredded lettuce, chopped tomatoes and sour cream.
Posted by Marge in OR.