Enchilada Casserole
Source of Recipe
alicia's kitchen
Enchilada Casserole
2 pounds ground beef
1 large chopped onion
2 Tablespoons chili powder
2-3 teaspoons ground cumin
1 teaspoon salt
1, 15 ounce can Ranch style beans
6 frozen corn tortillas, thawed
1 1/2 cups shredded Cheddar cheese
1, 10 ounce can Rotel tomatoes
1, 10 3/4 ounce can cream of mushroom soup
Cook ground beef and onion in a large skillet until meat
is brown and onion is tender.
Add chili powder, cumin and salt; stir well.
Cook mixture over low heat for 10 minutes.
Spoon meat mixture into a 13 x 9 x 2 inch baking dish.
Layer beans, tortillas and cheese.
Pour Rotel tomatoes over cheese.
Spread soup over the top of the casserole.
Cover and refrigerate 6-8 hours.
Uncover, and bake at 350 degrees F. for 1 hour.
Makes 8-10 servings.
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