Charlene's Recipe

Mexican Casserole

Category: Best ever casseroles

Serves 6-8

12 (6 inch) corn tortillas, quartered
1 lb ground beef, browned and drained
10 oz can enchilada sauce
15 oz can ranch style beans
10 3/4 oz can cream of chicken soup
2 cup shredded Cheddar cheese
14 1/2 oz can diced tomatoes

Arrange half the tortillas in the bottom of a lightly greased 13x9 inch baking pan. Place meat on top of tortillas. Mix together enchilada sauce, beans and soup; pour over meat. Sprinkle cheese on top, then add remaining tortillas. Place diced tomatoes on top. Bake at 350 F for 45 minutes.