Nancy's Recipe

Enchilada Casserole

Category: Main Dishes

This recipe makes a large pan, and the casserole keeps well, so you can heat it in the oven or microwave for leftovers. Makes a great lunch to heat at work. Serves 8 to 10, depending on portion size.

Preheat oven to 350 degrees. Grease a 9x13 or 9x12 pan.

1.5 pounds lean ground beef
1 can (3 ounces) green chilis
1 can (10 ounces) enchilada sauce
1 can (10 ounces) cream of chicken soup
1 can (10 ounces) cream of mushroom soup
3 cups grated cheddar cheese
10 corn tortillas torn into pieces

Brown ground beef, drain liquid. In a bowl, combine chilies, enchilada sauce and soups, mix well with a whisk. In the pan, layer as follows:

1/2 Cooked ground beef
1/2 Torn tortillas
1/2 Soup and chili mixture
1/2 Cheese

End with cheese on top. Bake for 50 to 60 minutes. Cover for the first 40 minutes, then uncovered for the remaining time.

Part of the Barickman collection.