Easy Enchilada Casserole


Serves: 5
Total Calories: 735

Ingredients

2 pounds ground beef
1 onion, chopped
1 stick margarine
1 (8-ounce) can taco sauce
1 (15-ounce) can mild enchilada sauce
1 (10 3/4-ounce) can cream of mushroom soup
1 (10 3/4-ounce) can cream of chicken soup
1 package corn tortilla
2 cups grated Cheddar cheese

Directions:

Brown ground beef. Sauté onion in the margarine. Add sauces and soups to the onion and meat mixture. Layer the meat mixture and tortillas in a large casserole (9x13-inch) and top with grated cheese. Bake at 350° for approximately 30 minutes.

Tortillas can be torn into fourths and added to the meat mixture instead of layering. Bake as above.

For microwave, cover with plastic wrap and cook 15 minutes on roast.

Nutritional Facts:

Serves: 5
Total Calories: 735
Calories from Fat: 328

This Easy Enchilada Casserole recipe is from the Best of the Best From The Southwest Cookbook Cookbook. Download this Cookbook today.


More Recipes from the Best of the Best From The Southwest Cookbook Cookbook:
Tacos, Shed Style
Real Mexican Tacos
Tacos
Beef Burritos (Rolled Sandwiches)
Picadillo
Chile Relleno Bake
Green Chile Stroganoff
Easy Enchilada Casserole
Ranch Hand Mexican Pie
Texas Tamale Pie
Frito Pie
Cheeseburger Pie
E Z Shepherd’s Pie
Padre Kino’s Favorite Meatloaf
Six Layer Dinner
Mary Ann's Magnifico Meatballs and Spaghetti Sauce
Beaver Street Burgers
Jalapa Hamburgers
Party Tenderloin
Gourmet Pot Roast
New Mexico Pot Roast
Siesta Roast n’ Beans
Babette’s Carnitas
Barbara Harris’ Chicken Fried Steak
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Carne con Papas (Potato-Beef Hash)
Bírria (Shredded Beef)
Southwestern Stuffed Flank Steak
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Barbecued Brisket
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Deluxe Cherry Brisket
Posole I
Posole II
Chalupa
Tequila Marinated Pork Tenderloins
Pork Loin Roast for Four with Cinnamon Applesauce and Roasted Potatoes
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Chimayó Red Chile
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