5/5
(1 Votes)
Ingredients
- 3 lbs. lean ground beef
- 3 (10 oz.) cans mild enchilada sauce
- 2 cans cream of mushroom soup, undiluted
- 15 corn tortillas, halved
- 2 c. shredded Cheddar, divided
Preparation
Step 1
Preheat oven to 350 degrees. In a Dutch oven, brown ground beef, stirring until it crumbles; drain. Stir in enchilada sauce and soup; spoon about 1 cup into the bottom of each of 2 lightly greased 7x11" baking dishes.
Layer 1 dish with 1/4 of tortillas, 1/4 cup cheese, and 1/4 of remaining meat sauce. Repeat layers once. Repeat procedure in second dish.
Bake 30 minutes. Top with remaining 1 cup cheese; bake 5 more minutes.
For a Chicken Enchilada Casserole: Substitute 6 cups chopped cooked chicken for ground beef.