Enchilada Casserole

Name: Enchilada Casserole
Ingredients: 1 lb. Velveeta cheese; 1 (13 oz.) can evaporated milk; 1 can cream of mushroom soup; 1 can cream of chicken soup; 1 large pkg. taco seasoning; 1/2 c. grated Cheddar cheese; 1 small can green chilies, diced; 12 corn tortillas, cut in 1/4 pie shape; salt and pepper to taste; 1 large onion, diced; 1 1/2 lb. lean ground beef

11 ingredients

9 steps

Ingredients

1 lb. Velveeta cheese
1 (13 oz.) can evaporated milk
1 can cream of mushroom soup
1 can cream of chicken soup
1 large pkg. taco seasoning
1/2 c. grated Cheddar cheese
1 small can green chilies, diced
12 corn tortillas, cut in 1/4 pie shape
salt and pepper to taste
1 large onion, diced
1 1/2 lb. lean ground beef

Directions

1

Put milk, Velveeta cheese, chicken soup, mushroom soup and diced green peppers in large saucepan.
2

Heat until cheese is melted.
3

Brown beef and add onions.
4

Drain fat.
5

Add taco seasoning.
6

Spray a 9 x 13 x 12-inch pan with Pam.
7

Layer tortillas, meat and sauce alternately in pan.
8

Sprinkle top with Cheddar cheese.
9

Cover with foil and bake for 25 minutes at 375°.