Enchilada Casserole I

Name: Enchilada Casserole I
Ingredients: 2 lb. ground beef, lean; 1 medium onion, chopped; 1 Tbsp. chili powder; 2/3 lb. Velveeta cheese, sliced; 1 (10 3/4 oz.) can cream of mushroom soup; 1 (10 3/4 oz.) can cream of chicken soup; 1 (10 oz.) can enchilada sauce; 1 c. milk; 1 pkg. tortillas, broken in pieces

9 ingredients

11 steps

Ingredients

2 lb. ground beef, lean
1 medium onion, chopped
1 Tbsp. chili powder
2/3 lb. Velveeta cheese, sliced
1 (10 3/4 oz.) can cream of mushroom soup
1 (10 3/4 oz.) can cream of chicken soup
1 (10 oz.) can enchilada sauce
1 c. milk
1 pkg. tortillas, broken in pieces

Directions

1

Heat oven to 350°.
2

Cook ground beef until lightly browned. Add onions and chili powder and saute until tender.
3

Mix soups, enchilada sauce and milk in large container.
4

Stir until blended. Grease a 9 x 13 x 2-inch baking dish.
5

Place 1/2 of the tortilla pieces in bottom of dish.
6

Top with 1/2 of meat mixture.
7

Pour on 1/2 of the soup mixture.
8

Place 1/2 cheese slices on top.
9

Repeat with remainder of ingredients.
10

Bake for 35 to 45 minutes. Freezes well.
11

Makes 8 to 10 servings.