Enchilada Casserole:
1 lb. ground beef
1 med. onion, diced
1 can cream of chicken soup
1 can of cream of mushroom soup
1 (10oz.) can enchilada sauce
1 small can of diced green chili peppers (optional)
1 c. milk
1/2 lb Velvetta cheese
1 pkg. soft flour tortillas
Brown ground beef with onion and drain. Mix soups, milk, enchilada sauce and green peppers (we eliminate the peppers) and add to the ground beef mixture. Spray 13X9 inch pan with non-stick cooking spray. Line pan with tortillas, torn in slices. Cover with sauce and top with cheese. Repeat. Cover with foil and bake at 350 degrees for 30 minutes. I remove the foil after baking for 15 minutes to allow the cheese to melt.
Austin throwing the Velvetta on the ground
Tearing and eating some tortillas
Tearing the tortillas and throwing them in the pan....working on his basketball skills too!
Milk
Velvetta...yummy.
Can goods
Casserole before baking....I know it doesn't really look tastey but it is.
5 comments:
This looks easy enough. I'll have to try it. I especially like your cute little helper. Also, I heard you make an awesome pumpkin roll. I love all things pumpkin so I would love the recipe.
Thank you for this recipe. I have been looking for something similar to this...or it might actually be this one, I let you know once I try it : )
i will have to try it. fat free milk and full strength Velveeta? what if we use whole milk? i have one similar that i will post, i don't like it but jess does. and the font color with the red background.... jay
Thank you- I am going to make this next week!!!
Just wanted you to know I made this and the family loved it. We used the green chiles and subtracted the onions, and now that I am looking at the recipe, I might have forgotten the milk but it still turned out very tasty. Thanks for the recipe.
Post a Comment