Enchilada Casserole
A rich and scrumptious casserole made with juicy tomatoes, cheddar cheese and cream of mushroom soup.
Yield
12 servingsPrep
5 minCook
30 minReady
40 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
ground beef
|
|
| 1 | medium |
onions
chopped |
|
| 1 | can |
cream of mushroom soup
|
|
| 10 | ounces |
tomatoes, canned
rotel with chilies |
|
| 12 | each |
corn tortillas (6-inch)
|
*
|
| 12 | ounces |
cheddar cheese
grated |
|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
black pepper
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
ground beef
|
|
| 1 | medium |
onions
chopped |
|
| 1 | can |
cream of mushroom soup
|
|
| 289 | ml/g |
tomatoes, canned
rotel with chilies |
|
| 12 | each |
corn tortillas (6-inch)
|
*
|
| 346.8 | ml/g |
cheddar cheese
grated |
|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
black pepper
to taste |
*
|
Directions
Brown ground beef and onion; drain off grease. Set aside. Mix mushroom soup and tomatoes in blender. Add to ground beef. In a greased 9x13 inch casserole dish, layer 5 to 6 tortillas, torn into bite size pieces, half the ground beef mixture and ½ the grated cheese. Repeat layers; ending with cheese. Bake at 350℉ (180℃) for 30 minutes.
