Mexican Casserole

LINDA'S MEXICAN CASSEROLE

1 can cream of mushroom soup
1 can cream of chicken soup
1 lb hamburger
1 medium onion, chopped
1 small can chopped green chilies
2 pkgs corn tortillas
1 can mild enchilada sauce
1 small box Velveeta cheese
1 small can evaporated milk

Saute meat and chopped onion; drain. Do not add any salt.
Combine: soups, enchilada sauce, chilies, cubed cheese, and evaporated milk.
Add meat and onion to soup mixture.
Stir.

Break up tortillas and cover the bottom of a greased baking dish.
Pour part of the meat/soup mixture over tortillas, layer with more tortillas. Repeat ending up with a tortillas topping.

Bake 350 for 20-30 minutes.

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*The Corner Desk . Com* LINDA'S MEXICAN CASSEROLE 1 can cream of mushroom soup 1 can cream of chicken soup 1 lb hamburger 1 medium onion, chopped 1 small can chopped green chilies 2 pkgs corn tortillas 1 can mild enchilada sauce 1 small box Velveeta cheese 1 small can evaporated milk Saute meat and chopped onion; drain. Do not add any salt. Combine: soups, enchilada sauce, chilies, cubed cheese, and evaporated milk. Add meat and onion to soup mixture. Stir. Break up tortillas and cover the bottom of a greased baking dish. Pour part of the meat/soup mixture over tortillas, layer with more tortillas. Repeat ending up with a tortillas topping. Bake 350 for 20-30 minutes. Back To Ground Beef Recipes Page