Enchilada Casserole
I found I liked this better with Green Chile Sauce rather than Enchilada Sauce.
However? You can use either one. If you use the Green Chile Sauce, you may
want to drain some of the water, or allow it to simmer longer to thicken a little more.
Ingredients:
1 lb. of ground beef
1/2 cup chopped onions
10 3/4 oz can cream of mushroom (or chicken) soup
10 3/4 oz can of Green Chile Sauce (or Enchilada Sauce)
1 cup shredded Cheddar Cheese
1/2 teaspoon garlic salt
1/8 teaspoon black pepper
8 oz can Pillbury Crescent Dinner Rolls
1/2 to 1 cup of crushed corn chips or tortilla chips
4 slices American Processed cheese
1/4 cup finely diced Jalepeno or any Chile pepper (optional)
Parsely flakes
Paprika
In a skillet, brown ground beef. Drain most of the juices when browned and add onion. Cook a couple minutes more until the onions become softened. Drain if necessary. Add soup, Green Chile Sauce, garlic salt, Jalepeno peppers, and black pepper.
Pre-heat oven to 350 degrees.
Allow the sauce to simmer while preparing crust. Separate crescent dough into 2 rectangles. Form the rectangles in the bottom of an ungreased 8" x 8" x 2" deep baking dish. Press over the bottom and 3/4 the way up the sides making a solid layer of dough.
Sprinkle half of the crushed chips over the crust, then spoon in your meat mixture. Lay the 4 cheese slices over the top of the mixture, top with cheddar cheese. Top with remaining crushed chips and sprinkle with parsley and paprika.
Bake 25 to 30 minutes until crust is golden brown. LET THIS STAND at least 5 minutes before serving.
Serves 6.