Five-Can Mexican Casserole
This is a super easy recipe. Everyone will come back for seconds.
INGREDIENTS
2 lb. Ground beef
medium onion, chopped
1 can cream of mushroom soup
1 can cream of chicken soup
1 can Oil El Paso enchilada sauce (hot)
1 jar taco sauce (mild)
1 can green chopped chilies (small)
1 pkg. Frozen tortillas
1 c. sharp Cheddar cheese
Brown meat and onion; add contents of 5 cans into meat and simmer. Lay tortillas across bottom of large baking dish. Pour 1/2 of meat mixture over tortillas. Repeat tortillas, meat, etc. Bake at 350 degrees for 25 minutes. Add cheese to melt. Serve with tossed salad, Doritos chips and corn on the cob.
Recipe: Ruth Blair, "90th Anniversary Favorite Recipes" Compiled by the First Baptist Church, Weatherford, Oklahoma
