Enchilada Casserole

When my father was stationed in Germany more than 30 years ago my mother got this recipe from another military wife who happened to be from Texas. It has been one of my favorite meals and was one of the firs recipes I learned how to make. It's a great recipe because you can add almost anything to it. My mother made it the other day and put green chilies in it!

Cuisine: MexicanMain Ingredient: Beef

(5, 1) 100% would make again (reviews)

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Recipe
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Ingredients

Ready in 45 minutes
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Original recipe makes 12 Servings

2 lb.Ground beef

1 packageTaco seasoning

1/2 cupwater

2 canRefried beans

1 can (12 oz)Enchilada Sauce; (medium or hot)

1 can (12 oz)Cream of Mushroom Soup

1 canCream of Chicken Soup

1 1/2 cupCheddar cheese; shredded

12 eachcorn tortillas; (2-3) Packages

Enchilada Casserole Preparation

Preheat oven to 400 degrees F. Brown meat (with onions, if desired) in a skillet, then drain. Add taco seasoning and water. Simmer 15 minutes. In a separate bowl, combine beans, enchilada sauce and soups. Add meat mixture and stir. In the bottom of a 13x9-inch casserole dish sprayed with nonstick cooking spray, add two ladles (or enough to cover the bottom) of the meat/soup sauce, sprinkle a thin layer of cheese on top, then layer six tortillas. Repeat layering of sauce, cheese and tortillas. Finish with a layer of sauce and cheese. Bake about 30 minutes or until cheese in center bubbles.