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!
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.
Makes 2 pans
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|Serving Size: 1 Serving (441g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 433 (55%)|
|Amt Per Serving||% DV|
|Total Fat 48.1g||64 %|
|Saturated Fat 18.2g||91 %|
|Monounsaturated Fat 15.4g|
|Polyunsanturated Fat 2.8g|
|Cholesterol 130.8mg||40 %|
|Sodium 1434.5mg||49 %|
|Potassium 981.2mg||26 %|
|Total Carbohydrate 47.6g||14 %|
|Dietary Fiber 10.9g||44 %|
|Sugars, other 36.8g|
|Protein 39.1g||56 %|
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Calories per serving: 783
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