Sunday, February 19, 2006

Enchilada Casserole

1 lb hamburger
1 onion chopped
8 oz cheddar cheese grated (I prefer shredded Mexican blend in the bag)
1 can mild enchilada sauce
1 can cream mushroom soup
corn tortillas

Brown hamburger and onion. Drain.
Add chilies, sauce, soup. Heat til bubbly. Set aside.
Layer in 8x8 baking dish:
~meat sauce
Repeat until everything has been used. I only have enough for 2 layers of each. (But I also use a 9x13 dish.)
Bake at 375 until cheese is melted and dish is bubbly. Remove and let set for 15 minutes.

This recipe can easily be spiced up to suit hotter taste buds.

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