Originally, this was a crock pot recipe, but I never could figure out why it needed to be cooked for such a long time. It's a fairly basic casserole-style dish that only needs to bake a few minutes in the oven to bring the flavors together. So...goodbye to long cooking times (only for weekends), and hello to weeknight supper!
Ingredients
- 1 pound lean ground beef
- 1 can red enchilada sauce, mild or medium
- 1 can cream of mushroom soup
- 1 can golden mushroom soup
- 1 can cheddar cheese soup
- 12-15 white or yellow corn tortillas, torn into 1” pieces
- 8 ounces cheddar or Monterey jack cheese, grated
Heat oven to 325 degrees. In a large, oven-safe skillet or casserole, brown ground beef and drain. Stir in enchilada sauce and soups. Fold in tortilla pieces. Spread grated cheese on top. Bake at 325 degrees for 20-25 minutes or until bubbly. Serves 6.
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| Brown ground beef |
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| Grate cheese and set aside |
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| Stir in enchilada sauce, soups, and tortilla pieces |
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| Spread grated cheese on top and bake |
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