Sunday, January 27, 2008

Enchilada Casserole

Enchilada Casseroleby me :)


1 lb hamburger
1 can diced tomatoes (rotel for more heat)
1 can cream of mushroom soup
1 can ranch style beans
2 cups shredded cheese
12 or more corn/or flour tortillas (we like flour best)

brown meat and drain. Add all canned items and mix well. Take large cake pan and spray with Pam. Spoon the meat mixture, one spoonful into the bottom of the pan and spread out. Cover bottom of dish with six tortillas. Cover tortillas with half the meat mixture and cover with half the cheese, repeat and end with cheese.Bake 350 for 20-25 minutes and let SIT 10 minutes before serving. Serve with sour cream and black olives.You can also do this in the CROCKPOT too. Exactly the same order and cook on low for 3 hours.

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