Enchilada Casserole With Cream Of Mushroom Soup Recipe
Ingredients
| Onion | 1 Cup (16 tbs), chopped | |
| Garlic | 1 Clove (5gm), minced | |
| Butter/Margarine | 2 Tablespoon | |
| Ground beef | 2 Pound | |
| Cream and mushroom soup | 1 Can (10oz) | |
| Tomato sauce | 1 Can (10oz) | |
| Tomato Paste | 1 Can (10oz) | |
| Green chiles | 2 Can (10oz), chopped | |
| Salt | 1 Teaspoon | |
| Tortilla chips package | 1 | |
| 3/4 lb. Longhorn cheese, shredded | ||
Directions
Saute onion and garlic in margarine.
Add meat and brown.
Stir in soup, tomato sauce, tomato paste, chiles and salt.
Cook until mixture begins to boil.
Place half of tortilla chips in bottom of 9" x 13" baking dish.
Pour meat mixture over tortilla chips.
Top with remaining tortilla chips and cheese.
Bake at 375° for 20-25 minutes.
Serve with sour cream if desired.
Add meat and brown.
Stir in soup, tomato sauce, tomato paste, chiles and salt.
Cook until mixture begins to boil.
Place half of tortilla chips in bottom of 9" x 13" baking dish.
Pour meat mixture over tortilla chips.
Top with remaining tortilla chips and cheese.
Bake at 375° for 20-25 minutes.
Serve with sour cream if desired.
Chef
