Mexican Enchilada Casserole Recipe
Ingredients
| Enchilada sauce | 1 Can (10 oz) | |
| Tortillas | 12 | |
| Ground beef | 1 1⁄2 Pound | |
| Onion | 1 , chopped | |
| Chili peppers | 3⁄4 Can (7.5 oz), peeled | |
| Cream of chicken soup | 3⁄4 Can (7.5 oz) | |
| Cream of mushroom soup | 3⁄4 Can (7.5 oz) | |
| Milk | 1 Cup (16 tbs) | |
| Pitted ripe olives | 1 Can (10 oz) | |
| Grated sharp cheese | 2 Cup (32 tbs) |
Directions
Place all ingredients in casserole in alternate layers, starting with enchilada sauce and tortillas.
Cover with foil.
Bake in 350 degree oven for 1 hour and 30 minutes.
Uncover last 10 min utes of baking time.
Cover with foil.
Bake in 350 degree oven for 1 hour and 30 minutes.
Uncover last 10 min utes of baking time.
Chef
