Enchilada Casserole Recipe
Ingredients
6 tortillas vegetable shortening for shallow frying
1 pound ground beef
1/2 cup chopped onion
1 can condensed cream of mushroom soup
1 can enchilada sauce
1 can evaporated milk
1 cup shredded sharp process American cheese
2 to 4 tablespoons chopped and seeded canned green chilies
Directions
Fry tortillas in hot vegetable shortening until crisp, according to label directions.
Drain on paper toweling; break into bite size pieces.
In skillet, cook beef and onion until beef is lightly browned.
Stir in soup.
Add remaining ingredients and tortillas; turn into 2 quart casserole.
Bake at 350° for 1 hour.
Stir once or twice while baking.
Drain on paper toweling; break into bite size pieces.
In skillet, cook beef and onion until beef is lightly browned.
Stir in soup.
Add remaining ingredients and tortillas; turn into 2 quart casserole.
Bake at 350° for 1 hour.
Stir once or twice while baking.
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