Wilma's Mexican Casserole
photo by pamela t.
- Ready In:
- 50mins
- Ingredients:
- 10
- Serves:
-
8
ingredients
- 2 lbs ground beef
- 1 onion white, chopped
- 1 (10 ounce) can cream of mushroom soup
- 1 (4 ounce) taco sauce
- 1 (11 ounce) can enchilada sauce
- 1 (4 ounce) can green chilies (small)
- 1⁄4 cup water
- 12 corn tortillas, torn in pieces
- 1⁄4 teaspoon salt
- 1 cup cheddar cheese, grated
directions
- Brown meat with onions, drain fat.
- Add all the remaining ingredients except the cheese and tortillas.
- Grease a large casserole dish.
- Now alternate torn tortillas, the meat and soup mixture then the cheese. You can do this twice. I like to end with the cheese or save some of the cheese for the top.
- Top with remaining cheese. Bake in 350° oven for 30 minutes.
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Reviews
-
Very good recipe overall. However we did find the corn tortilla shells to be a bit overpowering in the dish. Next time I will try using the flour ones even though they will be a bit soft I think it will work. We still enjoyed it but for our taste preference we do not care for the flavor of the corn shells.
-
Wow! 5 stars from the whole family! Wilma was onto something, here! Loved the taste, ease and consistancy. So easy to prepare on a work night and serve leftovers the next night. I did add a little crushed red pepper after cooking for heat. This would be nice with sliced black olives and scallions on top to garnish. Just wonderful! Thanks, Luvin' Texas!
RECIPE SUBMITTED BY
True Texas
Alvarado, Texas