Beefy Enchilada Casserole
  • 2 lbs. ground beef
  • 1 med. onion, chopped fine1 Tbsp chipolte hot sauce
  • 12 corn tortillas
  • 1/2 can cream of chicken
  • 1/2 can cream of mushroom
  • 1 can Cheddar cheese soup
  • 12 oz. Velveeta
  • 1 can Ro-Tel tomatoes, undrained
  • 8 oz. mexican cheese, grated
  • 1 sm. can green chilies
  1. Brown meat and onion. Drain. Stir in Chipolte hot sauce and remove from heat. Combine all soups (Ro-Tel also) and ¾ Velveeta in saucepan and warm. Place pieces of tortillas in greased 13x9 casserole dish. Layer meat, soup, green chilies. Repeat layers, ending up with last layer being mexican cheese. Cook in oven at 350 degrees for 30 minutes.