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Cabin Mexican Casserole

Source of Recipe

Unknown


List of Ingredients

2 lbs. Ground beef
1 large onion, chopped
2 garlic cloves, minced
2 tsp. Salt
2 tsp. Pepper
1 can cream of mushroom soup, undiluted
1 can cream of chicken soup, undiluted
1 (10 oz.) can enchilada sauce
1 (5 oz.) Can evaporated milk
1 (8 oz.) Pkg. Monterey Jack cheese, shredded
1 (6.5 oz.) Pkg. Corn tortillas, cut into fourths



Recipe

Cook first 5 ingredients in a large dutch oven, stirring until beef is browned and crumbles; drain mixture and return to dutch oven.

Add mushroom soup and next 4 ingredients; cook over medium-low heat, stirring often, until cheese melts. Remove from heat.

Place 2 cups beef mixture in a lightly greased 13- x 9-inch baking dish; top with one-third of tortilla pieces. Repeat layers twice, ending with tortillas.

Bake at 350� F. for 25 to 30 minutes or until bubbly around edges.