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    Mexican Casserole


    Source of Recipe


    NET

    List of Ingredients




    Mexican Casserole

    serves 4
    1 1/2 lb. ground beef
    1 small onion, chopped
    1 small can diced chiles
    18 corn tortillas
    2 cans of cream of onion soup
    2 cups Las Palmas enchilada sauce if available
    1 bell pepper, chopped
    1/2 - 3/4 clove minced garlic
    1 can of corn
    1 cup of grated cheese
    Brown meat, drain fat. Add peppers, onions, garlic, and can of chiles--cook with the browned meat. Blend soup and Las Palmas sauce together. Fry the 18 tortillas in oil. After frying (and when cool enough to handle), tear ten of the tortillas and use them to line the bottom and sides of a 9x13 inch pan. Pour half of the meat mixture onto the tortillas. Pour one cup of the sauce mixture on top of the meat. Next, tear the remaining eight tortillas and place them on top. Place the remaining meat mixture over the top layer of torn tortillas and cover with the remaining sauce. Place the one cup of grated cheese on top and bake 35-45 minutes in 350 degree oven. Place a cover on the pan for the last 20 minutes in order to keep the cheese moist.

    Recipe
 

 

 

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