ENCHILADA CASSEROLE

For dinner last night I tried this new Recipe from the Family Cookbook. It's called Enchilada Casserole and since we love Mexican food it was a must try for me. It was wonderful, so so good, hubby kept repeating "this is SO good" in between bites and even the kids ate it all without complains and questions about what is on the plate, and is it a vegetable, can I eat it, does it taste yucky, is it hot?

Anyway, enjoy and if you try it, let me know how you liked it :)

ENCHILADA CASSEROLE

2 lb. lean ground beef
3 small onions, chopped
1 can (4 ox.) diced green chile peppers
1/4 tsp. McCormick Garlic Powder
1 can (10 ox.) enchilada sauce
12 corn tortillas
2 cups Kraft Finely Shredded Cheddar Cheese
1 can (10 3/4 ox.) cream of mushroom soup


Preheat oven to 400º F. In large skillet cook ground beef, onions, undrained chile peppers, and garlic powder, half at a time, until beef is brown and onions are tender. Drain fat.

Pour enchilada sauce into shallow dish. Dip 3 of the tortillas in sauce. Place in 13x9x2-inch baking pan. Top with one-fourth of the meat mixture, one-fourth of the cheese, and one-fourth of the soup. Repeat layers 3 more times. pour any remaining enchilada sauce over top.

Tightly cover pan with foil. Bake for 20 minutes. Remove foil. Bake about 5 minutes or until heated through.

Serves 8.