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Enjoy this recipe from Big Book of Holiday Cooking.
Submitted by: Tracee Cummins from Amarillo, TX
1-1/2 lbs. ground beef
1 onion, chopped
10-3/4-oz. can cream of chicken soup
10-oz. can red enchilada sauce
4-oz. can diced green chiles
2 t. ground cumin
1/2 t. salt
1/2 t. pepper
3 c. shredded Mexican-blend or Monterey Jack cheese, divided
10 8-inch flour tortillas
Garnish: chopped tomatoes, sliced green onions
Brown beef and onion in a large skillet over medium heat; drain. Stir in next 6 ingredients; simmer for 10 minutes. Spread 1⁄3 of meat sauce in a greased 13"x9" baking pan. Sprinkle with one cup of cheese. Add a layer of tortillas, tearing tortillas to fit pan and completely covering the sauce and cheese. Repeat layers, ending with remaining sauce and cheese. Bake, uncovered, at 350 degrees for 20 minutes, or until bubbly and cheese is melted. Garnish with tomatoes and onions. Serves 8. | |
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Brown beef and onion in a large skillet over medium heat; drain. Stir in next 6 ingredients; simmer for 10 minutes. Spread 1⁄3 of meat sauce in a greased 13"x9" baking pan. Sprinkle with one cup of cheese. Add a layer of tortillas, tearing tortillas to fit pan and completely covering the sauce and cheese. Repeat layers, ending with remaining sauce and cheese. Bake, uncovered, at 350 degrees for 20 minutes, or until bubbly and cheese is melted. Garnish with tomatoes and onions. Serves 8. |
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