Mexican Casserole

CarolO's Note:

Easy to make and tastes wonderful. I have made this many times for my family. All you need is a salad and hot bread and dinner is complete! My entire family loves this dish and my son always hopes there are leftovers so he can take some home with him!

• Total Time: 55 mins
• Prep Time: 25 mins
• Cook Time: 30 mins

Ingredients:

Servings: 12

• 2 lbs hamburger
• 1 (12 ounce) can red enchilada sauce (mild or hot)
• 1 (10 ½ ounce) can cream of mushroom soup (undiluted)
• 1 (10 ½ ounce) can cream of chicken soup (undiluted)
• 1 (12 ounce) can Pet milk
• 1 (10 ounce) can Rotel tomatoes & chilies (mild or hot)
• 16 ounces kraft cheese , grated (Blue Box)
• 12 corn tortillas

Directions:

1. Brown hamburger meat in large skillet and drain off grease. Stir in the soups, enchilada sauce, Pet milk, tomatoes & green chilies and mix well. Heat until bubbly. Put some of the meat mixture in a 9 X 13 baking pan. Cover with quartered tortillas. Continue to layer meat mixture & tortillas, ending with meat mixture. Heat in 350° oven for about 30 minutes or until bubbly. Top with grated cheese and return to oven until cheese melts. I have used other cheese, for example Velveeta but it just doesn't taste the same. Kraft cheese in the blue box is the only one I use.