Beefy Enchilada Casserole

This is a delicious and easy alternative to beef enchiladas sure to please any Mexican food lover.

• Ready In: 1 hr 3 mins
• Serves: 8

Ingredients

• 2  lbs  ground meat (turkey, beef, etc)
• 1  finely chopped medium yellow onion
• 1 (1 1/4ounce) package  taco seasoning
• 2  teaspoons  vegetable oil
•  salt & pepper
• 1 (10 3/4ounce) can  cream of onion soup (or cream of mushroom soup if desired)
• 1 (10 3/4ounce) can  cream of chicken soup
• 1 (10 3/4ounce) can  nacho cheese soup
• 2 (14 1/2ounce) cans diced fire-roasted tomatoes
• 1 (4 ounce) can diced green chilies
• 10  ounces  grated cheddar cheese
• 10  corn tortillas, cut into one-inch cubes
•  dried ancho chile powder (optional)

Directions

1. Preheat oven to 375.
2. Place oil & onions in large skillet on medium heat. Season onions with salt & pepper to taste and continue to cook onions until almost translucent.
3. Add ground meat and taco seasoning to skillet and cook meat until browned. Drain meat, then combine with all the soups.
4. Spray a large cake pan or baking dish with cooking spray. Spread 1/3 of the meat/soup mixture in the bottom of the pan, then top with 1/3 of the tortillas, 1/3 of the tomatoes, then 1/3 of the cheese. Continue layering until all ingredients are used.
5. Bake 45 minutes, or until bubbly around edges. Top with a light sprinkle of ancho chili powder if desired.