Enchilada Casserole
- Reviews 2
Ready In: 50 mins
Serves: 4-6
Ingredients
- 1 lb meat
- 1 can cream of mushroom soup
- 1 can rotel
- 1 can enchilada sauce
- 1 bag of tostidos tortilla chips
- 1 (16 ounce) package of shredded cheese
- 1 can refried beans
Directions
- Brown the ground meat in skillet and drain.
- Add back into the skillet.
- On Medium Heat add Rotel, Cream of Mushroom, and HALF the can of enchilada sauce.
- Stir and let simmer for about 10 minutes.
- Stirring occasionally.
- Take a 9X13 inch pan and layer the bottom with tostido chips.
- Then add a partial amount of your meat mixture.
- The next layer will be your cheese.
- Then layer again.
- Refried beans is an optional topper.
- Last add the rest of your enchilada sauce and sprinkle with cheese.
- Preheat on 350 degrees for 30-45 min.
- Or until bubbly.
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