Beef, Casseroles, Mexican - Spanish

TACO CASSEROLE

  • 1 can Cream of mushroom soup
  • 1 can Cream of chicken soup
  • 1 can Enchilada Sauce
  • 1 bottle Taco Sauce
  • 10 small Flour tortilla shells
  • 2 packages Cheddar cheese, mild, shredded
  • 2 pounds Browned hamburger
  • 1 small Onion, Sauteed

    • Mix the first four incredients together in a glass bowl. Preheat the oven to 350°. Mix browned hamburger and onions in soup mixture. In a greased 9X13 pan, layer a thin section of the soup mixture. Add a layer of tortillas and then cheese. Repeat the layering sections two more times. End with a layer of tortillas spread with soup mixture and cheese. Bake uncovered for 25 minutes. Turn off the oven and let the casserole remain in the oven for 15 more minutes.

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Tamra Monroe of Vienna, WV. 

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