Make Ahead Enchilada Casserole

 

 

 

2 lbs. ground beef

 

1 lg. onion, chopped

 

2 tbsp. chili powder

 

1 tbsp. ground cumin

 

 salt and pepper to taste

 

1 (15 oz.) ranch style beans

 

6 flour tortillas, quartered or torn

 

1 1/2 c. Swiss cheese, shredded

 

1 (14 oz.) can tomatoes, drained(save juice)

 

2 to 3 (4 oz.) cans chopped green chilies

 

1 (10 1/2 oz.) can cream of mushroom soup, undiluted

 

Brown onion and ground beef and drain well. Add chili powder, cumin and salt. Stir well and cook over low heat 10 minutes. Spread meat mixture into a 9 x 13 pan. Layer drained beans, broken tortilla pieces and cheese over meat. Pour tomato liquid over cheese. Chop tomatoes and combine with chilies and spread over the cheese. Spread soup over all. Cover and refrigerate overnight. Bake uncovered at 350 degrees for 1 hour.