Thursday, June 20, 2013

ENCHILADA PIE

 
10 corn tortillas, quartered

2 lb. ground beef

1 (4 oz.) can diced green chilies

1 can mushroom soup

1 (16 oz.) can stewed tomatoes

1 lb. grated Longhorn cheese

1 med. onion, chopped

Cook ground beef and onions in skillet, drain. Add chilies, soup, and tomatoes to beef mixture.
 
 Layer in 9 x 13 inch pan, 1/2 each of tortillas, beef mixture and cheese.
 
 Repeat layers topping with cheese.
 
 Cover and bake at 350 degrees for 1 hour.
If you want, pour a can of chili that has been deluted over the top and cover with cheese..

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