 | | Baked Enchilada |
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1 lb. hamburger
1 can cream of mushroom soup
1 (8 oz.) can taco sauce
1 c. milk
1/2 lb. grated Cheddar cheese
1 med. onion, diced
1 can cream of tomato soup
1 (8 oz.) can chopped green chiles
12 corn tortillas
Brown hamburger and onion. Add soups, taco sauce, chiles and milk. Alternate layers of this mixture with tortillas cut in fourths and cheese. Start with small amount of meat sauce in 13 x 9 inch pan, then half the tortillas, then half the mixture and half the cheese. Repeat. Bake 1 hour at 325 degrees. |
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