Enchilada Pie

Total Time:
1 hr 10 min
Prep:
40 min
Cook:
30 min

Yield:
6 to 8 servings
Level:
Easy

Ingredients
  • 1 pound ground chuck
  • 1 onion, chopped
  • 1 (14 1/2-ounce) can cream of mushroom soup
  • 2 small cans diced green chilies
  • 1 (14 1/2-ounce) can whole tomatoes, crushed
  • 1 (14 1/2-ounce) can tomato sauce
  • Vegetable oil
  • 1 package (6 tortillas) corn tortillas
  • 1 package (2 cups) shredded Colby jack cheese
Directions

Preheat the oven to 350 degrees F.

Brown the meat and onion together, drain. In a saucepan, cook the soup, chilies, crushed tomatoes, and tomato sauce. Add the browned meat and simmer on low heat. In a frying pan heat a little vegetable oil and heat the corn tortillas until they are warm but still soft. Place 4 of the warmed tortillas in the base of a casserole dish and top with 1/2 of the meat mixture. Sprinkle with 1/2 of the cheese. Repeat the layers, starting with the final 2 tortillas, meat mixture and remaining cheese. Bake for 30 minutes.


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