Enchilada Casserole

Mary Morgan, F.H.S.

Brown 2 pounds ground beef and 1 medium onion. chopped fine.


  • 1 can enchilada sauce
  • 1 cup cream of mushroom soup
  • 1 cup cream of chicken soup
  • 1/2 cup jalapeno pepper, chopped fine

Grate about 12 ounces Cheddar cheese. Cut 1 package soft tortillas into fourths. Pour into a greased casserole dish. Layer tortillas, soups and meat mixture. Add grated cheese.

Bake at 350° for about 35 to 40 minutes.

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