Enchilada Casserole

Ingredients

• 2 pounds Hamburger Meat
• 1 whole Chopped Onion, Plus Extra For Topping
• 1 jar (8 Oz. Jar) Taco Sauce
• 1 can (10.75 Oz. Can) Cream Of Mushroom Soup
• 1 can (19 Oz. Can) Enchilada Sauce
• 1 package Corn Tortillas (32 Count Or More)
• 4 cups Mexican Blend Shredded Cheese

Preparation Instructions

1. Preheat oven to 350 degrees F. On the stovetop over medium heat, cook the ground beef and onions together, until meat is browned and onions softened. Remove from heat and drain fat.
2. Add taco sauce, cream of mushroom and enchilada sauce to ground beef. Let it simmer on medium heat for about 15-20 minutes.
3. Cut the tortillas into squares and start to layer in a 13×9 pan. (I like to cut the corn tortillas into squares so they fit better in the pan, but you don’t have to.)
4. Layer as follows: tortillas first, ground beef mixture, then cheese. I also like to use a thin layer of the beef mixture, only because I want more corn tortillas! Layer the meat as thick as you would like!
5. Continue until you have used all the beef mixture, top with cheese and onions then bake at 350 degrees F for 25 minutes. Let sit for 10-15 minutes before cutting.