Enchilada Hot Dish

In a Dutch oven, brown the ground beef; drain off the fat. Add chopped onion and celery, cook until soft. Add the two cloves of garlic and cook until fragrant, about 1 minute.

To the ground beef, add the soups, tomatoes and salsa. Stir and cook for a couple of minutes, until flavors incorporate.

While the soup and beef mixture mixture is heating, begin to lightly warm the tortillas on a hot griddle or skillet. Add a couple spoonfuls of the soup mixture to a 9×13 pan sprayed with cooking spray.

Top with 4 to 5 tortillas and a 1/4 of the cheese. Repeat the layers until you have 4 layers of tortillas and you’ve ended with cheese. Cover with foil and bake in a 350-degree oven for 35 to 45 minutes. Remove the foil and bake for 10 more minutes. (Remember to spray the foil so the cheese doesn’t stick).

Let it sit for 5 to 10 minutes to set, and the layers will slice nicely. Serve with a little sour cream and salsa. This is really good the next day, too!