It’s easy, it’s delicious, and it makes enough to feed my husband, his parents, his two strapping brothers, their wives, all five grandchildren, and me. Okay, okay, I’m lying. When we are all together, we have to make two casseroles. But, I bet it would feed us all if the boys didn’t eat so much…
In a large skillet, cook onion and green peppers in oil over medium heat for 5 minutes until lightly brown. Add beef and cook until beef is well browned; drain any grease.
In a large saucepan, mix together enchilada sauce, tomato sauce, and mushroom soup. Simmer over medium heat for 15 minutes.
In a greased 15 1/2 x 10 1/2 x 2 roasting pan, place 6 tortillas. Layer 1/3 of the meat, 1/3 of the jalapeno peppers, 1/3 of the sauce, and 1 cup of cheese on the tortillas. Repeat layers 2 times. Pour excess sauce and cheese on top.
Cover and bake 45 minutes at 350 degrees F. Uncover and bake 15 minutes more. Let stand for 10 minutes before serving.
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This was very good. A friend of mine and I both made this at different times, neither of use used the whole red pepper and we couldn’t seem to use all the tortillas. It didn’t seem to make enough meat to do that. We were only able to use 12 tortillas, but besides that we will make again. My whole family loved it, even my 7 year old who is picky, he ate two helpings.
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