This recipe for Mushroom Enchilada Casserole was submitted by Elaine Smith of East Texas, USA.

Mushroom Enchilada Casserole

1 (15-ounce) can tomato sauce

1 (16-ounce) can refried beans

1 (16-ounce) can enchilada sauce

1 (7-ounce) can chopped green chilies

1 (10 3/4-ounce) can condensed cream of mushroom soup

2 (8-ounce) packages of shredded cheese (2 cups)

1 medium onion, chopped

1 pound ground beef

Salt and pepper to taste

1 (12-count) package of large flour tortillas

1. In large skillet brown ground beef with onion, salt and pepper. When done, drain off grease. Pour in all 5 canned ingredients and stir well.
2. In 13 x 9 x 2-inch baking pan or large casserole dish, do the following:
3. Cut flour tortillas in half, place half on either end of dish and half on either side of dish. Spoon a layer of meat mixture over flour tortillas then top with cheese. Continue to make layers until mixture is gone, then top with cheese.
4. Cover with aluminum foil and place in 350°F (175°C) oven and bake for about 20 to 30 minutes. Make sure tortillas don't burn on the bottom. You may need to adjust cooking time as needed.

Makes12 servings.