Mushroom Enchilada Casserole
This terrific recipe for Mushroom Enchilada Casserole was submitted by Elaine Smith of East Texas.
1 (15-ounce) can tomato sauce
1 (16-ounce) can refried beans
1 (16-ounce) can enchilada sauce
1 (7-ounce) can chopped green chiles
1 (10.75-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 ground black pepper to taste
1 (12-count) package of large flour tortillas
- 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.
- In 13x9x2-inch baking pan or large casserole dish, do the following:
- 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.
- 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.
Makes 12 servings.