Enchilada Casserole
1 pound Ground beef or Chicken
1 can cream of chicken or mushroom soup
1 can black or kidney beans
1 envelope of taco seasoning (or enchilada)
1 package of corn tortillas (or flour if you prefer)
Shredded cheese
Cook the chicken or beef. Stir in the soup, seasoning, and beans (unless your husband hates beans and you are forced to leave it out). Layer the tortillas meat mixture and cheese like lasagna in an 8 or 9 inch square baking dish. I start and end with different ones depending on my mood. I don't think it matters.
Bake at 350 until the cheese is melted and bubbly (about 30 minutes)
Let's see if I can make the links work
3 comments:
This sounds yummy and easy to make, which is a major plus in my world.
Visiting from the Blog Hop....
~Candice
Nice job. When I did her picture one, I couldn't get the linky to work and gave up trying again. Maybe you can help me figure out what I did wrong for next time.
YUM! So much so that I just made 2 batches... one to drop off to a new mom, and one for us for dinner tonight. YUM. Megan and I had some leftovers from the first one I made (used xtra meat and we had some filling left so we made 2 little enchilada's) - Megan devoured it! Thanks for sharing!
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