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| CREAMY ENCHILADA CASSEROLE | ||||
| Yields 6 | ||||
| 1 lb. lean ground beef 1 can (12 oz.) Nestle Carnation Evaporated Milk 1 can cream of mushroom soup 1 can cream of chicken soup 1 onion, peeled and chopped 4 oz. Ortega Thick & Smooth Taco Sauce- Medium 1 can (4 oz.) Ortega Diced Green Chilies, drained 12 (8-in.) flour tortillas, cut into 2 x 1/2-in. strips 1 can (10 oz.) Ortega Enchilada Sauce 1 cup shredded Colby cheese |
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| Preheat oven to 375. Lightly grease a 13 x 9 x 2-in. baking dish. In a large skillet, brown ground beef; drain. Stir in evaporated milk, cream of mushroom soup, cream of chicken soup, onion, taco sauce and green chilies; stir well. Place a layer of half the tortillas on bottom of prepared pan, add half the enchilada sauce and top with half the beef mixture; repeat. Sprinkle Colby cheese evenly over top. Bake for 30 minutes until thoroughly heated. Can use Pepper Jack in the place of Colby cheese to make it a little bit hotter. |
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