Recipe Source: Vickie Lege / Amy Hazelwood
Prep/Cooking Time: 2 hours
2 pounds ground beef
1 package Corn Tortillas Chips
2 cans cream of mushroom soup
2 jars enchilada sauce
8 -10 slices of America – Cheddar slices. mozarella, or shredded cheese or your choice
1 large onion
1 large 15 oz can Rotel tomatoes
1 can mushrooms or fresh chopped
1/2 cup celery
1/2 cup green pepper
Cajun seasonings to taste or (salt, black pepper, cayenne, spices)
Season the ground beef well with Cajun seasonings. In a medium saucepan, brown the ground meat. Add the celery, peppers and onions,and mushrooms and saute’ until soft.
Add the soup, enchilada sauce and Rotel Tomatoes (if you can not find the Rotel brand use a small can (10 oz)of diced tomatoes and a small can (2 oz) of diced green chili peppers, mild or hot).
Cook on top of stove over medium heat for 30-45 minutes. Do not forget to stir.
In a sheet cake pan, layer the corn tortilla chips , add sauce, then cheese slices or shredded cheese. Continue the layering process and add lots of cheese on top.
Bake the casserole in a preheated 350 degree oven until cheese is melted approximately 20-25 minutes.
This recipe can be frozen and served at a later date but do not add cheese until time for actual meal.
Recommended side: Spanish Rice or Mexican Dips
You could use the flour tortillas to make it more like real enchiladas but its so quick and easy and not really time consuming. Most cooks have the ingredients on hand – so enjoy!
I omitted the mushrooms and used cream of chicken soup (instead of mushroom) and used flour tortillas, and it turned out wonderful! Highly recommended with a good spicy rice or similar side dish. 🙂