Beef Enchilada Casserole

a "before" photo

Another casserole...but we had a similar meal recently that was a big hit (Tamale Pie) & I wanted to try this version.

Ingredients:

1 pound ground beef
1 can cream of mushroom soup
1 can tomato soup
1 can cream of chicken soup
1 small can diced green chiles (I forgot to get these at the store, so we went without...but it was probably better for Finn that it wasn't too spicy)
1 small can (15 ounce) hot enchilada sauce (I used mild)
1 pound longhorn cheese, grated (I used Colby Jack)
1 dozen corn tortillas (we ran out & had to use some flour tortillas...which was a bummer!)

Directions:

Cook ground beef in large skillet until meat is done; drain. Then add each can of soup, chiles, and hot sauce. Heat mixture to boil and allow to simmer for 5 minutes. Take mixture off heat. Put four corn tortillas in bottom of 9 x 13-inch baking dish. Add one-third of the meat mixture and one-third grated cheese. Continue making layers of tortillas, meat mixture and cheese until all ingredients are used. Bake in 350 degree F oven for 20 minutes.

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We liked eating this with tortilla chips - yumm! It was very tasty & we'll definitely make it again. Next time, I'll be sure to have enough corn tortillas! Such an easy, delicious meal & the leftovers are even better!!