Thursday, May 21, 2009

Enchilada Casserole

1 pound lean ground beef
1/2 cup chopped onion
1 can (about 10 ounces) red enchilada sauce
1 can cream of mushroom soup
1 can cream of chicken soup
1 can (4 ounces) chopped green chile peppers
1 cup milk
1 small clove garlic, minced
1 package (about 7 ounces) tortilla chips, coarsely crumbled
8 ounces grated Cheddar cheese or Mexican cheese blend

Preheat oven to 375°In a large skillet, brown ground beef with onion; remove from heat and drain off excess fat. Add enchilada sauce, soups, chopped chile peppers, milk, and minced garlic; mix well.
In a greased 9x13x2-inch baking pan, place a layer of half the coarsely crumbled tortilla chips; top with half of the ground beef mixture. Layer with remaining crumbled tortilla chips, then remaining meat mixture. Bake at 375° for 30 minutes. Sprinkle cheddar cheese over top the last 10 - 15 minutes. Let stand for 10 minutes before serving.

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