Mexican Casserole

Ingredients

• 2 lbs hamburger

• 1 (12 ounce) can red enchilada sauce (mild or hot)

• 1 (10 1/2 ounce) can cream of mushroom soup (undiluted)

• 1 (10 1/2 ounce) can cream of chicken soup (undiluted)

• 1 (12 ounce) can Pet milk

• 1 (10 ounce) can Rotel tomatoes & chilies (mild or hot)
• 16 ounces kraft cheese, grated (Blue Box)
• 12 corn tortillas

Directions

1. 1

   Brown hamburger meat in large skillet and drain off grease. Stir in the soups, enchilada sauce, Pet milk, tomatoes & green chilies and mix well. Heat until bubbly. Put some of the meat mixture in a 9 X 13 baking pan. Cover with quartered tortillas. Continue to layer meat mixture & tortillas, ending with meat mixture. Heat in 350° oven for about 30 minutes or until bubbly. Top with grated cheese and return to oven until cheese melts. I have used other cheese, for example Velveeta but it just doesn't taste the same. Kraft cheese in the blue box is the only one I use.