Mexican Casserole Recipe #363190
Easy to make and tastes wonderful. I have made this many times for my family. All you need is a salad and hot bread and dinner is complete! My entire family loves this dish and my son always hopes there are leftovers so he can take some home with him!
by CarolO
55 min | 25 min prep
SERVES 12
- 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
- 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.
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5 stars