Enchilada Casserole

Enchilada Casserole

Andrea O
Edited on Nov 04, 2007

In high school I was a member of A.F.S.(American Field Service). My Senior year of '82 we did a 'short term' one week student exchange in Little Rock, Ark. This recipe was served at the pot luck 'Welcoming Dinner' held for us by the hosting families. We all had to have the recipe. It came from Mrs. Pack: 'Beth's Mom'. I've prepared it many times with many request for the recipe. It's a 'Tried & True' recipe. Enjoy!


2 lbs. ground beef
1 pkg. corn tortillas (I now use whole wheat)
1 lbs. sliced Velvetta cheese
1/4 can (15 oz) Tomato & Greens Chillies (mild)
2 14-16 oz. cans Mushroom Soup


Brown ground beef and drain and rinse off fat with hot water. Pour in enchilada sauce. Mix well. Spread all the meat in a 13"x9" dish.

Alternate in layers:
Tortillas - Tear into pieces or cut into fourths covering layer below.
Cheese - Cover torillas.
Mushroom soup - Spreads more easily if warmed first.
Tomatoes & Green Chillies - Sprinkle around on soup. Sparingly for a mild dish. Liberally for a hotter dish.

Bake uncovered at 350 for 30-45 minutes. Serves 4-6 people. Goes great with a salad and chips.

Not a NESTLÉ®-tested recipe.

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