Cheesy Mexican Beef Casserole recipe

Servings: 8

Prep Time: 15 mins
Cook Time: 45 mins

2 pounds ground beef
1 medium onion, chopped
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
8 corn tortillas (6 inches)
1 can (7 ounces) chopped green chilies
4 cups (16 ounces) Sargento ChefStyle Mild Cheddar Shredded Cheese
Shredded lettuce
Chopped tomatoes
Sour cream

In a skillet, cook beef over medium heat until no longer pink; drain. Add onion and cook until tender. Add soups and 1/2 soup can of water. Line the bottom of a 13 x 9 x 2-inch baking dish with four tortillas, torn into pieces. Cover with half of the meat mixture, then half of the chilies and half of the cheese. Repeat layering with remaining tortillas, meat mixture, chilies and cheese.

Bake at 325°F for 30 to 45 minutes or until hot and bubbly. Serve with shredded lettuce, chopped tomatoes and sour cream.

Courtesy of Gary and Donna Sharp

Recipe and photograph provided courtesy of American Dairy Association. Used with permission.