Cheesy Mexican Beef Casserole

Prep: 15 min | Bake: 45 min | Yield: 8 servings

Ingredients

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

Instructions

1. In a skillet, cook beef over medium heat until no longer pink; drain.
2. Add onion and cook until tender.
3. Add soups and 1/2 soup can of water.
4. Line the bottom of a 13 x 9 x 2 inch baking dish with four tortillas, torn into pieces.
5. Cover with half of the meat mixture, then half of the chiles and half of the cheese.
6. Repeat layering with remaining tortillas, meat mixture, chilies and cheese.
7. Bake at 325 degrees F for 30 to 45 minutes or until hot and bubbly.
8. Serve with shredded lettuce, chopped tomatoes and sour cream.

Attribution

Photo credit: American Dairy Association

Recipe credit: Gary and Donna Sharp.