Enchilada Casserole

1 lb. hamburger
1/4 cup onion, chopped
1 can diced tomatoes with peppers (spicy), undrained
1 can tomato sauce
1 package taco seasoning
1 can cream of mushroom soup
1 large package corn tortillas
1 cup Cheddar cheese, shredded
sliced black olives

In a large saucepan, brown the hamburger and onion; drain off fat. Add the tomatoes, tomato sauce, taco seasoning, and cream of mushroom soup. Mix well and heat to just boiling. Tear the tortillas into large bite-sized pieces and put them in the meat sauce, pushing them down into the sauce. Keep adding pieces of tortilla until you can no longer push any more into the sauce. Reduce heat to low, cover, and let simmer for about 5 minutes. Serve with cheese and olives.

Last 5 posts by AmishReader.com

Leave a Reply