Tex-Mex Casserole


2 lb Ground beef
1 Chopped onion
1 ts Garlic powder
1 cn Cream of mushroom soup
1 cn Cream of chicken soup
2 cn (8oz) mild enchilada sauce
3/4 c Milk
30 Crisp corn tortillas, broken
2 c Shredded cheddar cheese


Brown meat, onion and garlic until onion is tender; drain. Stir in soup, sauce and milk. Layer as follows: Half the shells, meaat anad cheese. Repeat layers. Bake 45 minutes or until heated through at 350F. Let stand a few minutes before serving.


8 servings


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