Tex-mex Casserole
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Tex-Mex | Chopmeat, Crs, Post, Totest | 10 | Servings |
INGREDIENTS
| 2 | lb | Ground beef |
| 1 | Chopped onion | |
| 1 | t | Garlic powder |
| 1 | Cream of mushroom soup | |
| 1 | Cream of chicken soup | |
| 2 | 8oz mild enchilada sauce | |
| 3/4 | c | Milk |
| 30 | Crisp corn tortillas | |
| Broken | ||
| 2 | c | Shredded cheddar cheese |
INSTRUCTIONS
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. Taste of Home Ground Beef Collection 1996 Edition Shared by Carolyn Shaw 12-95 Posted to MM-Recipes Digest V4 #9 by q591b4@ilos.net on Mar 10, 1999
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Nutrition (calculated from recipe ingredients)
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Calories: 414
Calories From Fat: 285
Total Fat: 31.4g
Cholesterol: 99.7mg
Sodium: 664mg
Potassium: 343.7mg
Carbohydrates: 6.8g
Fiber: <1g
Sugar: 2.2g
Protein: 24.6g