Title: Tex-Mex Casserole
Categories: Crs, Totest, Post, Chopmeat
Yield: 10 Servings

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.

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