Serves 6-8 Prep 15 min Cook time 20-30 Min Rest Time 7-8 Min

John's ORTEGA Enchilada Casserole


1 LB GROUND BEEF ( 80/20 )
1 Cup Diced ONION
TORTILLAS ( Soft Flour ) 6-12 Depending on Size
1 Can Cream of CHICKEN SOUP ( 10


Brown Ground Beef with Diced Onion. Drain. Set Aside.
MIX In a Large Non Reactive Bowl with a WHISK: The Cr Chicken Soup, Enchilada Sauce, Tomato Sauce, Fresh Garlic, Salt, Pepper, Garlic Powder, and the Chili Powder. When well blended, ADD THE MEAT, GREEN CHILIS, BLACK OLIVES and WHISK.
Spray a 9 x 13 PYREX glass pan with Cooking Spray. Line the Bottom with a single layer of Tortillas. (They may overlap a bit and they may have to be torn to fit ) Pour Half of the MEAT MIX over the Tortillas, and spread evenly. Lay another Layer of Tortillas on Top of this. - ( You may want to add a thin layer of Sour Cream here it’s good ) Sprinkle a small amount of CHEESE over this Add the REST of the MEAT MIX COVER WITH the REST of the CHEESE and BAKE @ 375 for 25 - 30 MINUTES . checking the cheese for doneness on occasion Remove from Oven. Tent with FOIL and Let Rest about 7-8 Minutes Serve with Sour Cream and ORTEGA Taco Sauce on the Side
**NOTE - A Pizza Cutter and a Spatula are helpful for Serving
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