New Mexico Enchilada Casserola

Total Time: 1 hr 15 mins Preparation Time: 15 mins Cook Time: 1 hr

Ingredients

• Servings: 12
• 18 medium corn tortillas
• 2 lbs shredded monterey jack cheese or 2 lbs colby-monterey jack cheese
• 2 (15 ounce) cans diced tomatoes
• 3 (10 3/4 ounce) cans cream of mushroom soup
• 8 ounces diced or chopped green chili peppers
• 1 cup minced onion
• 2 lbs very lean hamburger
• 1 clove garlic, crushed
• 1/2 teaspoon oregano
• salt

Recipe

• 1 brown hamburger seasoning with garlic, oregano and salt.
• 2 drain and blot any grease.
• 3 stir together until smooth: mushroom soup, tomatoes, and green chili.
• 4 for a large dinner: spray baking dish 10 x 15, with pam.
• 5 make layers of: 6 tortillas, 1/3 of each: soup mix, onion, meat, and cheese.
• 6 repeat until all is in baking dish.
• 7 for a small dinner: spray 2 8x8 baking dishes with pam.
• 8 break or cut 6 tortillas in half.
• 9 make layers of: 2 whole and 2 halves of tortillas, 1/6 of each: soup mix, onion, meat, and cheese.
• 10 repeat until all is in baking dishes.
• 11 wrap 1 dish tightly in aluminum foil, label, and freeze for next week.
• 12 bake in 350f oven for 1 hour.
• 13 serves 6 very hungry teens or 10 to 12 adults.