This recipe for Mushroom Enchilada Casserolewas submitted by Elaine Smith of East Texas, USA.
Recipe: Mushroom EnchiladaCasserole
1 (15-ounce) can tomato sauce1 (16-ounce) can refried beans1 (16-ounce) can enchilada sauce1 (7-ounce) can chopped green chilies1 (10 3/4-ounce) can condensed cream ofmushroom soup2 (8-ounce) packages of shredded cheese(2 cups)1 medium onion, chopped1 pound ground beefSalt and pepper to taste1 (12-count) package of large flour tortillas
In large skillet brown ground beef withonion, salt and pepper. When done, drain off grease. Pour inall 5 canned ingredients and stir well.
In 13 x 9 x 2-inch baking pan or largecasserole dish, do the following:
Cut flour tortillas in half, place halfon either end of dish and half on either side of dish. Spoona layer of meat mixture over flour tortillas then top with cheese.Continue to make layers until mixture is gone, then top withcheese.
Cover with aluminum foil and place in350°F (175°C) oven and bake for about 20 to 30 minutes.Make sure tortillas don’t burn on the bottom. You may need toadjust cooking time as needed.
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