Enchilida casserole

4 Servings

Ingredients

Quantity Ingredient
1 pounds Ground beef (up to)
3 tablespoons Cumin
Garlic powder; chili powder
1 can (10.75-oz) tomato soup
1 can Water; less 1 inch; fill with evaporated milk
1 can (15-oz) chili; no beans
1 pounds Grated cheddar cheese
2 Bunches green onion; chopped
1 pack (8-oz) frozen tortillas

Directions

Brown meat and spices. Combine soup, water and milk. In large casserole, place layers of tortillas, sauce, cheese and onion. Repeat until all are used. Bake at 350 to melt cheese. You may top with shredded lettuce and chopped ripe olives before serving, or more onions for decoration.

MRS BOBBY WASHBURN (ELIZABETH)

MARVELL, AR

From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell, AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive, .

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