Enchilada Casserole

• 2 1/2 lb. ground meat
• 1 green pepper, chopped
• 1 onion, chopped
• 2 heaping Tbsp. chili powder
• 1/2 to 1 tsp. oregano
• 2 (10 3/4 oz.) cans mushroom soup
• 1/2 soup can water
• 8 oz. hot or mild enchilada sauce
• 1 tsp. garlic salt
• 1 pkg. soft flour tortillas
• 1 lb. grated Cheddar cheese

1. Combine meat, green pepper, onion, chili powder and oregano; cook until meat is browned.
2. Drain off excess fat.
3. Remove from heat and add soup, water, enchilada sauce and garlic salt, combining well.
4. In a greased 9 x 12 x 3-inch casserole dish, place a layer of tortillas, then meat mixture and the cheese. Layer any remaining ingredients, ending with the meat mixture on top.
5. Refrigerate casserole for 24 hours or, if desired, freeze. To serve, bake at 350u0b0 for 45 minutes (longer if frozen).
6. Serves 10.

ground meat, green pepper, onion, chili powder, oregano, mushroom soup, water, enchilada sauce, garlic salt, flour tortillas, cheddar cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=362433 (may not work)