Mexican Enchilada Casserole

• 2 lb. lean ground beef
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 Tbsp. vegetable oil
• 1 (8 oz.) can tomato sauce
• 3 Tbsp. chili powder
• 1/4 tsp. salt
• 1 (10 3/4 oz.) can cream of chicken soup
• 3/4 c. milk
• 1 c. shredded Cheddar cheese
• 1 c. shredded Monterey Jack cheese
• 1 (4.8 oz.) pkg. taco shells, coarsely crushed

1. Heat oven to 350u0b0.
2. Grease a 2-quart casserole; set aside.
3. In large skillet, cook meat, onion and garlic in oil over medium heat until meat is no longer pink and onion is tender.
4. Drain.
5. Stir in tomato sauce, chili powder and salt.
6. Heat over medium heat until bubbly.
7. Reduce heat to very low; simmer for 10 minutes, stirring occasionally.
8. Remove from heat; set aside.
9. Mix Cheddar cheese and Monterey Jack cheese and set aside.

lean ground beef, onion, garlic, vegetable oil, tomato sauce, chili powder, salt, cream of chicken soup, milk, cheddar cheese, shredded monterey jack cheese, taco shells

Taken from www.cookbooks.com/Recipe-Details.aspx?id=723044 (may not work)