Mother'S Enchilada Casserole
- 1 lb. ground beef
- 1 large green pepper, chopped
- 1 large onion, chopped
- 1 pkg. dry onion soup mix
- 1 can Ro-Tel
- 1 can cream of mushroom soup
- 1 can cream of chicken soup
- 1 can enchilada sauce
- 1 pkg. tortillas, torn
- 1 can chopped green chilies
- 1 jar green olives, sliced
- 1/2 lb. mild cheese, grated
- 1 1/2 c. chopped pecans
- Brown ground beef in skillet, stirring until crumbly; drain. Stir in 1 cup water, green pepper, onion and soup mix.
- Simmer until liquid is reduced.
- Mix Ro-Tel, mushroom soup and enchilada sauce in bowl.
- Alternate layers of tortillas, ground beef mixture, green chilies, soup mixture, olives, cheese and pecans in greased 2 1/2-quart casserole dish, ending with cheese and pecans.
- Bake at 350u0b0 for 1 hour.
- Yields:
- 6 servings.
ground beef, green pepper, onion, onion soup, rotel, cream of mushroom soup, cream of chicken soup, enchilada sauce, tortillas, green chilies, green olives, mild cheese, pecans
Taken from www.cookbooks.com/Recipe-Details.aspx?id=972007 (may not work)