Enchilada Hot Dish

• 2 pounds Ground Beef
• 1 whole Onion, Large; Chopped
• 2 stalks Celery Finely Chopped
• 2 cloves Garlic, Minced
• 1 can Cream Of Mushroom Soup
• 1 can Campbell's Pepper Jack Soup, Or Nacho Cheese Soup
• 1 can Diced Tomatoes (with Green Chiles) 14 Oz.
• 1/2 cups To 3/4 Cups Chunky Salsa, To Taste
• 1 package Corn Tortillas (16-20 Count)
• 2 bags Cheese (Mexican, Colby-Jack, Cheddar, Whatever)

1. In a Dutch oven, brown the ground beef; drain off the fat.
2. Add chopped onion and celery, cook until soft.
3. Add the two cloves of garlic and cook until fragrant, about 1 minute.
4. To the ground beef, add the soups, tomatoes and salsa.
5. Stir and cook for a couple of minutes, until flavors incorporate.
6. While the soup and beef mixture mixture is heating, begin to lightly warm the tortillas on a hot griddle or skillet.
7. Add a couple spoonfuls of the soup mixture to a 9x13 pan sprayed with cooking spray.
8. Top with 4 to 5 tortillas and a 1/4 of the cheese.
9. Repeat the layers until you have 4 layers of tortillas and youve ended with cheese.
10. Cover with foil and bake in a 350-degree oven for 35 to 45 minutes.
11. Remove the foil and bake for 10 more minutes.
12. (Remember to spray the foil so the cheese doesnt stick).
13. Let it sit for 5 to 10 minutes to set, and the layers will slice nicely.
14. Serve with a little sour cream and salsa.
15. This is really good the next day, too!

ground beef, onion, stalks celery, garlic, cream of mushroom soup, campbells pepper, tomatoes, chunky salsa, corn tortillas, bags cheese

Taken from tastykitchen.com/recipes/main-courses/enchilada-hot-dish/ (may not work)