Enchiladas Casserole

• 1 pkg. Velveeta shredded cheese
• 3 cans cream of mushroom soup
• 1 can sliced mushrooms
• 1 small onion, diced
• 1 can green chiles
• 1 green bell pepper, chopped
• 1 lb. ground beef
• 8 or 9 tortilla shells, fried to a golden brown

1. Fry ground beef.
2. Drain grease.
3. Add cream of mushroom soup, can of mushrooms, onions, green chiles and bell pepper.
4. Mix in a large mixing bowl.
5. Add salt and pepper to taste.
6. Fry tortilla shells until they are a crispy golden brown.
7. When the shells are cool, crumble 4 shells in the bottom of an oblong baking dish. Pour mixture on top.
8. Crumble remaining shells on top of mixture and spread shredded cheese on top.
9. Bake until cheese is melted on top, approximately 15 minutes.
10. Serves 5 to 6 people.
11. Also good served with sour cream.

cheese, cream of mushroom soup, mushrooms, onion, green chiles, green bell pepper, ground beef, tortilla shells

Taken from www.cookbooks.com/Recipe-Details.aspx?id=761775 (may not work)