Mexican Casserole

• 2 lbs hamburger
• 1 (12 ounce) can red enchilada sauce (mild or hot)
• 1 (10 1/2 ounce) can cream of mushroom soup (undiluted)
• 1 (10 1/2 ounce) can cream of chicken soup (undiluted)
• 1 (12 ounce) can Pet milk
• 1 (10 ounce) can Rotel tomatoes & chilies (mild or hot)
• 16 ounces kraft cheese, grated (Blue Box)
• 12 corn tortillas

1. Brown hamburger meat in large skillet and drain off grease.
2. Stir in the soups, enchilada sauce, Pet milk, tomatoes & green chilies and mix well.
3. Heat until bubbly.
4. Put some of the meat mixture in a 9 X 13 baking pan.
5. Cover with quartered tortillas.
6. Continue to layer meat mixture & tortillas, ending with meat mixture.
7. Heat in 350 oven for about 30 minutes or until bubbly.
8. Top with grated cheese and return to oven until cheese melts.
9. I have used other cheese, for example Velveeta but it just doesn't taste the same.
10. Kraft cheese in the blue box is the only one I use.

hamburger, red enchilada sauce, cream of mushroom soup, cream of chicken soup, pet milk, tomatoes, kraft cheese, corn tortillas

Taken from www.food.com/recipe/mexican-casserole-363190 (may not work)