Beefy Enchilada Casserole

• 2 lbs ground meat (turkey, beef, etc)
• 1 finely chopped medium yellow onion
• 1 (1 1/4 ounce) package taco seasoning
• 2 teaspoons vegetable oil
• salt & pepper
• 1 (10 3/4 ounce) can cream of onion soup (or cream of mushroom soup if desired)
• 1 (10 3/4 ounce) can cream of chicken soup
• 1 (10 3/4 ounce) can nacho cheese soup
• 2 (14 1/2 ounce) cans diced fire-roasted tomatoes
• 1 (4 ounce) can diced green chilies
• 10 ounces grated cheddar cheese
• 10 corn tortillas, cut into one-inch cubes
• dried ancho chile powder (optional)

1. Preheat oven to 375.
2. Place oil & onions in large skillet on medium heat.
3. Season onions with salt & pepper to taste and continue to cook onions until almost translucent.
4. Add ground meat and taco seasoning to skillet and cook meat until browned.
5. Drain meat, then combine with all the soups.
6. Spray a large cake pan or baking dish with cooking spray.
7. Spread 1/3 of the meat/soup mixture in the bottom of the pan, then top with 1/3 of the tortillas, 1/3 of the tomatoes, then 1/3 of the cheese.
8. Continue layering until all ingredients are used.
9. Bake 45 minutes, or until bubbly around edges.
10. Top with a light sprinkle of ancho chili powder if desired.

ground meat, yellow onion, taco seasoning, vegetable oil, salt, cream of onion soup, cream of chicken soup, nacho cheese soup, tomatoes, green chilies, cheddar cheese, corn tortillas, chile powder

Taken from www.food.com/recipe/beefy-enchilada-casserole-473429 (may not work)