Enchilada Casserole

• 1 lb meat
• 1 can cream of mushroom soup
• 1 can rotel
• 1 can enchilada sauce
• 1 bag of tostidos tortilla chips
• 1 (16 ounce) packageof shredded cheese
• 1 can refried beans

1. Brown the ground meat in skillet and drain.
2. Add back into the skillet.
3. On Medium Heat add Rotel, Cream of Mushroom, and HALF the can of enchilada sauce.
4. Stir and let simmer for about 10 minutes.
5. Stirring occasionally.
6. Take a 9X13 inch pan and layer the bottom with tostido chips.
7. Then add a partial amount of your meat mixture.
8. The next layer will be your cheese.
9. Then layer again.
10. Refried beans is an optional topper.
11. Last add the rest of your enchilada sauce and sprinkle with cheese.
12. Preheat on 350 degrees for 30-45 min.
13. Or until bubbly.

meat, cream of mushroom soup, enchilada sauce, tortilla chips, cheese, beans

Taken from www.food.com/recipe/enchilada-casserole-58560 (may not work)