Ali’s Famous Enchilada Casserole
Posted by Trish | Under Beef, Casseroles, Dinner Saturday Mar 29, 2008 Submitted by Cokechic
Serves 6
| 2 lbs. ground beef | 2 taco seasoning packets | |
| Fresh Pico de Gallo | Extra thin soft corn tortillas | |
| 1 can Campbell’s Fiesta Nacho Cheese soup | 16 oz. shredded Mexican style cheese |
1. In a stock pot, brown beef with pico de gallo. Add taco seasoning & the amount of water called for by the seasoning packet. Add soup. Stir until the beef has a thick creamy sauce, simmering for about 10 minutes on medium heat.
2. Layer the rest like a lasagna. In a 9″x13″ pan, place a single layer of tortillas. Spoon in half of the meat mixture & cover with half of the cheese. Add another layer of tortillas, the rest of the meat, & then the rest of the cheese.
3. Bake at 350°F until cheese is melted & bubbly. Cut into squares & serve with sour cream, guacamole, & fresh pico de gallo if desired.
Chef’s Note: If your grocery doesn’t carry fresh pico, you can make it yourself by combining finely diced tomatoes, white onions, cilantro, jalapeno, & lime juice. Or just dice up the tomatoes & onions & simply use that.
