Ingredients Jump to Instructions ↓

  1. 2 pounds ground beef

  2. 1 onion, chopped

  3. 1 teaspoon garlic powder

  4. 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted

  5. 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted

  6. 2 cans (8 ounces each ) mild green enchilada sauce

  7. 3/4 cup milk

  8. 30 crisp taco shells, broken

  9. 2 cups (8 ounces) shredded cheddar cheese

Instructions Jump to Ingredients ↑

  1. In a skillet, cook ground beef with onion and garlic powder until meat is browned and onion is tender; drain. Stir in soups, enchilada sauce and milk. Place half of the broken taco shells in a 13-in. x 9-in. baking dish. Layer with half of the meat mixture and half of the cheese. Repeat layers using remaining taco shells, meat mixture and cheese. Bake at 350° for about 45 minutes or until heated through. Let stand a few minutes before serving. Yield: 10-12 servings.


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