Ingredients Jump to Instructions ↓

  1. 2 pounds ground beef

  2. 1 can (26 ounces) condensed chicken with rice soup, undiluted

  3. 1 jar (16 ounces) picante sauce

  4. 6 flour tortillas (8 inches)

  5. 2 cups (8 ounces) shredded Colby/Monterey Jack cheese

  6. 2 cups (8 ounces) shredded Mexican cheese blend BREAKSTONE'S® Sour Cream , tomatoes, chopped lettuce, ripe olives, onions and/or additional picante sauce, optional

Instructions Jump to Ingredients ↑

  1. In a Dutch oven, cook the beef over medium heat until no longer pink; drain. Drain broth from soup, reserving rice mixture (discard broth or refrigerate for another use). Stir rice mixture and picante sauce into beef. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Place four tortillas on the bottom and up the sides of a greased 13-in. x 9-in. baking dish. Spread with half of the beef mixture. Combine cheeses; sprinkle half over the beef. Top with remaining tortillas, beef mixture and cheese. Bake, uncovered, at 350° for 25-30 minutes or until heated through and cheese is melted. Let stand for 10 minutes before serving. Serve with sour cream, tomatoes, lettuce, olives, onions and/or picante sauce if desired. Yield: 8-10 servings.


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