Ingredients Jump to Instructions ↓

  1. 1 pound ground chuck

  2. 1 onion, chopped

  3. 1 (14 1/2-ounce) can cream of mushroom soup

  4. 2 small cans diced green chilies

  5. 1 (14 1/2-ounce) can whole tomatoes, crushed

  6. 1 (14 1/2-ounce) can tomato sauce

  7. Vegetable oil

  8. 1 package (6 tortillas) corn tortillas

  9. 1 package (2 cups) shredded Colby jack cheese

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 350 degrees F.

  2. Brown the meat and onion together, drain. In a saucepan, cook the soup, chilies, crushed tomatoes, and tomato sauce . Add the browned meat and simmer on low heat. In a frying pan heat a little vegetable oil and heat the corn tortillas until they are warm but still soft. Place 4 of the warmed tortillas in the base of a casserole dish and top with 1/2 of the meat mixture. Sprinkle with 1/2 of the cheese. Repeat the layers, starting with the final 2 tortillas, meat mixture and remaining cheese. Bake for 30 minutes.


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