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Quick and Easy Enchilada Casserole
Quick and Easy Enchilada Casserole

Quick and Easy Enchilada Casserole

1 Hr(s) 10 Min(s)
What You Need
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1 serving
Original recipe yields 1 serving
1 lb hamburger meat
1 can cream of mushroom soup
1 can Ro*Tel tomatoes
1 can enchilada sauce
1 lb shredded cheese (Mexican blend is the best to use), divided
12 to 14 corn tortillas
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Let's Make It
1
Preheat oven 375°F. Brown the hamburger meat (no need to drain the meat) in large skillet. Add soup, tomatoes, and enchilada sauce. Mix well in skillet and bring to a boil. Then add two small handfuls of shredded cheese and mix well. Then tear up corn tortillas into about nickel size (all tortillas) and mix in well with mixture. Bring to a boil.
2
Then with a casserole dish sprayed with Pam, pour mixture into the dish. Sprinkle the rest of the shredded cheese all over the top of the casserole.
3
Bake for about 10 to 15 minutes or until cheese is bubbly. Set for 10 minutes, and then serve with beans and rice.
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