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
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.
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.
Bake for about 10 to 15 minutes or until cheese is bubbly. Set for 10 minutes, and then serve with beans and rice.