Enchilada Pie
By Paula Deen
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Difficulty: Easy
Prep time: 10 minutes
Cook time: 45 minutes
Servings: 8
Ingredients
- 1 lb ground chuck
- 2 cups (1 package) Colby-Jack cheese, shredded
- 6 corn tortillas
- 1 onion
- 2 small cans diced green chiles
- 1 (14.5-oz) can cream of mushroom soup
- 1 (14.5-oz) can crushed whole tomatoes
- 1 (14.5-oz) can tomato sauce
Directions
Brown meat and onion together, drain. In a saucepan, cook the soup, chilies, can of tomatoes (chopped), and tomato sauce. Add the meat in onions (simmer on low). In a frying pan, add a little vegetable oil, and heated corn tortillas until warm (but still soft). Place 4 tortillas in base of casserole dish and layer 1/2 meat mixture on top. Top off with 1/2 of cheese. Repeat the layers, starting with the final 2 tortillas, meat mixture and remaining cheese. Bake in preheated 350 °F oven for 30 minutes.
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