Enchilada Casserole
10 minutes
Prep Time
30 minutes
Cook Time
10
Servings
Lean ground beef, Petite Diced Tomatoes and a taco-flavored mix, all the flavors of an enchilada served in an easy-to-prepare Mexican casserole.
Ingredients
- 1 pound ground beef, cooked and drained
1 (14.5 ounce) can Red Gold® Petite Diced Tomatoes with Green Chilies 14.5 oz
- 1 (14.5 ounce) can Red Gold® Petite Diced Tomatoes with Green Chilies, Lime Juice & Cilantro 14.5 oz
- 1 (10.75 ounce) can cream of mushroom soup
- 1 (1.25 ounce) package taco seasoning mix
- Salt and black pepper to taste
- 14 (6 inch) corn tortillas
- 2 cups shredded Mexican blend cheese
- 1/4 cup shredded lettuce
- 1 fresh tomato, chopped
Instructions
Step one
Preheat oven to 350° F. Add petite diced tomatoes, soup, taco seasoning packet, salt and black pepper to ground beef in the skillet. Stir to combine ingredients and heat for 2 minutes.
Step two
Spread ½ of beef mixture in the bottom of a 13×9 inch baking dish. Layer with corn tortillas. Spread a thin layer of beef mixture over tortillas. Continue layering tortillas and beef mixture to use all ingredients.
Step three
Sprinkle shredded cheese on top. Bake for 30 minutes. Garnish with lettuce and fresh tomatoes.
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