Ingredients
- 1 lb. Ground Beef
- 1 small can (7oz) green chiles
- 1 onion, diced
- 1 can Cream of Mushroom soup
- 1 can Mexicorn or 1/2 package frozen corn mixed with peppers
- 1 can Red Enchilada Sauce, (small can)
- 4-6 yellow Corn Tortillas, torn into pieces
- 2 cups shredded Cheese
Recipe Description
This Enchilada Casserole has stood the test of time in my husband’s family. When my MIL serves it, you need to stand back from the table, otherwise you will be trampled by everyone trying to get to it.
Best of all, it’s easy to put together, kid and husband approved, freezes beautifully and is expandable. I make it as written, but you could also add beans to stretch it out a little more.
