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Enchilada Casserole With Cream Of Mushroom Soup

Ingredients
  Chopped onion 1 Cup (16 tbs)
  Garlic 1 Clove (5 gm), minced
  Margarine/Butter 2 Tablespoon
  Ground beef 2 Pound
  Canned cream of mushroom soup 10 1⁄2 Ounce (1 Can)
  Tomato sauce 1 Can (10 oz)
  Canned tomato paste 6 Ounce (1 Can)
  Peeled green chili 2 Can (20 oz), chopped
  Salt 1 Teaspoon
  Tortilla chips 8 Ounce (1 Package)
  Longhorn cheese 3⁄4 Pound, shredded
Directions

Saute onion and garlic in margarine.
Add meat and brown.
Stir in soup, tomato sauce, tomato paste, chiles and salt.
Cook until mixture begins to boil.
Place half of tortilla chips in bottom of 9" x 13" baking dish.
Pour meat mixture over tortilla chips.
Top with remaining tortilla chips and cheese.
Bake at 375° for 20-25 minutes.
Serve with sour cream if desired.

Recipe Summary

Cuisine: 
American
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Butter

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3.85
Average: 3.9 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 6220 Calories from Fat 4014

% Daily Value*

Total Fat 449 g691.3%

Saturated Fat 173.6 g868.1%

Trans Fat 0.8 g

Cholesterol 963.2 mg321.1%

Sodium 7983.2 mg332.6%

Total Carbohydrates 298 g99.5%

Dietary Fiber 31.6 g126.5%

Sugars 84.3 g

Protein 278 g556.9%

Vitamin A 306.6% Vitamin C 2437.7%

Calcium 292.1% Iron 175.1%

*Based on a 2000 Calorie diet

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Enchilada Casserole With Cream Of Mushroom Soup Recipe