Mexican Beef Casserole
|Lean ground beef||1 Pound|
|Onion||1 , chopped|
|Green bell pepper||1 , chopped|
|Garlic powder||To Taste|
|Chili powder||To Taste|
|Sage sausage/Regular bulk pork sausage||1 Pound|
|Golden mushroom soup||1 Can (10 oz)|
|Cheddar cheese soup/Nacho cheese soup||1 Can (10 oz)|
|Canned tomatoes with green chiles||1 Can (10 oz)|
|Tortillas||1 , quartered|
Brown the ground beef with the onion, green pepper and seasonings such as garlic powder, cumin and chili powder in a skillet, stirring until crumbly; drain.
Brown the sausage in a separate skillet, stirring until crumbly; drain.
Combine the ground beef mixture and sausage in a large bowl; mix well.
Combine the soups and tomatoes with green chiles in a saucepan; bring to the boiling point.
Remove from heat.
Layer the tortilla quarters, sausage mixture and soup mixture alternately in a greased baking dish until all the ingredients are used, ending with the soup mixture.
The deeper the dish, the better, as you can make 3 to 4 layers in a small, deep dish; a 9x13 inch baking dish will allow for only 2 layers.
Place a final layer of tortillas over the soups layer and sprinkle with shredded Cheddar or mozzarella cheese.
Bake at 350 degrees for 30 to 40 minutes or until hot and bubbly.