January 23, 2008

Enchilada Pie

1 Lb. Ground Beef, lean
1 med. Onion, chopped
1 (14.5 oz.) can Cream of Mushroom Soup
2 small cans diced Green Chilies
1 (14.5 oz.) can Stewed Tomatoes
1 (14.5 oz.) can Tomato Sauce
Vegetable Oil to heat tortillas
1 Pkg. of 6 Corn Tortillas
2 cups Shredded Colby Jack Cheese

Preheat oven to 350 degrees.

Brown meat and onion together, drain. In a sauce pan, cook soup, chilies, tomatoes and tomato sauce. Add browned meat and simmer on low heat. In frying pan, heat small amt. of vegetable oil to warm tortillas. Do not make them crispy, just warm them. Place 4 warmed tortillas in the base of a casserole dish and top w/ 1/2 of the meat mix. Sprinkle w/ 1/2 the cheese. Repeat layering with final tortillas, meat mix and cheese. Bake 30 mins.