Fast And Easy Enchilada Pie!!

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• 1 lb ground beef or 1 lb lamb
• 1 (7 ounce) can rotel tomatoes & chilies (i like the hot ones but if you don't care for hot use mild.)
• 1 (10 3/4 ounce) can cream of mushroom soup (regular or fat free)
• 1 (10 3/4 ounce) can cream of chicken soup (regular or fat free)
• 1 (1 1/4 ounce) package taco seasoning
• 1 (16 ounce) bag of four-cheese mexican blend cheese
• 1 (14 ounce) bag corn tortillas

Recipe

• 1 brown your ground meat of choice and drain.
• 2 then add taco seasoning, rotel tomatoes and chiles, and the two cans of soup. stir together until well blended and simmer for 5 minutes.
• 3 remove from heat.
• 4 cut or tear corn tortillas into fourths and layer bottom of 9.5 x 13.5 casserole dish or baking pan.
• 5 then add a layer of meat mixture.
• 6 next sprinkle some of the shredded cheese.
• 7 then repeat.(tortillas, meat mixture, cheese.) the same as you would layer lasagna.
• 8 the last layer should be corn tortilla topped with a liberal amount of shredded cheese.
• 9 preheat oven to 350, place casserole dish in oven and bake for approximately 20 to 25 minutes until cheese on top is melted. remove from oven and enjoy!
• 10 i like to top mine with sour cream and gaucomole! yummy!