Brown onion in ground beef.
Put 1 layer of Fritos on bottom of pan and a layer of cheese.
Add ground beef, enchilada sauce and cream of mushroom soup.
Make 1 square casserole.
Top with a layer of cheese, then top with crushed Fritos.
o hours. (If using smoked beef brisket, since it is pre
arge skillet cook the ground beef with the green chiles, onions
Preheat oven to 375. Lightly grease a 13 x 9 baking dish.
In skillet, brown meat until done, drain.
Stir in milk, soups, onion, green chiles and enchilada sauce.
In the baking dish, spread a little of the sauce on the bottom.
Layer 1/2 of the tortillas, meat mix then cheese, repeat.
Finish with cheese on top.
Bake for 30 minutes or until cheese is bubbly!
ip 6 tortillas in the enchilada sauce, and place them in the
Heat a large skillet over medium-high heat. Cook and stir beef and onion in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Add water and taco seasoning; cook and stir until water is evaporated, about 5 minutes.
Mix enchilada sauce, cream of mushroom soup, and Cheddar cheese together in a slow cooker; turn on High. Add ground beef mixture to enchilada sauce mixture. Cook, stirring occasionally, until sauce begins to bubble, 15 to 20 minutes. Decrease heat to Low or 'Keep Warm' setting to serve.
Cook the ground beef. Add the seasonings, the soup, and the sour cream. Pour a thin layer of the enchilada sauce on the bottom of your pan.
Place 4 tortillas in pan and 1/3 of the meat mixture. Then top with cheese. Layer like this until all the meat mixture and tortillas are used. Top with cheese and any remaining sauce. Cook @ 350 degrees for 30 minutes.
ntil tender.
Add ground beef, chili powder, salt and red
ven to 425. Cook ground beef on medium heat with 1
Combine drained browned ground beef, tomatoes, kidney beans, black beans, corn, chiles, enchilada sauce, beef broth, and taco seasoning in a slow cooker.
Cover and cook on Low for about 8 hours or High for about 4 hours.
large skillet, cook ground beef over medium heat until no
Heat oven to 400\u00b0. Brown beef. Stir in 3/4 cup enchilada sauce and 1 cup cheese.
Spoon filling into tortilla. Roll and place seam side down in 13 x 9 pan. Place remaining sauce over top and 1/2 cup cheese. Bake at 400\u00b0 for 15 to 20 minutes.
Butter a 9 x 2 x 12-inch casserole dish.
Preheat oven to 350\u00b0.
In a skillet cook beef and add chili powder and chillies. Combine undiluted soups and enchilada sauce in a saucepan, stirring until well blended.
Add 1 1/2 cups of soup mixture to beef.
Layer 4 tortillas out flat in bottom of casserole, overlapping if necessary.
Spread beef mixture over tortillas. Continue layering with the 4 remaining tortillas, then top with cheese.
Bake uncovered for 30 minutes or until bubbly and light brown.
Heat olive oil and add garlic, onion, bell peppers, and jalapeno.
Saute until onions are clear.
Place beef in crock pot with enchilada sauce and beef broth. Add sauteed vegetables.
Cook on low for 4-5 hours (on high if steak is frozen). Add herbs, pepper, and tomatoes. Add cream cheese and pepper jack cheese. Cook on low for one hour.
Serve with shredded cheese and sour cream.
large skillet, brown ground beef with onion; remove from heat
Brown ground beef; chop as browning.
Add
arge skillet cook the ground beef, onion, chili powder, and cumin
Cook meat and onion until done; drain.
In a large bowl, mix soups, milk and enchilada sauce, then add meat and onion mixture. Place chips in greased casserole dish.
Cover with meat mixture and Velveeta cheese.
Alternate layers and bake 30 minutes at 325\u00b0.
Soak tortillas in enchilada sauce while you brown meat. Drain meat & add chili & soup. Mix thoroughly & heat. Line casserole dish with 6 tortillas. Add layers of meat, sprinkle with cheese & onions. Repeat layers, ending with cheese, onions, & jalapeno peppers on top. Heat @ 350% until cheese is bubbling.
Spread the taco meat on bottom of 10 x 13 1/2 x 1/2-inch baking pan or Pyrex dish.
Cover with chopped onions.
Layer the tortillas; cover sparingly with the mixed soup and enchilada sauce.
Cover this with sliced tamales and cover with rest of sauce.
Sprinkle all over with green chilies.
Cover tightly with foil and put in 350\u00b0 oven for 30 minutes.
Remove foil.
Cover with cheese.
Return to oven for 15 minutes.