- 1 1/2 lb. hamburger
- 1 can cream soup (celery, mushroom or chicken)
- 2 cans mild enchilada sauce
- 1 med. onion, chopped
- 1/4 tsp. garlic salt
- salt and pepper, to taste
- 12 corn tortillas
- 3/4 lb. longhorn cheese, shredded
Brown hamburger and onions together. Drain off fat. Add garlic salt, pepper, salt, soup and both cans of enchilada sauce. Tear tortillas into quarters and line bottom of 9x13 inch pan with half tortillas. Spoon half of meat mixture over tortillas. Spoon half of the cheese over mixture. Place another layer of tortillas then the rest of the meat sauce and layer of cheese. Bake for 30 minutes (or until bubbly) at 350 degrees F.
By Robin from Washington, IA
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