Texas-Style Enchilada Casserole
Fixings
1 pound ground throw
1/2 medium-size red onion, hacked
1 (4-ounce) can diced green chiles
12 (6-inch) corn tortillas, cut into 1-inch pieces
1 (10 3/4-ounce) can cream of mushroom soup
1 (2 1/4-ounce) can cut ready dark olives
1 cup gentle enchilada sauce
1/2 cup sharp cream
1 (8-ounce) block sharp cheddar, destroyed and separated
Fixings: destroyed lettuce, diced tomato, finely hacked red onion
Guidance
Cook initial 3 fixings in a huge skillet over medium-high hotness, mixing until meat disintegrates and is at this point not pink. Channel well.Pasta-gamberetti-e-pinoli-macaroni-grill.
Place meat blend in a huge bowl. Mix in tortilla pieces, next 4 fixings, and 1 cup cheddar; spoon blend into a softly lubed 11-x 7-inch baking dish. Sprinkle uniformly with staying 1 cup cheddar.
Heat at 400° for 20 to 25 minutes or until effervescent. Serve goulash with wanted garnishes.
"Eased up Texas-Style Enchilada Casserole:" Substitute 1 pound ground sirloin, 1 (10 3/4-ounce) would 98% sans fat be able to cream of mushroom soup, 1/2 cup light harsh cream, and 1 (8-ounce) block 2% diminished fat sharp cheddar. Continue as coordinated. Appreciate it !!! Cool.
Texas-Style Enchilada Casserole VIDEO