How to Make Easy, Breezy, & Very Creamy Beef Enchilada Casserole...

For the Rachael Ray illiterate group, all you need to know for this recipe is how to identify between brown and red. Oh, and how to open a few cans. The rest is easy! And, it's microwaveable!!

Instructions

Difficulty: Moderately Easy

Things You’ll Need:

• 1 lb ground beef
• 1 Campbell's 10 3/4oz can reduced fat cream of mushroom soup
• 1 Campbell's 10 3/4 oz can reduced fat cream of chicken soup
• 1 can mild red enchilada sauce
• 1 can mild diced green chiles
• 1 cup mild to medium salsa
• 1 cup Kraft 2% cheddar cheese, shredded

1. Place ground beef in medium skillet or pan. Turn on the stove to medium. Brown the ground beef. Drain any fat if necessary.
2. While meat is browning, take a 9x13 inch pan out. Cover the bottom of the 9x13 inch pan with 1 layer or corn tortillas.
3. After the meat is browned and drained, start opening cans! In a large mixing bowl add one can cream of mushroom soup, one can cream of chicken soup, one can red enchilada sauce, one can green chiles, and one cup mild or medium salsa. Add the one pound of cooked, browned ground beef. Stir until mixed well.
4. Spoon half of the meat/soup mixture and pour over the corn tortillas. Top with 1/2 cup shredded cheddar cheese. Place another layer of corn tortillas over the cheddar cheese. Pour remaining meat/soup mixture over the second layer of corn tortillas. Top with remaining cheese.
5. Place in the oven for 20 minutes at 350 degrees or you can microwave it for approximately 10 minutes on high power. Make sure the cheese is melted and the mixture is bubbly.

Tips & Warnings

• This makes a lot for two people! You can divide it into two 8x8 square pans if desired. Cook the first casserole, and freeze the second one for up to two weeks.