Lean ground beef, Petite Diced Tomatoes with Green Chilies and a taco-flavored mix are layered between corn tortillas. All the flavors of an enchilada served in an easy-to-prepare, comforting Mexican casserole. Your family will request this dish again and again.
1 pound ground beef, cooked and drained1 (10.75 ounce) can cream of mushroom soup1 (1.25 ounce) package taco seasoning mixSalt and black pepper to taste14 (6 inch) corn tortillas2 cups shredded Mexican blend cheese1/4 cup shredded lettuce1 fresh tomato, chopped
- Preheat oven to 350° F. Add petite diced tomatoes with green chilies, petite diced tomatoes lime juice & cilantro, soup, taco seasoning packet, salt and black pepper to ground beef in the skillet. Stir to combine ingredients and heat for 2 minutes.
- Spread ½ of beef mixture in the bottom of a 13x9 inch baking dish. Layer with corn tortillas. Spread a thin layer of beef mixture over tortillas. Continue layering tortillas and beef mixture to use all ingredients.
- Sprinkle shredded cheese on top. Bake for 30 minutes. Garnish with lettuce and fresh tomatoes.